15 August 2022, Volume 48 Issue 15
    

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  • LIU Zhenshan, SHI Yi, CHEN Jianxiong, XIN Yu, GU Zhenghua, ZHANG Liang
    Food and Fermentation Industries. 2022, 48(15): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.030010
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    Performed by enzyme, biocatalysis is considering as a green and sustainable technology that could eliminate the production of toxic and harmful by-products during the industrial manufacturing process. Lipase, which is believed as one of the most promising industrial enzymes that could catalysis the synthesis of lipid, interesterification, alcoholysis as well as acidolysis, has been characterized with advantages in catalytic activity, variety of substrates, regioselectivity and corresponding selectivity. However, limited by the inherent property of biomacromolecule, requirements including the high enzymatic activity, repeatability, storage stability and the feasibility of separation might not be meet easily in the industrial biocatalysis process when applying free enzyme without optimization. To fulfill the need in industrial application of bio-catalysis, it is desired to develop valid, simple as well as effective enzymatic immobilization method for improving the practical application potential of lipase. Recently, self-assembly organic-inorganic hybrid nanoflowers has been developed and applied as a novel enzymatic immobilization method. Via this technology, the limitations for the application of free enzymes could be overcome as the stability, repeatability and storage stability of the enzyme would be highly improved after immobilization. Nevertheless, it should be noted that such immobilizing process would normally involve an incubation period of three days at the temperature of 4 ℃. This relative slow preparation duration will bring considerable limitations for its further scale-up application, though both the enzymatic activity and stability could be significantly enhanced by immobilizing lipase in the form of nanoflowers. In order to break through the above restriction, sonochemistry was introduced in the current study to have the free lipase hybridized with metal phosphate precipitation within 10 min. In consideration of the potential effect of reaction conditions on the activity of the hybrid nanoflowers, parameters including the difference in mental ions (Cu2+, Co2+, Ca2+, Mn2+ and Ni2+), concentration of different mental ions (1, 2 and 3 mmol/L), types of copper salt (CuSO4, CuCl2 and Cu(NO3)2), the concentration of immobilized lipase (0.01, 0.02, 0.05, 0.1, 0.15 and 0.2 mg/mL), ultrasonic duration (1, 5, 10 and 15 min) as well as the pH (6, 7, 7.3,7.5 ,8 and 9) of phosphate buffer saline (PBS) were investigated herein as to identify the most optimal immobilization condition. The results indicated that Cu2+ showed the best immobilization efficiency and the enzyme activity of Cu-Lip would be affected by the type of copper salts. The encapsulation ratio was measured as 100% when using CuSO4 for immobilization, while the introduce of CuCl2 was found to improve the relative enzyme activity to 145.7%. The catalytic efficiency (kcat/Km) of CuSO4-Lip and CuCl2-Lip was measured as 106% and 134% referring to that of free lipase. The current phenomenon might be contributed by the promotion effect on carry capacity of the Cu-Lip introduced by SO42- and the improvement of enzymatic activity by the participation of Cl-. Dependent on the type of copper salts, difference in the resulting catalytic efficiency was also suggested to be related with the variation in the final structure of the prepared Cu-LiP. In comparation of the relative activity of the immobilized enzyme between preparation conditions, immobilizing lipase by ultrasonic for 5 min using metal ions with the concentration of 3 mmol/L and lipase concentration of 0.05 mg/mL in PBS adjusted with pH of 7 was suggested as the optimal reaction condition. Compared with free enzyme, the optimal reaction temperature of both CuSO4-Lip and CuCl2-Lip was increased to some extent, whilst no significant difference in the optimal pH was observed herein. Scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) analysis were performed for the characterization of Cu-Lip hybrid nanoflowers. All the above analysis results further revealed that the lipase had been immobilized in Cu3(PO4)2·3H2O successfully with the observation of typical morphological features, reasonable crystallinity and the characteristic of PO43- peak of the hybrid nanoflowers, respectively. In addition, the current immobilization strategy was verified with the potential to improve the storage stability by maintaining 80% of relative activity after a storage of 30 days at room temperature. Moreover, the hybrid nanoflowers was found to exhibit 40% of relative activity after five consecutive reactions. Overall, with providing promising method for the improvement of the applicability of lipase in industry, the current result also lays the foundation for its further application in the field of biodiesel synthesis, detergent and industrial production requiring high temperature.
  • QI Jingjing, FAN Bingsen, ZHANG Meng, XU Fei
    Food and Fermentation Industries. 2022, 48(15): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.031128
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    Collagen is the most abundant structural protein in human body and a considerable component of cytoplasmic matrix. Collagen, attributed to its unique triple helix structure, has good mechanical properties and high biocompatibility, thereby being widely used in many applications, such as biomedicine, tissue engineering and cosmetics. The use of microorganisms to express recombinant collagen has the advantages of short fermentation cycle, low cost, and convenient genetic manipulation, which has been developed rapidly in recent years. However, the secretion of recombinant collagen with a triple helix structure remains a challenge.In this study, a platform for the secretion of recombinant collagen by Corynebacterium glutamicum was established. Six different signal peptides (Cg1514, Cg2052, CgR0949, CspB, PorB or TorA) were fused to the N-terminal of V-B derived from Streptococcus pyogenes and ligated into pXMJ19 to construct a recombinant expression vector. The recombinant plasmid was transferred into the food-grade expression host C. glutamicum ATCC 13032 to construct six recombinant strains. The secretion efficiency of these signal peptides was compared, and the expression conditions were optimized. The results showed that PorB was the most efficient signal peptide for V-B secretion. At the same time, the yields of collagen mediated by the Sec-dependent signal peptides Cg1514, CspB and PorB were higher than those of CgR0949 and TorA, which were the Tat-dependent signal peptides. This is consistent with the latest research result that C. glutamicum mainly secretes spider silk protein in a Sec-dependent manner. Therefore, it is speculated that the Sec-dependent secretion pathway is conducive to the secretion of fibrous protein such as collagen and spider silk protein.In addition, the culture medium, initial induction OD600, induction duration, IPTG concentration, and dissolved oxygen were optimized for the secretory expression mediated by PorB signal peptide. The optimal expression conditions were as follows: cultured in 500 mL baffled shake flask with 50 mL culture medium 1(20 g/L glucose, 20 g/L corn steep powder, 20 g/L (NH4)2SO4, 1 g/L KH2PO4, 1 g/L K2HPO4, 0.25 g/L MgSO4, and 42 g/L MOPS [3-(N-Morpholinyl) propanesulfonic acid sodium salt]), with an initial induction OD600 of 6 and induced by 0.5 mmol/L IPTG for 40 h. It was found that dissolved oxygen was the key factor affecting collagen production at the flask level, which provided guidance for further scale-up test at industrial production level. Subsequently, the supernatant was taken for affinity purification, followed by trypsin digestion. The V domain was cut into small peptides, while the collagen domain B was not digested due to its rigid triple helix structure when it’s correctly folded. After desalting, lyophilization and weighing, the final secretion yield of collagen domain B at the shake flask level reached 30 mg/L, which was 3 times that before optimization. The secondary structure was characterized by circular dichroism showing that it was correctly folded into a typical triple helix structure of collagen. The melting curve was scanned at 225 nm from 10 ℃ to 70 ℃ and the melting temperature (Tm) value of collagen domain B was calculated to be 25.82 ℃, which was close to that reported previously.The Corynebacterium glutamicum expression and secretion system established in this study is of food safety grade, and can efficiently secrete collagen with a triple helix structure, which provides a new host choice for the recombinant expression of collagen. Further, this development can provide solutions and theoretical basis for the production of recombinant collagen as well as other functional biomaterial proteins for the application in biomedicine and tissue engineering.
  • LI Zicai, LI Lin, LI Guangzhou, WANG Jianqing, XIN Weigang, ZHANG Qilin, WANG Feng, LIN Lianbing
    Food and Fermentation Industries. 2022, 48(15): 18-23. https://doi.org/10.13995/j.cnki.11-1802/ts.029745
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    Lactobacillus reuteri, as a potential probiotic approved by Food Drug Administration and Chinese Ministry of Public Health, has been widely used in food and fermentation industries. Thus, it is of remarkable importance to develop the strategy for its high-cell-density (HCD) fermentation. In this study, the effects of batched culture, batch-fed culture and concentrated fed-batch (CFB) on the biomass of L. reuteri were compared. Then, the number of viable bacteria with or without aeration and with or without maintaining a constant pH were studied during CFB fermentation. The results showed that tangential perfusion and CFB can greatly prolong the logarithmic duration of the strain, and the number of viable bacteria was as high as 2.98×1015 CFU/mL. Compared with batched culture and batch-fed culture, the cell dry weight (CDW) in CFB fermentation increased by 5.3 times and 3.6 times, respectively. Under the conditions of ventilation (with a stable oxygen level of 15%), a constant pH level of 5.5 and a flow rate setting at 40 mL/min in CFB fermentation, the number of viable bacteria could reach up to 8.1×1015 CFU/mL, with a final CDW of 60.96 g/L which showed an improvement by 2.72 times and 1.07 times in comparison to the culturing manners of non-aeration and non-maintenance of constant pH, respectively. Together, these results suggest that HCD fermentation of L. reuteri can be achieved by a specific strategy of tangential perfusion and CFB, with considerable advantages in terms of obtaining live bacteria and biomass, laying the groundwork for a low-cost and time-saving large-scale production of L. reuteri.
