15 June 2022, Volume 48 Issue 11
    

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  • TANG Mengwei, HUANG Aimin, GU Zhenghua, XIN Yu, ZHANG Liang
    Food and Fermentation Industries. 2022, 48(11): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.029445
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    Thermomicrobium roseum sarcosine oxidase (TrSOX) is an N-demethylase with specific substrate chiral selectivity, good resistance against high temperature and organic solvents. TrSOX catalyze the methyl removal reaction of sarcosine to produce glycine, with the cofactor flavin adenine dinucleotide (FAD) or flavin mononucleotide (FMN). In the food industry, sarcosine-based oxidation biosensors have been widely used for the determination of organic acids and glycerol in wine fermentation. Arg54 is one of the conserved residues in the catalytic center, in order to investigate the effects of this site on the enzymatic properties and to screen out mutants with good catalytic efficiency, site-saturation mutagenesis at ArgLys54 was carried out in a pre-constructed xylose-induced plasmid pMA5-Pxyl-trsox, and the resulted plasmids were transformed to Bacillus subtilis WB600 for expression. All 15 of the 19 mutants could be expressed and prepared except for R54S, R54C, R54H, R54T and R54W,because plasmids carrying the four mutant genes mentioned above are unable to express soluble and active enzyme molecules in the host cell. Determination of the protein concentration of the crude enzyme solution revealed an increase in total protein for R54D, R54K, R54Q, R54V and an approximately 2.5-fold increase for R54D. The analysis of the properties of mutant TrSOX and natural TrSOX showed that mutant TrSOX maintained the excellent thermal stability of natural TrSOX, however, the secondary structures of most mutants were affected except R54Q, R54N, R54K, R54D and R54V. The reason for the change in secondary structure of most mutants may be that the ArgLys54 site is more important for the maintenance of the overall structure of TrSOX and its mutation affects the overall folding of the protein structure. Although the secondary structure of most of the mutants was affected, the thermal stability was not greatly affected, because the regions where the secondary structure was altered did not affect the unchaining temperature of the mutants and did not make a difference to the energy used to disrupt the overall structure of the protein, resulting in the mutants continuing the excellent thermal stability of natural TrSOX. In addition, the chiral specificity of mutants for substrates were same as those of the wild TrSOX; The mutants could specifically recognize N-methyl-L-amino acids and could deplete the methyl group, but no catalytic effect on the D-conformation. A comparative study of the catalytic activity of these mutants revealed that the catalytic efficiency of R54D and R54K for N -methyl- L-amino acids was significantly increased, while the other mutants showed reduced efficiency or even complete inactivation. For the basic residue mutant R54K, the catalytic efficiency was increased by 3.17-fold, 5.99-fold, 9.12-fold, 7.61-fold, 1.00-fold and 2.07-fold for N-methyl-glycine, N-methyl-L-alanine,N-methyl-L-phenylalanine, N-methyl-L-leucine,N-methyl-L-tryptophan and N-methyl-L-aspartic acid respectively. The mutant R54D containing acidic residues also showed a significant increase in the catalytic efficiency of N-methyl-L-amino acids, with 1.79-fold, 5.57-fold, 17.92-fold, 9.00-fold and 1.43-fold increases in the catalytic efficiency of N-methyl-glycine, N-methyl-L-alanine, N-methyl-L-phenylalanine, N-methyl-leucine and N-methyl-L-tryptophan, respectively .The catalytic effect of mutant TrSOX on N-methyl-L-amino acid substrates lies in the fact that the basic or acidic side chain of the R54 residue can interact directly with the active side chain of the substrate, directing the entry of the substrate and the release of the product, thereby enhancing catalytic properties. In addition, for non-amino acid substrates, natural TrSOX was inactive against all substrates except L-homoproline, and mutants such as R54I,R54Q,R54N,R54G,R54K,R54P,R54D showed catalytic activity not present in wild-type TrSOX when substrated with alkaloids such as pyrrolidine ((3S)-(+)-3-(methylamino)pyrrolidine), piperidine (piperidine and 2-methylpiperidine), even larger structures (caprolactam) or more complex ones (1,2,3,4-tetrahydroisoquinoline and 1-methyl-1,2,3,4-tetrahydroisoquinoline) as substrates, catalytic activity was detected that was not present in wild-type TrSOX. This suggests that the basic guanidino side chain of R54 may reject these substrates, which in the above mutant can enter the active pocket and be converted to the relevant product. The catalytic mechanism of mutant TrSOX for non-amino acid substrates is similar to the original catalytic mechanism, but further studies (LC-MS/NMR) are needed to clarify the products. However, the catalytic efficiency of these non-amino acid bound substrates is much lower than that of N-methylamino acids and, in addition, the catalytic mechanism and products of the non-amino acids are not yet known. In our further work, there is a need to further research the catalytic ability for such substrates and to purify and characterize the products.
  • GU Zhenyu, XIA Miaomiao, SU Yuan, LIU Chuan, LUO Huajun, ZHANG Dawei
    Food and Fermentation Industries. 2022, 48(11): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.029360
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    Riboflavin is one of the essential nutrients for human, and guanosine triphosphate (GTP) is an important precursor of riboflavin biosynthesis. In order to further increase riboflavin production on the basis of industrial producers, a riboflavin-producing strain Bacillus subtilis S1 was investigated. The purine synthesis pathway transcription repressor gene and GMP reductase gene were inactivated by CRISPR/Cas9-mediated genomic base editing technology, and a gene ribA from Shewanella oneidensis was overexpressed with pvegI promoter. The results showed that the production of riboflavin increased to 3.04 g/L with the inactivation of guaC gene in B. subtilis S1, which blocked the complementary pathway from GMP to IMP and accumulated GMP. The inactivation of purR gene had no effect. The production of riboflavin increased to 3.33g/L with the overexpressed ribA in B. subtilis S1. The production of riboflavin reached 3.43g/L with the inactivated guaC gene and the overexpressed ribA in B. subtilis S1, which increased 22% compared with B. subtilis S1.
  • ZHANG Yifan, CHEN Shiwei, GUO Lifei, ZHENG Youming, ZHAO Tingbin, XU Xuetian, YIN Haisong, QIAO Changsheng
    Food and Fermentation Industries. 2022, 48(11): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.029863
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    Pullulan is an extracellular polysaccharide produced by Aureobasidium pullulans, which is widely used in food, pharmaceutical, and cosmetics industries. To evaluate the effect of vitamin B5 on the pullulan biosynthesis., the changes of key enzyme activities and the protein composition during fermentation were measured, and the protein composition was analyzed in the early (24 h) and late (84 h) stages of fermentation by label-free quantitative proteomics and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Furthermore, the bioinformatics analysis was conducted to analyze the different proteins. The fermentation medium with 0.2g/L vitamin B5 addition could increase the pullulan production from 87.3 to 102 g/L, and decreased the mass average molar mass from 2.14 ×102 kDa to 1.11×102 kDa. In the experimental group, glucose phosphate mutase, uridine diphosphate glucose pyrophosphorylase, glucosyltransferase, α-amylase, and pullulanase activities increased by 6.9%, 19.8%, 20.9%, 20.8%, and 12.1%, respectively. 387 and 381 differentially expressed proteins were identified at two time points (folds>1.5, P<0.05), and the GO function enrichment and KEGG pathway enrichment showed that they were mainly involved in some important biological processes, such as cellular processes and metabolic processes, which mainly regulated the carbon metabolism, amino acid metabolism, and fatty acid metabolism. These changing pathways eventually lead to the increasing production and mass average molar mass of pullulan.
  • CHENG Kun, LIU Rui, ZHENG Jia, ZHAI Lei, YAO Su
    Food and Fermentation Industries. 2022, 48(11): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.029692
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    Bacillus aquiflavi 3H-10, is a novel strain isolated from yellow water of strong-flavor Baijiu in Yibin, Sichuan province, China. It showed good protease-producing activity with low safety risks as a potential strain in Baijiu fermentation. In order to explore the stress resistance potential of the strain B. aquiflavi 3H-10, the tolerance to ethanol, acid, alkali, NaCl and temperature and the mechanism of stress resistance was analyzed. The results showed that the strain 3H-10 was tolerant to 4% ethanol, which might resulted from adaptive evolution in environments. Genetic analysis demonstrated that there were multiple heat shock protein-encoding genes in the genome of strain 3H-10, which allowed stress responses to ethanol and weaken the toxic effect of ethanol on cells. Furthermore, the strain 3H-10 harbored genes responsible for a complete ethanol metabolic pathway, which can enable ethanol oxidization to acetaldehyde and acetic acid. Acetic acid enters the citric acid cycle and finally transforms to CO2 and water. Therefore, abundant heat shock proteins and the complete ethanol metabolic pathway were primary reasons for ethanol tolerance in strain 3H-10. This study provides theoretical basis for the practical application of B. aquiflavi 3H-10 in the fermentation of strong-flavor Baijiu.
