15 October 2022, Volume 48 Issue 19
    

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  • Physiological metabolism response mediated by Lactobacillus AI-2/LuxS system to environmental stress and its artificial regulation
    HU Yu, ZHANG Hong, ZHANG Huiling, XIE Han, LU Zhenming, CHAI Lijuan, ZHANG Xiaojuan, SHI Jinsong, XU Zhenghong
    Food and Fermentation Industries. 2022, 48(19): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.030639
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As a kind of probiotics widely used in the food industry, lactic acid bacteria are affected by various environmental stresses in the fermentation process and digestive tract. The production of yogurt, kimchi, high-acid fruit and vegetable juices and other foods all put forward requirements for the stress resistance of the bacteria. Some microorganisms can form biofilms to improve their environmental tolerance ability. According to the previous reports, the quorum sensing systems is associated with the formation of bacterial biofilms, and the regulation of quorum sensing systems may be potential regulatory targets for improving the fermentation performance of lactic acid bacteria. Previously, we have obtained a citric acid tolerant strain - Lactobacillus plantarum LP-D840, which was acclimated from its parent strain- L. plantarum D by gradually increasing citric acid concentration in the medium. The original strain and the acclimated strain are suitable samples for understanding the correlation between quorum sensing and strain tolerance, due to their highly similar gene background. In this study, the difference regarding the physiological and metabolic properties and the AI-2/LuxS system between the parent and acclimated strains were compared. The effects of exogenous quorum sensing interferents, including (S)-4,5-dihydroxy-2,3-pentanedione (DPD) and S-adenosylmethionine(SAM), on the growth and metabolism of the strain were analyzed. The production of signal molecule AI-2 was detected by the bioluminescence method, the changes of gene transcription level were determined by reverse transcription real-time quantitative PCR (RT-qPCR), and metabolites were detected by HPLC. The results showed that the biofilm formation ability of acclimated strain - L. plantarum D-840 was 485% higher than that of parent strain - L. plantarum D, and the cell density of L. plantarum D-840 was 5.4 times higher than that of L. plantarum D under the stress of citric acid. The acclimated strain L. plantarum D-840 showed distinct capability of biofilm formation, whereas the original L. plantarum D did not show biofilm synthesis. By controlling the agitating condition, the planktonic and biofilm cells of L. plantarum D-840 were obtained separately. Compared with planktonic cells, the biofilm cells of L. plantarum D-840 had higher tolerance to citric acid, malic acid, and bile salts. The result showed that the higher stress tolerance to citric acid of L. plantarum D-840 was closely associated with its biofilm formation. The two strains entered the logarithmic growth phase at about 4 h, and the signal molecule AI-2 accumulated rapidly during 4-8 h. The AI-2 production of L. plantarum D-840 and L. plantarum D decreased slightly after reaching the highest value at 8 h and 16 h, respectively. During the fermentation process, the AI-2 synthesis ability of the two strains (AI-2/OD) showed a decreasing trend initially and then stabilized. Under citric acid stress, the AI-2 produced by L. plantarum D-840 and L. plantarum D showed a positive correlation with the concentration of citric acid, while the AI-2 activity of per unit absorbance produced by L. plantarum D-840 was significantly lower than L. plantarum D. RT-qPCR results showed that the expression of luxS gene was down-regulated in two strains under citric acid stress, while the expression of pfs gene was up-regulated. At citric acid, the expression of luxS gene in L. plantarum D and L. plantarum D-840 decreased by 34.5% and 28.8% (P<0.05), respectively, while the pfs gene increased by 71.4% and 49.3% (P<0.05), respectively. Therefore, compared with luxS gene, pfs gene has a more significant regulatory effect on the synthesis of AI-2, and has a closer correlation with the citric acid tolerance of the strains in this study. The addition of AI-2 precursor DPD had no significant effect on the growth curves of the two strains, while it could affect the production of lactate and phenyllactate of L. plantarum D-840. When the concentration of DPD was greater than 0.5 μmol/L, the synthesis of lactic acid of L. plantarum D-840 was significantly inhibited. While the production of phenyllactic acid in L. plantarum D-840 was significantly increased by 27.1% at the addition of 0.1 μmol/L DPD. SAM inhibited the growth of the two strains, but promoted the synthesis of phenyllactic acid. When the concentration of SAM was 1 g/L, the production of phenyllactic acid in L. plantarum D and L. plantarum D-840 increased by 12.2% and 25.5%, respectively. The result indicated that the regulation effect of SAM on the physiological metabolism of the strain was better than that of DPD. This study indicated that the AI-2/LuxS system has a significant correlation with the stress resistance and metabolic properties of Lactobacillus plantarum. Via the addition of AI-2 precursors, the AI-2/LuxS system can be up-regulated, and the accumulation of relevant metabolites can be enhanced. This information provided a novel approach for improving the fermentation performance of Lactobacillus plantarum, and the results might be expanded to other lactic acid bacteria.