  • SUN Hong, CHAI Lijuan, FANG Guanyu, LU Zhenming, ZHANG Xiaojuan, WANG Songtao, SHEN Caihong, SHI Jinsong, XU Zhenghong
    Food and Fermentation Industries. 2022, 48(15): 24-32. https://doi.org/10.13995/j.cnki.11-1802/ts.032308
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    To study the interaction between Clostridium, the important functional microorganisms in pit mud of Chinese strong-flavor Baijiu, and other microorganisms in pit mud, we analyzed the differences of genomic functions and short chain fatty acid (SCFA) metabolic pathways of Clostridium species based on comparative genomics.Besides, we selected Novisyntrophococcus fermenticellae JN500902 (N.902) and seven strains of Clostridium isolated from pit mud as the research object, constructed a two-strain coculture system of N.902 and Clostridium strain, and compared the changes of growth and SCFA metabolism in mono- and co-culture.Comparative genomics analysis showed that Clostridium’s SCFA metabolic pathway was interspecific differences.Co-culture experiment results further showed that N.902 had a significant positive effect on the growth and metabolism of Clostridium fermenticellae JN500901 (C.901) and C.luticellarii Clu07, the consumption of glucose and growth increased in coculture.Besides, the accumulation of butyric acid and caproic acid in C.901 increased by about 0.44 folds and 0.63 folds, respectively, and the yield of butyric acid and valeric acid in Clu07 increased by 0.77 times and 2.63 times, respectively.N.902 co-cultured with two valeric acid producing Clostridium strains had no significant effect on the growth, while it promoted the production of valeric acid in C.scatologenes Cls01 and inhibited the accumulation of valeric acid in C.aciditolerans Claci01.Co-culture of N.902 and three butyric acid-producing Clostridium strains, C.beijerinckii Clb01, C.guangxiense Clgx01 and C.tyrobutyricum Clt01 showed higher growth rate and biomass than that of mono-culture in the early stage (before 24 h), but the accumulation of butyric acid decreased in varying degrees at the end of co-culture fermentation.The research on the interaction between Clostridium and N.902 could broaden our understanding of pit mud microbial interaction for aroma production.
  • LIANG Qingwen, FANG Fang
    Food and Fermentation Industries. 2022, 48(15): 33-40. https://doi.org/10.13995/j.cnki.11-1802/ts.030555
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    Higher alcohols are flavor substances in Baijiu, which has critical influence on Baijiu quality, but they will affect the comfort of drinking with high content. The effects of yeast species and initial concentration, initial fermentation temperature, Daqu enzyme activity and other factors on iso-amyl alcohol synthesis during strong aroma Baijiu fermentation were investigated to provide reference for the study of control and reduction strategies. The results showed that the initial yeast species and concentration, the initial fermentation temperature and the enzyme activity of Daqu affected the consumption of reducing sugar, the proliferation of Saccharomyces cerevisiae and the synthesis level of iso-amyl alcohol in strong flavor Baijiu fermentation. Estimated apparent sugar consumption rate decreased with the multiplication rate of S. cerevisiae decreased, and the synthesis level of iso-amyl alcohol decreased accordingly. In contrast, changing the initial concentration of Pichia, the second most abundant yeast in this fermentation system,had no effect on its own proliferation, estimated apparent sugar consumption rate or decreasing iso-amyl alcohol synthesis. Therefore, it can be speculated that S. cerevisiae was the main yeast affecting the synthesis of iso-amyl alcohol in Baijiu fermentation process. When the number of S. cerevisiae was 5×107 CFU/g at the beginning of fermentation, the iso-amyl alcohol in fermented grains was reduced by 22.9% compared with that of the control. By setting different initial fermentation temperatures between 18 ℃ to 30 ℃ and using temperatures programming in fermentation process, we found that decreasing of the initial fermentation temperature of fermented grains to 18℃ could also significantly reduce the content of iso-amyl alcohol, with a maximum decrease of 22.6% compared to beginning the fermentation at 26 ℃. In addition, the content of iso-amyl alcohol in fermentation process can be effectively reduced by reducing glucoamylase activity of Daqu with a maximum decrease of 13.3%. It is noteworthy that the amount of ethanol synthesis was not lowered by using the regulating and control methods above. Using a simple indicator, estimated apparent sugar consumption rate, to characterize the effects of various factors on the fermentation process, the relationship between S. cerevisiae proliferation, reducing sugar consumption and iso-amyl alcohol synthesis level during strong flavor Baijiu fermentation was revealed in this study, which could lay a theoretical foundation for elucidating the synthesis mechanism of iso-amyl alcohol during Baijiu fermentation and studying the control and reduction strategies of iso-amyl alcohol.
  • LIU Hongqiang, CHENG Kun, YU Xuejian, ZHAI Lei, ZHENG Jia, YAO Su
    Food and Fermentation Industries. 2022, 48(15): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.029581
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    Bacillus aquiflavi 3H-10 is the first strain of brewing novel species, isolated from yellow water of strong-flavor Chinese Baijiu in Yibin, Sichuan province. In order to explore its function characteristics, the whole genome sequence of B. aquiflavi 3H-10 was determined by high-throughput sequencing. And potential functional genes, biological enzymes and fermentation flavor substances were analyzed with BLAST against sequence database, plate transparent circle method, Folin-Ciocalteu method and GC-MS. The results showed that the genome size of B. aquiflavi 3H-10 was 3.62 MB and the G+C content was 35.40 mol% with 3 224 protein-coding genes predicted. Analysis with KEGG, NR and CAZy databases showed that the genome harbors genes responsible for 22 proteases and various carbohydrate enzymes. Clear transparent circle was observed for B. aquiflavi 3H-10 on the protease medium plate and the protease enzyme activity was 85 U/mL. After cultivation in TSB at 37 ℃ for 72 h, the strain could produce 56 metabolic flavor compounds, including esters, alcohols, aromatics, carbonyl compounds and heterocyclic compounds, etc. Among them, the substances with relatively high contents include benzaldehyde (almond flavor, nut flavor), 2,5-dimethylpyrazine (fried sesame flavor), n-butanol (fruit flavor), 3- methylhexanol and ethyl hexanoate (sweet, fruity, cellar and cucumber), the main flavoring substrate of strong-flavor Chinese Baijiu. Our study demonstrated that B. aquiflavi 3H-10 had significant protease-producing ability and could produce various flavor substances by fermentation, which promoted the formation of flavors in strong-flavor Chinese Baijiu. It was speculated that B. aquiflavi 3H-10 had potential application value in Chinese Baijiu fermentation.
  • LIU Xiaohang, RUAN Yulei, SU Meng, FU Xiaofen, HE Xiuli, GUO Liyun, WU Xiaole, GUO Xuewu, XIAO Dongguang, CHEN Yefu
    Food and Fermentation Industries. 2022, 48(15): 47-54. https://doi.org/10.13995/j.cnki.11-1802/ts.030107
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    In beer industry, the flocculation properties of Saccharomyces pastorianus is one of the important factors affecting the production of beer. In the application of Saccharomyces pastorianus L-1 in large-scale production, problems such as short yeast suspension stability period and high mortality rate of reused yeast mud existed, resulting in incomplete fermentation, thus affecting the reduction of undesirable flavor substances and the final beer flavor quality. Therefore, L-1 was used as the starting strain to perform atmospheric and room temperature plasma (ARTP) mutagenesis and the mutagenic strains were screened for the first and second screening. Three target strains 179, 293, and 361 with weakened flocculation and good genetic stability were obtained. The flocculation capacity was reduced by 6.67%, 6.67%, and 5.56% respectively, the mortality rate was reduced by 31.21%, 34.57%, and 16.93% respectively, and the corresponding acetaldehyde content in the fermentation broth was reduced by 19.53%, 19.17%, and 15.83%. Indexes such as carbon source consumption, α-amino nitrogen, and alcohol production capacity had all been improved, and the content of major higher alcohols has not changed significantly. The acquisition of these strains has certain practical application potential in the production of beer industry.
  • LIU Xiaoyan, ZHANG Xiaoyue, Abuduokayier·ABUDUOAINI, QU Yiming, MIN Haidong, LI Xuewen
    Food and Fermentation Industries. 2022, 48(15): 55-61. https://doi.org/10.13995/j.cnki.11-1802/ts.030073
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    The wines in Xinjiang producing areas had special flavors due to the unique geographical environment and climate. However, the temperature distinction between day and night in Xinjiang was large, and the wine grapes accumulate high sugar content and low acidity. This problem seriously influenced the balance of wine taste structure. Through the mixed fermentation by Saccharomyces cerevisiae MST and acid-increasing non-Saccharomyces cerevisiae CT10, Saccharomyces cerevisiae F33 and aroma enhancement non-Saccharomyces cerevisiae PL09 combined with wine lees aging, the quality of wine was improved with the rational utilization of wine waste. HPLC was used to analyze the contents of organic acids in Cabernet Sauvignon dry red wine treated with mixed fermentation, wine lees aging and β-glucanase. Results showed that mixed fermentation increased the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, and citric acid, while the content of succinic acid decreased; after aging by Saccharomyces cerevisiae lees, the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, citric acid and succinic acid increased; after aging of mixed fermentation lees, tartaric acid, lactic acid, and succinic acid increased, while pyruvate acid, acetic acid, and citric acid decreased. The total acid content in mixed fermentation increased by 5.37%-13.02%, and the total acid content of lees aging increased by 6.62%-12.53%. The addition of β-glucanase increased the organic acid content of wine by 3.84%-12.63%. In addition, after blending with acid-increasing CT10, the lees aging needed to accelerate the autolysis under the action of β-glucanase, which was beneficial to the retention and production of organic acids. Fermented with PL09, the lees aging could strengthen the metabolic activity of organic acid production and increased its content, which was more effective than the former. After aging of Saccharomyces cerevisiae lees, the total amount of organic acid increased, and the difference between lees aging and mixed fermentation lees aging decreased, indicating that lees aging could promote the production of organic acids in wine, resulting in increased acidity. In summary, the lees aging could bring more organic acid to the Cabernet Sauvignon dry red wine in Xinjiang production area, and the effect was more significant after adding β-glucanase, which could be used to improve the high sugar and low acid problem of the Xinjiang wine.