  • CHENG Zhihong, WANG Wenpei, TAN Qiangfei, ZHANG Fanhong, YUN Jianmin, ZHAO Fengyun
    Food and Fermentation Industries. 2022, 48(11): 30-35. https://doi.org/10.13995/j.cnki.11-1802/ts.029281
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    Mannitol is a natural six-carbon sugar alcohol, which has the functions of regulating osmotic pressure and removing reactive oxygen species. In this study, six carbon sources with the same carbon content (trehalose, mannitol, sucrose, fructose, maltose and soluble starch) were used to replace the glucose in potato dextrose agar (PDA), and the rejuvenation of the degraded strains of Volvariella volvacea was carried out. The results showed that: mannitol, trehalose and sucrose effectively increased the aerial mycelium density, mycelial growth rate and biomass of degraded strains. Mannitol had the optimal rejuvenating effect. Therefore, its liquid medium supplemented with bromothymol blue and lactose (LBL) decolorization ability and matrix degradation enzyme activity was further determined. The results showed that the mannitol treatment group significantly improved the LBL decolorization ability of the degraded strains D2 and D3 of V. volvacea. And it obviously restored the activity of filter paper enzyme, endoglucanase, laccase and manganese peroxidase. For the D1 and D2 with less degradation degree, their traits rejuvenated to the state of the original strain D0 after replacing the carbon source with mannitol. This study provided a reference for the research on the rejuvenation of V. volvacea and other degraded strains of edible fungi.
  • WANG Xi, WANG Chunan, LIU Jiuying, ZHANG Qin
    Food and Fermentation Industries. 2022, 48(11): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.029813
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    To find suitable concentration of KCl as the substitute for NaCl for inhibiting the growth of Escherichia coli without affecting the growth of Lactobacillus acidophilus, different salt concentration combinations (A: 0% NaCl, 0% KCl; B: 6% NaCl, 0% KCl; C: 3% NaCl, 3% KCl; D: 0% NaCl, 6% KCl) were used. The effects on cell viability, esterase activity, membrane integrity and cell structure of L. acidophilus and E. coli were examined. The results showed at 6% final salt concentration, the combinations of C-salt (3% NaCl, 3% KCl) could significantly affect cell viability and cell structure of E. coli without affecting L. acidophilus. It is indicated that with an appropriate concentration ratio, KCl could partially replace NaCl to reduce sodium intake, and inhibit pathogen without affecting the growth of probiotics, which that provides experimental basis for improving food quality and safety.
  • SUN Jiazheng, WANG Weiming, ZHENG Hongyu, SUN Yinling, DING Chunjie, CHEN Liyan
    Food and Fermentation Industries. 2022, 48(11): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.029323
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    Screening and breeding the strain with high lipase activity, and the content changes of phospholipids, i.e.phosphatidylcholine (PC), phosphatidylinositol (PI) and phosphatidylethanolamine (PE) in Douchi were investigated. The Victoria blue and neutral red lipase plates were used to preliminary screen the strains with high lipase activity from Semen Sojae Praeparatum, the P-nitrophenol method was used to re-screen the strains, and atmospheric and room temperature plasma (ARTP) was adopted to mutagenize the selected strain to improve its enzyme activity. The Douchi was prepared using black soybean with different starters (original strain and mutant), the contents of PC, PI and PE in Douchi at different fermentation stages were detected by HPLC. A strain with high lipase activity was screened out, and the enzyme activity of the strain after treated by ARTP increased by 25.98%, and it was identified as Absidia corymbifera by Biolog microbial identification system. There is no significant difference of the contents of PC, PI and PE in Douchi fermented 7 d by the original and mutated strains, however, the contents of PC, PI and PE in Douchi fermented by the selected strains were 5 times, 8-11 times and 30 times than that of Semen Sojae Praeparatum. The strain with high lipase activity was selected, the content of phospholipid in Douchi improved significantly, and the preparation process of Douchi with rich phospholipid was determined, which lays a foundation for subsequent research.
  • ZHANG Xiujie, GUO Quanyou, YANG Xu, ZHENG Yao, ZHENG Shengyang, LI Dan
    Food and Fermentation Industries. 2022, 48(11): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.029788
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    In order to evaluate the basic biochemical characteristics and fermentation capacity of the dominant strains in red vinasse from vinasse large yellow croaker, the carbon source utilization profiles, and the changes in sensory, microbiological and chemical quality of Lactobacillus brevis and Saccharomyces cerevisiae were observed. The results showed that L. brevis has strong acidification ability, and tolerance to NaCl stress (≤6%) and low pH. S. cerevisiae grew under pH 3.0, NaCl of 8% and lactic acid of 5%. The carbon source utilization of the two strains was different and complementary. S. cerevisiae made a great contribution to the formation of good flavor in the inoculation experiment, and the sensory evaluation of compound inoculation was better than that of single strain inoculation. The red vinasse and compound starter cultures made the large yellow croaker an attractive color. L. brevis accelerated the fermentation and increased the content of amino nitrogen. The acidic environment provided by red vinasse and L. brevis could inhibit the increase of total volatile basic nitrogen during fermentation. This study provides a theoretical basis for the preparation of starter culture, substrate optimization and processing optimization of vinasse large yellow croaker.
  • YANG Jixia, ZENG Xiangping, LI Yuemeng, LI Shuting, HE Zhifei
    Food and Fermentation Industries. 2022, 48(11): 58-64. https://doi.org/10.13995/j.cnki.11-1802/ts.029302
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    Preparing and consuming home-made Paocai is a tradition in Chongqing. The pellicle (biofilm) formation in Paocai brines is a common problem during fermentation. In order to study the fungi related to pellicle, Illumina MiSeq sequencing was used to sequence the ITS1 genes of the Paocai brine samples with (P group) and without (NP group) pellicle, the differences in fungal community structures between the two groups were investigated. The major genera of group P included Pichia (85.22%), Candida (2.07%), Aspergillus (1.54%) and Fusarium (1.25%). The major genera of NP group included Pichia (46.04%), Debaryomyces (21.75%), Aspergillus (9.57%), Kazachstania (5.31%), Simplicillium (2.72%), Penicillium (1.43%), Wickerhamomyces (1.32%), Fusarium (1.15%), Candida (1.04%) and Schwanniomyces (1.03%). The average biomass of fungi in group P was almost 20 times than that of group NP. Significant differences were observed in the relative abundance of genus Debaryomyces and Kazachstania by Kruskal Wallis test. This study demonstrates the fungal community structure information related to pellicle phenomenon, which is helpful for preventing and controlling pellicle in home-made Paocai.
  • LI Shu, LIU Chong, ZHAO Guozhong, ZHANG Gong, WANG Fei, PAN Zhihui, ZHOU Xinyun
    Food and Fermentation Industries. 2022, 48(11): 65-72. https://doi.org/10.13995/j.cnki.11-1802/ts.029307
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    Mushroom soy sauce is a new type of functional soy sauce with unique flavor. In order to explore the contribution of bacterial fermentation to volatile compounds of mushroom soy sauce, the bacterial community and flavor compound were investigated by GC-MS and high-throughput sequencing. Compared with traditional soy sauce, the bacterial diversity and richness of Hericium erinaceus and Volvariella volvacea soy sauce decreased significantly, especially the abundance of Stenotrophomonas, which promoted the diversification of ester, alcohol, aldehyde, ketone, and aromatic heterocycles flavor compounds. The bacterial composition of Pleurotus eryngii, Agaricus bisporus and Pholiota nameko soy sauces was similar to that of traditional soy sauce, with Roseburia and Sphingomonas as the major fermenting bacteria. The P. eryngii and A. bisporus soy sauce formed a characteristic ester aroma dominated by ethyl linolenate and ethyl hexadecanoate, while 2,3-butanediol provided a strong mellow aroma for the P. nameko soy sauce. The bacteria, including Agaricus blazei, Agrocybe aegerita, Lentinus edodes, and Coprinus comatus soy sauces, had mutual symbiosis, and Faecalibacterium, Vibrio, and Psychrilyobacter were the main flavor-producing bacteria. Ethyl linoleate and ethanol were the characteristic aroma compounds of A. aegerita and L. edodes soy sauce, respectively. The phylogenetic and co-occurring characteristics of fermenting bacteria determine the flavor quality of mushroom sauce, and these studies laid a foundation for the improvement and development of mushroom soy sauce.
  • SUN Kang, LI Jun, ZHANG Mingyu, ZHU Fengmei, GE Chao, YAN Hejing
    Food and Fermentation Industries. 2022, 48(11): 73-79. https://doi.org/10.13995/j.cnki.11-1802/ts.029656
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    Metschnikowia pulcherrima is a common non-Saccharomyces cerevisiae with a variety of enzyme activities. It has excellent brewing characteristics in reducing alcohol content, increasing glycerol content and improving wine flavor and quality. Therefore, M. pulcherrima has great potential in wine brewing. Strain Mp 01 is a M. pulcherrima with excellent properties in reducing alcohol and high glycerol content, which was screened in preliminary study. To prepare high active dried cell mass, the optimal harvest time and vacuum freeze-dried composite protective agent formula for strain Mp 01 were optimized. The results indicated that the optimal harvest time was 24 h, then the yeast was centrifuged at 2 852×g for 15 min, and 93.55% of the yeast was collected. Moreover, the optimized formula of the vacuum freeze-drying protective agent was 130 g/L of maltose, 100 g/L of sucrose and 140 g/L of trehalose. Under the optimal conditions, the maximum survival rate of strain Mp 01 was 94.92%, which was 16% and 10% higher than that of the best single protective agent and combined protective agent before optimization, respectively. This study provides a compound protective agent for the preparation of M. pulcherrima, and provides a research basis and reference for the development of other yeast freeze-dried protective agents.
