25 September 2022, Volume 48 Issue 18
    

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  • Global gene transcriptome analysis of the acid stress response of Streptomyces albulus M-Z18
    ZHANG Yue, WANG Kaifang, PAN Long, CHEN Xusheng
    Food and Fermentation Industries. 2022, 48(18): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.031056
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    ε-Poly-lysine (ε-PL) is a naturally occurring poly(amino acid) consisting of 25-35 L-lysine residues with amide linkages formed between the α-carboxyl group and the ε-amino group of the side chain, which possesses excellent antibacterial activity against bacteria and fungi. As a natural preservative, ε-PL is widely used in the food industry. Streptomyces albulus is one of the major ε-PL producers, which can only secret a large amount of ε-PL under environmental conditions around pH 4.0, so it is often subject to acid stress. However, few studies have focused on the physiological mechanisms of S. albulus in responds to low pH stress. Here, we investigated the effect of different pH on the cell growth and ε-PL synthesis of S. albulus M-Z18. The results showed that S. albulus M-Z18 could grow normally when pH>3.5, while ε-PL can accumulate when pH≤5, and its production gradually increased with the decreased pH level. Subsequently, the physiological mechanisms of S. albulus M-Z18 in response to low pH stress were investigated by comparative transcriptome analysis. The chemostat culture assay was conducted at different pH (5.5, 4.0) by S. albulus M-Z18, and a global transcriptional analysis at pH 5.5 and pH 4.0 were investigated. A total of 3 893 significantly differentially expressed genes (DEGs) were detected at pH 4.0 compared to pH 5.5, with 1 786 significantly up-regulated DEGs and 2 107 down-regulated DEGs, representing 53.97% of the number of genes detected. This result indicated that S. albulus M-Z18 gene expression was significantly altered in response to low pH stress. GO and KEGG analyses of DEGs showed that DEGs were mainly concentrated in biological process (GO analysis) and metabolism (KEGG analysis). Further analysis revealed that genes related to the third stage of the glycolytic pathway, TCA cycle, oxidative phosphorylation pathway and the oxidative stage of the pentose phosphate pathway were significantly upregulated, while genes related to the non-oxidative stage of the pentose phosphate pathway were significantly downregulated. These suggests that the acid tolerance of S. albulus M-Z18 may be enhanced by the improved cell metabolism. The analysis of the cell wall peptidoglycan synthesis pathway showed significant down-regulation of several genes involved in the first phase of cell wall peptidoglycan synthesis, which would lead to an overall limitation of peptidoglycan synthesis. However, some genes involved in peptidoglycan cross-linking and modification were significantly up-regulated at pH 4.0, which would help to increase the rate of cell wall peptidoglycan cross-linking and maintain the integrity of the S. albulus M-Z18 cell wall at low pH. Meanwhile, analysis of the cell membrane fatty acid synthesis pathway showed that genes related to cell membrane unsaturated fatty acid and cyclopropane fatty acid synthesis were significantly up-regulated at pH 4.0, which suggested that the unsaturation of cell membrane fatty acids and the content of cyclopropane fatty acids may be increased. S. albulus M-Z18 may limit the entry of H+ into the cell by altering the fatty acid components of the cell membrane, which is conductive to the maintenance of normal physiological functions of S. albulus M-Z18 in a low pH environment. In addition, the analysis of the amino acid synthesis pathway indicated that the synthesis of most amino acids was reduced, but the synthesis of some basic amino acids (histidine and lysine) and substrates of amino acid tolerant systems (glutamate and glutamine) was enhanced, which is advantageous for S. albulus M-Z18 to maintain the stability of intracellular pH. Finally, the changes in genes related to the protection and repair of the intracellular macromolecules under low pH conditions were analyzed. The results showed that molecular chaperone genes, ATP-dependent protease genes, nucleotide excision repair and non-homologous end-joining repair-related genes were significantly up-regulated, indicating that the protein repair capacity and DNA damage repair of S. albulus M-Z18 were enhanced in at low pH, which helped the strain to repair the damage caused by acid stress. The transcriptome data were further retrieved, and S. albulus M-Z18 genome was found to harbor a glutamate decarboxylase system, a glutamate-glutamine transporter protein system, a lysine decarboxylase system, an agmatine deaminase deiminase system, a urease system and an arginine deiminase system. As a result, the glutamate decarboxylase system, glutamate-glutamine transporter protein system, agmatine deiminase system and urease system were all up-regulated to different degrees at pH 4.0. Interestingly, the urease subunit α (UreC) and nickel transporter protein (NixA) were significantly up-regulated by 84.64-fold and 47.97-fold, respectively, which suggests that the urease system may play an important role in the resistance of S. albulus M-Z18 to acid stress. In conclusion, S. albulus M-Z18 may response to low pH stress by enhancing cell metabolism, alkaline amino acid synthesis, cell membrane fluidity, protein and DNA repair capacity, acid tolerance systems as well as maintaining cell wall integrity. The above results provide guidance for further investigation on the molecular mechanism of S. albulus in response to low pH stress.
  • Physiological characteristics of Lactobacillus plantarum DY6 and its metabolic mechanisms analysis
    LIU Yingying, LU Yanbo, YANG Xiaoyan, MA Zhongma, MAO Yin, ZHOU Shenghu, DENG Yu
    Food and Fermentation Industries. 2022, 48(18): 11-19. https://doi.org/10.13995/j.cnki.11-1802/ts.030413
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    Due to the excellent probiotics, Lactobacillus plantarum was widely used in the field of fermentation food, feed, and medicine. However, genetic information and physiological metabolism of L. plantarum were rarely reported. In order to explore the molecular mechanism of physiological characteristics and metabolic pathways of L. plantarum, and explore the functional genes related to important traits, the strain L. plantarum DY6 with fast growth rate, strong acid production ability, and rich metabolites was selected as the research object in this study. The molecular mechanism of physiological characteristics of L. plantarum DY6 was revealed by comparing the physiological characteristics and genetic information with L. plantarum WCFS1. Compared with L. plantarum WCFS1, L. plantarum DY6 had significant advantages in growth activity, sugar acid conversion rate, carbon source metabolism, and amino acid metabolism, mainly including glucose, fructose and galactose metabolism, arginine and aspartate metabolism. Genome re-sequencing obtained 19 396 single nucleotide polymorphisms, 972 insertion or deletion mutations, and 4331 annotated mutation genes. There were 102 mutations in metabolic pathways that were significantly different from pyruvate metabolism, carbohydrate metabolism and amino acid metabolism. Analyzing the metabolic characteristics and genome differential between L. plantarum WCFS1 and L. plantarum DY6, we speculated that the following changes possibly existed in L. plantarum DY6: (1) beneficial mutations existed in the PTS system, resulting in enhanced transportability for carbohydrates, promoting the cell growth; (2) fructokinase, fructose specificity EIIABC (fruA) and EIIBC (PTS31BC) possibly had higher activity, enhancing the metabolic flux from fructose to lactic acid; (3) phosphofructokinase (fruK) and L-lactate dehydrogenase (ldhl2) probably had higher activity, enhancing the transformation of glucose and pyruvic acid to glycolysis pathway and lactic acid, respectively; (4) harmful mutations possibly existed in metK and/or mtn, restricted the methionine metabolic pathway, resulting in the low consumption rates; (5) gadB possibly contained harmful mutations, influencing the biosynthesis of γ-aminobutyric acid and acid resistance; (6) mutations in argF resulted a faster consumption rates of arginine. On this basis, the transcription levels of key genes directly related to pyruvate metabolism were determined. It was found that the relative expression levels of pdhC, ack1, and Idhl2 in L. plantarum DY6 were 20, 15, and 14 times higher than those in L. plantarum WCFS1, respectively. It was speculated that the change of these gene sequences probably had an important impact on the functional differences, which laid a theoretical foundation for further understanding the molecular mechanisms related to L. plantarum fermentation and probiotic characteristics.
  • Heterologous expression, properties, applications, and fermentation optimization of β-galactosidase from Bacillus circulans in Bacillus subtilis
    XU Junyong, BI Ran, XIA Wei, CHEN Sheng
    Food and Fermentation Industries. 2022, 48(18): 20-27. https://doi.org/10.13995/j.cnki.11-1802/ts.030391
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    Galactooligosaccharide (GOS) is a kind of functional oligosaccharide with natural properties. It is widely applied in infant formula and other foods due to its excellent probiotic function and high stability at high temperature and acidic pH. It is mainly produced by β-galactosidase using lactose as substrate. In order to enhance the application in food field of β-galactosidase from Bacillus circulans, namely β-Gal-Ⅱ, which exhibited higher conversion rate than most commercial enzymes, this study heterologously expressed β-Gal-Ⅱ in Bacillus subtilis for the first time. Its enzymatic properties and performance in GOS preparation were characterized. Moreover, the fermentation conditions of β-Gal-Ⅱ in shake flasks and 3 L bioreactor were optimized to reduce the cost of its industrial application.
    In this study, the coding gene of β-Gal-Ⅱ was codon optimized according to the preference of B. subtilis and chemically synthesized. Then the synthesized DNA fragment was ligated into plasmid pHY300PLK, a constitutive vector without signal peptide for B. subtilis expression system. SDS-PAGE results showed that both fermentation supernatant and the cell rupture supernatant had obvious bands of target protein. This result might be caused by the non-classical protein secretion in B. subtilis. The optimum temperature and pH of β-Gal-Ⅱ were tested to be 60 ℃ and 5.0 using the fermentation crude enzyme solution. It exhibited good pH stability in the range of pH 5.0-7.0, and it maintained 95% activity after incubated at 40 ℃ for 24 h. The half-life of β-Gal-Ⅱ at 50 ℃ was about 3 h, but lost almost all activity after placed at 60 ℃ for 30 min. Using 400 g/L lactose as substrate, the yield of GOS synthesized by recombinant β-Gal-Ⅱ at 50 ℃ was slightly higher than that at 40 ℃ and 60 ℃. The highest yield reached 60.32% after 8 h of reaction at 50 ℃, which was superior to most of reported β-galactosidases.Although β-Gal-Ⅱ exhibited excellent GOS conversion rate and short reaction cycle, its expression level in TB shake flask fermentation was only 4.55 U/mL, which resulted in extremely high costs of adding enzyme to meet the required dosage of enzyme during enzymatic preparation of GOS. To reduce the cost of enzyme preparation, fermentation condition of β-Gal-Ⅱ recombinant strain was optimized. Firstly, the type, concentration composition and ratio of nitrogen source were optimized at the shake flask level. Eleven kinds of nitrogen sources were selected to replace the yeast powder and tryptone in TB. SDS-PAGE gel electrophoresis analysis and enzyme activity determination were performed to screen the best fermentation nitrogen source. The results showed that, when 7.5 g/L of yeast extract fermentation (YEF, Angel) and 7.5 g/L corn steep powder (Angel) were used as the compound nitrogen source, the target protein band was thickest and the total enzyme activity reached the highest value of 6.82 U/mL, which was 1.5 times that of TB fermentation and 2-2.5 times that of any single nitrogen source fermentation.