  • WANG Jiadong, LIU Dantong, WANG Xinyu, FENG Zhiwei, XIE Sankuan, ZHENG Yu, HE Jing
    Food and Fermentation Industries. 2022, 48(15): 62-68. https://doi.org/10.13995/j.cnki.11-1802/ts.031498
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    Tetramethylpyrazine (TMP) is one of the important flavor and functional substances in Shanxi aged vinegar (SAV). In this paper, the formation of TMP in the whole brewing process of SAV was analyzed. The results showed that TMP mainly accumulated in the stages of acetic acid fermentation and fumigation. Therefore, the changes of precursors for TMP formation, including acetoin, diacetyl, ammonium nitrogen, and amino acids, were analyzed. In particular, the effect of temperature on the formation and stability of TMP was investigated. The results showed that TMP was in a dynamic balance between formation and degradation in the fumigation process, which was mainly affected by temperature and acidity. When compared with those fumigated at 85 and 105 ℃, the TMP concentration in Cupei fumigated at 95 ℃ for 3 d increased by 30% and 17%, and the total ester concentration increased by 9% and 10%, respectively. The relative concentrations of esters, ketones, aldehydes, and heterocyclic flavor substances were also increased. There were no significant differences in total acid, reducing sugar, and amino nitrogen when fumigated under there different temperatures. Those results indicated that fumigation under 95 ℃ contributed to the accumulation of TMP and the other flavor compounds.
  • ZHAI Ligong, LI Ganghui, ZHOU Zijie, HU Ju, CAI Qiuhui, WANG Junying, YANG Jianting
    Food and Fermentation Industries. 2022, 48(15): 69-77. https://doi.org/10.13995/j.cnki.11-1802/ts.030135
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    It has been found that Salmonella enterica subsp. enterica Derby (S. Derby) can develop resistance in pickled foods and adapt to hypertonic environments. In this study, the effect of hypertonic adaptive S. Derby on the tolerance of high concentration NaCl crossover and other environmental stress was investigated. S. Derby was domesticated in a medium, which contained 4% NaCl(on mass basis), inducing hypertonic adaptability. After being treated with saturated NaCl for 4 h, the survival rate of different temperatures, pH, bile salts, ultraviolet, disinfectant, and other stress environments was crossed to evaluate its tolerance. Results showed that the survival rate of S. Derby in the saturated NaCl stress environment was significantly improved (by 1.46 folds). Compared with the control group, the survival rate of hypertonic adaptive S. Derby had significantly decreased at 65 ℃, about 20% of that before treatment. Moreover, the tolerances of S. Derby on the treatments of low temperature, NaOH, ethanol, hydrogen peroxide, NaClO, and ultraviolet raised significantly (by 1-3 times) after the treatment of high concentration NaCl. While, the S. Derby was inhibited in bile salts and strong acid. Overall, this study provides a certain theoretical basis for the prevention and control of S. Derby in pickled foods.
  • ZHOU Zihan, LIU Qiqi, HAO Haining, TONG Lingjun, LIU Tongjie, GONG Pimin, ZHANG Lanwei, YI Huaxi
    Food and Fermentation Industries. 2022, 48(15): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.030565
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    Exosomes were extracted from bovine milk by ultracentrifugation. The bovine milk exosomes were identified by immunoblotting, nanoparticle tracking and electron microscopy after extraction. The effects of bovine milk exosomes on the growth and probiotic properties of Bifidobacterium animalis F1-3-2 were evaluated. The results showed that the bovine milk exosomes promoted the growth of B. animalis F1-3-2, improved the gastrointestinal tolerance of B. animalis F1-3-2, such as the acid resistance and the bile salt resistance. Besides, the adhesion of B. animalis F1-3-2 was also promoted. In addition, the bovine milk exosomes induced better anti-inflammatory properties of B. animalis F1-3-2, the levels of inflammatory cytokines like TNF-α, IL-1β significantly decreased. In conclusion, the bovine milk exosomes have the potential to be developed as a novel prebiotic.
  • FENG Chengcheng, CAI Zizhe, CHEN Qiong, OU Shiyi, XIE Xiaodong, WANG Yong, MARTIN J T REANEY, ZHANG Ning
    Food and Fermentation Industries. 2022, 48(15): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.031471
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    The production capability of β-glucosidase induced by different carbon sources and probiotic characteristics of three lactic acid bacteria strains were investigated. Results showed that the β-glucosidase produced by the three strains was capable of hydrolyzing both alkyl glucoside and aryl glucoside, and the enzyme activity was significantly increased via the induction of cellobiose (P<0.05). The maximum β-glucosidase activity (16.02 U/mL) was observed with Enterococcus durans GW18275 when it was cultured in MRS with the carbon source of cellobiose. Simulated gastroenteric fluid tolerance test found that the number of viable bacteria of three lactic acid bacteria strains in simulated gastroenteric fluid remained above 106 CFU/mL. Lactiplantibacillus plantarum C5 possessed the highest survival rate (83.70±6.21)% cultured by 0.3% bile salt for 3 h, and existed the best surface hydrophobicity to xylene and ethyl acetate. Lactiplantibacillus plantarum C1 showed the highest auto-aggregation rate (80.72±1.58)%. Moreover, the three strains were non-hemolytic and had different drug sensitivity to cephalosporins, β-lactams and aminoglycoside antibiotics, as well as possessing sensitivity to tetracycline. Given these results, the three lactic acid bacteria strains presented high β-glucosidase activity, and had good probiotic properties as candidates of functional probiotics, which can be used to develop new functional probiotics products.
  • CHEN Lu, SHI Jun, ZHAO Hao, ZHANG Xiaomeng, WANG Yanling, ZHANG Jingjing, YANG Fan, LU Haoze, ZHANG Fengjie, JIN Weiyun, YU Jiajun, XUE jie
    Food and Fermentation Industries. 2022, 48(15): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.030080
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    In this paper, three kinds of grape vinegars were used as samples, sample A: grape vinegar (pure grape juice fermentation), sample B: grape vinegar (grape juice∶drug food homology material=1∶1 fermentation) and sample C: commercially available grape vinegar. One hundred and twenty KM male rats were randomly divided into 12 groups and gavaged with saline, fat emulsion and grape vinegar, etc. After eight weeks of continuous gavage, serum and liver biochemical indexes and liver pathological sections were examined. Compared with the model group, the body weight of rats in all groups decreased with different degrees, among which the body weight of rats in samples A and B decreased more in the 5th week to the 7th week; TC and TG indexes decreased, HDL-C increased and LDL-C decreased, among which the difference between sample B and the model group was larger; the increase of ApoA1 indexes and the decrease of ApoB indexes, among which the improvement of sample B was the largest for the two indexes; the decrease of liver mass and liver coefficient of rats, but the decrease pattern did not correlate with the sample and the dose; the liver sections showed that compared with the model group, the amount of sample B and the amount of sample A and C high dose groups were basically different. The hepatocytes in the high dose group of sample B and sample A and C were basically restored to normal, while the hepatocytes in other groups were damaged to different degrees.
  • XUE Yuling, YUAN Qingbin, FENG Lili, ZHANG Dong, KANG Zhiyuan, WANG Shijie
    Food and Fermentation Industries. 2022, 48(15): 98-101. https://doi.org/10.13995/j.cnki.11-1802/ts.029859
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    To discover the effect of probiotic beverage on relieving diarrhea induced by Salmonella paratyphi A and explore its mechanism, the diarrhea model mice were fed with probiotic beverage fermented by Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The diarrhea occurrence of mice was observed, and the count of Lactobacillus acidophilus and B. animalis subsp. lactis in feces were detected. The normal mice fed with the probiotics beverage and powder were intended to explore whether the probiotics have intestinal colonization effect. The count of L. acidophilus and B. animalis subsp. lactis in feces and intestinal tract were detected. The results showed that the diarrhea model mice in the experimental group fed with probiotic beverage stopped diarrhea after 1 d, and recovered faster than those in the control group. No watery stools and diarrhea showed up in mice which were fed with S. paratyphi A and probiotics beverage. The count of probiotics in feces after 5 d was similar to the control group. The amount of Lactobacillus acidophilus and B. animalis subsp. lactis in the intestinal tract of mice increased with the feeding time. The results suggested that by means of probiotic competition inhibition and colonization of the intestinal tract, probiotic beverage can relieve the diarrhea symptoms caused by S. paratyphi A in mice, and protect the intestinal tract as well.
  • CHEN Xiangyu, LI Xuesong, XU Juan, LI Mengmeng, LIN Lijun, LU Lixia, LIU Yuanjian, XIONG Xiaohui
    Food and Fermentation Industries. 2022, 48(15): 102-109. https://doi.org/10.13995/j.cnki.11-1802/ts.031130
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    To explore the effective dispersion method of cell aggregates in aqueous solution system, Saccharomyces cerevisiae ATCC 9080 was used as the target strain. The effects of tween 20, ethylene diamine tetra acetic acid (EDTA), ionic strength, pH and low-frequency ultrasound (50 Hz) on its cell dispersion index were researched. Then orthogonal test was designed on tween 20, EDTA and ultrasound to obtain the optimized dispersion condition, and the distribution types of S. cerevisiae was also analyzed before and after dispersion treatment. The results showed that the optimal protocol for the dispersion of S. cerevisiae was under the condition of 0.2% tween 20, 8 mmol/L EDTA and ultrasonicating for 15 s in PBS, which could increase the dispersion index to 0.24 in aqueous solution. The distribution type of cells was changed from cluster distribution of control group to regular distribution. Moreover, there was no effect on the viability of S. cerevisiae under the optimal dispersion conditions.