  • WEI Ziqing, ZHAN Ziyao, WANG Ali, YU Xiya, ZHANG Pei, HUANG Guidong, ZHONG Xianfeng
    Food and Fermentation Industries. 2022, 48(11): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.028889
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    Some Lactobacillus paracasei have certain pathogenicity, so the safety evaluation of food derived L. paracasei is still a scientific problem worthy of further discussion. Six strains of L. paracasei were isolated from soy sauce residue in our laboratory, which were HT31, HT90, HT111, HT155, HT159 and HT197. In order to develop its application value, this paper evaluated its safety by drug sensitivity test, plasmid extraction test, hemolysis test, indole test and amino acid decarboxylase test. The results showed that six strains were resistant to gentamicin and compound sulfamethoxazole, and none contain plasmids; five strains (HT31, HT90, HT155, HT159, HT197) were sensitive to penicillin, cephalothin, erythromycin and chloramphenicol, and moderately resistant to ciprofloxacin, HT111 was sensitive to penicillin, cephalothin, erythromycin, chloramphenicol and ciprofloxacin, indicating that gentamicin and compound sulfamethoxazole had strong inhibitory effect on six strains, while the other five antibiotics had weak inhibitory effect on six strains. In the study of harmful metabolites, none of the strains produced spermine, cadaverine, putrescine and tryptophan enzyme; HT197 was β- hemolysis, and HT31, HT90, HT111, HT155, HT159 were α- hemolysis, in which HT31 and HT111 were slight hemolysis. In conclusion, HT197 had relatively low safety and cannot be used as a probiotic and fermentation strain; HT31, HT90, HT111, HT155 and HT159 were relatively safe in drug resistance detection and production of harmful metabolites, and there was no evidence β- hemolysis. Thus, the five strains of L. paracasei have good safety, which provides a scientific basis for their application as starter in food and solving the waste of soy sauce residue resources.
  • YI Shuozhao, LI Qibin, FANG Zhijia, XU Chunhou, LIU Ying
    Food and Fermentation Industries. 2022, 48(11): 87-94. https://doi.org/10.13995/j.cnki.11-1802/ts.029647
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    Lactic acid bacteria can degrade nucleosides in the intestinal tract and have become an effective method to prevent or assist in the treatment of hyperuricemia. In this study, the nucleoside-degrading lactic acid bacteria were screened with inosine, guanosine, and adenosine as substrates, and the probiotic properties of the degrading strains were studied. The results showed that strain BX-59 and strain 2Y-15 had the strongest degrading ability and were identified as Limosilactobacillus fermentum. The characteristic experiment shows that the two L. fermentum were not hemolytic or resistant to the tested antibiotics. At the same time, the scavenging rates of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals were 61.05%, 58.36%, 57.84%, and 61.12%, respectively. The survival rate of the two strains in the artificial gastric and intestinal fluids were 98.7%, 99.8% and 80.0%, 64.0%, respectively. Under the influence of simulated intestinal fluid and nutrients, the strain BX-59 exhibited 60.78%, 51.34%, and 59.00% degradation of inosine, guanosine, and adenosine, respectively. While the strain 2Y-15 exhibited 100% degradation of inosine and adenosine, and 98.60% degradation of guanosine in the environment of artificial satiety intestinal fluid. This study provides the basis for the development and application of two strains regard as microecological agents for the prevention and treatment of hyperuricemia.
  • CHEN Jialun, ZHANG Wanxiang, GAN Dan
    Food and Fermentation Industries. 2022, 48(11): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.029968
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    As the popularity of probiotics, research on mechanisms of probiotics is becoming more and more in-depth. It is necessary to figure out what and how these strains can do. Using loperamide-induced constipation mouse model, the effects and mechanisms of probiotics complex (Lactobacillus rhamnosus LR-168, Lactobacillus acidophilus LA-99 and Bifidobacterium animalis BB-115) were investigated. Fifty BABL/c male mice aged six-week-old were used to test alleviation effect of probiotics complex. Firstly, five groups were randomly divided: blank group (saline), model (loperamide), positive control (loperamide + Bifidobacterium animalis BB12: 5×108 CFU), low-dose group (loperamide and probiotics complex: 5×108 CFU) and high-dose group (loperamide and probiotics complex: 5×109 CFU). Extended defecation time of first black stool was determined as the criterion for success of constipation modeling. Then, the data of defecation performance such as small intestinal transit rat, number of black stools and weight of black stools were collected. Based on the enzyme-linked immunosorbent assay, gastrointestinal peptide neurotransmitters and cytokines were analyzed. In regard to the potential effect of constipation, which unbalanced levels of aquaporin 3 (AQP3) and c-kit could bring out, quantitative real-time polymerase chain reaction was used to explore the mechanism behind, preliminarily. In the light of the criterion for the success of constipation modeling, it drew a conclusion that modeling of slow transit constipation mouse got success with loperamide induced. From the analysis of physiological changes, defecation performance was improved significantly in constipation mice after gavage with probiotics complex, specifically in small intestinal transit rate, number of black stools and weight of black stools. When the hypotheses about mechanisms of probiotics complex focused on the connection between gastrointestinal peptide and constipation, the secretion of excitatory neurotransmitters (substance P, gastrin and motilin) and inhibitory neurotransmitters (vasoactive intestinal peptide, somatostatin and endothelin 1) was observed. Outstanding variations were detected among model group and other groups, with the secretion of excitatory neurotransmitters increased and inhibitory neurotransmitters decreased, compared with model group. There was no obviously difference in cytokines reported in each group, but a slight decline in model group, elucidating a latent balance ability of probiotics. The transcription levels of AQP3 and c-kit, which could affect the transport of water and colonic peristalsis, were lifted notably after intervention with probiotics. With the intragastric administration of the probiotics complex, not only the defecation performance got improved, but also the levels of neurotransmitters and cytokines related to constipation were balanced. The probiotics complex could be taken as a preparation with great prospects for alleviating slow transit constipation.
  • WANG Peng, GANG Mengxuan, ZHANG Chenchen, YAN Haodong, PAN Lina, KANG Wenli, WANG Jiaqi, DAI Zhiyong, GU Ruixia, CHEN Xia
    Food and Fermentation Industries. 2022, 48(11): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.029888
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    In order to explore the utilization of oligosaccharides by lactic acid bacteria from breast milk, the growth ability of eight lactic acid bacteria strains in media with different oligosaccharides was compared. The results showed that fructo-oligosaccharide and inulin could promote the growth of four Lactobacillus paracasei strains (compared with glucose); fructo-oligosaccharide and galacto-oligosaccharide could significantly promote the growth of Lactobacillus plantarum M113; Lactobacillus rhamnosus M53 had better utilization of galacto-oligosaccharides than others; two Bifidobacterium strains had stronger utilization of galacto-oligosaccharide and stachyose. None of the tested lactic acid bacteria could make better use of the common 2'-fucosyllactose in human milk and xylo-oligosaccharide. These lactic acid bacteria had strain specificity in the utilization of oligosaccharides. The growth ability of strains in mixed oligosaccharides depends on the content of their preferred oligosaccharides. The results provide data support for the screening of probiotics and oligosaccharides in infant formula milk powder.
  • LUO Guanghong, WANG Hairong, CUI Jing, ZHANG Xifeng, HE Lijie, WEI Rui
    Food and Fermentation Industries. 2022, 48(11): 107-113. https://doi.org/10.13995/j.cnki.11-1802/ts.029283
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    Based on natural deep eutectic solvent (DES), microwave-assisted green extraction was applied for production of polysaccharides from Spirulina platensis. After partial separation and purification of the polysaccharides extracted by DES, antioxidant and anticancer activity in vitro were evaluated. Nine different combinations of deep eutectic solvents were evaluated for extraction of polysaccharides from S. platensis, and the results showed that DES system composed of choline chloride and 1,4-butanediol with molar ratio of 1:4 possessed the optimal extraction efficiency for polysaccharides. The maximum yields of polysaccharides109.80 mg/g was attained at 81 ℃, extracted for 28 min and solid-liquid ratio of 20 mg/mL, with DES water content of 29%. The results revealed that polysaccharides extracted from S. platensis exhibited excellent antioxidant activities in vitro, including DPPH and ABTS radical-scavenging activity. For human cervical cancer HeLa cells, the polysaccharides possessed a strong inhibition effect on the growth rate. Thus, DES, as an environmentally-friendly solvent, can be applied to extract polysaccharides from plant materials.