    After optimizing the fermentation nitrogen source at the shake flask level, the fermentation in 3 L bioreactor was continued to be enlarged and cultured. Considering that the temperature has a certain influence on the growth of recombinant bacteria and enzyme production, temperatures of 33 ℃ and 37 ℃ were adopted to optimize fermentation temperature in the 3 L bioreactor. The optimum fermentation condition temperature was also judged by SDS-PAGE and enzyme activity determination. The OD600 values of the bacteria under the two fermentation temperatures were basically the same, and both reached the highest value of about 120 at about 84 h of fermentation, indicating that the fermentation temperature did not have much effect on the concentration of the bacteria. However, the enzyme activity under fermentation temperature of 37 ℃ was much higher than that under 33 ℃. SDS-PAGE also showed that the target protein band under 37 ℃ fermentation was thicker than that under 33 ℃. Finally, the highest enzyme activity reached 138.29 U/mL in 3 L bioreactor with a high concentration of 8.87 mg/mL of target protein, which was 20.3 times that of the enzyme activity of 6.82 U/mL in shake flask fermentation. The scale-up from shake flasks to 3 L bioreactor was successfully realized, providing a technical basis for the industrial production of GOS.
  • The rheological properties of psyllium husk gum
    CAO Yingnan, ZHOU Yang, DAI Hongjie, ZHU Hankun, WANG Hongxia, MA Liang, ZHANG Yuhao
    Food and Fermentation Industries. 2022, 48(18): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.028920
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    Psyllium husk is rich in dietary fiber. In this study, the microscopic observation of the gel formed by the psyllium husk and the steady-state shear and dynamic oscillation tests were carried out to study the effects of concentration, shear force, pH, temperature, and salt on the rheological properties of psyllium husk gum (PHG). Scanning electron microscopy and laser confocal microscopy showed that the microstructure of PHG were folded and had more irregular gaps and holes. The results of rheological test showed that PHG was a weak gel (G′>G″), a pseudoplastic fluid with low thixotropy and had a high viscosity. The flow curve was conformed to the Herschel-Bulkley model (r2=0.997). The rheological properties of PHG were affected by different processing conditions which showed that the higher the concentration, the stronger the gel structure; pseudo-plasticity was increased with the increasing of the pH in the range of 4.0-10.0. Moreover, the PHG had good thermal stability in the range of 5-85 ℃ and the introduction of ions increased the structural stability of PHG. The results and models will provide a theoretical basis for PHG′s research and development in the food industry. It couldpromote the development and application of this new food material.
  • Separation, purification and in vitro fecal flora proliferation evaluation of Huangjiu oligosaccharides
    FENG Xinjing, ZHOU Zhilei, JI Zhongwei, YANG Yi, XU Yuezheng, MAO Jian
    Food and Fermentation Industries. 2022, 48(18): 34-41. https://doi.org/10.13995/j.cnki.11-1802/ts.030626
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    Huangjiu is endowed with plentiful oligosaccharides in the low-temperature and long-term fermentation by a unique variety of microorganisms. In this study, Huangjiu oligosaccharides were isolated and purified from semi-dry Shaoxing Huangjiu. The oligosaccharides were extracted with 75% ethanol precipitation and Sevage method was applied to remove free proteins. Crude Huangjiu oligosaccharides were separated with 300 Da and 3000 Da membranes, subsequently freeze-drying was performed to obtain Huangjiu oligosaccharide powder, during which the extraction rate reached 31.80%. A highly-purified oligosaccharide HJO-a (purity of 84.21%) was obtained by DEAE Sepharose Fast Flow and Sephadex G15 column chromatography. An in vitro fermentation model of mouse feces was established to explore the probiotic effect of HJO-a on gut microbiota. The results showed that Huangjiu oligosaccharides were fermented by gut microbiota, which resulted in the increase of the acetic acid, propionic acid, butyric acid and isobutyric acid content, decreasing the pH of fermentation broth. Furthermore, Huangjiu oligosaccharides significantly increased the abundance of Bifidobacterium, Lactobacillus and Bacteroides (P<0.05), and evidently inhibited the proliferation of Escherichia coli in the fermentation broth (P<0.05). The aforementioned results revealed that Huangjiu oligosaccharides could exert potential prebiotic effects. The study provides a certain theoretical basis for the separation, purification, and functional activity analysis of Huangjiu oligosaccharides.
  • Expression of D-psicose 3-epimerase in Bacillus subtilis
    HU Mengying, LI Mengli, JIANG Bo, ZHANG Tao
    Food and Fermentation Industries. 2022, 48(18): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.030501
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    D-psicose 3-epimerase can catalyze the conversion of D-fructose to the rare sugar D-psicose, which is the key enzyme in the production of D-psicose. In order to increase the expression level of D-psicose 3-epimerase, B. subtilis WB800 was used as the host strain to heterologously express D-psicose 3-epimerase from Clostridium scindens ATCC 35704. First, recombinant strains with different single promoters and tandem promoters were successfully obtained. Through culturing in shaking flasks, the recombinant strains with the single promoter Phag showed the highest enzyme activity (approximately 19.62 U/mL), which was 1.3 times that of the original strain with P43. Then the Phag′s ribosome binding site sequence was mutated, and the enzyme activity of the mutant strain was further increased by 29.4%, which was 1.69 times that of the original strain. The research results provide a methodological reference for the industrial production of D-psicose 3-epimerase.
  • Efficient production of nicotinamide and acrylamide with co-expression of two kinds of nitrile hydratase
    ZHAO Kaiyang, HUANG Weiyu, CAI Songjia, CHEN Yuanqing, WU Chaocheng, ZHOU Li, CHENG Zhongyi, ZHOU Zhemin
    Food and Fermentation Industries. 2022, 48(18): 48-52. https://doi.org/10.13995/j.cnki.11-1802/ts.030541
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    Nitrile hydratase (NHase) can hydrate nitrile substrates to generate more valuable amides, which are used industrially in the production of important chemicals such as nicotinamide and acrylamide. These amides are very important organic compounds, widely used in medicine, pesticide and chemical related fields. Most nitrile hydrases with high activity have lower thermal stability, and the reaction temperature should be strictly controlled at lower level in industrial application. In addition, nitrile hydrase has low tolerance to nitrile substrates and amide products, and is prone to inactive at the later stage of the reaction, and the amide products can only be attained at a low level. There is no nitrile hydrase with both high tolerance and high catalytic activity. As a result, the substrate could not be completely utilized with limited production of amide products. To the best of our knowledge, nitrile hydrase with higher stability or tolerance is mainly obtained by screening nitrile hydrase from different strains or modifying nitrile hydrase, but there is no report of providing more efficient nitrile hydrase cell catalyst through co-expressing different kinds of nitrile hydrases. In this study, we co-expressed low-molecular-mass nitrile hydrase (L-NHase, encoded by BAE) and high-molecular-mass nitrile hydrase (H-NHase, encoded by BAG), which possess high catalytic activity and high tolerance, respectively. Their positions on plasmids were also optimized to achieve the optimal expression proportion in the cell. Therefore, the respective advantages of L-NHase and H-NHase were combined to improve the reaction rate and the final concentration of amide products and promote the complete conversion of substrate, using whole cell catalyst. The main results are as follows.
    (1) Analysis of the tolerance of the recombinant strains. When incubated in 0.8 mol/L niconitrile for 30 min, 50% of the enzymatic activity of the BAG-BAE and BAE-BAG strains was remained, and the BAE strain almost lost its catalytic activity. When incubated in 1.5 mol/L nicotinamide, approximately 80% of the enzymatic activity of the BAG-BAE and BAE-BAG strains were remained, and the BAE strain almost lost its activity. When incubated in 2 mol/L acrylonitrile, the residual enzymatic activity of the BAG-BAE and BAE-BAG strains were higher than 80%. When incubated in 5 mol/L acrylamide, the residual enzymatic activities of the BAG-BAE and BAE-BAG strains was about 60%, and the BAE strain almost lost its catalytic activity. Therefore, this study synergistically expressed both L-NHase and H-NHase and retained the high tolerance to the substrates and products by the recombinant strains.
    (2) Whole-cell catalytic synthesis of nicotinamide. By over-expressing L-NHase with H-NHase, the BAE-BAG strain produced 400 g/L nicotinamide at 70 min, and the final nicotinamide titer reached 516 g/L. The BAG-BAE strain produces 300 g/L nicotinamide at 70 min, and the final nicotinamide titer reached 375 g/L. These results demonstrated that the goal of simultaneous increasing catalytic rate and product yield was achieved.
    (3) Whole-cell catalytic synthesis of acrylamide. The catalytic rate of the BAE strain for acrylamide synthesis from acrylonitrile was significantly higher than the BAG strain. Collaborative expression of L-NHase and H-NHase made the catalytic reaction rates of the BAE+BAG, BAE-BAG and BAG-BAE strains close to that of the BAE strain. The average reaction rate was increased by approximately 92.2% compared to the BAG strain. The reaction time of BAE-BAG and BAG-BAE strains was extended to 150 min. The final acrylamide titer was 1.19-fold higher than the BAE strain and 1.18-fold higher than the BAG strain. These results showed that the synergistic expression of L-NHase and H-NHase significantly improved the catalytic rate and titer of acrylamide. This study successfully co-expressed two kinds of nitrile hydratases, and improved the catalytic reaction rate and titer of nicotinamide and acrylamide, which would be significant for industrial applications.