  • GOU Zongqin, Yintizhaer·TUERXUNMAIMAITI, TIAN Yuan, DAI Jianxin, AI Lianzhong, XIONG Zhiqiang
    Food and Fermentation Industries. 2022, 48(15): 110-117. https://doi.org/10.13995/j.cnki.11-1802/ts.030178
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    Lycopene, a C40 terpenoid compound, has strong anti-oxidation and immunity enhancement effects, which have been widely used in the food and cosmetics industries. To improve the efficiency of heterologous production of lycopene, this study screened Escherichia coli top10 as the suitable production strain and optimized fermentation medium by single factor experiment and response surface methodology. The optimal medium was medium with 4.22 g/L fructose, 0.89 g/L NH4Cl and 15% n-dodecane. Under this condition, the yield of lycopene reached 29.3 mg/g DCW, which was 138% higher than before optimization. Based on real-time fluorescent quantitative PCR, the expressions of key genes IspG and crtE for lycopene synthesis were significantly enhanced (P<0.05) after optimization, which increased by 6.9 times and 4.5 times, respectively. This study significantly improved the yield of lycopene through host screening and medium optimization, laying the foundation for the efficient production of lycopene in E. coli.
  • ZHANG Yanhui, YUAN Xinhua, GAO Xianling, YUAN Jianguo, JI Wuke, WANG Danhua, SHAO Baokai
    Food and Fermentation Industries. 2022, 48(15): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.030061
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    Lactobacillus brevis was approved by the National Health Commission as a microbial strain for preparing γ-aminobutyric acid(GABA). An approach to produce GABA from L-glutamic acid using glutamic acid decarboxylase was developed. A strain of Lactobacillus brevis GLB-127 was identified by scanning electron microscopy and molecular biology, and a phylogenetic tree of this lactic acid bacteria was constructed. The preliminary technical route forms after optimization of the fermentation conditions and transformation conditions, including the culture rotate speed, culture temperature and the amount of whole cell catalytic enzyme. Then the fermentation medium was optimized made the glutamic acid decarboxylase activity and GABA output increases significantly. After magnifying culture in 10 L fermenter, the concentration of GABA reached 345.1 g/L, the conversion rate was 98.5%, and the enzyme activity of glutamic acid decarboxylase was 315.9 U/g. This research laid the foundation for the industrial production of GABA as a new food material.
  • FENG Aibo, ZHOU Hualan, GULTOM Sarman Oktovianus, ZHANG Jianguo
    Food and Fermentation Industries. 2022, 48(15): 124-130. https://doi.org/10.13995/j.cnki.11-1802/ts.029482
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    Umbelopsis (Mortierella) isabellina is an important oleaginous microbial species. Lipid production by U. isabellina using wheat bran hydrolysate benefits the utilization of wheat bran. Based on our previous study, this study investigated the influences of nitrogen sources and metal ions on cell growth and lipid production of U. isabellina, and carbon source utilization. The results showed that the maximum of biomass was obtained at 1.5 g/L nitrogen using ammonium acetate, and 11% increment of oil production at 1.0 g/L nitrogen using ammonium acetate. The addition of Mg2+, Ca2+ and Mn2+ in wheat bran hydrolysate promoted carbon metabolism and lipid synthesis of U. isabellina. The lipid yield reached 13.8, 10.26, 12.91 g/L with 39.8%, 65.80%, 30.8% increment respectively at 0.5 g/L CaCl2, 1.0 g/L MgSO4, 8 μg/L MnSO4 addition. These results provided a base for application of wheat bran in food industry.
  • LI Peiqian, YAO Zhen, FENG Baozhen, SHI Shouguo
    Food and Fermentation Industries. 2022, 48(15): 131-136. https://doi.org/10.13995/j.cnki.11-1802/ts.029951
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    In order to identify the main groups of endophytic fungi and pathogen in Crison grape fruits during storage, morphological and molecular biological methods were used to determine the classification status of the strains, also their spoilage ability on different fruits were determined. The results showed that the endophytic strain K1-K13 from healthy Crison fruit showed the same culture characteristics on PDA medium. The colony whitish, flat, with floccose mycelium, which was consistent with the morphological characteristics of Acremonium. ITS and 28S rDNA D1/D2 region sequences were used to construct an evolutionary tree analysis, and it clustered with Acremonium sclerotigenum, so it was identified as A. sclerotigenum. Inoculation of A. sclerotigenum on healthy grapes, tomatoes, and apples, caused rot, which indicated its spoilage ability. At the same time, Botrytis cinerea and Alternaria sp. were isolated from rotting Crison grape fruits. A. sclerotigenum strains had no antagonistic effect on B. cinerea or Alternaria sp. In this study, a pathogenic endophyte from Crison fruits was reported for the first time, which enriched the resources of grape endophytes and provided technical and theoretical support for the control of grape postharvest diseases.
  • LIU Wenwen, FENG Ruizhang, WEI Qin, ZHOU Wanhai, WANG Hong, DU Yonghua
    Food and Fermentation Industries. 2022, 48(15): 137-143. https://doi.org/10.13995/j.cnki.11-1802/ts.029994
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    To reveal the diversity of endophytic fungi in Angelica keiskei and screen the strains available, the culturable endophytic fungi in the stems, leaves, flowers and fruit of A. keiskei were isolated using selective media. The diversity of strains was analyzed using their ITS sequences and a phylogenetic tree. The flavonoids that were produced, and the antibacterial strains were screened. A total of 34 strains of culturable endophytic fungi were isolated, and they could be divided into one phylum, four classes, eight orders, 10 families, 10 genera and 22 species. The dominant genus was Cladosporium sp. (32.4%). Using the class as a group unit, the phylogeny of fruit included five genera, eight species and 12 plants that could be divided into four groups. The stems contained five genera and 10 species. Eleven plants could be divided into three groups. The leaves contained five genera, eight species, and nine plants that could be divided into two groups. The flowers contained one genus, two species, and two plants that could be divided into one group. The dominant species on the fruit was Alternaria alternata. Those on the stems were Cladosporium tenuissimum; the leaves contained Colletotrichum karsti, and the flowers contained species of Aspergillus. The screening of flavonoid production and antibacterial properties indicated that nine strains produced flavonoids. Fifteen strains inhibited at least one pathogenic bacterium, and 26 strains inhibited at least one fungal indicator. Among them, strain MRY-1 was the most effective. The optimal conditions of media included an initial pH of 7, 7 d, 26 ℃, and a rotation speed of 120 r/min. The liquid loaded included 60 mL/150 mL. Therefore, the endophytic fungi isolated from different organs of A. keiskei are genetically diverse, and the functional strains that were screened are worthy of further excavation, development and utilization.
  • SHI Ting, GAO Tiantian, LIU Wei, TAN Yeyou, ZHANG Juhua
    Food and Fermentation Industries. 2022, 48(15): 144-153. https://doi.org/10.13995/j.cnki.11-1802/ts.029508
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    Chopped peppers were fermented using self-screened Lactobacillus fermentum, Lactobacillus acidophilus, and Lactobacillus plantarum, their physicochemical properties and texture were characterized, and the differences among the volatile organic compounds (VOC) were measured and compared by HS-SPME-GC-MS. The results showed that the mixed-culture fermentation using L. fermentum, L. acidophilus, L. plantarum significantly increased the total acid, soluble protein, soluble solids and total phenol content of chopped peppers. A total of 71 VOCs of nine types were identified. Compared with natural fermentation, the content of olefins increased the most after mixed fermentation, and the types of esters were the most abundant; The types and contents of VOC in different combinations were significantly different; the types and contents of esters, alkenes and ketones produced by fermentation using self-screened Lactobacillus alone are relatively abundant and high; After mixed-culture fermentation using L. plantarum and Lactobacillus acidophilus, the content of ethyl heptanoate, ethyl caprate, methyl palmitate, α-terpineol, n-decanoic acid, propionic acid, cumaldehyde, and hexanal are higher than other experimental groups, but the total VOC content and number of types are lower than the other two groups; The content of esters and acids in the three mixed fermentations increased the most. Among them, ethyl benzoate, amyl acetate, β-cerinene, D-limonene, terpinene, amylin, linalool, and cis-linoleum increased the most. The contents of acid, caprylic acid and caproic acid were significantly higher than those of other groups. Sensory analysis showed that the mixture of the three strains significantly enhanced the lemon and orange fruity, pine wood and lactic acid flavors of chopped peppers, while reducing the bitterness. These different aroma components constitute the unique flavor of chopped peppers. In summary, fermentation using self-screened L. fermentum, L. acidophilus, and L. plantarum led to significantly increased types and contents of aroma components, and effectively improved the taste and flavor of chopped peppers.