  • ZHOU Gaojuan, ZHAO Chenyang, WU Zhen, ZHAO Guohua
    Food and Fermentation Industries. 2022, 48(11): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.029143
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    From the perspective of the interaction of coexisting components and environmental conditions, the effects of the coexisting amino acids under different environment temperatures on the micellar formation [critical micelle concentration (CMC)] of octenylsuccinate modified oat β-glucan ester (OSβG) and the physical-chemical properties (particle size, polydispersity index, ζ-potential and surface tension) of OSβG micelles were studied. The mechanism underlying these effects was deep analyzed., the CMC of OSβG added with glutamic acid showed an increasing trend for increased temperature, while that of OSβG added with and without the other amino acids showed an “U-shaped” trend; the particle size of OSβG micelles added without and with the amino acids showed an overall parabolic trend, the ζ-potential of OSβG micelles added without and with the amino acids (except for glutamic acid) showed an “U-shaped” trend. Their peaks were overall located at 55℃. With temperature increased, the surface tension of OSβG micelles solutions added without and with most amino acids showed an overall decreasing trend. The amino acids-temperatures interactions had significant effects on their CMC and properties., which were probably due to the intra-and inter-molecular interactions (e.g., hydrogen bonding, hydrophobic and electrostatic interactions). However, the charge status or hydrophilicity/hydrophobicity of amino acids are not the only factor that regulated the structure and properties of OSβG micelles. This study confirmed that amino acid type, environmental temperature and their interaction presented significant effects on the self-aggregation behavior of amphiphilic OSβG molecules. It provides theoretical basis for the processing and application of OSβG micelles in amino acids-rich foods.
  • WU Jingjing, NI Yang, LI Yan, CHAO Erpeng, GONG Yuhong, LI Jinwei, FAN Liuping
    Food and Fermentation Industries. 2022, 48(11): 121-128. https://doi.org/10.13995/j.cnki.11-1802/ts.028304
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    There is a certain spontaneous adsorption behavior between polyphenols and plant cell wall materials, and this adsorption behavior has a positive impact on the bioavailability and processing utilization of polyphenols. This research attempted to combine natural antioxidant polyphenols with ginkgo husk nanocellulose, aiming to explore the adsorption behavior and kinetics of different types of polyphenols by cellulose and to prepare a cellulose/phenol composite particle with antioxidant function. In this experiment, the pore properties of ginkgo shell nanocellulose were characterized by nitrogen adsorption apparatus, and the adsorption behavior of catechins, tea polyphenols, EGCG, gallic acid and ferulic acid on the nanocellulose of the ginkgo shell was studied. The first- and second-order kinetic models were used to fit the adsorption curves, the Weber-Morris interparticle diffusion model was used to describe the adsorption process, the surface chemical structure of cellulose before and after adsorption of polyphenols was analyzed by XPS, and the anti-oxidation ability of the composite particles was investigated based on the DPPH/ABTS+ free radical scavenging ability. The experimental results showed that the specific surface area and pore volume of nanocellulose particles were 246.71 m2/g and 0.35 cm3/g, respectively. The five selected polyphenols could all be adsorbed on cellulose spontaneously, which showing a fast-slow-balanced adsorption process. Among them, the adsorption capacity of ginkgo husk cellulose for catechins was the largest, which reaching 3.7 mg/g cellulose. Taking catechins as an example, the effects of ionic strength, pH and temperature on the adsorption were further investigated. Neutral pH and high ionic strength were beneficial to the adsorption of polyphenols by cellulose, however, temperature changes had no significant effect on the adsorption. After cellulose adsorbs catechins, the chemical structure of its surface changes. The catechin-adsorbed nanocellulose particles exhibit a certain antioxidant capacity, which provides more possibilities for the application of cellulose.
  • WU Jia, ZHAO Luan, WEI Na, ZHAO Lei, WANG Liyu, XIA Yangyi
    Food and Fermentation Industries. 2022, 48(11): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.027887
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    This experiment explored the effects of dynamic high-pressure microfluidization (DHPM) treatment pressure (0,34,69,103,138,172 MPa) and treatment times (0-12 times) on the solubility and structure of the myofibrillar protein in low-salted system (0.15 mol/L NaCl). The results showed that as the pressure and times of DHPM treatment increased (P<0.05), the protein solubility increased significantly (P<0.05), but it was no longer significant after the pressure over 103 MPa (P>0.05) and the Zeta-particle size decreased significantly (P<0.05). Moreover, the hydrophobicity of the protein surface increased significantly after DHPM treatment (P<0.05). It decreased significantly with the increase of pressure (P<0.05), and increased first and then decreased with the increase of the number of times (P<0.05). This was the result of the unfolding and folding of the protein structure. After DHPM treatment, confocal laser scanning microscopy(CLSM) showed that the protein particles became smaller and more uniform in size. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the protein has been degraded. Raman analysis showed that the α-helix content decreased significantly, while the content of random curls increased. In summary, DHPM treatment could break the protein, depolymerize the protein, reduce the size, and change the structure, thereby improving the solubility of myofibrillary protein under low salt.
  • SUN Jingjing, YANG Ruijin, YANG Jinjie, ZHANG Wenbin
    Food and Fermentation Industries. 2022, 48(11): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.027310
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    The macroporous adsorption resins were used to enrich the walnut pellicle polyphenols and the separation process conditions were optimized, the phenolic compounds were then identified. The results showed that the AB-8 resin was the ideal resin for enriching crude walnut pellicle polyphenols. The ideal enrichment parameters were as follows: sample concentration was 2.00 mg/mL at pH 3.0 with the static adsorption time for 3 h, meanwhile 70% ethanol was used as the eluent solvent. Dynamic adsorption study showed that the maximum loading amount was 14 BV and the amount of eluent was 4 BV. Under above conditions, the purity of walnut pellicle polyphenols was increased from 24.24% to 70.52%. The walnut pellicle polyphenols were identified using the Ultra-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS). There were more than 30 kinds of polyphenols compounds were tentatively identified including ellagic acid, HHDP-glucose isomer, Di-HHDP-glucose, trigalloyl-HHDP glucose, teragalloyl-glucose, casuarinin/casuarinin isomer, glansrin C isomer, ellagic acid hexose isomer, ellagic acid pentose isomer, glansreginin A. This research indicates that macroporous adsorption resin could act as a preliminary separation media for refined walnut polyphenols containing mainly ellagic acid and its derivatives.
  • GE Qing, LI Hangqing, LI Peng, XIAO Zhuqian, MAO Jianwei, SUN Peilong, ZHANG Tingzhou, LIN Chunmian
    Food and Fermentation Industries. 2022, 48(11): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.027482
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    Bamboo shoot powder was used to prepare superfine bamboo shoot powder in this study. The basic nutrients and amino acid composition, physical properties of different particle sizes of bamboo shoot powder were compared. The chemical structure, nitrite ion adsorption capacity and cholesterol adsorption capacity of different sizes of bamboo shoot powder were also been explored. The results showed that the moisture content, protein content and ash content of bamboo shoot powder decreased after superfine grinding. Bamboo shoot powder contains plenty of amino acids needed by the human body, and the content of amino acids of different sizes of bamboo shoot powder was different. The specific surface area, water retention capacity and water swelling capacity of bamboo shoot powder after ultrafine grinding were significantly higher than those of bamboo shoot powder. The infrared spectrum showed that the chemical structure of bamboo shoot powder was similar to that of superfine bamboo shoot powder, and superfine grinding had no significant effect on the chemical structure of bamboo shoot powder. The results of scanning electron microscopy showed that the particle size of superfine bamboo shoots was smaller, and most of them were elliptical or spherical. The study of functional characteristics showed that the adsorption capacity of NO-2 and cholesterol of bamboo shoot powder was significantly improved by ultrafine grinding treatment.
  • ZHAO Xiaoming, SONG Fei, ZHAO Songlin, WANG Hui, ZHANG Yufeng
    Food and Fermentation Industries. 2022, 48(11): 150-155. https://doi.org/10.13995/j.cnki.11-1802/ts.029558
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    With coconut milk and concentrated coconut water as the main raw materials, set-type functional coconut plant-based yoghurt with good flavor was developed by co-fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The effects of the concentration of concentrated coconut water, granulated sugar, fermentation temperature and time on the sensory characteristics, physical and chemical indexes and the viable count of lactic acid bacteria in yoghurt were investigated. The optimal preparation parameters and antioxidant activity were studied. The results showed that the yoghurt was sticky, delicate in taste, with unique coconut flavor and best quality under the condition of 4% concentrated coconut water and 0% granulated sugar at 40℃ for 8 h. The DPPH free radical scavenging ability and total reducing ability of the yogurt products were much higher than those of commercially available yogurt and control yogurt. Therefore, the addition of concentrated coconut water can improve the quality and antioxidant activity of coconut plant-based yoghurt.