  • Flavor characteristics and its influencing factors of original liquor of Luzhou-flavor Baijiu in the upper and lower layers of the cellar
    YIN Qianqian, LIU Shuangping, QIN Hui, HAN Xiao, LIU Haipo, ZHANG Suyi, SHEN Caihong, MAO Jian
    Food and Fermentation Industries. 2022, 48(18): 53-59. https://doi.org/10.13995/j.cnki.11-1802/ts.030303
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    The reason why original liquor of Luzhou-flavor Baijiu from different positions shows different characteristics is still unclear. In this study, GC-MS was used to determine the flavor of the original liquor and the organic acid content of the fermented grains. Orthogonal partial least squares discrimination analysis model was used to analyze the main different flavor components of original liquor from different positions. The Spearman correlation analysis was used to analyze the key factors causing the differences. Finally, the mechanism causing the difference was studied by combining the indicators of the fermented grains and isolated microorganisms. There were differences in the key flavor components of the original liquors in the upper and lower layers. The contents of esters, acids and aldehydes in the upper original liquor were significantly lower than that of the lower layer (P<0.05). And the alcohol and phenol contents were significantly higher than those in the lower layer (P<0.05). Fifteen kinds of flavor components, such as ethyl hexanoate, ethyl lactate and n-butyl alcohol, were the main different flavor components of the upper and lower original liquors. The acidity, contents of moisture, reducing sugar, caproic acid, butyric acid and acetic acid in the upper fermented grains were significantly lower than those of the lower layer. And the oxygen content was higher than that of the lower (P<0.05). Oxygen was determined to be the key factor causing the difference in flavor through correlation analysis. Due to the different sensitivity of microorganisms to oxygen, microbial metabolites differed at the early stage of fermentation. Oxygen content was significantly negatively correlated with the four hexanoate esters and other five major flavor components. In the later stage of fermentation, yellow water was deposited at the bottom of the pit. And when the concentration of yellow water reached 50%, causing the inhibition of growth to most microorganisms. Metabolites produced by microorganisms and yellow water were the key factors affecting the production of flavor components. The study provides a reference for improving the yield of high-quality Baijiu.
  • Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice
    CAI Pengju, DING Ning, SHI Junyan, HAO Jingyi, ZHENG Lujie, HU Xin, ZHU Shiyu, SUN Aidong
    Food and Fermentation Industries. 2022, 48(18): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.030612
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    Lonicera caerulea is a good raw material for making juice because of the high juice yield and rich nutrition. However, the traditional thermal sterilization technology will destroy the quality and flavor of juice, and the strong bitterness of L. caerulea juice limits its development. Therefore, in this study, the HPLC-MS/MS was used to detect the bitter substances and activated carbon was used as the debittering agent in L. caerulea juice. The juice was sterilized by high hydrostatic pressure combined with temperature treatment and the stability of juice stored at 4 ℃ for 35 d was determined. The results showed that three bitter substances were detected by HPLC-MS/MS, namely loganin acid, loganin and secologanin, and the content of bitter substances was reduced by 39% after debittering. The sterilization effect of temperature-pressure combination was better than that of single thermal sterilization and high hydrostatic pressure sterilization, and different temperature-pressure combined treatment conditions had no significant effects on the stability of the juice during storage. The electronic tongue results showed that the debittering effect was significant, and the juice treated by temperature-pressure combination could maintain the quality and flavor of juice during storage. Therefore, the L. caerulea juice could maintain the stability at 4 ℃ for 35 d after debittering by the temperature-pressure combined treatment under the condition of 400 MPa 3 min-50 ℃ 5 min. This study provides a theoretical basis for the development and utilization of L. caerulea.
  • Fermentation of high transparency xanthan gum under surfactant stress and its rheological properties
    LI Maowei, ZHU Li, WU Chuanchao, LI Min, ZHAN Xiaobei
    Food and Fermentation Industries. 2022, 48(18): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.030323
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    Xanthan gum is a widely used microbial polysaccharide. The surfactant stress was used to induce domesticated strain Xanthomonas campestris to produce novel xanthan gum with glycerol, and the structural characteristics and rheological properties of the novel xanthan gum were determined. A laboratory-preserved strain Xanthomonas campestris CCTCC M2015714, which can produce xanthan gum by fermentation using glycerol as the sole substrate, was domesticated under the stress of high surfactant concentration. Finally, a mutant strain with high tolerance to Tween-80 and Triton X-100 was obtained. The novel xanthan gum with high transparency and low viscosity was stably obtained by 96-120 h of fermentation with the addition of 12 g/L surfactant. The structural and rheological properties of the novel xanthan gum were analyzed by infrared spectroscopy, scanning electron microscopy, viscosity, shear rate and thermal stability. The result of infrared spectra showed that the novel xanthan gum was consistent with the common food grade xanthan gum, and it had a loose and slim porous structure under scanning electron microscopy. The novel xanthan gum had stable rheological properties, low viscosity pseudoplastic fluid properties, and good salt, pH and thermal stability resistance. The study provides a research basis for the application of xanthan gum in functional food and medicine.
  • Identification of the refrigerated time for chilled beef based on machine vision
    ZHANG Ru, ZHANG Fennan, ZHOU Xingyu, YU Jinghu
    Food and Fermentation Industries. 2022, 48(18): 75-80. https://doi.org/10.13995/j.cnki.11-1802/ts.029675
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    To address the problem of the artificial recognition error and quantify the chilled beef refrigerated time the time, this study took 400 slices of chilled beef as raw materials with four kinds of refrigerated time to explore it. After obtaining the sample images through the image acquisition system, an improved model based on GoogLeNet was set up to identify the refrigerated time. Moreover, the transfer learning theory and data enhancement technology were applied to improve the accuracy of target recognition. The results showed that the recognition accuracy of the model was 91.18%, and the transfer learning mechanism with data enhancement technology could effectively alleviate the over-fitting problem of the complex network model. The results of the comparative experiments showed that the recognition accuracy of the method in this study was better than that of the back propagation neural network, the VGG convolution neural network and the GoogLeNet. In summary, the method in this research could realize the recognition of chilled beef refrigerated time with high efficiency and satisfactory accuracy. It could also provide a reference for the transportation schedule and environmental arrangement of chilled beef in the near future.
  • Effects of hsian-tsao gum on the gel properties and in vitro digestibility of starch-added surimi gel
    YOU Gang, LAI Yuping, NIU Gaigai, ZENG Da, GUO Dejun
    Food and Fermentation Industries. 2022, 48(18): 81-87. https://doi.org/10.13995/j.cnki.11-1802/ts.029179
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    The effects of hsian-tsao gum (HG) on the sensory properties, gel properties (gel strength, texture properties, gel-forming force and microstructure) and in vitro digestibility of starch-surimi mixed gel were explored in this study. The results showed that adding HG improved the sensory and texture properties. It also increased the breaking force, deformation and gel strength maximum at 90.5%(w/w) HG. Moreover, adding HG promoted protein aggregation with the enhancement of the disulfide bonds and hydrophobic forces to strengthen gel network structures, thus improving the textural properties of starch-surimi gel with the hardness, gumminess and chewiness maximum at 0.5% (w/w) HG. Nevertheless, the addition of HG decreased the in vitro disintegration and protein digestibility of starch-surimi gel. Based on PCA results, there was a positive correlation between hydrophobic interaction and hardness, adhesiveness and chewiness. Besides, a positive correlation was found between disulfide bond and elasticity, viscosity and gel strength. In vitro gel disintegration and protein digestibility were positively correlated to hydrophobic interaction, but negatively correlated with hardness, gelling, chewiness, stickiness, elasticity and gel strength. The results provide a theoretical reference for the application of HG in starch-surimi gel products to improve the gel properties.
  • Effect of ultrasonic modification on properties of chitosan/starch composite membrane
    PEI Nuo, DU Yufan, SUN Jie, WANG Zhihe
    Food and Fermentation Industries. 2022, 48(18): 88-94. https://doi.org/10.13995/j.cnki.11-1802/ts.029293
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    As a green packaging material, chitosan/starch composite film has been widely used in food packaging, but the weak mechanical properties limit its application. In this paper, chitosan/starch composite membrane was modified by ultrasonic, and then the mechanical properties, barrier properties, surface structure, secondary structure, thermal stability and biological activity of the composite membrane modified by different ultrasonic frequencies were compared. The results showed that the tensile strength and elongation at break of the composite films increased first and then decreased with the increase of ultrasonic intensity. After 28 kHz ultrasonic treatment, the tensile strength of the composite film increased by 157%. Secondary structure, microstructure and thermal stability results also showed that it had a more stable internal structure. The bacteriostasis and antioxidant activity were better than other groups. This study proved that ultrasonic modification could improve the properties of composite membrane, and provided a theoretical basis for the effective application of chitosan/starch composite membrane.
  • In vitro safety evaluation of Bacillus velezensis from glutinous rice wine
    HUANG Zhishan, REN Hong, HUANG Weijian, LIU Shaoyun, XIE Zhuoshan, ZHONG Xianfeng, HUANG Guidong
    Food and Fermentation Industries. 2022, 48(18): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.030575
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    Four strains of Bacillus velezensis with strong stress tolerance and excellent protease production ability were screened from glutinous rice wine by previous studies of our laboratory. To further explore its application potential, this study evaluated the safety of strains by antibiotic drug sensitivity test, plasmid extraction test, hemolysis test and PCR detection of virulence gene. The results showed that all four strains were susceptible to gentamicin, kanamycin, streptomycin, erythromycin, chloramphenicol and vancomycin, while the strains B1, B7 and B8 were moderately susceptible to tetracycline and the strain B2 was resistant to tetracycline. In the test of drug-resistant plasmids, no resistant plasmid was detected in the strain B2, which did not transfer the resistance through plasmids. Furthermore, the hemolysis test revealed that none of the four strains showed hemolytic activity. In the analysis of virulence factors, the enterotoxin gene hblA was detected in the strains B1 and B8, but the hblC or hblD genes were not found in all four strains. The non-haemolytic enterotoxin gene nheC was detected in the strains B1, B7 and B8, but none of the four strains carried the nheA or nheB genes. Meanwhile, there were no genes of enterotoxin T, cytotoxin K and emetic toxins detected in the four strains. In conclusion, the four strains showed a good safety profile in antibiotic drug sensitivity test, plasmid extraction test, hemolysis test and PCR detection of virulence gene, which provides a solid foundation for the development of these strains.