  • Preparation and characterization of adsorption-crosslinking immobilized sucrose isomerase
    CHEN Ning, CHANG Baogen, SHI Nian, LU Fuping, LIU Fufeng
    Food and Fermentation Industries. 2022, 48(19): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.031520
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    Isomaltulose is a natural isomer of sucrose. It is widely used as a functional sweetener with promising properties, including slower digestion, prolonged energy release, lower insulin reaction, and less cariogenicity. The isomaltulose production by sucrose isomerase (SIase) isomerization catalyzing sucrose to produce isomaltulose is the most common method at present. SIase was immobilized on silica nanoparticle (SNP) cross-linked with glutaraldehyde (GA) by adsorption and adsorption-crosslinking method, and two immobilized enzyme, S-CLEAs and S-CLEAs-GA were obtained. The enzyme activity recovery of S-CLEAs reached up to 51.2% under the optimal condition of immobilization achieved with 6.25 mg/mL of SNP, 8.6 U/mL of SIase and 5 h of adsorption time. Then adding 0.08% GA and cross-linking 2 h, While the maximum activity recovery of S-CLEAs-GA was 44.9% when the GA concentration was 0.08% and cross-linking time was 2 h. Compared with free SIase, immobilized enzymes were maintained a relatively high enzyme activity in wide temperature and pH ranges. In addition, after 15 repeated uses, S-CLEAs-GA and S-CLEAs still had 55.1% and 77.9% of initial enzyme activity respectively. The above research results showed that immobilized SIase had excellent thermal, pH and operational stabilities, especially S-CLEAs-GA, thus had a good prospect of industrial application。
  • Effects of low temperature on cell membrane integrity and related gene expression of Staphylococcus aureus strains with different stress tolerance
    GUAN Peng, DONG Zijie, HE Shujia, LIU Yueyang, LEI Mengmeng, HUANG Zhongmin, AI Zhilu, SUO Biao
    Food and Fermentation Industries. 2022, 48(19): 16-22. https://doi.org/10.13995/j.cnki.11-1802/ts.030623
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    In order to study the heterogeneity of tolerance to low temperature (4 °C) of different Staphylococcus aureus strains, as well as its relationship between the cell membrane integrity and related gene expression. The low temperature tolerances of four isolated S. aureus strains were compared by plating counting prior to viable cell counting. Results showed that after four weeks of low temperature treatment, the BB-1 strain could form small colony variants (SCVs) compared to other strains, which also exhibited the strongest tolerance to low temperature and the survival rate reached 75.50 %. Comparatively, the BH-25 strain with the weakest tolerance was unable to form SCVs and the survival rate was only 45.68 %. Subsequently, the leakage of intracellular contents, the conductivity of the bacterial suspension, and the crystal violet staining analysis were performed to study the effect of low temperature on the cell membrane permeability. The results indicated that the integrity of the BB-1 cell membrane is stronger than BH-25. Thereafter, the quantitative real-time PCR was employed to analyze the regulation patterns of the stress tolerance related genes (rsbV, rsbW and sigB) and the cell membrane fatty acid biosynthesis related genes (fabD, fabF, fabG, fabH and fabI). The result indicated that the transcriptional levels of the tested genes were significantly higher in BB-1 strain than those in BH-25 (P<0.05). The tested four S. aureus strains exhibited significant difference in the tolerance to low temperature, BB-1 that can form SCVs has a stronger survival capability at low temperature, while the cell membrane is more intact to inhibit the leakage of cellular content. Moreover, the expression levels of rsbV-rsbW/sigB system genes and fab series genes that regulate cell membrane fatty acid biosynthesis in SCVs cells were significantly higher than the strain that could not form SCVs. The present study offers a newly basis for clarifying the mechanism of S. aureus low temperature tolerance, as well as for guiding the development of safety control technology for cold-chain food.