  • LIU Yuanye, CAI Wenchao, ZHANG Qin, SHENG Jie, LIU Xiumin, SHAN Chunhui
    Food and Fermentation Industries. 2022, 48(11): 156-161. https://doi.org/10.13995/j.cnki.11-1802/ts.029709
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    The physicochemical indexes of sea buckthorn juice (SBJ) and fermented sea buckthorn juice (FSBJ) were determined, and the fermentation performance of lactic acid bacteria (LAB) in SBJ was explored. Liquid chromatography-mass spectrometry (LC-ESI-MS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used. Results showed that SBJ was excellent matrices for LAB growth with more than 108CFU/mL of viable counts at the end of fermentation. A total of eight phenolic acids were identified by LC-ESI-MS, and the total phenolic acid content was significantly increased by LAB fermentation. Antioxidant capacities based on 1,1-diphenyl-1-picrylhydrazil radical (DPPH), 3-ethylbenzothiazoline-6-sulfonate (ABTS) and ferric ion reducing antioxidant power (FRAP) were significantly improved by LAB fermentation. A total of 42 volatile compounds were identified by HS-SPME-GC-MS, and the differences in the concentration of volatile compounds before and after fermentation were significant.
  • WANG Yi, SU Chenlu, AI Lianzhong, DING Jun, LAI Phoency, CHEN Jiaqi, SONG Zibo
    Food and Fermentation Industries. 2022, 48(11): 162-171. https://doi.org/10.13995/j.cnki.11-1802/ts.028173
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    The purpose of this study was to investigate the effects of multiple processes (including enzyme treatment, precipitation treatment) and storage temperature on the quality of restored juice from Phyllanthus emblica L. fruit during short-term storage. Multiple principal component analysis and HPLC were applied to identify an optimal technical combination for quality optimization and key phenolic components. Non-enzymatic kinetic analysis was used to estimate the possible storage time of the juice. The results of cluster analysis, principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that low-temperature storage was the most effective condition for browning control. The addition of pectinase or protease alone coupling with 4 ℃-storage showed good browning-control effects. The results of PCA and OPLS-DA analysis suggested that the optimal browning-control processes were: pectinase/protease treatments, cold-precipitation pretreatment and storage at 4 ℃. The change in the browning index of P. emblica juice followed well first-order kinetics (R2=0.901-0.996). The juice was clear and golden yellow without precipitation on storage at 4 ℃ for 14 d. When it was storage at 25 ℃, the browning rate constants (kB) was 0.008 2-0.036 0 d-1 which associated with a half-browning time (t1/2) of 19-85 d. While it was storage at 37 ℃, the kB values were 0.063 3-0.0971 d-1 which with t1/2 of 7-11 d. The results of HPLC revealed that mucic acid gallate, gallic acid O-glucoside, gallic acid, methyl gallate ester, and corilagin were major components in the restored juice. Conclusively, this study established a cost-effective processes platform and optimal PCA models for quality optimization of restored juice from P. emblica fruit. The results could provide a theoretical reference for developing relatively restored fruit juices in the future.
  • SUN Rui, ZHANG Qi, ZENG Zhuohua, FANG Likui, REN Yuanyuan, ZHONG Geng
    Food and Fermentation Industries. 2022, 48(11): 172-178. https://doi.org/10.13995/j.cnki.11-1802/ts.028079
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    In order to explore the effects of different processing methods on the loss of selenium, selenium forms and bioavailability of selenium-rich rice. The rice with high selenium content in Jiangjin district, Chongqing city was used as the experimental raw material with common rice processing methods. And after extrusion, the selenium content, selenium form and bioavailability of selenium-rich rice before and after processing were compared and analyzed. The results showed that extrusion treatment caused a loss of 43.05% of selenium, and atmospheric cooking, high-pressure cooking, and microwave treatment would not have a significant impact on the selenium content. All four processing methods reduced the selenomethinonine (SeMet) content in rice. Selenite [Se(IV)] was completely lost after microwave, high-pressure cooking and extrusion treatment. Microwave treatment will increase the content of methylselenocysteine (MeSeCys). The results of in vitro simulated gastrointestinal digestion experiments showed that the total selenium bioavailability of gastrointestinal digestion after normal pressure cooking, high pressure cooking and microwave treatment was significantly higher than that of untreated samples (P<0.05), which were 74.99%, 67.93%, 50.38% and 40.08% respectively. The bioavailability of SeMet in selenium-enriched rice was significantly improved after processing (P<0.05), and the bioavailability of SeMet was the largest after atmospheric cooking reaching 47.49%. Above experimental results showed that the normal pressure and high-pressure cooking methods had little effect on the total selenium content and form of selenium-rich rice, which was beneficial to the body's absorption and utilization of selenium. The result provides data for the changes in selenium during the processing of selenium-rich rice, and provides a theoretical reference for the digestion and absorption of selenium after the processing of selenium-rich rice.
  • DONG Peng, GUO Yubao, ZHU Shimin, XU Zixin
    Food and Fermentation Industries. 2022, 48(11): 179-184. https://doi.org/10.13995/j.cnki.11-1802/ts.028216
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    To reveal the effects of lipid and proteins in rice flour on the disaggregation of starch granules after aging and heating, taken the outer layer rich in proteins of rice grains as material, the particle size distribution and microscopic morphology changes of residues after protein removal one by one and aging were compared. The results showed that the difference in particle size distribution of the obtained residues disappeared between before and after aging with the removal of lipid and albumin in rice flour. The albumin inhibited the disaggregation of starch granules, while the presence of lipid promoted the disaggregation of starch granules, and this effect became more obvious after aging. In the aging process, albumin and lipid contributed 118% and -18% to the difficulty of disaggregation of starch granules due to aging respectively, while globulin, glutelin and prolamin had little effect on it. The results of particle size analysis were supported by light microscope observation. Moreover, the presence of albumin in rice flour significantly reduced peak viscosity and breakdown and increased pasting temperature after aging, which indicating that the disaggregation difficulty of starch granules caused by albumin aging significantly changed pasting properties. Therefore, that the changes of albumin in rice flour during aging make starch granule difficult to disaggregate is the main reason for the changes in pasting properties of rice flour after aging, which is of great significance to reveal the aging mechanism of rice flour.
  • REN Yuanyuan, LI Yuhang, MENG Zikuan, ZHANG Xin, ZOU Yu, WANG Yongjun
    Food and Fermentation Industries. 2022, 48(11): 185-191. https://doi.org/10.13995/j.cnki.11-1802/ts.030614
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    In order to explore the effect of different microbial combinations on the quality and flavor of fresh rice noodles, Saccharomyces cerevisiae 23(S.c.23), Lactobacillus casei 17 (L.c.17), Lactobacillus plantarum 9 (L.p.9) were used for synergistic fermentation. The acid production capacity, viable count of L. plantarum, physical and chemical properties, cooking characteristics, texture characteristics and volatile flavor substances were determined. The results showed that the quality of fermented rice noodles produced by co-fermentation was good, and the volatile flavor substances increased significantly. The acid production capacity of L.p.9+S.c.23+L.c.17 was the highest, and the viable count of L. plantarum reached (9.06 ± 0.15) lg CFU/g, the protein and fat contents were significantly decreased, and the amylose content was significantly increased. The cooking loss rate, hardness and elasticity of rice noodles prepared by L.p.9 + S.c.23 + L.c.17 were better than those of other groups. L.p.9 + S.c.23 + L.c.17 fermented rice noodles had 37 kinds of volatile flavor compounds, mainly esters and alcohols. Multi-strain synergistic fermentation significantly improved the quality of fresh rice noodles and increases the flavor, which has good application potential in the development of fermented rice noodles industry.
  • WEI Xiaoyi, XU Hanyu, ZHANG Luyao, SI Xiaojing, HAN Mei, CUI Linlin
    Food and Fermentation Industries. 2022, 48(11): 192-199. https://doi.org/10.13995/j.cnki.11-1802/ts.030717
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    In this study, purple cabbage and lettuce were used as raw material and soaked in chlorpyrifos, dimethoate, carbofuran, bifenthrin pesticides resulting in leaf pesticide adsorption exceed the maximum residue limits. The washing treatment by potassium ferrate (K2FeO4) was optimized by using the response surface methodology and the best parameters for removing vegetable pesticide residues was determined. Moreover, as a surfactant, the coconut oil fatty acid diethanolamide (CDEA) was added to improve the removal effect of pesticide residues on vegetables. The results showed that under the optimal conditions of 28 ℃ and 0.6 g/L K2FeO4 cleaning for 15 min, the removal rates of chlorpyrifos, dimethoate and carbosulfan in purple cabbage could reach 77.35%, 73.56% and 70.12% by adding 20 g/L CDEA. In lettuce, the removal rates were 82.34%, 78.11% and 79.58%. While the removal rate of bifenthrin were 70.57% and 74.48% by the addition of 80 g/L of CDEA in purple cabbage and lettuce, respectively. Therefore, the results showed that potassium ferrate combined with the surfactant was an effective pesticide residue remover, which could be widely used in fresh cut vegetables processing.