  • Enhancing DHA production by Schizochytrium sp. S31 via combinational control strategy of “glucose sufficient-periodic dissolved oxygen concentration operation”
    REN Jun, WU Zhaomei, CHEN Zhiyan
    Food and Fermentation Industries. 2022, 48(18): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.032158
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    Controlling concentrations of glucose and dissolved oxygen (DO) at high and sufficient level could be considered as an important factor for effective production of docosahexaenoic acid (DHA) by Schizochytrium sp.S31. However, the structure and skeleton of cells would be obviously damaged with severe accumulations of reactive oxygen species (ROS) when cells were subjected to the environment of sufficient DO for a long time, which eventually lead to a limited DHA production. To solve these questions, a combinational control strategy of “glucose sufficient-periodic dissolved oxygen concentration operation” was proposed. When using this strategy, glucose concentration was maintained at about 40 g/L throughout the entire cultivation (feeding) phase. At the same time, in the DO control scheme, typical cultivation (feeding) phase was divided into ten 10 h subintervals, during which alternate DO supplement was applied, namely sufficient DO for the first 8 h and limited DO for the last 2 h. When using this combinational strategy, the maximum concentration of intracellular ROS could be decreased from 209.37 fluorescence intensity(FI)/g DCW to 146.38 FI/g DCW; the distribution of glucose to cell maintenance was decreased from 0.026 6 1/h to 0.021 2 1/h; the activities of key enzymes involved in DHA biosynthesis metabolism, cell growth rate and glucose consumption rate were apparently improved; DHA concentration reached the highest level of 13.69 g/L, which was increased by 40.3% and 256.1%, respectively, compared to that of the traditional control strategies of “glucose sufficient-DO limited” (3.92 g/L) and “glucose sufficient-DO sufficient” (9.76 g/L).
  • Effects of clove essential oil on postharvest anthracnose and quality of mango
    LI Junguo, HU Meijiao, GONG Deqiang, MU Junxia, WANG Weibo, GAO Zhaoyin, LI Min, GU Hui, CHEN Qianfu, LEI Xintao
    Food and Fermentation Industries. 2022, 48(18): 107-113. https://doi.org/10.13995/j.cnki.11-1802/ts.029074
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    To explore the inhibitory effect of plant essential oils on Colletotrichum gloeosporioides after postharvest and the effect of plant essential oils on postharvest quality of ‘Guifei’ mango, the antifungal activity of 10 plant essential oils on Colletotrichum gloeosporioides was tested in vitro. Firstly, the wounded ‘Guifei’ mango was soaked in 0.2, 0.5, 1.0, 2.0 and 4.0 μL/mL clove essential oil for 5.0 min, and then inoculated with mango anthracnose. The lesion diameter and disease index of anthracnose were counted. The natural disease was observed after being soaked in 2.0 μL/mL clove essential oil for 5.0 min, and the disease index and control effect were recorded and the effects of treatment on the fruit quality were also studied. The results showed that 10 kinds of essential oils had significant inhibitory effects on the mycelial growth of mango anthracnose pathogen in the plate antibacterial test, and clove essential oil had the best inhibitory effect which with the EC50 and EC90 values of 0.19 μL/mL and 0.57 μL/mL, respectively. In the inhibitory effect of clove essential oil on the inoculation wounds of ‘Guifei’ mango, the lesion diameter and disease index of the 2.0 μL/mL treatment group were significantly lower than those of the control group at 12 d of storage. The lesion diameter was 10.45 mm and the disease index was 46.25. At the same time, keeping maintained high soluble solids and vitamin C content in the late storage 2.0 μL/mL treatment can effectively prevent the natural disease after harvest, which can significantly inhibit the weight loss and the decrease of flesh firmness (P<0.05),but had no significant effect on titratable acid (P>0.05).
  • Optimization of the preparation process of hydroxypropyl agar by response surface methodology
    ZHANG Na, LIAO Zhensheng, HUANG Yayan, ZHENG Bingde, YANG Yucheng, ZHANG Xueqin, YE Jing, XIAO Meitian
    Food and Fermentation Industries. 2022, 48(18): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.028792
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    Agar is a functional polysaccharide derived from marine red algae such as Gracilaria, with galactose as the main component. However, the poor solubility of agar in water limits its wide application. In the present study, based on the comparison of different modification methods, hydroxypropylation was screened out to improve the solubility of agar, and single-factor tests and Box-Behnken central combination design response surface analysis were further used to optimize the modification process. In addition, the application of the prepared hydroxypropyl agar as a stabilizer in drinking yogurt was investigated. The results of the optimal process conditions were as follows: The reaction temperature was 40 ℃ and the amount of sodium hydroxide was 6.0% with the ethanol concentration of 60%. Under these conditions, the dissolution temperature of hydroxypropyl agar was (81±1) ℃, the gel strength was (408±20) g/cm2, and the whiteness was (54.13±0.4)%. After verification, the process was proved to be reasonable and feasible. With 0.08% hydroxypropyl agar was added into the fermented yogurt, the water-holding capacity of the yogurt reached 98.20%, and no whey precipitation was observed by naked eye observation during the 21-day shelf life. The present study could provide a theoretical basis for the development of a simple and high-quality modification process of agar.
  • Preparation and application of gelatin-rape skin red pigment based edible inks
    LIU Weiwei, MA Liang, ZHANG Yuhao, WANG Hongxia
    Food and Fermentation Industries. 2022, 48(18): 121-127. https://doi.org/10.13995/j.cnki.11-1802/ts.028841
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    With the improvement of people′s living standards, environmentally friendly, safe edible inks gradually attract people′s attention. A series of edible inks were prepared by high-speed ball milling with gelatin as a binder and natural extract (grape skin red pigment) as a pigment. In this study, the physicochemical properties of edible ink were studied by means of infrared spectroscopy, particle size analyzer, differential scanning calorimeter and rheometer, for analyzing mechanism and printing potential. The results showed that the interaction between gelatin and grape skin red pigment mainly depended on hydrogen bond, thus forming stable edible ink structure. The increase of grape skin red pigment content could effectively improve color, dispersion and thermal stability of inks. The results of rheological performance showed that edible inks were pseudoplastic fluids and had shear thinning properties with excellent thixotropy (recovery rate 88.7%). After practical application, it was found that the edible ink was suitable for screen printing, and it could partially replace the traditional ink to directly print on packaging materials. Therefore, it had a certain potential in food decoration. This study has a certain reference value for the application of edible ink in the field of food packaging and food printing.
  • Affecting factors of soybean protein/egg white protein composite gel performance
    YANG Juan, LUO Weiqian, HE Manyuan
    Food and Fermentation Industries. 2022, 48(18): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.031999
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    Egg white protein can be used as the donor of free sulfhydryl groups during the formation of soybean protein heat-induced gel, which can endow the gel with good texture. The gelling properties, water holding capacity and microcosmic properties of soybean protein/egg white protein composite gel were investigated using different factors (reducing agent, ionic strength, heat treatment and polysaccharide). The optimum conditions for inducing disulfide bonds to form composite gel network structure were revealed. The results showed that the addition of egg white protein could increase the disulfide bond content of soybean protein gel, and significantly improve its hardness and water holding capacity. Low concentrations of NaCl, NaHSO3 and gellan gum were helpful to the formation of more disulfide bonds, better texture strength and water holding capacity. Moreover, with the increase of heat treatment time, the protein had more opportunities and sufficient time to open the original disulfide bonds and form more disulfide bonds, and the strength and water holding capacity of the gel formed by the composite system were also improved. Therefore, multi-condition composite gel with NaCl, NaHSO3 and gellan gum had the best gel strength and water holding capacity.
  • Effects of fish skin gelatin-chitosan composite coating film on the preservation of passion (Passiflora caerulea L.) fruit
    CHEN Hongbin, LI Shuliang, JIANG Xuanjing, ZHENG Jinshui, CHEN Huaiyu, GUO Fengxian, ZHENG Zongping
    Food and Fermentation Industries. 2022, 48(18): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.032093
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    The aim of this study was to investigate the effects of fish skin gelatin-chitosan composite coating film on the postharvest quality and storability of passion fruit during storage at (25±1) ℃. The harvested passion (Passiflora caerulea L. cv. Huangjin) fruit were immersed in 20 g/L fish skin gelatin, 10 g/L chitosan and 20 g/L fish skin gelatin-10 g/L chitosan for 5 min, meanwhile the passion fruit soaked in distilled water for 5 min was used as control. During storage, passion fruit were measured every 3 d for the indicators including the marketable fruit rate, weight loss rate, surface tone angle, respiration rate, ethylene production rate, cell membrane permeability, malondialdehyde, total soluble solids, titratable acid, vitamin C and total sugar contents. The results showed that compared to the control passion fruit, the treatments of different coating film reduced the respiration rate and ethylene production rate of passion fruit, retarded the increment of fruit cell membrane permeability and malondialdehyde content, decreased the weight loss rate, keep higher marketable fruit rate. Additionally, a much higher surface tone angle and a higher content of nutrients, such as total soluble solids, titratable acid, vitamin C and total sugar were found in the coating treated-passion fruit. Among different coating treatments, the 20 g/L fish skin gelatin-10 g/L chitosan composite coating displayed the best effects on the fruit nutrients, weight loss rate and marketable fruit rate than the single coating treatment. Therefore, it was considered that a composite coating treatment of 20 g/L fish skin gelatin and 10 g/L chitosan could be a novel approach for improving the storage quality and storability of harvested passion fruit.