  • GAO Sumin, WU Danxuan, GAO Ziwu, LIU Zongzhen, WU Peng, JIANG Songsong, WANG Hengpeng, MENG Xiangren
    Food and Fermentation Industries. 2022, 48(15): 154-161. https://doi.org/10.13995/j.cnki.11-1802/ts.029689
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    In order to clarify the effect of ultrasonic assisted low-salt treatment on characteristic flavor and microbial diversity of radish pickle water, ultrasonic impregnation (25 kHz, 40 W, 15 min) was combined with low salt pickling with salt mass fraction of 20-40 g/L (U2-U4), the traditional natural pickling were taken as the control (CK), and radish pickles made by different impregnation processes were fermented for 12 d, respectively. The results revealed that the ultrasonic impregnation promoted the fermentation process of pickles, and radish pickles entered the mature stage at 6th day of fermentation. The acidity of pickles in the ultrasonic impregnation group was greater than in the traditional treatment group. Pickles of CK4, U2 and U3 treatment group had a better taste because of the acidity was in the range of 6-8 g /kg. By day 6 and day 12, six organic acids and 20 free amino acids were identified, while 67 and 69 volatile flavor compounds were determined, respectively. Owing to the lower threshold value, dimethyl sulfide contributed more to the flavor of radish pickles, which had the highest content in U3 treatment group. During the entire process, the microbial diversity in pickle water decreased gradually, and ultrasonic assisted impregnation groups had a more pronounced decline in pathogens. These results suggested that the pickle water treated by ultrasonic-assisted with 30 g/L salt had a suitable acidity, better taste, higher content of characteristic flavor and rich beneficial bacteria, which could provide a theoretical basis for the application of ultrasonic-assisted low salt in pickle processing.
  • LUO Yuyuan, ZHANG Huan, CHEN Yuan, LYU Tianyi, MA Liang, ZHANG Yuhao, DAI Hongjie
    Food and Fermentation Industries. 2022, 48(15): 162-168. https://doi.org/10.13995/j.cnki.11-1802/ts.028953
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    In order to improve the stability of curcumin in the delivery system, this study investigated the storage stability, curcumin retention rate and simulated in vitro digestion of the curcumin Pickering emulsion co-stabilized by lemon seed cellulose nanocrystals/nanofibrils (LSCNC/LSCNF). The results showed that the Pickering emulsions (particle concentration of 0.5% (w/v) LSCNC + 0.1%-1% LSCNF; oil/water volume ratio was 5∶5) which co-stabilized by LSCNC/LSCNF could be used as a good carrier for embedding curcumin. After embedding curcumin, the rheological properties of the emulsions were slightly enhanced, which is conducive to the stability of the emulsion. The physical stability of emulsions remained good after being stored for 15 d. At the same time, the curcumin Pickering emulsion could delay the degradation rate of curcumin. As LSCNF concentration increased (0.1%-1%), the retention rate of curcumin in the emulsions stabilized by LSCNC/LSCNF gradually increased, and the retention rate at low temperature (4 °C) was high (>75%, 1%). As LSCNF concentration increased from 0.1% to 1%, the total release rate of free fatty acids (FFA) in the emulsions decreased from 40% to about 25%, but the bioavailability of curcumin was also slightly reduced. The research showed that emulsions stabilized by cellulose nanocrystals and cellulose nanofibrils could be developed and utilized as an effective delivery system for biologically active substances.
  • JIN Zulong, FENG Siyi, HU Yawen, SONG Hongdong, GUAN Xiao, SUN Zhu, DAI Zhihua
    Food and Fermentation Industries. 2022, 48(15): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.031343
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    In order to improve the water solubility of oat protein and its application value in the field of nano materials, oat digestion resistant peptide nanoparticles were prepared by enzymatic hydrolysis, and their ability to encapsulate hydrophobic active substances and digestion resistance were evaluated. Oat protein was digested by pepsin and trypsin to prepare oat peptide nanoparticles, which were spherical micelles with a size of 50 nm. The degree of hydrolysis of oat protein was 3.1% by pepsin digestion and 10.7% by trypsin digestion. Internal interaction analysis showed that the self-assembly of oat peptide nanoparticles was mainly driven by hydrophobic interaction, and hydrogen bond and disulfide bond played a certain role in maintaining structural stability. The study of surface activity showed that the surface of oat peptide had certain hydrophobicity and lipophilicity, and hydrolysis modification greatly enhanced the water solubility of nanoparticles. Caffeic acid phenethyl ester was used as a model drug to evaluate the drug loading performance of oat peptide nanoparticles. The results showed that entrapment efficiency was 71%, the drug loading was 3.5%, and the concentration of caffeic acid phenethyl ester in water was increased from 1.8 μg/mL to 140 μg/mL. The results of simulated digestion of drug loaded nanoparticles in vitro showed that digestive resistant peptide nanoparticles had strong digestive resistance. Steady state fluorescence spectra showed that hydrophobic interaction was the main binding force between caffeic acid phenethyl ester and peptide molecules. Oat peptide nanoparticles are good carriers to increase the solubility of hydrophobic substances.
  • LI Jiayun, WANG Xinzhi, WEI Yuanqing, LIN Binyan, LIU Rui, WU Hao
    Food and Fermentation Industries. 2022, 48(15): 176-184. https://doi.org/10.13995/j.cnki.11-1802/ts.029015
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    Based on network pharmacology and molecular docking techniques, peptides with potential anti-diabetic were screened from Pinctada martensii flesh. Nano-LC Q Exactive Orbitrap mass spectrometry (nano LC-MS/MS) was used to identify the major proteins in the P.martensii flesh. The predicted peptides were obtained under simulated enzyme digestion by using Peptide Cutter tool. Moreover, the potential active peptides were screened by molecular docking with SYBYL-X 2.0 software. The targets of potential active peptide were collected using Swiss Target database. Type 2 diabetes-related disease targets were collected based on the GeneCards database and OMIM-GENE-MAP database. Furthermore, cytoscape software and STRING platform were used to construct the peptide-component-target’ network and protein interaction network, and visualized analysis was performed to screen the core components and key targets of enzymatic peptides. Gene Ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of common targets were carried out through Omicshare cloud platform. The dipeptidylpeptidase-IV(DPP-IV) inhibitory activity of peptides from P.martensii flesh was verified. The results showed that actin, myosin and tubulin were identified as the main components in the P.martensii flesh. Twenty-eight potential anti-diabetic peptides and their 377 gene targets were obtained. There were 1 705 disease targets for type 2 diabetes were identified and 25 key targets were screened out by visual analysis. The enrichment analysis showed that the enzymatic hydrolysis peptides were mainly involved in cell proliferation and apoptosis, protein metabolism, signal transduction and inflammatory reaction. Among those potential anti-diabetic peptides, 19 peptides showed DPP-IV inhibitory activity in vitro, peptide 26 showed the best DPP-IV inhibitory activity (IC50, 395 μmol/L). Active peptides could be screened by network pharmacology and molecular docking could be applied to screen active peptides from Pinctada martensii flesh. Based on this method, screened potential anti-diabetic peptides could exert their activity through pathways including regulating inflammation, substance metabolism and cell apoptosis.
  • CHEN Yannan, QIU Zhijun, LIU Xueqiang, REN Guoyan, LI Wenjie, ZHANG Mengyuan, ZHAO Yuan, ZHANG Bin
    Food and Fermentation Industries. 2022, 48(15): 185-192. https://doi.org/10.13995/j.cnki.11-1802/ts.031287
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    Mussel (Mytilus sp.) is one of the vastly cultured shellfish in China with high nutritional value. However, the mussel products in China are still dominated by fresh products with insufficient resource utilization. In this study, in silico digestion of Mytilus edulis proteins produced a series of oligopeptides (dipeptide to pentapeptide). Nine peptides with potential research value were selected from these oligopeptides based on the PeptideRanker score and physicochemical property analysis. It was further found by the ADMET analysis and BIOPEP-UWM bioactivity prediction that seven oligopeptides had potential angiotension converting enzyme (ACE) inhibitory activity and seven oligopeptides had potential dipeptidyl peptidase-IV (DPP-IV) inhibitory activity. Through further screening by SwissDock and iDPPIV-SCM, it was determined that QYGGR and HMR had the best ACE and DPP-IV inhibition activities, respectively. The interaction between QYGGR and ACE (CDOCKER energy: -156.078 kcal/mol), and between HMR and DPP-IV (CDOCKER energy: -92.410 kcal/mol) could form a stable complex, respectively, in which inhibition on ACE could be resulted from the interaction by QYGGR with eight amino acid residues of ACE, and inhibition on DPP-IV could be resulted from the interaction by HMR with five residues in S1, three residues in S2 and one residue in S3 pocket of DPP-IV. This study provides a theoretical basis for the interpretation of the nutritional value of M.edulis and the development of bioactive peptides derived from M.edulis.
  • ZHANG Ruijie, GU Zhuo, XUE Chenxu, ZHU Yahui, WANG Mian, XIE Chong, WANG Pei, YANG Runqiang
    Food and Fermentation Industries. 2022, 48(15): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.028750
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    The six highland barley varieties from Tibet, including Guoluo, Himalaya 22, Himalaya 19, Dongqing 1, Zangqing 2000 and Zangqing 690, were used as materials to investigate the accumulation of phenolics in different varieties of germinated highland barley (Qingke) and the germination conditions on the synthesis of phenolics in order to obtain the suitable varieties and germination conditions for the phenolics accumulation. After germination at 30 ℃ for 36 h, the physiological and biochemical indexes, phenolics content and the key enzyme activities were determined to screen the varieties. Then, the effects of germination time and temperature on the content of total phenolics were studied. Among the six tested varieties, although the germination rate of Dongqing 1 was low, the respiration rate and fresh weight were the highest which indicated that the metabolism of Dongqing 1 was vigorous. At the same time, the content of total phenolics and phenolic acids was the highest, and the activity of phenolics synthetase was relatively higher. Therefore, Dongqing 1 was selected as the suitable highland barley variety for accumulating phenolics by germination. During 24-72 h of germination, the content of free phenolics decreased, but the difference of total phenolics content among the germination time points was not significant. The lower the temperature (25-30 ℃), the more conducive to the accumulation of phenolics. The results of response surface optimization showed that the total phenolics content of highland barley reached 296.72 mg GAE/100g DW after germination at 25 ℃ for 48 h, which was 1.47 times of the raw material (201.62 mg GAE/100g DW). The optimal germination condition of Dongqing 1 highland barley was 25 ℃ for 48 h, and the content of phenolics was the highest. This study provided theoretical and data support for the development of Tibetan pre-germinated highland barley rich in phenolics and its functional products.