  • LI Ruicen, WANG Dongshuai, YUAN Caixia, FENG Yusheng, HONG Xia, HE Haining, MA Wenjuan, YOU Yina
    Food and Fermentation Industries. 2022, 48(11): 200-205. https://doi.org/10.13995/j.cnki.11-1802/ts.028218
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    In this study, magnetic nanoparticles loaded octadecylamine functionalized mesoporous carbon composites were independently developed and a sample pretreatment method for rapid detection of organophosphorus pesticide residues in green leafy vegetables based on QuEChERS technology and gas chromatography-mass spectrometry was developed. The surface structure of the magnetic mesoporous composite was characterized by transmission electron microscopy, X-ray diffraction, magnetometer and nitrogen adsorption-desorption. The experimental results showed that compared with the traditional purification agent, the magnetic mesoporous material could eliminate the matrix interference, improve the detection efficiency. In addition, the operation was simple. The residues of 16 organophosphorus pesticides in green leafy vegetables ranged from 0.02-0.25 μg/mL with the correlation coefficient (R2) of 0.994 3-0.999 7. The average recoveries of 16 organophosphorus pesticides in green leafy vegetables were 81.3%-94.0% at the levels of 0.02, 0.05 and 0.10 mg/kg, and the relative standard deviations were less than 10%. The detection limits were 0.01-0.08 μg/mL. Then, the method was applied to detect green leafy vegetables. The results showed that all green leafy vegetables met the maximum residue limit of organophosphorus pesticides. This method has the advantages of high sensitivity, strong universality, high accuracy, good stability, economic and environmental protection, and is suitable for the pretreatment of pesticide residues in other vegetables and fruits.
  • QIAO Caihong, LI Binshan, ZHANG Zhong, BI Yang, LI Zihe, ZHU Yatong, WU Shujuan
    Food and Fermentation Industries. 2022, 48(11): 206-212. https://doi.org/10.13995/j.cnki.11-1802/ts.029680
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    Angelica sinensis (Oliv.) Diels is authentic medicinal material of Gansu province. To provide theoretical basis for a comprehensive resource utilization of A. sinensis wastes, the extraction ratio, main chemical component and antifungal activity of the A. sinensis leaf essential oil were studied. Double broth dilution was used to determine the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of the essential oil against four postharvest pathogens (Penicillium expansum, Alternaria alternata, Fusarium sulphureum and Trichothecium roseum). Fumigation method was used to determine antifungal activity against the four fungi in vitro and against T. roseum on cherry tomatoes, in vivo. The results showed that the yield of A. sinensis leaf essential oil was 0.057%. Totally 51 components were identified in the essential oil, among them 2, 4, 5-trimethylbenzaldehyde (22.7%) and α-pinene (11.1%) were the most abundant compounds. The MIC and MFC of the essential oil on F. sulphureum, A. alternata and P. expansum was 2.34 μL/mL and 9.37 μL/mL, respectively. The MIC and MFC of T. roseum were 1.17 and 9.37 μL/mL, respectively. The inhibition order of the essential oil on the mycelial growth of the four fungi was T. roseum, F. sulphureum, A. alternata and P. expansum from the highest to the lowest. The essential oil could inhibit the expansion of the pink-mold rot on cherry tomatoes effectively. On the 7th day, the diameter of disease lesions of the 60 and 90 μL/mL groups decreased by 51% and 69% compared with that of control group, respectively.
  • LIU Na, SHI Xiaoyu, GU Guangfu, ZHAO Zhibing, XIE Guofang
    Food and Fermentation Industries. 2022, 48(11): 213-220. https://doi.org/10.13995/j.cnki.11-1802/ts.027923
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    To investigate the suitable harvest time for cold storage of kiwifruit, the physiological, nutritional components, antioxidant enzymes and edible qualities, Guichang kiwifruit was harvested and analyzed at 129, 139, 149 and 159 d after full bloom (DAFB) before and after cold storage. The results showed that the changes of respiration rate, chlorophyll, reducing sugar, organic acid, superoxide dismutase(SOD)activity, and ascorbate peroxidase(APX)activity of kiwifruit at harvest and after 120 d of cold storage showed a trend of increase and then decrease. On the contrary, vitamin C content showed a trend of decreasing and then increasing, with the peak value between 139 and 149 DAFB. Total soluble solids(TSS)and solid acid ratio increased continuously at harvest time. The changes of shelf life, sensory score, reducing sugar, TSS, organic acid, solid acid ratio, sugar acid ratio, SOD, and APX of kiwifruit during shelf life increased and then decreased, with the peak value between 139 and 149 DAFB. Except for cohesiveness, adhesiveness, springiness, chewiness gumminess and resilience of kiwifruit showed a trend of increasing and then decreasing, and the main volatile aroma compounds decreased and then increased at ripening of harvest. The volatile aroma of kiwifruit harvested at 139-149 DAFB had little change at ripening after cold storage. In conclusion, kiwifruit harvested between 139 and 149 DAFB had better edible quality for immediate and long-term cold storage.
  • CHEN Xiyu, ZHANG Nian, PENG Yilin, JIAO Bining, ZHANG Yaohai
    Food and Fermentation Industries. 2022, 48(11): 221-231. https://doi.org/10.13995/j.cnki.11-1802/ts.027816
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    Hybrid citrus is very popular in recent years. To comprehensively evaluate hybrid citrus, flavonoids, phenolic acids, carotenoids, synephrine and volatile components in different parts of the seven main hybrid citruses in China were measured. The principal component analysis was used for the detection data. The results indicated that the content of nutrient and functional components was different in different parts of seven hybrid citruses. In general, the content order of nutrient and functional components in different parts of the same fresh hybrid citrus was peel>pulp>juice. The evaluation results were not the same by using different methods. The physical and chemical indicators showed that Hong-meiren was a superior fruit, and Wo mandarin was the first-class fruit, and the rest were out of grade. The order of peel comprehensive evaluation about nutrient and functional components was W Mercott>Wo mandarin>Hong-meiren>Shiranui>Chun-jian>Daya mandarin>Qing-jian. The order according to pulp was Wo Mandarin>W Mercott>Shiranui>Daya Mandarin>Hongmeiren>Chun Jian>Qing Jian. When taking account of juice, the order was Chunjian>Wo mandarin>W Mercott>Qing-jian>Daya mandarin>Shiranui>Hong-meiren. And the order of 11 common volatile components was Hong-meiren>Wo mandarin>Qing-jian>Shiranui>Chun-jian>W Mercott>Daya mandarin. The study provides new ideas to evaluate hybrid citrus and provides data support for the deep processing of hybrid citrus.
  • YANG Chen, LIU Shuangping, ZHAO Yuzong, ZHU Ying, HAN Xiao, MAO Jian
    Food and Fermentation Industries. 2022, 48(11): 232-238. https://doi.org/10.13995/j.cnki.11-1802/ts.030755
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    Jiuyao is an important power source in the brewing of traditional Huangjiu, with the functions of saccharification and fermentation. Shaoxing Jiuyao endows Shaoxing Huangjiu with a unique quality. In order to explore the microbial composition and physiochemical indicators of Jiuyao in different wineries in Shaoxing, microbial composition of Jiuyao was studied by single molecule real time sequencing technology (SMRT-seq), and the water content, acidity and enzyme activity of Jiuyao was determined. The core microorganisms in Jiuyao and their functional characteristics were studied by analyzing relevant physiochemical indicators. The types and relative abundances of the bacterial community in different wineries are quite different, with Pediococcus pentosaceus, Weissella cibaria and Enterobacter being the dominant ones; in contrast, fungi were stable with Saccharomycopsis fibuligera. The water content of Jiuyao in JH winery (14.52%) was significantly higher than others (P<0.05). The acidity of Jiuyao in TP and JH winery (33.14, 35.49 g/kg) and the liquefaction force (1.4, 1.31 U/g) was significantly higher than others (P<0.05), and the acid protease activity of SYH winery was the highest, which was 190.08 U/g (P<0.05). The composition and characteristics of the core functional microorganisms in Jiuyao in different factories were consistency. Among the 71 microorganisms screened, S. fibuligera contributed the most to the amylase and protease activities of the Jiuyao yeast. Wickerhamomyces anomalus could be a potential flavor contributor. This study can provide a theoretical basis for the mechanized production of Jiuyao in the future and the functional microorganisms got by screening can provide bacteria for the flavor enhancement of mechanized Huangjiu.
  • CHENG Wei, CHEN Xuefeng, CHEN Xingjie, ZHOU Duan, FU Huan, PAN Tianquan, XUE Xijia, YANG Jinyu
    Food and Fermentation Industries. 2022, 48(11): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.029119
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    The characteristic aroma components of Fuhe-flavor Baijiu were analyzed by headspace solid-phase microextraction combined with two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOF-MS). The results showed that a total of 729 chromatographic peaks were detected in special-quality Fuhe-flavor Baijiu. 341 volatile compounds with high reliability were identified, mainly including 117 esters, 70 alcohols, 43 organic acids, 47 aldehydes, ketones and acetals, nine nitrogenous compounds (including seven pyrazines), 16 furans, 14 sulfur compounds, and 25 other species. The volatile sulfur compounds and pyrazine compounds identified in Fuhe-flavor Baijiu can be used as characteristic components. The study provides a basis for the evaluation of the component characteristics of Fuhe-flavor Baijiu.