  • Synthesis and properties of multifunctional sinapic acid corn arabinoxylan esters
    LI Yanli, WANG Licong
    Food and Fermentation Industries. 2022, 48(18): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.032022
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    In this study, corn bran was used as raw material to extracte arabinoxylan (CAX) by alkali-H2O2 method. Sinapic acid (SA) was linked to corn bran arabinoxylan (CAX) by esterification to generate sinapic acid arabinoxylan esters (SA-CAX-n) (n represents the grafting degree) with various grafting degrees. Then the structure of SA-CAX was characterized by Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance (NMR), the degree of substitution was determined by high performance liquid chromatography (HPLC), and the molecular weight was tested by gel permeation chromatography (GPC). The antioxidant activity of SA-CAX-n was investigated by oxygen radical antioxidant capacity (ORAC).The results showed that the antioxidant activity of SA-CAX-n was much better than that of CAX. Furthermore, the SA-CAX-n possessed high UV absorption ability and viscosity, and they strengthened with the growing n of SA-CAX-n.
  • Study on properties of thermal irreversible konjac gel formed by alkaline electrolyzed water
    YANG Yue, REN Yuanyuan, DENG Liling, LIU Lei, ZHONG Geng
    Food and Fermentation Industries. 2022, 48(18): 149-154. https://doi.org/10.13995/j.cnki.11-1802/ts.029297
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    The alkaline electrolyzed water (AEW) was used as coagulant to produce thermal irreversible konjac gel for the first time. In this paper, konjac powders was used as raw material to explore the method of making thermally irreversible konjac gel by AEW. The properties of the gel were studied based on chromaticity, water holding capacity, gel strength, freeze-thaw stability, texture, rheology and structure, comparing with konjac gel prepared by calcium hydroxide and sodium carbonate. The results showed that AEW could be used as a coagulant to produce thermal irreversible konjac gel. The gel was superior to the gel made by calcium hydroxide coagulant commonly used in industrial production in terms of color, water holding capacity and gel strength. The results provide a theoretical basis and technical reference for the development and utilization of AEW in konjac gel food.
  • Selection and breeding of Saccharomyces cerevisiae for wolfberry wine and analysis of its flavor-producing properties
    ZHAO Miaomiao, ZHAO Zhihui, DONG Jianfang, MA Yan, LU Jian, WU Dianhui
    Food and Fermentation Industries. 2022, 48(18): 155-161. https://doi.org/10.13995/j.cnki.11-1802/ts.030665
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    Saccharomyces cerevisiae plays an important role in the metabolism of flavor substances in wine. In order to screen the right S. cerevisiae strain suitable for wolfberry wine fermentation, eleven S. cerevisiae strains with excellent fermentation performance were screened from the natural fermentation broth of wolfberry juice and the surface of wolfberry fruit. The starting strain of S. cerevisiae M-23 was obtained based on different physicochemical properties and sensory evaluation of the fermentation of wolfberry using commercially available yeast RV171, DV10, Angel SY and Angel RW as control. The yeast strain M-23-7-14 was mutagenized using atmospheric and room temperature plasma (ARTP) combined with high-throughput screening. The main volatile compounds in self-brewed wolfberry wine and two commercially available wolfberry wines (Health express and Golden Chuanqi) were analyzed qualitatively and quantitatively by GC-MS and combined with OAV analysis. The results showed that there was no significant difference between the bred yeast and the commercially available yeasts in the basic physicochemical indexes of fermented wolfberry wine. Moreover, the relative total amount of major flavor substances of wolfberry wine fermented by bred yeast M-23-7-14 was increased by 37.0%, with the highest score in sensory evaluation. There were nine, seven and seven substances with OAV greater than 1 in these three kinds of wolfberry wine, respectively. The types and contents of volatile compounds in the self-brewed wolfberry wine were higher than those of the commercial samples. Isoamyl acetate, propanol and isoamyl alcohol were the characteristic aroma components that contributed most to the three wolfberry wines. In this study, a combined strategy of ARTP and high-throughput screening was used to breed S. cerevisiae strain M-23-7-14. This provides a theoretical basis for solving the problem of insufficient aroma and lack of typicality in wolfberry wine, and has implications for the development of the wolfberry wine industry.
  • Physicochemical properties of Morchella sextelata mycelium under salt stress
    YANG Tong, SUN Jing, HAO Chen, WANG Jianrui, LIU Yu
    Food and Fermentation Industries. 2022, 48(18): 162-167. https://doi.org/10.13995/j.cnki.11-1802/ts.030148
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    Taking Morchella sextelata M3 as the research object, the effect of salt stress on mycelium was investigated. Water extraction and alcohol precipitation method, ultrasonic assisted extraction method, DPPH reduction method, H2O2/Fe system method and potassium ferricyanide reduction method were used to determine the changes of mycelium microstructure, intracellular and extracellular polysaccharide content, DPPH free radical, hydroxyl radical scavenging rate and reduction ability under salt stress at different times. The results showed that the mycelium diameter decreased slowly with the increase of salt stress time. The polysaccharide content of salt-containing mycelia was higher than that of normal mycelia at 3 h, which was 12.74 mg/g, and then the content was lower than that of normal mycelia. The content of extracellular polysaccharides under salt stress was lower than that of normal content, but they both increased first and then decreased. The highest content was 0.14 mg/mL and 0.29 mg/mL at 12 h, respectively. Salt stress promoted the scavenging rate of DPPH free radical and hydroxyl free radical, especially DPPH free radical scavenging capacity, intracellular polysaccharide clearance capacity increased by 3.47 times, and extracellular polysaccharide increased by 6.72 times. The effect of reducing power on intracellular polysaccharide was greater than that on extracellular polysaccharide. In summary, this study provides a theoretical basis for exploring the physiological activity of Morchella sextelata under salt stress.
  • Effect of calcium chloride combined with different packaging materials on postharvest senescence and active oxygen metabolism of Zizania latifolia
    DONG Guijun, QIAO Yongjin, LIU Chenxia, LIU Hongru, WANG Guiying, WANG Chunfang
    Food and Fermentation Industries. 2022, 48(18): 168-176. https://doi.org/10.13995/j.cnki.11-1802/ts.029127
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    The effects of CaCl2 treatment combined with different packaging materials on the postharvest aging process and active oxygen of Zizania latifolia were studied in this paper. After soaking Zizania latifolia in 1.0% CaCl2 solution for 45 min, the Zizania latifolia was packed with the polyethylene (PE), polyethylene anti-fog (PEAF) and low-density polyethylene (LDPE) respectively, and then they were stored at (0±1) ℃ with 80%-85% relative humidity. The changes in quality, active oxygen and related enzymes in each group during cold storage were analyzed. The results showed that the compound fresh-keeping effect of CaCl2 and different packaging could effectively inhibit the respiratory rate of Zizania latifolia and slow down the decrease in fruit hardness and whiteness value. It could also maintain the content of soluble solids and soluble protein in the fruit and inhibit the increase in relative conductivity and malondialdehyde (MDA) content so as to better maintain the integrity of the fruit cells. In addition, the accumulation of H2O2 and superoxide anion free radicals was inhibited by increasing the activity of enzymes related to active oxygen metabolism (superoxide dismutase, catalase and ascorbate peroxidase). Among them, the CaCl2 treatment combined with LDPE packaging had the best fresh-keeping effect, which could maintain the higher quality of postharvest Zizania latifolia and the activity of defense enzymes to the greatest extent. It could also effectively delay the postharvest senescence of Zizania latifolia. This research provides technical reference and theoretical basis for the postharvest preservation of Zizania latifolia.
  • Effect of ultrasonic-assisted enzymatic extraction on the release of high-quality pecan nuts oil
    WANG Jin, YING Ruifeng, WANG Yaosong, HUANG Meigui
    Food and Fermentation Industries. 2022, 48(18): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.030511
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    Ultrasonic-assisted enzymatic extraction (UAEE) is a green, economical and efficient approach to extract oil. In this study, UAEE was used to extract pecan nuts (Carya illinoinensis) oil. The optimal extraction conditions were as follows: 1% pectinase (on weight basis), enzymatic treatment time of 4 h, water-to-nuts ratio of 1∶8 (g∶mL), ultrasonic power of 300 W. When the ultrasonication time was 20 min, the oil yield reached (73.9±0.78)%. Results of transmission and scanning electron microscope confirmed that the size of pecan oil body was large. The cavitation effect produced by ultrasonic treatment could promote the contact area between the enzyme and cell wall, which accelerated the collapse of the cell wall and the release of oil. In addition, compared with the traditional extraction methods, such as mechanical pressing (MP) and supercritical fluid extraction (SFE), the content of unsaturated fatty acid of pecan nuts oil extracted by UAEE reached above 90%, including (68.62±0.791)% of oleic acid, which was significantly higher than that of the MP and SFE groups. Moreover, the oil from UAEE method had the highest thermal cracking temperature stability, indicating the best thermal stability. This study can provide a basic data for the extraction of high-quality pecan nuts oil.
  • Visualization analysis of “liquor picking by flowers” process in Luzhou-flavor Baijiu
    LIN Hui, ZHANG Suyi, QIN Hui, ZHANG Liqiang, YANG Yan, WEI Yang, YANG Gui, XUE Jianglin
    Food and Fermentation Industries. 2022, 48(18): 183-190. https://doi.org/10.13995/j.cnki.11-1802/ts.031319
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    To realize the visual analysis of volatile flavor substances in the traditional process of " liquor picking by flowers ", 10 groups of Luzhou-flavor base liquor samples collected under three different distillation processes were taken as the research object, and the volatile flavor substances in the liquor samples were determined by gas chromatography-flame ionization detector (GC-FID). The distilling rules and differences of flavor substances under different distilling processes were investigated, and the process liquor samples were segmentally identified and classified by using quantitative methods such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). Results showed that the distilling process of adding liquor tail and yellow water mainly affected the distilling time of second-stage liquor and the distillation of aldehydes and esters in flavor substances. Both PCA and PLS-DA could realize the distinction of different liquor grades. Moreover, 8 characteristic substances screened by variable importance in projection (VIP) in the discriminant analysis were used to construct the partial least squares discriminant model, and the prediction accuracy reached 100%. In summary, the distilling laws of base liquors under different distillation processes were explored. The differences of flavor substances in the base liquor samples and the appropriate stoichiometric means were employed to realize the visual analysis of the "liquor picking by flowers" process, providing theoretical support for the realization of automatic and intelligent Baijiu picking.