  • Effects on bacitracin anabolism by Bacillus licheniformis DW2ΔccpN
    HUANG Xuesong, DING Yue, SONG Zhao, CHEN Xiaobin, CHEN Xiong, WANG Zhi
    Food and Fermentation Industries. 2022, 48(19): 23-29. https://doi.org/10.13995/j.cnki.11-1802/ts.030477
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    The growth of Bacillus licheniformis DW2 and the bacitracin anabolism are competitive in energy and precursors utilization. In order to improve the efficiency of bacitracin synthesis by B. licheniformis DW2, the regulatory effect of ccpN knockout in two strains was studied in 20 L bioreactor. The results showed that the peak bacitracin production of DW2ΔccpN (1 337 U/mL) was 30.6% higher than that of DW2 (1 024 U/mL). However, the maximum biomass of DW2ΔccpN (3.39×1010 CFU/mL) was only 61% of DW2 (5.56×1010 CFU/mL). In addition, the extracellular amino acids content of DW2ΔccpN (36 h) and the total amount of overflow organic acids (22-27 h) were 43.8% and 24.7%-37.6% higher than that of DW2, respectively. Meanwhile, the transcriptome expression (TPM value) of exponential phase including energy metabolism (citZ, icd, zwf, cydA), amino acid transport (relA, brnQ, vpr, yvbW), pyruvate conversion (pycA, pckA, pyk) and hprK was also enhanced by 2.0-18.4 times than that of DW2, respectively. The results suggested that in the strain DW2ΔccpN ,the overflow metabolism was enhanced, providing more carbon sources and energy molecules in the logarithmic period; the stringent response was increased, reducing the regulatory activity of CodY, decreasing the cell growth rate and increasing the amino acid transport capacity and the supplies of ATP and NADPH were improved, which ultimately enhanced bacitracin synthesis efficiency, providing important references for bacitracin fermentation production.
  • Preparation of rare ginsenoside C-Mc1 and C-Mc by recombinant ginsenosidase
    GUAN Mengmeng, LIU Chunying, YU Hongshan
    Food and Fermentation Industries. 2022, 48(19): 30-35. https://doi.org/10.13995/j.cnki.11-1802/ts.030405
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    For efficient preparation of rare ginsenoside C-Mc1 and C-Mc from ginsenoside Rc, a ginsenoside-3-O-β-D-glucosidase from Terrabacter ginsenosidimutans Gsoil 308 2T was cloned and expressed in Escherichia coli C41(DE3). The molecular weight of the purified enzyme was 72.4 kDa with the optimum pH and temperature of 7.0 and 40℃. Its Km value was 6.25 mmol/L, Vmax was 19.6 mmol/(h·L). To lower the cost, preparation of ginsenoside C-Mc1 and C-Mc was carried out with the crude enzyme preparation. The results showed that when 20 g/L ginsenoside Rc was enzymatically catalyzed at 40 ℃ for 24 h, C-Mc1 and C-Mc monomers were obtained with a molar yield of 74.9% for C-Mc1, and 11.1% for C-Mc. When 5 g/L ginsenoside Rc was enzymatically catalyzed at 40 ℃ for 60 h, ginsenoside C-Mc was obtained with a molar yield of 93.2%. The purities of resultant C-Mc1 and C-Mc were both over 90% according to HPLC analysis. The results provide references for industrial production of C-Mc1 and C-Mc.