  • AO Zhichao, MA Yuqi, ZHANG Liran, CAI Jinwen, MAN Jianmin
    Food and Fermentation Industries. 2022, 48(15): 200-206. https://doi.org/10.13995/j.cnki.11-1802/ts.028606
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    Crystal structure has a significant effect on the functional properties of starch granules. In this study, six kinds of medicinal and edible starch were used as materials to determine the crystal type, particle morphology, amylose content, particle size distribution, swelling power, solubility and thermodynamic properties of starch granules. The effects of structural characteristics on digestion characteristics in vitro were analyzed. The results showed that the crystal types of starch granules were divided into A (coix seed, Euryale ferox), B (fritillaria, lily) and C (kudzu, yam). The physicochemical properties of starch granules with different crystal types were significantly different. The starch granules were mainly spherical, ellipsoidal and polygonal. Among the measured indicators, the degree of crystallinity was A type>C type>B type starch. Pueraria lobata starch had the highest rapidly digestible starch (RDS), slowly digestible starch (SDS) was generally A-type > B-type starch. Resistant starch (RS) was B-type>A-type starch, C-type starch is CA type in Pueraria lobata, and CB type. Its content was closed to C and B type starch. For the other indicators starch granules showed the tendency of B-type>C-type>A-type.
  • LI Aorong, ZOU Yong, REN Yuanyuan, ZHONG Geng
    Food and Fermentation Industries. 2022, 48(15): 207-213. https://doi.org/10.13995/j.cnki.11-1802/ts.028703
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    Using potassium salts as electrolytes, the effects of alkaline electrolyzed water on the starch gelatinization properties, the thermal mechanical properties, the rheological properties and the protein structural changes of Chongqing dough with that of traditional edible alkali aqueous solution were compared in this paper. The results showed that alkaline electrolyzed water made a lower degree of protein weakening, a more orderly starch structure and an enhanced crystal thermal stability which improved the stability of dough. The results of rheology test showed that the viscoelasticity of dough was improved and the gluten network was strengthened by alkaline electrolyzed water. The protein composition of dough was also changed by alkaline electrolyzed water. The ratio of gliadin to glutenin was close to 1.0 in the dough prepared by alkaline electrolyzed water. Moreover, the content of glutenin macropolymer and the viscoelasticity of the gluten network were increased. In addition, with the increase of disulfide bond content, the secondary order structure of protein increased, the gluten network became more stable and the dough elasticity enhanced. This paper studied the effect of alkaline electrolyzed water on the physical and chemical properties of Chongqing flour and dough, which not only provided a new selectivity for dough quality improvement, but also provided guidance for the subsequent noodle production and cooking food quality evaluation.
  • YU Qing, LI Xueqin
    Food and Fermentation Industries. 2022, 48(15): 214-221. https://doi.org/10.13995/j.cnki.11-1802/ts.028913
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    At present, there are some deterioration problems such as hardness increase and elasticity loss in the process of frozen storage. This study improved the frozen storage quality by adding short-chain inulin and long-chain inulin to frozen cooked noodles. Differential scanning calorimeter , low-field nuclear magnetic resonance, Fourier infrared spectroscopy, X-ray diffractometer and scanning electron microscope were used to explore the effects of different polymerization degrees of inulin on the frozen water content, water binding state, short-range order of starch molecules, crystallinity and microstructure in the frozen cooked noodles. The changes in texture characteristics and cooking quality were also been explored. The results showed that compared with control group, the addition of long-chain inulin could effectively delay the decreasing of hardness and breaking force of frozen cooked noodles, Besides, it also inhibited the increase of frozen water content and the migration of tightly bound water and reduced the crystallinity of starch. The gluten network structure was more continuous and it still had a good taste after re-cooked. However, after 60 d of frozen storage, the frozen cooked noodles added with short-chain inulin had a significant increase in re-cooking loss, starch retrogradation and water migration. Starch granules were dissolved from the network structure, so it is not suitable for long-term frozen storage.
  • WEI Xiaoyi, SU Tingting, SI Xiaojing, ZHANG Luyao, HAN Mei, CUI Linlin
    Food and Fermentation Industries. 2022, 48(15): 222-229. https://doi.org/10.13995/j.cnki.11-1802/ts.031000
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    Due to the large variation of flour processing-functional attributes and the low yield of high-gluten flour in China, there is high demand on developing of safe and effective wheat gluten fortifier. This study discussed the effect and mechanism of gluten reinforcement in dough using papain combined with Artemisia sphaerocephala Krasch gum (ASKG). Our result showed that optimized gluten reinforcement was obtained by using 3.9 U/g of papain and 1.1 % of ASKG (on weight basis) at 30.7 ℃ which was better than the common reinforcing agent azoformamide in flour. Analyzing data showed that under certain conditions, papain had a faster enzymatic hydrolysis rate on the gliadin of gluten protein than gluten, increasing the proportion of glutenin in gluten protein to result in gluten reinforcement. On the other hand, the high viscosity and water-holding capacity of ASGK increased wet gluten content and gluten index. To be concluded, the combination of papain and ASGK could significantly improve the gluten reinforcement and increase the specific volume of steamed bread.
  • ZHU Kaiyang, REN Guangyue, DUAN Xu, LI Linlin, QIU Caixia
    Food and Fermentation Industries. 2022, 48(15): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.028871
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    In order to maintain a better quality of fresh peanut after drying, Haihua No. 1 fresh peanut was used as the experimental material to dry with three drying methods including hot-air drying (HD), microwave drying (MD) and microwave vacuum freeze drying (MFD). The effects of different drying methods on nutritional components, physicochemical properties and energy consumption of peanut were investigated. The results showed that after peanut was dried by three different drying methods, the crude protein content had no significant difference. However, the fat content, the amino acid and fatty acid content were decreased significantly (P<0.05). The contents of amino acid, fat and fatty acid in MFD peanut were significantly higher than those in the other two drying methods (P<0.05). The acid value and peroxide value of MFD peanut were significantly lower than those of the other two drying methods. In addition, compared with HD, MD and MFD, MFD increased 0.7×105 kJ/kg and 1.3×105 kJ/kg of energy consumed by removing 1 kg water under three drying methods. The changes of fresh peanut under three drying conditions were comprehensively analyzed, and it was concluded that the retention of amino acid and fatty acid in fresh peanut after MFD treatment was the highest, and the changes of peroxide value and acid value were the lowest, but the energy consumption increased compared with HD and MD. Considering nutrients, physical and chemical properties and energy consumption, MFD is recommended as the best way to obtain high quality dried fresh peanuts.
  • BAI Yu, JI Haipeng, CHEN Cunkun, YU Jinze, ZHANG Na, DONG Chenghu, JIANG Yumei
    Food and Fermentation Industries. 2022, 48(15): 237-242. https://doi.org/10.13995/j.cnki.11-1802/ts.028549
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    The Aksu apples were used as raw material to study the effects of different concentrations of ozone (0, 2.14, 10.7, 19.26 mg/m3) on the storage quality of Aksu apples under (0±0.5)℃for 38 d. The results showed that ozone treatment could inhibit the ethylene release rate of Aksu apple and maintain the fruit of high hardness. It could also inhibit the decrease of sugar degradation, delay the rise of weightlessness rate and the fall of titratable acid, improve the activity of peroxidase, inhibit polyphenol oxidase activity, and prolong storage time compared with the control group (0 mg/m3). Among them, the best preservation effect was obtained by using 19.26 mg/m3 ozone.
  • ZHU Li, LI Linqiang, YU Zhezhe, LIU Yongfeng
    Food and Fermentation Industries. 2022, 48(15): 243-248. https://doi.org/10.13995/j.cnki.11-1802/ts.028624
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    To compare the quality of goat milk by different concentrated methods, this paper explored the effect of vacuum combined heating or frozen concentrated methods on the physicochemical quality of goat milk (pH value, turbidity, color value, particle size, and secondary structure of casein and fat globule). The results showed that when the total solids were 25%, the pH value, turbidity, color value, particle size and casein secondary structure of three concentrated goat milk changed significantly (P<0.05). The fat globules of heated and vacuum heated concentrated goat milk became larger, while the fat globules of vacuum frozen concentrated goat milk did not change significantly. Particle size, fat globules, casein secondary structure and turbidity of vacuum frozen concentrated goat milk changed significantly compared with heating and vacuum heating concentrated goat milk(P<0.05), and vacuum frozen concentrated method had the least effect on goat milk color difference. When the total solids were 35%, the turbidity, color difference and pH value of the three concentrated goat milk changed significantly (P<0.05). The particle size of heated concentrated goat milk increased by 33.90% compared to fresh goat milk (P<0.05), but there was no significant change in the other two concentrated goat milk (P>0.05). There was no significant changed in casein secondary structure of vacuum heated concentrated goat milk(P>0.05). The turbidity, color difference, particle size and casein secondary structure of vacuum frozen concentrated goat milk were changed significantly compared with the other two types of goat milk(P<0.05), and fat globules less than the other two goat milk. Therefore, the quality of with goat milk of 25% total solids was better than that of 35% total solids, and the vacuum frozen condensed goat milk with 25% total solids concentrated level was better than other concentrated goat milk.