  • Identification of pigment structure of Aspergillus ustus and optimization of pigment production conditions
    ZHOU Minghui, ZENG Huiyun, WANG Mengqian, ZHANG Yan, WANG Zhanjun
    Food and Fermentation Industries. 2022, 48(18): 191-197. https://doi.org/10.13995/j.cnki.11-1802/ts.032524
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    Microbial natural edible pigment has many advantages, but its potentials have not been fully tapped yet. An isolated strain of Aspergillus ustus was used to produce rich brown-red pigment by fermentation and culture, the crude extract of pigment was obtained by centrifugation, alcohol precipitation, and vacuum freezing and drying of the fermentation broth. Using thin layer chromatography (TLC) and column chromatography, the crude extract of pigment was separated and purified so as to analyze the composition of pigment and to obtain pigment filtrate. The pigment filtrate was detected by UV-vis, infrared spectroscopy and GC-MS to determine the absorption peak, important radical groups and chemical structure of the pigment. Single factor experiment was performed to obtain the optimal carbon and nitrogen sources, and then the uniform design method was applied to optimize the pigment production conditions of A. ustus to improve its yield. The results showed that A. ustus pigment was water-soluble extracellular pigment with strong polarity, and the pigment composition was relatively simple. The pigment could be separated and purified by silica gel TLC and column chromatography. A polyketone pigment containing pyrropyrazine dione and dianthracone had the absorption peak at 298 nm, suggesting a new natural pigment of microbial origin. The optimal conditions for pigment production by A. ustus were pH 7.1, 25.8 ℃, rotational speed 221.8 r/min, decolorization time 128.7 h, inoculation amount 2.8 mL/150 mL, glucose 16 g/L, peptone 12 g/L. The results provide a basis for the development of a new microbial natural pigment.
  • Application of butyric anhydride modified porous starch as Pickering emulsion stabilizer
    LI Min, WANG Yue, GOU Lina, WANG Yuxia, ZHANG Shenggui
    Food and Fermentation Industries. 2022, 48(18): 198-204. https://doi.org/10.13995/j.cnki.11-1802/ts.029387
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    In order to synthesize butyric anhydride modified starch with higher degree of substitution (DS) and explore its emulsification performance and emulsification stability, butyric anhydride modified porous starch (PS) with DS of 0.023-0.148 was prepared in alkaline aqueous system with enzyme modified PS as the main body and butyric acid (BA) as the guest (butyric anhydride porous starch ester, BA-PS). Then, itwas used as stabilizer to prepare Pickering emulsion. Scanning electron microscope (SEM) and N2-adsorption/desorption results showed that the PS surface was distributed with a relatively uniform hole structure. The average pore diameter was 11.13 nm and the BET was 3.914 4 m2/g. The esterified BA-PS still retains the original particle shape of PS. Moreover, Fourier transform infrared spectroscopy (FT-IR) and 1HNMR spectrum mutually confirmed the success of BA's esterification modification of PS. X-ray diffraction (XRD) showed that both PS and BA-PS retained the original crystalline form of natural starch; The Pickering emulsion results showed that after 20 days storage native starch (NS) had no emulsifying properties, and the PS obtained by enzyme modification had certain emulsifying properties. However, the emulsifying ability was limited. Meanwhile, BA-PS obtained by butyric anhydride modification the emulsification performance was much better than that of NS and PS, and with the degree of substitution increased, the emulsification ability gradually increased. The better the uniformity of the droplets of the prepared emulsion, the smaller the droplet size. This study showed that butyric acid-modified starch had better emulsification and emulsification stability. Pickering emulsion prepared with it as an emulsifier can be used for further drug or active substance delivery research.
  • Effects of ε-polylysine compound preservatives on quality and microorganism of Brassica rapa L. Chinensis Group.
    HAN Yang, ZHU Chengzhi, LI Qinyu, LI Li, MA Xinxin, ZHAO Zhijun, BAO Yihong
    Food and Fermentation Industries. 2022, 48(18): 205-212. https://doi.org/10.13995/j.cnki.11-1802/ts.032153
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    In order to provide reference basis for the postharvest preservation of young leafy vegetables, this study evaluated the effects of ε-polylysine (ε-PL) with cinnamon extract (CE) on the quality and microorganism of Brassica rapa L. Chinensis Group.. A response surface methodology was used to optimize the formula of preservatives with ε-PL and CE. Then, the detection of physicochemical indexes and the analysis of microbial diversity were carried out. The results showed that the best concentration of ε-PL and CE was 0.57 and 0.62 g/L, respectively. The best action time was 19.00 min. Under this condition, the total number of colonies of B. rapa was controlled at 5.42 lgCFU/g at 4 ℃ for 13 d. The loss of ascorbic acid (AsA) content was only 17.00%. Sensory score of B. rapa reached 83.50, and its shelf life was prolonged by 6 d. The compound preservatives changed the microbial community structure of B. rapa. And compound preservatives effectively inhibited the dominant genus Methylorubrum in the control group. The correlation analysis showed that the content of AsA was significantly negatively correlated with Methylorubrum (P<0.05). In summary, the combination of ε-PL and CE can effectively maintain the storage quality of B. rapa by inhibiting the growth of harmful microorganisms such as Methylorubrum.
  • Effects of Astragalus extract on physicochemical properties, microbial flora, and sensory quality of low-salt naturally fermented pickles
    FAN Longquan, HUANG Qiong, WANG Yanfei
    Food and Fermentation Industries. 2022, 48(18): 213-218. https://doi.org/10.13995/j.cnki.11-1802/ts.031906
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    In order to meet the public’s demand for low-salt and nutritious pickles, Astragalus membranaceus (Fisch.)Bge. var. mongholicus (Bge) Hsiao was selected as the research object to investigate the effects of different concentrations (0 control, 0.25%, 0.5%, 1.0%, based on the weight of Chinese cabbage) on the physicochemical properties, microbial flora and sensory quality during fermentation. The results showed that the Astragalus extract addition could effectively alleviate the accumulation of nitrite, whose peak value was reduced with the increase of the concentration, and the final residues were 2.69, 1.17, 0.77 mg/kg, respectively, significantly lower than that of the control (10.51 mg/kg). The Astragalus extract had a significant effect on accelerating the decrease of pH, promoting the accumulation of total acid and reducing the degradation of reducing sugar. When the mass fraction of Astragalus extract was 0.25%, the growth of harmful bacterial was inhibited, the reproduction of lactic acid bacteria was promoted. Through sensory evaluation, it was found that 0.25% and 0.5% Astragalus extract could keep the shape of vegetable intact, the color of soup clear, the acidity suitable, and the texture tender and crisp, with unique bean flavor of Astragalus. When the addition amount reached 1.0%, the crispness and taste of pickles were decreased. In conclusion, Astragalus can serve as an auxiliary material in the production of low-salt pickles, and the optimum addition amount of Astragalus extract was 0.25%. This finding provides data support for the production of low-salt pickles and the research and development of healthy pickles.
  • Effects of extraction methods on the extraction rate and physicochemical properties of flaxseed gum
    ZHANG Zhiying, ZHANG Linlu, BAI Ying, WANG Lifang
    Food and Fermentation Industries. 2022, 48(18): 219-226. https://doi.org/10.13995/j.cnki.11-1802/ts.029187
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    Taking flaxseed meal as raw material and the extraction rate of flaxseed gum (FSG) as the index, the optimum conditions for extracting FSG were obtained by single factor and orthogonal test. The FSG extracted by the two methods was determined by scanning electron microscope, rheological properties and other indicators to analyze the effects of different extraction methods on the structure, physicochemical properties and antioxidant activity of FSG. The results showed that the structure of hot water-extracted FSG was thick and complete, and the flake structure of ultrasonic-extracted FSG was thin. Both two kinds of FSG had good pH stability during storage. Moreover, the initial viscosity of hot water-extracted FSG was higher than that of ultrasonic-extracted FSG. Foaming activity, foam stability, emulsifying activity and emulsifying stability of ultrasonic-extracted FSG were better than hot water-extracted FSG. The antioxidant properties showed that ultrasonic-extracted FSG had higher reducing power and scavenging hydroxyl radical and DPPH radical ability, while hot water-extracted FSG had higher scavenging ability of ABTS cation radical. This experiment could provide a theoretical reference for the actual production of flaxseed gum products.
  • The comparative study of the extraction method, structure, and antioxidant activities of three Glycyrrhiza seed protein
    ZELALAI Simayi, PARHAT Rozi, WUGULINISA Maimaitituoheti, GULIMIRE Ababaikeri, DENG Jie, YANG Xiaojun
    Food and Fermentation Industries. 2022, 48(18): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.029069
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    Three kinds of Glycyrrhiza (Glycyrrhiza uralensis, Glycyrrhiza inflata, and Glycyrrhiza glabra) seeds were used as raw materials to extract protein by water extraction, ethanol extraction, acetic acid extraction, alkali dissolution and acid precipitation, and PBS extraction. The extraction rate and content were compared to select the best extraction method. The structural characteristics of Glycyrrhiza seed proteins were analyzed by FT-IR and SEM, and their antioxidant activity was determined by studying the scavenging rate of different free radicals. The results showed that the water extraction method was more suitable for extracting protein from Glycyrrhiza seed proteins, and its protein content was 36.54, 30.80, and 30.12 mg/mL respectively. The infrared absorption values of the three proteins all showed typical protein absorption peaks, with α-helix and β-sheet structure. The results of SEM- X ray energy spectrum showed that all the three kinds of Glycyrrhiza seed proteins kept the fiber structure of the protein well, and all contained a certain amount of phosphorus. When the sample concentration was 1.0 mg/mL, the ability of scavenging DPPH radical and ·OH radical and total reducing ability of Glycyrrhiza uralensis seed protein were the highest, 92.37%, 77.30% and 2.344 respectively, followed by Glycyrrhiza inflata and Glycyrrhiza glabra. Therefore, Glycyrrhiza seed proteins had high antioxidant activity. This study could provide a theoretical basis for further research and development of Glycyrrhiza seed resources.