  • ZOU Hui, NIE Lijuan, XIONG Yonghua, LI Xiangmin
    Food and Fermentation Industries. 2022, 48(11): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.030039
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    Citrinin (CIT) is a fungal toxin that is widely found in crops such as maize and rice and is toxic to animals in terms of nephrotoxicity, genotoxicity, embryo toxicity and teratogenicity. In addition, CIT contamination in crops such as maize and fruit has caused large losses to the production economies of industrialized countries. In view of its harmful effects on human health and economic development, it is important to develop a sensitive and rapid method for the detection of CIT. Currently, Japan and the European Union have issued limits for CIT, while mainland China has not yet issued limits for CIT and has only issued methods for its detection. In the national standard detection method, it is necessary to clean up with an immunoaffinity column or a solid phase extraction column, and then use HPLC with fluorescence detector to determine it. Based on the limitations of large instrumental methods and the current situation of CIT contamination, it is necessary to develop a simpler and more sensitive method for the determination of CIT in cereals. As a sensitive, high-throughput, simple and low-cost method for sample screening and quantification, enzyme-linked immunosorbent assay (ELISA) has been rapidly developed and widely used in recent years. Traditional ELISA methods are based on horseradish peroxidase-catalyzed chromogenic substrates and thus quantitative detection of the analytes by colorimetric signals, which are susceptible to large interferences during the detection of complex substrates, thus affecting the accuracy of the results. The ELISA method, which uses fluorescence as the signal output, is considered to be one of the most sensitive methods for the screening of hazardous foodborne substances due to its ability to resist substrate interference and its high sensitivity. In order to achieve high sensitivity, a fluorescent ELISA(FELISA) method was constructed for the detection of CIT in maize by introducing trypsin, which has high specificity for the arginine site in the peptide, and a rhodamine 110 bis-amide derivative, which is attached to both ends of the fluorescent molecule through the arginine-containing peptide, as the enzyme and substrate in the ELISA method as follows: non-fluorescent rhodamine 110, the bis-amide fluorescent derivative was hydrolyzed by trypsin, the arginine present between the rhodamine 110 molecule and the two terminal peptide chains, and the resulting rhodamine 110 molecule was highly fluorescent. Trypsin-CIT was synthesized by formaldehyde addition, retaining 47.09% of the enzymatic activity, and after immobilization of the CIT antibody on the enzyme plate by protein G, using the ELISA was established using the competitive binding relationship between trypsin-CIT and CIT and CIT antibodies. When both were present in the assay system and the concentration of trypsin-CIT was certain, the number of trypsin-CIT bound to CIT antibodies was stronger because of the stronger binding ability of CIT and CIT antibodies, when the concentration of CIT gradually increased, the number of trypsin-CIT bound to CIT antibodies Therefore, the concentration of rhodamine bis-amide derivatives was firstly optimized in this experiment, and the concentration of the derivative that was catalytically hydrolyzed to produce the strongest fluorescence signal at a certain enzyme concentration was selected as the optimal substrate concentration, and in order to obtain the best performance of the assay, the concentration of the derivative that was catalytically hydrolyzed to produce the strongest fluorescence signal was determined by B0=(1-F/F0)×100. In order to obtain the best performance of the assay, B0=(1-F/F0)×100 (F is the fluorescence value under negative conditions, F0 is the fluorescence value under 50 ng/mL spiking conditions) was used to reflect the performance of the established method. The optimal conditions were: 20 μg/mL of encapsulated ascites, 5.5 μg/mL of trypsin-CIT, pH 6.5, 10% of methanol, 80 mmol/L of NaCl, 30 min of immunoincubation time and 30 min of enzyme catalytic time. The standard curve can be expressed by the equation y=18.606 ln x-18.713(R2=0.992). The quantitative range of the method is 12.5-400 ng/mL, with a minimum sensitivity of 8.01 ng/mL and an IC50 of 40 ng/mL. The IC50 was up to 40 ng/mL, which is 1.34 times the sensitivity and 2.741 times the IC50 of the horseradish peroxidase-catalyzed colorimetric ELISA. Subsequently, six common mycotoxins were assayed at high concentrations and the results showed that the method had no significant cross-reactivity with the common mycotoxins and had good specificity. The results showed that the spiked recoveries of the method ranged from 90.10%-110.58% and the intra- and inter-batch coefficients of variation ranged from 3.65%-14.08%, indicating that the method has good reproducibility and precision. The results showed that the method is suitable for the rapid and sensitive quantification of different concentrations of CIT in maize. In conclusion, this experiment has established a FELISA method for the determination of CIT in maize by introducing fluorescence signals, which has good performance and application prospects and provides a reference for subsequent use in the determination of other targets.
  • WANG Jingjing, WANG Meng, PENG Jingyi, ZHOU Xiaoming, FENG Yue, WU Xinyu, SU Min
    Food and Fermentation Industries. 2022, 48(11): 253-258. https://doi.org/10.13995/j.cnki.11-1802/ts.027400
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    The aim of this study was to analyze the effects of geographical origin, storage time, and variety on mineral contents in raisin in order to lay a foundation for screening effective indicators of raisin origin traceability. 50 kinds of mineral elements content in 54 raisin samples from Turpan, Kumul, and Kotan, of Xinjiang China were investigated. The effects of geographical origin, year, variety, and their interaction on mineral element content were also studied by multiway ANOVA. The results showed that geographical origin had the greatest interaction on mineral contents in raisin, followed by year and variety. The contents of Li, Sc, V, Cr, Co, Y, Mo, Ba, La, Ce, Ti, Mn, Cu, Al, Ca, Fe, and Mg mainly depended on geographical origin. Those Ni, Rb, and Na were closely related to the year. While Sr, Cs, and Zn were mainly influenced by variety. The selected mineral elements related to the origin of raisin provide a reference for the research on the identification and protection of the origin of raisin.
  • XU Yuxia, WANG Yutong, XIE Jianchun
    Food and Fermentation Industries. 2022, 48(11): 259-267. https://doi.org/10.13995/j.cnki.11-1802/ts.028525
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    The aroma of roast beef patty was first extracted by solvent (dichloromethane) assisted evaporation and then analyzed by GC-MS and gas chromatography-olfactometry (GC-O). In the GC-MS analysis, a total of 97 volatile compounds were identified which included sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols, esters, acids, hydrocarbons, etc. Moreover, GC-O found a total of 50 odor active retention regions by the frequency detection and aroma extract dilution analysis methods, among which 49 odor-active compounds were identified based on the GC-MS results, the sniffed retention indices and odor characteristics, and co-injection of the authentic standards. The odor-active values (OAVs) were calculated for the odorants with higher NIF values (≥69%) or flavor dilution factors (log2FD≥6). Twenty-four components including methional, 2-acetyl-2-thiazoline, bis(2-methyl-3-furanyl)disulfide, heptanal, (E)-2-nonenal, (E,E)-2,4-nonenal, (E,E)-2,4-decadienal, acetoin, 1-octene-3-one, etc., exhibited OAVs ≥1, and thus considered to be key aroma compounds and contribute highly to the overall aroma of the roasted beef patties. This work can provide references for beef food processing and beef flavor development.
  • GAO Jianfei, ZHOU Wei, XIONG Kangning, LI Weijie
    Food and Fermentation Industries. 2022, 48(11): 268-275. https://doi.org/10.13995/j.cnki.11-1802/ts.027702
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    Recently, the fruit of Kadsura coccinea Lem, a plant used in traditional Chinese medicine, has attracted wide attention as a new type of fruit. To fully understand its nutritional value, widely-targeted metabolomics was used to identify the metabolites and analyze their enrichment patterns in the peel, pulp, and seed tissues. The results showed that 429 nutrient metabolites were identified in K. coccinea fruit. Among them, 424 were found in the peel, 429 in the pulp, 391 in the seed, and 389 in all three tissues. The number of amino acids and their derivatives was the largest (22.6%), and the rest were mainly organic acids (18.6%), free fatty acids (13.5%), saccharides and alcohols (12.8%), and nucleotides and their derivatives (11.2%). Nutrients were equally accumulated in the peel and seed, but both were significantly lower than the pulp, which was mainly due to the significantly increased expressions of organic acids, free fatty acids, and lysophosphatidylethanolamine in the latter. Since the peel, pulp, and seed tissues of K. coccinea shared a large number of nutrient metabolites, they could be extracted and used together. All three tissues contain a variety of highly enriched nutrient metabolites, which are considered valuable in developing and utilizing foods and medicines.
  • ZHAI Feihong, WANG Yan, ZHAO Wenjing, ZHAO Xiaodong, HAN Jianrong
    Food and Fermentation Industries. 2022, 48(11): 276-281. https://doi.org/10.13995/j.cnki.11-1802/ts.030647
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    Phenolic compounds in fruit bodies of Agaricus brasiliensis and A. bisporus were identified by ultra performance liquid chromatography- electrospray time- of- flight- mass spectrometry (UPLC-ESI-TOF-MS). The antioxidant activities in vitro of the phenolic extracts were assessed. Totally 16 phenolic compounds were identified from the two fungi: N-glycyl-tyrosine, β-N-(γ-glutamyl)-4-formylphenylhydrazine, tyrosylglycylglycine, 5-hydroxytryptophan, N-acetyl-3-hydroxyanthranilic acid, 4-hydroxy-benzaldehyde, acromelic acid E, L-pyroglutamyl-L-leucine, methyl N-(3-carbamoylpropionyl) anthranilate, L-pyroglutamyl-L-phenylalanine, 5-oxoprolyl-L-glutamic acid, 3,4-dihydroxybenzoic acid, (2R,4R)-2-[(1H-indol-3-yl)methyl] -4-amino-2-hydroxypentane-1,5-dioic acid, cytoxazone, asponguanine A and kynurenine. The polyphenols contents in fruit bodies of A. brasiliensis and A. bisporus were 22.21 mg GAE/g and 19.58 mg GAE/g respectively. The results showed that both two mushrooms had strong antioxidant properties. The DPPH free radical scavenging ability, reducing power and Fe2+ chelating ability of A. brasiliensis were significantly stronger than that of A. bisporus (P<0.05). The results of this study could provide theoretical basis for the development of A. brasiliensis and A. bisporus as functional products or additives.