  • CHENG Chengpeng, HE Zhifei, TANG Chun, LI Fang, LIAO Lin, LI Hongjun
    Food and Fermentation Industries. 2022, 48(15): 249-256. https://doi.org/10.13995/j.cnki.11-1802/ts.029532
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    To explore the best tenderization process of pig large intestine, the effects of NaHCO3, NaOH, CaCl2, papain and bromelain on pig large intestine tenderization were studied. The results showed that NaOH and papain had significant(P<0.05) tenderization effects on pig large intestine. Then, based on the single factor, the effects of various factors on the quality of pig large intestine were studied. Taking the sensory score and shear force of pig large intestine as the response value, according to the principle of response surface experimental design, the multiple quadratic regression equation was established. When NaOH was used as tenderizing agent, the response surface results showed that the treatment time had the most significant(P<0.01) effect on the quality of pig large intestine. The best parameter combination was 1.1 g/L NaOH at the treatment of 41 ℃ for 24 min. Meanwhile, the sensory score of the pig large intestine was 7.7, which was basically consistent with the predicted value of the model. When papain was used as tenderizing agent, the response surface results showed that the treatment time had the most significant (P<0.01) effect on the quality of tripe. The best parameter combination was 2.0% of papain at the temperature of 36 ℃for 102 min. At this time, the shear force of the pig large intestine was 11.70 N, which was basically consistent with the predicted value of the model.
  • XIAO Xu, HE Zhifei, ZHANG Xiao, LI Xuanming, LIAO Lin, WANG Qin, CHENG Chengpeng, LI Hongjun
    Food and Fermentation Industries. 2022, 48(15): 257-266. https://doi.org/10.13995/j.cnki.11-1802/ts.031785
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    Taking yellow cattle tripe and buffalo tripe as the research objects, the quality changes under the conditions of micro-freezing (-3 ℃, 0-10 d) and refrigerated storage (4 ℃, 0-10 d) were investigated, and the sensory perception of the two types of tripe were compared. The changes of senses, total viable count, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), drip loss and moisture content were explored as well. The electronic nose technology was used to detect the volatile odors of the two kinds of tripes during micro-freezing and refrigerated storage, and the obtained response signal intensity was subjected to radar chart, principal component analysis, and load analysis to comprehensively evaluate the changes in freshness. The results showed that with the prolongation of storage time, total viable count, TVB-N value, TBARS value and drip loss of the two kinds of tripes showed a gradually increasing trend; pH value showed a trend of first decreasing and then increasing; sensory score, drip loss and moisture content were inversely correlated with the storage time, and the change trend of the above indexes was more obvious at 4 ℃. The comprehensive analysis of each index showed that the shelf life of the two kinds of tripes stored in micro-freezing was 6 d, and the shelf life of the two kinds of tripes stored in cold storage was 3 d. The analysis results of the electronic nose were basically consistent with the quality changes of the two kinds of tripes during the storage period, and it could effectively distinguish the freshness of different kinds of tripes at the same storage temperature, and the distinguishing effect under refrigeration conditions was better than that of micro-freezing.
  • WU Zhaolong, HUANG Jimin, LIN Fang, LI Bingzheng, CHEN Zhenlin, HUANG Zhimin
    Food and Fermentation Industries. 2022, 48(15): 267-272. https://doi.org/10.13995/j.cnki.11-1802/ts.028466
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    The changes of silkworm pupa quality index during heat pump heating were studied. Silkworm pupas were dried in a heat pump drier at 65 ℃. At different drying times, the moisture content, brittleness, hardness and brightness (L*) of silkworm pupas were measured, and their hydrogen proton images, transverse relaxation time (T2) and total peak areas of the T2 inversion spectrum (A2) were also investigated by low-field nuclear magnetic resonance (LF-NMR) technology. The results showed that there were three kinds of water states, bound water T21 (0-2 ms), immobilized water T22 (2-100 ms) and free water T23 (100-1 000 ms) in fresh silkworm pupa. In which the content bound water was the least. The second were non-flowing water and the freest water. As the drying time increased, the entire T2 inversion spectrum showed that all peaks gradually moved to the left, the total peak area decreased, and the peaks merge. The moisture content and hardness decreased significantly (P<0.05), the brittleness increased significantly (P<0.05), but L* values changed insignificantly (P>0.05) as drying time increase. After drying for 240 min, the moisture content, brittleness, hardness and L* values were 7.79%、12.67 units、57.38 g and 68.02, respectively. The relation equations of A2 and moisture content, brittleness or hardness were established, respectively. High correlation coefficients (R2>0.9) were found for all three equations, and the R2 values were 0.988 and 0.986 for relation equations of A2-moisture content and A2-hardness, respectively. It suggested that high quality dried silkworm pupas could be prepared by heat pump drying, and their moisture content and hardness during heat pump drying could be measured rapidly, accurately and non-destructively by LF-NMR technology.
  • LI Jing, DONG Chao, ZUO Wei, AN Wenjin, ZHANG Yaohai, ZHAO Qiyang, JIAO Bining
    Food and Fermentation Industries. 2022, 48(15): 273-280. https://doi.org/10.13995/j.cnki.11-1802/ts.030990
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    A method for the analysis of flufiprole and its metabolites (flufiprole sulfone, flufiprole sulfide, flufiprole amide and fipronil) in soil-pakchoi (Brassica campestris L. ssp. chinensis) system was established using ultra-high performance liquid chromatography tandem mass spectrometry combined with QuEChERS pretreatment technology. The samples were rapidly extracted by acetonitrile and purified by multi-walled carbon nanotubes. Flufiprole and its metabolites were separated at a Titank F5 column (100×2.1 mm, 1.8 μm), detected with multiple reaction monitoring mode (MRM). Then, they were quantified with matrix matching standard curve. Excellent linear relationship of flufiprole and its metabolites in pakchoi samples (roots, stems and leaves) and soil samples were obtained in the concentration range of 0.5-100 μg/L with the correlation coefficient no less than 0.992 3. The limit of quantification (LOQ) was 5 μg/kg. The average recoveries of flufiprole and its metabolites in pakchoi samples (roots, stems and leaves) and soil samples were 76%-107%, and the relative standard deviation (RSD) was 0.8%-7.6%. The established method is suitable for the simultaneous analysis of flufiprole and its metabolites in soil-pakchoi system.
  • ZHANG Zuojing, FU Xinyang, CHEN Keming, ZHAO Zunlong, ZHANG Zhongxiong, ZHAO Juan
    Food and Fermentation Industries. 2022, 48(15): 281-287. https://doi.org/10.13995/j.cnki.11-1802/ts.029024
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    To solve the problem of low accuracy of near-infrared diffuse reflectance spectroscopy for moldy apple core discrimination, this paper proposes a multi-factor nondestructive detection method for moldy apple core by fusing density feature with diffuse reflectance spectroscopy. Based on the spectral acquisition platform to obtain the diffuse reflectance spectrum (200-1 100 nm) information of 195 Fuji apples, the WLD-600 density meter was used to obtain apple density data. In addition, the standard normal variable transformation (SNV) was used to pre-process the spectral data. Moreover, the competitive adaptive reweighted sampling (CARS) and successive projection algorithm (SPA) were combined to extract the feature spectra related to moldy apple core. Four different models of moldy apple core discrimination were established by density, diffuse reflectance spectra, fusing density and diffuse reflectance spectra with partial least squares discriminant analysis (PLS-DA), Fisher’s discrimination, support vector machine (SVM) and least squares support vector machine (LS-SVM). The results showed that the overall discrimination rate of the model based on the fusion of density and feature spectra was higher than that of the model based on density and feature spectra in different moldy apple core discriminant models. The SVM model based on the fusion of density and feature spectra had the highest overall discrimination rate of 95.56%, while the overall discrimination rate of the SVM model based on density and feature spectra was 82.2% and 91.11% respectively. Hence, the fusion of density feature could further improve the discrimination accuracy of diffuse reflectance spectra for moldy apple core, and also provides the possibility of developing portable non-destructive testing equipment based on diffuse reflection detection principle for the integration of apple internal disease and quality.
  • YANG Changbiao, LI Zhanbin, QUE Yunfei, HUANG Yongqiao, BAO Na, CUI Shanshan, ZHAO Sha, MA Kai
    Food and Fermentation Industries. 2022, 48(15): 288-294. https://doi.org/10.13995/j.cnki.11-1802/ts.029880
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    The aim of this study was to establish a determination and analysis method for 5 alkaloids and 15 quinolones in hotpot food by UPLC/MSMS with the internal standard method. The sample was extracted by 1% formic acid acetonitrile, protein deposition and disperse solid-phase extraction purification, finally detected by positive ESI-MRM mode with the internal standard method. The result indicated that the standard curves of drug components were linear in the range of 1.0-250 ng/mL which had correlation coefficients greater than 0.997 5. The limits of detection were 0.5-5 μg/kg, the average recoveries of kinds of illegally added drugs were 74.6%-114.8% which with a relative standard deviation less than 15.1%. This method is simple, sensitive and suitable for the determination and confirmation of illegal quinolones and alkaloids in hotpot food.