  • The study of oligosaccharides in loquat honey during maturation by gas chromatography-mass spectrometry
    WANG Yuhan, WANG Xinran, JI Ting, LU Chaoli, WU Dianjun, SHI Fengfeng, ZHOU Jinhui
    Food and Fermentation Industries. 2022, 48(18): 235-243. https://doi.org/10.13995/j.cnki.11-1802/ts.028996
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    A method was developed for the simultaneous determination of 17 oligosaccharides in loquat honey by GC-MS. Phenyl-β-D-glucopyranoside was used as an internal standard to quantify the occurrence of oligosaccharides in loquat honey. The oligosaccharides of loquat honey were extracted by 80% ethanol and then followed by two-step derivatization which including oximation with hydroxylamine hydrochloride and silylation with hexamethyldisilazane. The oligosaccharide derivatives were analyzed by GC-MS and phenyl-β-D-glucopyranoside was used as a surrogate to validate the developed method. The results showed that the method was accurate and precise, and suitably analyzed oligosaccharides and dynamics of rules in the maturation process of loquat honey. The results showed that six and eleven kinds of oligosaccharides could be detected in loquat nectar and loquat honey, respectively. Sucrose content was the highest both in loquat nectar and loquat honey. Expect sucrose, the content of 1-kestose was the highest in loquat nectar (dry weight 0.80 g/100g); the content of erlose was the highest in loquat honey (dry weight 6.84 g/100g). As the maturing of loquat honey, the content of sucrose in the loquat honey dry weight continuously decreased and reached the lowest level at 14 d of brewing, while there was no significant difference between the contents of 14 d and 15 d. The content of other disaccharides also showed an increasing trend. Thereinto, maltose and nigerose had the highest content at 15 d of brewing; and other disaccharides (turanose, isomaltose, isomaltulose and α,β-trehalose) had the highest content at 14 d of brewing. The contents of trisaccharides fluctuated and erlose reached the highest at 15 d of brewing. This study provides a reference for the reasonable harvest time of loquat honey and identifying matured loquat honey.
  • Fast determination of gibberellin(GA3)residues in edible amaranth and spinach by liquid chromatography-tandem mass spectrometry
    YE Qian, TANG Xuemei, GAO Yuwen, HUANG Jianxiang
    Food and Fermentation Industries. 2022, 48(18): 244-248. https://doi.org/10.13995/j.cnki.11-1802/ts.029579
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    An analytical method was developed for determination of gibberellin (GA3) residues in edible amaranth and spinach. Sample preparation method was based on QuEChERS. GA3 was extracted by methanol containing 1% (volume ratio) acetic acid and detected with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The optimization of extraction solvent, extraction time, adsorbent, type of salt and dilution factor was studied. The results showed that the linear ranges of GA3 were between 0.001and 1.0 mg/L. The limit of detection was 0.001 mg/kg. Furthermore, under the addition of 0.010, 0.10 and 0.50 mg/kg, the recovery of GA3 in edible amaranth and spinach reached 82%-91%, and the relative standard deviation was 2%-6%. The limit of quantification was 0.010 mg/kg which was the lowest spiked concentration. Then, the risk of GA3 in 131 amaranth and 331 spinach samples were monitored by this method. The results showed that the maximum residue of GA3 was 0.16 mg/kg. According to the maximum residue limit of GA3 in edible amaranth in vegetables in Japan positive list, no samples exceeded the standard. The method is fast, easy and accurate, which can meet the requirements for the determination of GA3 residues in edible amaranth and spinach.
  • Quality evaluation of DNA in commercial goat milk powder and the detection of adulterated bovine-derived components
    ZHANG Xueru, FU Shangchen, ZHENG Weimin, LI Ling, LIU Yongfeng
    Food and Fermentation Industries. 2022, 48(18): 249-255. https://doi.org/10.13995/j.cnki.11-1802/ts.029467
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    In order to help consumers understand the quality and safety of goat milk powder sold in China and abroad, and promote enterprises to improve the quality of goat milk powder, DNA extraction and quality testing were carried out on 38 brands of goat milk powder sold in China and abroad, and the bovine-derived components in goat milk powder were qualitatively and quantitatively detected by ordinary PCR and quantitative real-time PCR. The results showed that the OD value of DNA in commercial goat milk powder was 1.3-1.5 with a concentration of 200-500 ng/μL. The purity and concentration of DNA in pure goat milk powder were significantly higher than that of formula goat milk powder (P＜0.05). Moreover, DNA had different degrees of degradation, however the PCR amplification could meet the requirements of subsequent adulteration detection test. Both ordinary PCR and quantitative real-time PCR could detect at least 0.1% of bovine-derived components. The quantitative real-time PCR could quantify 0.1%-50% bovine-derived components in the samples. The qualitative adulteration test of 38 kinds of commercially available goat milk powder found that 4 kinds of goat milk powder could be detected bovine-derived ingredients, which were not consistent with the product label. Further quantitative results found that the content of bovine-derived ingredients in 3 kinds of goat milk powder was about 1%, and the content of bovine-derived ingredients in a kind of goat milk powder was higher than 50%. Therefore, PCR-based methods for the detection of adulterated bovine-derived components in goat milk powder, which could provide a reliable basis for the verification of goat milk powder label claims and industrial quality control, and it could also ensure the purity of commercially available goat milk powder products.
  • Analysis of aroma characteristics and components of Chongqing famous needle shaped green tea
    YANG Juan, XU Ze, WU Quan, ZHONG Yingfu, WANG Jie, LUO Hongyu, YUAN Linying
    Food and Fermentation Industries. 2022, 48(18): 256-264. https://doi.org/10.13995/j.cnki.11-1802/ts.028521
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    To explore the aroma characteristics and compositions of Chongqing famous needle shaped green tea, thirty-eight samples of Chongqing famous needle green tea were collected as raw materials. The aroma components were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC/MS) coupled with sensory evaluation. The result showed that clean and refreshing type and chestnut aroma type were the two main aromatic types of Chongqing famous needle shaped green tea. Totally, forty aroma components could be detected including eleven alcohols, six esters, four aldehydes, five ketones, ten hydrocarbons, two aromatics, one nitrogen-containing and one sulfur-containing compound. Geraniol, benzyl alcohol, phenylethanol β-linalool, CIS jasmonate, indole, olive alcohol, nerolidol, cis-3-hexenyl hexanoate, methyl 2-methylvalerate, methyl salicylate β-terpinene, CIS-β-farnesene, etc. These components also played important roles in the aromatic characteristics of Chongqing famous needle shaped green tea. The content of esters in clean and refreshing green tea was significantly higher than that in chestnut aroma green tea. Moreover, significant differences in the main aromatic components between clean and refreshing green tea and chestnut aroma green tea were identified by PCA analysis. The different components of clean and refreshing green tea include anti-3,5-octylene-2-one, limonene, trans-pentanoate-2-hexene ester, vanillin acetone, nerhuatert alcohol, linalool oxide I (furan type) β-linalool, cis jasmonane, 6,10,14-trimethyl-decane-2-one, which were mainly floral and fruity. The different components of chestnut aroma green tea were epoxy linalool II, 4,8-dimethyl-1,3,7-nonatriene, nonanal and dimethylsulfide, which were sweet and fresh. Furthermore, in the cluster analysis results of product areas, regional micro-environment had an important effect on the formation of aroma characteristics of Chongqing famous needle shaped green tea, and the clustering effect of Yongchuan Xiuya was the best. This study could provide a theoretical reference for the characteristic aroma formation and quality evaluation of Chongqing famous needle shaped green tea.
  • Analysis of bacterial diversity and volatile flavor compounds in Sayram yogurt
    WANG Zihan, LIN Qing, LIU Yujie, QIN Xingzheng, LI Yue, LOU Kai, YUAN Huawei, HUO Xiangdong
    Food and Fermentation Industries. 2022, 48(18): 265-270. https://doi.org/10.13995/j.cnki.11-1802/ts.030635
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    To explore the bacterial community diversity and volatile flavor compounds of Xinjiang Sayram yogurt, high-throughput sequencing and head space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques were used for the analysis. The results showed that Firmicutes was the dominant phylum of Sayram yogurt, with an abundance of 97.45%. Streptococcus and Lactobacillus were the dominant genera, with abundance of 82.94% and 5.19%, respectively. A total of 31 volatile flavor compounds were detected in Sayram yogurt, including acids, ketones, esters, alcohol. Ethoxin (3-hydroxy-2-butanone), nonaldehyde, 2-heptanone, hexanoic acid, 2-nonone, butanoic acid, 2-undecanone, butyl acetate, octanoic acid and methyl hexanoate were the main flavor substances of Sayram yogurt. Acetoin, produced by fermented sugars by Streptococcus, gave Sayram yogurt a strong creamy aroma. The volatile flavor compounds of yogurt were richer when using the original Sayram yogurt as the starter, which provided a theoretical basis for the development of yogurt starter with Xinjiang characteristics.