  • WANG Jiawei, ZHOU Hualan, GULTOM Sarman Oktovianus, ZHANG Jianguo
    Food and Fermentation Industries. 2022, 48(11): 282-289. https://doi.org/10.13995/j.cnki.11-1802/ts.028988
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    Structural glycerides achieve nutritional functions specifically by changing the composition of fatty acids and the distribution of fatty acids on the glycerol molecule. The synthesis of structural glycerides is a hot topic because the potential applications and high commercial value of structural glycerides. This review summarizes the progresses in the synthesis of structural glycerides in recent years, including chemical synthesis and enzymatic synthesis, specially focuses on substrate specificity and product specifically of lipase, and demonstrates the applications of structural glycerides in food industry and others, provides an outlook of lipase development through modern biotechnology, such as bioinformatics, for structural glycerides synthesis.
  • YU Dehui, YANG Yang, CHEN Fenglian, FAN Jing, BIAN Xin, WANG Bing, WANG Mengju, LIU Simiao, XING Wenjing, ZHANG Na
    Food and Fermentation Industries. 2022, 48(11): 290-296. https://doi.org/10.13995/j.cnki.11-1802/ts.029113
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    γ-Aminobutyric acid (GABA)is a functional component widely existed in animal, plant and microorganism. It has many biological activities such as alleviating anxiety, lowering blood pressure, anti-diabetic, anti-cancer, treatment of epilepsy, asthma, etc. GABA content is generally low in natural cereal, but it can be effectively enriched through microbial fermentation. This paper reviews the mechanism of action, metabolic pathways, synthesis and physiological functions of GABA, and systematically expounds the research status of GABA rich cereal fermented food, so as to provide a theoretical basis for future development of cereal fermented food rich in GABA.
  • ZHAO Liyuan, ZHU Furong, HUANG Zirui, GE Xiaodong, LIU Bin
    Food and Fermentation Industries. 2022, 48(11): 297-302. https://doi.org/10.13995/j.cnki.11-1802/ts.028765
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    Ganoderma is a kind of precious fungus with large fruiting body, which has high value in medicine, nutrition and health care. Ganoderma contains abundant biological active compounds, such as polysaccharide, triterpenoids, sterols and trace elements, which affect the intestinal microbiota after entering human body, and thus alleviate the hyperglycemia, hyperlipidemia, obesity and other related diseases caused by the intestinal microbiota disorder. This article mainly reviews the relationship between active ingredients of Ganoderma, intestinal microbiota and body metabolism, summarizes the research progress of active ingredients of Ganoderma improving related metabolic diseases by regulating intestinal microbiota and provide theoretical basis for Ganoderma in health care products and clinical application.
  • CHEN Lu, YIN Liguo, ZHU Wenyou, LIU Wenwen, ZENG Peng
    Food and Fermentation Industries. 2022, 48(11): 303-309. https://doi.org/10.13995/j.cnki.11-1802/ts.029314
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    The contamination, exposure levels and control methods of biogenic amines in pickles are analyzed in this paper. The type, formation mechanism, toxicity, limit standards, contamination and control methods of biogenic amines in pickles are systematically reviewed and analyzed. The pickles were contaminated with high exposure levels of putrescine, cadaverine, tyramine, histamine, and the contamination of cadaverine might reached up to 349.43 mg/kg. With the increasing fermentation time, the content of biogenic amines increased. The content of biogenic amines in pickle can be reduced by inoculating strains, controlling the quality of raw and packaging materials, adding antibacterial ingredients, controlling fermentation temperature, pH, salt concentration as well as time, and other fermentation factors. This review can provide a reference for the safety research and quality control of pickle through the systematic analysis of biogenic amines in pickle.
  • WU Peipei, ZHANG Yanbin, ZHANG Xiaoying, FENG Gang, SUN Jiaqi, LUO Jie
    Food and Fermentation Industries. 2022, 48(11): 310-316. https://doi.org/10.13995/j.cnki.11-1802/ts.029076
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    Milk and dairy products are ideal foods rich in a variety of nutrients and play an important role in human health. Cheese is one of the main fermented dairy products, known as “milk gold”, which is a rich source of nutrients such as protein, bioactive peptides, essential fatty acids and minerals. During fermentation and ripening, cheese can not only form the unique flavor and texture, but also produce a variety of nutrients beneficial to human health. By expounding the main nutritional components of cheese and the specific products during fermentation and ripening, including functional peptides, lactic acid, conjugated linoleic acid, calcium and other active components, this paper discusses the research progress of its beneficial effects on bone health, cardiovascular disease, antitumor, antioxidant and so on, it will help to popularize the nutritional value of cheese and improve the nutritional health level of citizens.
  • FANG Sichang, SONG Xin, XUE Yuling, WANG Shijie
    Food and Fermentation Industries. 2022, 48(11): 317-323. https://doi.org/10.13995/j.cnki.11-1802/ts.029244
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    Lactic acid bacteria is an important starter for food fermentation. Its traditional genetic operation technology is homologous recombination, which lays the foundation for subsequent gene editing, but it also has the disadvantages of cumbersome operation and low efficiency. Clustered regular interspaced short palindromic repeats (CRISPR) and its related proteins (CRISPR associated, Cas) have promoted the development of lactic acid bacteria gene editing with their high efficiency and convenience. This review introduces the principle and classification of CRISPR, and focuses on the application of CRISPR operating system in lactic acid bacteria.
  • JIA Shiliang, DING Jiaojiao, YANG Yue, ZHOU Xuxia, SHI Shengqi, CHEN Yunyun, DING Yuting
    Food and Fermentation Industries. 2022, 48(11): 324-331. https://doi.org/10.13995/j.cnki.11-1802/ts.029171
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    Quick freezing technology enables aquatic products to pass through the maximum ice crystal generation zone quickly, and facilitates the formation and even distribution of small ice crystals in food tissue. It could improve the quality of food and has been widely used in aquatic products transportation and storage. Quick freezing technologies including liquid nitrogen freezing, liquid carbon dioxide freezing, physical field-assisted freezing methods (high pressure freezing, electromagnetic wave-assisted freezing, ultrasound-assisted freezing), impingement freezing, immersion freezing, and other freezing technologies based on antifreeze proteins and ice nucleation proteins. The principal and mechanism are introduced, and the applications of these quick-freezing technologies in aquatic products are summarized. The future development direction of quick-freezing technology is also prospected.
  • WANG Xinwei, CHENG Gaomin, LI Rui, ZHAO Renyong
    Food and Fermentation Industries. 2022, 48(11): 332-337. https://doi.org/10.13995/j.cnki.11-1802/ts.029270
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    Lipase has the advantages of environmental protection, safety and high efficiency. Using new lipase to improve the quality of bread and steamed bread has become one of the research hots. The substrates of lipase in bread and steamed bread system are lipids. Lipids are the secondary component in flour, but their type and content affect the characteristics and quality of products. The application of lipase in bread quality improvement has achieved some results. The addition of lipase produces polar lipids in the system. An appropriate amount of polar lipids will increase the stability of air chamber in bread and increase the volume of bread. The application of lipase in the improvement of steamed bread quality has been studied, but the mechanism is not clear. The latest progress in three aspects was summarized: the types and functional effects of endogenous lipids in flour, catalytic mechanism of lipase and its role as substrate in fermented flour products, and the effect of lipase on the quality of fermented products such as bread and steamed bread. It is pointed out that the research on the improvement mechanism of lipase on the quality of steamed bread and bread will be the research direction of the application of lipase in bread and steamed bread in the future.
  • LI Yunfei, LUAN Qingmin, LIU Feng, SUN Guilian, ZHANG Li, LI Zhenzhen, LI Kewen
    Food and Fermentation Industries. 2022, 48(11): 338-344. https://doi.org/10.13995/j.cnki.11-1802/ts.028731
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    A large number of papers and patents on simulated moving bed (SMB) chromatography used in the separation of multi-fraction saccharides have been published recently. However, the comprehensive review on the column configuration and operation strategies of SMB was limited. Compared with classic SMB, the following characteristics and operating strategies were summarized: the number of columns tends to be fewer and variable; switch time of ports is divided more substeps; the profile front of concentration is predicted and separated more accurately; the combination of batchwise chromatography and SMB has been employed widely to make full use of each advantage.