  • HUANG Yongqiao, GAO Liang, ZHANG Qunying, SHEN Ying, YANG Changbiao, WU Xinwen, MA Kai
    Food and Fermentation Industries. 2022, 48(15): 295-302. https://doi.org/10.13995/j.cnki.11-1802/ts.030251
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    In this study, 17 kinds of amino acids, 12 kinds of mineral elements and 3 kinds of vitamins in 4 kinds of raspberries (honey berry, red berry, palm raspberry and blackberry) were analyzed, and the nutritional evaluation analysis was carried out. The results showed that the contents of glutamic acid and K were the highest, the first limiting amino acid was methionine + cysteine. The nutrient quality indexes of Na, Cr, Se, and Mo were all less than 1, and the nutrient quality indexes of Mg, K, Mn, Fe, Cu, vitamin B1, vitamin B6 were all more than 2. The contents of total amino acids, essential amino acids, non-essential amino acids and vitamin B6 in honey berries were the highest among the four raspberries. The results of nutrition evaluation showed that methionine, Cysteine, Na, Cr, Se and Mo were the nutrients that needed to be enhanced in the research and new raspberry products need to be developed. Raspberry could be a good source of nutritional elements Mg, K, Mn, Fe, Cu, vitamin B1 and vitamin B6. In particular, vitamin B6 in honey berries and red berries, Mg in palm raspberries and Cu and vitamin B6 in blackberries could be used to supplement nutrients for special populations. Through heat map analysis, four raspberries were divided into two types. Honey berries was classified as the first type due to their relatively high and more balanced nutrient content, and the other three kinds were classified as the second type. The results of this study could provide scientific basis and theoretical support for the cultivation, breeding, quality standard and comprehensive development and utilization of raspberry.
  • TIAN Peijun, JIANG Jiaona, LYU Tianfeng, WANG Rong, WANG Gang, CHEN Wei
    Food and Fermentation Industries. 2022, 48(15): 303-308. https://doi.org/10.13995/j.cnki.11-1802/ts.030457
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    Insomnia is a sort of sleep disorder, which is affected by multiple factors such as neurological/endocrine system disorders, environmental factors, and psychosocial factors. Long-term insomnia can cause chronic fatigue and lack of concentration. More seriously, it can lead to memory decline, mood disorders, and even neurodegenerative diseases. Since current chemotherapeutics have disadvantages such as adverse side effects and insufficient curative effects, it is urgent to develop new prevention and treatment strategies. In recent years, with the in-depth understanding of the microbiome-gut-brain axis, targeting the gut microbiota to regulate the host’s circadian rhythm and the nervous system shows promising flexibility. Thus, this review summarizes the pathological mechanism of insomnia, the role of the gut microbiome in insomnia, and the dietary strategies for alleviating insomnia to guide the development of new anti-insomnia drugs and functional foods.
  • WANG Chaoyue, HAN Jin, WU Zhengjun, GUO Chengxiao, TANG Yuefang
    Food and Fermentation Industries. 2022, 48(15): 309-315. https://doi.org/10.13995/j.cnki.11-1802/ts.030031
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    The intestinal tract is the largest interface between the body and the environment. It is not only responsible for absorbing essential nutrients, but also for protecting the host from various toxins and pathogens. The intestinal barrier consists of mechanical barrier, chemical barrier, microbial barrier and immune barrier. Impaired intestinal barrier is related to the occurrence and development of a variety of gastrointestinal and extraintestinal diseases. Probiotics can improve the host intestinal barrier function in many ways: (1) improve the mechanical barrier by promoting cell proliferation and enhancing junctions between intestinal cells; (2) improve the chemical barrier by promoting host expression of mucin; (3) improve the microbial barrier by competing for mucosal colonization sites and adjusting the composition of intestinal flora; (4) improve the immune barrier by increasing the number of IgA secreting cells in lamina propria and the level of sIgA in intestinal mucus. This paper summarizes the main progress of probiotics in improving intestinal barrier function, preventing and alleviating intestinal diseases in the past two decades. We also emphasize the strain specificity of probiotics as biotic therapeutic agents in the treatment of intestinal diseases and propose effective strategies to use inactivated probiotics and probiotics metabolites as alternative agents of living probiotics in the treatment of gastrointestinal diseases.
  • LI Yuanzi, TIAN Fujin, WANG Fenghuan, LIAO Yonghong
    Food and Fermentation Industries. 2022, 48(15): 316-324. https://doi.org/10.13995/j.cnki.11-1802/ts.030126
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    With the development of era, the quality of Baijiu has become an increasingly hot topic among the public who demands both premium flavor and harmlessness to health. High alcohols are one of the most important flavor substances in Baijiu and mainly produced by Saccharomyces cerevisiae. Moderate content of high alcohols can make the Baijiu taste mellow and soft; excessive content of high alcohols not only downgrades the taste of Baijiu, but also makes the Baijiu unhealthy. Therefore, regulating the composition and content of higher alcohols are of great significance to improve the quality of Baijiu. This review introduces the formation mechanism of high alcohols in S. cerevisiae, and largely reviews the key regulatory genes of higher alcohols and the research progress on the selection of S. cerevisiae with appropriate high alcohols production to provide a reference not only for the accurate regulation of high alcohol, but also for the selection of S. cerevisiae with appropriate high alcohols in Baijiu.
  • JIA Kai, WANG Jun, WANG Xiang, LI Zhuosi, QIN Xiaojie, LIU Yangtai, NIU Hongmei, DONG Qingli
    Food and Fermentation Industries. 2022, 48(15): 325-331. https://doi.org/10.13995/j.cnki.11-1802/ts.030115
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    Based on predictive microbiology theory, it is of great significance to accurately predict the number of foodborne pathogenic bacteria and the amount of enterotoxin production for controlling food safety risks during the process of food production and sale. Staphylococcus aureus is widely distributed in various foods, especially animal foods and quick-frozen flour products. It is monitored as an important foodborne pathogen due to its numerous foodborne disease events. The present article reviews recent progress in growth and inactivation modeling of foodborne S. aureus worldwide, and the conditions and boundaries of enterotoxin production are summarized. Finally, anticipated future developments are outlined.
  • JI Ying, AI Lianzhong, XING Mingxia, XIE Fan, LAI Phoency
    Food and Fermentation Industries. 2022, 48(15): 332-340. https://doi.org/10.13995/j.cnki.11-1802/ts.031675
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    Lactoferrin is a natural glycoprotein in most mammals and has a variety of biological activities. Bovine lactoferrin (bLF) is generally used for application as food-grade, Generally-Recognized-As-Safe (GRAS) nutritional supplement, and a natural immunomodulator and broad-spectrum bacteriostatic agent. It has a great potential in food, health management and pharmaceutical industry. bLF is susceptible to denaturation and inactivation by heat (65-75℃), acid and alkali, and other processing or environmental factors. It is critical to maintain the high activity and stability of bLF during industrial production and application. Recently, the producing of bLF with high bioactivities, related researches on industrial production processes, key techniques, innovative techno-combinations, and valuable patented technologies or products have made great achievements. However, few reports are made on systematic knowledge system concerning highly active bLF-related technology and application. Therefore, this report comprehensively reviewed the latest findings and patented applications, introduced the key techniques and conditions of industrial processes for producing highly active bLF, the innovative technology, and the influence and control of processing and formula factors involved. The effective dose and clinical efficacy of bLF in the latest applied product patents (including dairy products and functional drinks, special medical food for disease prevention, oral health food and oral cleaning products, etc.) were also summarized, and the specific food types and maximum dosage of bLF allowed by domestic and foreign laws and regulations were compared. This review provides new ideas and theoretical basis for the development of bLF-related industry and facilitates the formulation design and industrial production of new bLF products.
  • GUO Jiahu, FENG Minghui, MA Hui, LI Xiang, TONG Guangsen, ZHONG Lunchao, OUYANG Can, MENG Tian, HUANG Kaizheng, ZHANG Song, JIANG Zubin, ZHANG Haibao, LI Xinghua, LIU Bo
    Food and Fermentation Industries. 2022, 48(15): 341-350. https://doi.org/10.13995/j.cnki.11-1802/ts.029790
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    Salt (sodium chloride) not only contains an essential micronutrient for human beings (sodium) but also is one of the most widely used condiments in home cooking and the food industry. Currently, the daily sodium intake of Chinese adults is much higher than the recommended daily tolerable upper intake of sodium by the World Health Organization (WHO). A reduction in salt intake across the whole population will be conducive to improve in public health. Thus, international authorities, such as the WHO and the World Action on Salt and Health (WASH), recommend that salt intake should be drastically reduced. However, reducing the salt content in foods is not a simple but challenging task, since salt does not only impact the flavor and texture of the final products but also plays an important role in the processing and preservation of food. The present review introduced the salt reduction actions around the world and different approaches for sodium reduction in foods, including gradually direct reducing salt, the uneven heterogeneous spatial distribution of salt in foods, using salt substitute and flavor enhancers. Emerging technologies that are utilized in a salt reduction in foods, such as ultrasound, high-pressure processing, electrodialysis and rotary evaporation technology, etc. were also introduced. In the end, the advantages and existing problems of each method were summarized and discussed in the study.
  • NIU Chengtuo, ZHENG Feiyun, LIU Chunfeng, WANG Jinjing, XU Xin, LI Qi
    Food and Fermentation Industries. 2022, 48(15): 351-356. https://doi.org/10.13995/j.cnki.11-1802/ts.030841
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    Comprehensive Design in Brewing Factory is a course of Brewing Engineering major in Intensive Practice Session in School of Biotechnology, Jiangnan University. This course has a strong practicality, which lead to high difficulties in both learning of students and teaching of teachers. Based on the background of Emerging Engineering Education, with the opportunity of the introduction of engineering certification in School of Biotechnology, the teachers optimized the teaching content through the introduction of the latest factory actual example and the lectures by the experts in enterprises and design institutes. Moreover, the teaching method of this course was reformed by the inlet of group discussion, the set of challenging projects, experience sharing by senior students and the visit to winemaking factories. Finally, the evaluation of the curriculum was refined and the ‘Teaching-Feedback-Improvement’ closed loop continuous improvement strategy was established. In the actual teaching in students for two years, the objective achievement scale significantly improved, which indicated that the reform of this course had positive effect, which enhance the ability of students to master the content taught by this course and further strengthen their engineering thinking.