  • Non-targeted screening of plant components in food based on amplicon sequencing technology
    GUO Yinghui, ZHENG Shichao, REN Yijie, CHENG Xianglong, HUO Shengnan
    Food and Fermentation Industries. 2022, 48(18): 271-277. https://doi.org/10.13995/j.cnki.11-1802/ts.029641
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    In order to further solve the problem of non-targeted screening of plant components adulteration based on amplification technique in food, and to realize the high-throughput monitoring and evaluation of plant components adulteration, a non-targeted screening method was developed that based on amplification technique and using the common plant primers RbcL. The specificity, universality and sensitivity of this method were verified, and the sequencing results were analyzed by DNAMAN and the national center of biotechnology information database. Firstly, DNA were extracted from 27 plant species including adzuki bean, soybean, mung bean, sweet potato, potato, cassava, coix seed, wheat, corn, millet, rice, apricot, cashew nut, hazelnut, sesame, almond, walnut, peach, banana, pear, tomato, pumpkin, carrot, apple, peanut, pistachio and kidney bean. In addition, the second-generation sequencing analysis technology was used for high-throughput and non-directional screening of 4 kinds of spiked food samples. The sequencing results were consistent with product identification. The establishment of this method was of great significance to the identification and supervision for adulteration of plant-derived components and the protection of consumers′ rights and interests.
  • Visualization analysis of literatures related to glycemic index based on CiteSpace and VOSviewer
    QIAN Wenwen, XIN Bao, REN Xiaomei, MA Cheng, ZHAO Shaoxiong, ZHAO Yan
    Food and Fermentation Industries. 2022, 48(18): 278-285. https://doi.org/10.13995/j.cnki.11-1802/ts.032130
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    Glycemic index (GI) is a research hotspot in the field of medicine and food. At present, no scholar has systematically analyzed the academic research status in this field. In order to make more researchers be familiar with the research directions and progresses of GI, the academic literatures which from Web of Science (WOS) and CNKI database were selected from 1992 to 2022 as data samples. 1 389 foreign literatures and 365 Chinese literatures were analyzed by bibliometric method, and visualized by means of CiteSpace, VOSviewer, Excel, and other analysis software. A general overview of the current research situation can be obtained according to the visual analysis of authors, dispatch agencies, journals, co-occurrence network, cluster, emergence graph of keywords. The results showed that the main research directions were the factors affecting GI, the effect of low GI diet on patients with chronic diseases, and the development of low GI food. The research on GI has a history of more than 40 years. Foreign literature tends to be basic research while domestic literature focuses on applied research. Foreign research is stronger than research in China in terms of research depth, academic influence and team strength, but the future of GI research in China is optimistic. In the future researches on GI, research institutions and teams should strengthen cross-regional, cross-border, and interdisciplinary cooperation and exchanges, and increase high-quality evidence support for GI in related fields.
  • Research progress of lactic acid bacteria on the prevention and treatment of hyperuricemia in Tibetan region
    WU Shifang, LI Yiheng, SHI Chengrui, LU Deyuan, YANG Xiaoli, ZHANG Weibing, WEN Pengcheng
    Food and Fermentation Industries. 2022, 48(18): 286-291. https://doi.org/10.13995/j.cnki.11-1802/ts.030914
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    Hyperuricemia (HUA) is caused by excessive uric acid production in human metabolism or reduced renal excretion, and is often associated with abnormal purine nucleotide metabolism in vivo. Herdsmen in Tibetan areas live in the environment of high altitude, low temperature and lack of oxygen, and suffer from HUA and gout all the year round. Currently, uric-lowering drugs are mainly used to treat HUA. Although they have obvious efficacy, they have toxic and side effects, and long-term use will cause serious adverse reactions in human body. Lactic acid bacteria can indirectly reduce blood uric acid content by regulating intestinal flora and degrading exogenous intake of purine compounds, so as to prevent and treat HUA. This article reviews the pathogenesis of HUA, the status quo of prevention and treatment of HUA in Tibetan region, and the effect and mechanism of lactic acid bacteria prevention and treatment, aiming to provide a new way to alleviate HUA disease in Tibetan region.
  • Peanut allergenic protein and current methods of detection: A review
    WANG Chengbin, HU Xiaofei, SUN Yaning, XING Yunrui, PANG Xinghao, WANG Lin, WU Jiabei, WANG Yao
    Food and Fermentation Industries. 2022, 48(18): 292-299. https://doi.org/10.13995/j.cnki.11-1802/ts.030206
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    Peanuts are one of the main oil crops and a valuable source of protein for consumers, but they can cause allergic reactions and even death in allergic individuals. So far, there is no exact treatment for allergic reactions, avoiding allergic food is the main way to ensure food safety for allergic patients. Thus, it is particularly important to strengthen the monitoring of peanut allergenic protein in food for food allergenic risk assessment and supervision. This review summarizes the detection methods of peanut allergenic protein from the protein and DNA levels, and the development trend of its detection methods is prospected, in order to provide reference for further research and application of peanut allergenic protein detection methods.
  • Application and research progress of yellow mealworm in food industry
    XIE Xinyuan, LUO Shiyuan, LIU Songqi, YUAN Zhihe, AN Jianhui, SHANG Longchen, DENG Lingli
    Food and Fermentation Industries. 2022, 48(18): 300-305. https://doi.org/10.13995/j.cnki.11-1802/ts.032537
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    Yellow mealworm larva (Tenebrio molitor L.) has attracted more and more attention from food industry due to its nutritional value. This review introduced the processing of mealworm ingredient and its nutritional value in the aspects of macronutrients, essential amino acids, and essential fatty acids. Supplementation of mealworm ingredients would not only improve the nutrient value of food, but also affect the food processing properties. The effect of mealworm ingredient on the bakery products and meat analogues were introduced. The application of mealworm oil on the food frying and functional properties of mealworm protein were discussed. Finally, the challenge and future trends of mealworm ingredients were discussed in the aspects of allergy, microbiology contamination and consumer acceptability. This review provides some clue for the development of insect-based food.
  • Advances in protein/peptide modification by Maillard reaction
    ZHANG Qiang, LIU Hao, MA Yuhan, SUN Yujun, WANG Songhua
    Food and Fermentation Industries. 2022, 48(18): 306-313. https://doi.org/10.13995/j.cnki.11-1802/ts.029892
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    Maillard reaction (MR) is an important chemical reaction commonly found in food processing, cooking and storage, which plays a crucial role in the formation of color, flavor and taste of food. MR-mediated glycosylation can not only improve the functional properties of proteins/peptides, but also endow the product with potential health-promoting properties such as bacteriostasis, anti-oxidation, anti-allergic and anti-inflammatory, which has attracted widespread attention. In this paper, the reaction process and method of MR were introduced, and the latest research progress of the effect of MR on the functional properties and biological activity of food protein/peptide was emphatically expounded. Furthermore, the challenges faced by proteins/peptides modification using MR were analyzed, and the future research direction of proteins/peptides modification by MR prospected in order to provide references for the application of MR in food, nutraceuticals and even pharmaceuticals.
  • Research progress on purine content and the reduction methods of purine in meat
    PENG Songlin, ZENG Zhiguo, ZHANG Tao, SHANG Yongbiao
    Food and Fermentation Industries. 2022, 48(18): 314-321. https://doi.org/10.13995/j.cnki.11-1802/ts.028851
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    Purine, an important nitrogen-containing base in organisms, is metabolized into uric acid in the body. When ingestion too much purine or purine metabolism disorder, it will lead to hyperuricemia, increase the incidence of gout and harm to human health. Meat is an important source of purine intake, and high purine content in meat can significantly affect blood uric acid levels in the body. In this paper, the relationship between purine and gout, the methods of purine pretreatment, detection conditions, the content of purine and the methods of purine reduction were reviewed so as to provide reference for the further study of purine. It could also provide scientific guidance for consumers to choose meat products and how to reduce the content of purine.
  • Research progress in risk assessment of foodborne pathogens in ready-to-eat fruits and vegetables
    LI Xiaofeng, QIN Yulong, LIU Jiangru, WU Weiwei, ZHU Junjie, WU Yufan, SHEN Jinling, DONG Qingli, WANG Xiang
    Food and Fermentation Industries. 2022, 48(18): 322-328. https://doi.org/10.13995/j.cnki.11-1802/ts.030512
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    Ready-to-eat fruits and vegetables are easily contaminated by pathogenic bacteria in the process of production, processing and consumption, which may result in the outbreak of foodborne diseases. Therefore, the safety of ready-to-eat fruits and vegetables needs to be paid attention to. This paper reviews the research progress of risk assessment of Salmonella, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli in ready-to-eat fruits and vegetables worldwide in recent years, summarizes the existing problems in the risk assessment of foodborne pathogens and prospects the development prospect, in order to provide references for better monitoring of foodborne diseases and risk assessment of foodborne pathogens.
  • Research progress of rapid freshness detection method of aquatic products based on freshness indicators
    YIN Zesheng, DAI Zhenting, ZHOU Yu, CHEN Shunsheng, ZHANG Hongcai
    Food and Fermentation Industries. 2022, 48(18): 329-336. https://doi.org/10.13995/j.cnki.11-1802/ts.032340
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    Freshness is an important indicator to distinguish the quality of aquatic products, thus it is of great significance to establish fast and efficient methods for the detection of the freshness of aquatic products. The reaction between freshness indicator and substances produced during aquatic products decay or pH changes could result in obvious color changes in aquatic products, which could be used for the detection of the freshness of aquatic products. The above-mentioned freshness detection method is one of the hotspots due to the advantages of fast, simple operation and low cost. Therefore, this paper mainly introduced the brief concept and detection principles of aquatic product freshness detection and reviewed the characteristics and applications of various types of aquatic product freshness indicators. The challenges and prospects were also discussed and outlined which aiming to provide a reference for the fast detection of aquatic product freshness.
  • Research progress on the application of enzyme-based electrochemical biosensors in food detection
    RAO Junyue, WU Renzhi, CAO Yunrong, YANG Maojie, HAN Guoquan
    Food and Fermentation Industries. 2022, 48(18): 337-344. https://doi.org/10.13995/j.cnki.11-1802/ts.030074
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    The development of rapid and accurate quantitative monitoring of secondary metabolites generated during processing and providing real-time results is of great significance to ensure food quality and safety. This article introduces three kinds of electrochemical biosensors (amperometric biosensor, conductometric biosensor and potentiometric biosensor) with enzyme as recognition element, and their advantages and characteristics in the detection of glucose, tyramine, mycotoxin etc, in order to provide ideas for the selection and research and development of monitoring food processing.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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