  • Whole genome and flavor formation analysis of a Bacillus licheniformis strain from Douchi
    ZHANG Panwen, LI Hao, XU Yuhong, YANG Huilin, WANG Xiaolan
    Food and Fermentation Industries. 2022, 48(19): 36-43. https://doi.org/10.13995/j.cnki.11-1802/ts.030716
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    Bacillus licheniformis is a salt-tolerant microorganism that can secrete a variety of enzymes, which plays an important role in the production of flavor compounds during the fermentation of soybean products. This study herein focused on exploring the possible functional genes of B. licheniformis strain JXNUWL7 that screened from Aspergillus-type Douchi using the whole genome analysis, and investigated the volatile components of pure fermented Douchi using GC-MS which all provided theoretical support for the development and application of the microorganisms in Douchi fermentation. The result showed that the genome sequence of strain JXNUWL7 had a total length of 4 194 676 bp, with a G+C content of 46.16%. The number of contigs obtained by splicing was 45, which encode a total of 4 684 gene. The gene prediction that this strain had four known secondary metabolite gene synthesis clusters and 116 genes encoding carbohydrate active enzymes. The analysis of the sequencing results presented that B. licheniformis JXNUWL7 had good potential in salt-tolerant antibacterial and carbohydrate and amino acid metabolism, where this strain can effectively degrade cellulose and other polysaccharides to produce ethanol, lactic acid, and uridine diphosphate glucose (UDPG) and other flavor and functional substance precursors. GC-MS analysis results showed that 86 aroma components, including nine esters, six aldehydes, 15 ketones and seven pyrazines were identified from the pure fermented Douchi where strain JXNUWL7 participated in.
  • Identification of Clostridium sporogenes by average nucleotide identity based on whole genome sequencing
    CAO Yanhua, FENG Huifen, CHENG Kun, LIU Bo, DU Haibo, XIE Jiuyan, XIN Di, YAO Su
    Food and Fermentation Industries. 2022, 48(19): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.031023
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    Clostridium sporogenes CICC 10385 (= CMCC 64941) was identified by average nucleotide identity based on the whole genome sequencing to species level. The basic information of CICC 10385 was obtained by morphological and physiological and biochemical analysis. The whole genome of CICC 10385 was sequenced by BGISEQ-500 and analyzed the average nucleotide identity. The results showed that the genome size of CICC 10385 was 4 252 276 bp, containing 58 contigs, the genomic (G+C) mol% was 27.9%. Based on the analysis for the similarities of 16S rRNA gene sequences, most closely related to C. sporogenes, C. botulinum, C. combesii and C. tepidum. The ANI value of CICC 10385 and C. sporogenes DSM 795T (GCA_001020205.1) was 99.39%, and less than 95% to the other species of Clostridium. CICC 10385 can be identified as C. sporogenes by ANI with the whole genome sequencing technology. ANI analysis based on whole genome sequence should be an accurate and effective method for bacterial identification, which would supply the basis for the identification of Clostridium sp. and for the further study to biological research and application.
  • Screening, identification and characterization of acid tolerant Lactobacillus acetotolerans FBKL1.0204
    ZHAO Haojing, FENG Jingxi, WANG Xiaodan, ZHOU Hongxiang, LUO Xiaoye, QIU Shuyi, BAN Shidong
    Food and Fermentation Industries. 2022, 48(19): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.029928
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    Lactobacillus acetotolerans is the dominant bacteria in the middle and late fermentation in the pits of Luzhou-flavor Baijiu, which produces excessive acids and makes strong acidity of fermented grains. A strain FKL1.0204 in fermented grains was isolated and identified by morphological characteristics, physiological and biochemical characteristics, 16S rDNA gene sequence analysis, pheS and rpoA gene sequence analysis and acid tolerance screening. It was identified as Lactobacillus acetotolerans. Strain FKL1.0204 could withstand the acidic environment of pH 4, and the extreme survival pH was 3. The study of acid production characteristics showed that it was hetero-lactic acid fermentation, which mainly metabolized lactic acid and acetic acid, and finally lowers the pH of fermentation liquid to about 3.5. The contents of lactic acid and acetic acid were the highest in the MRS medium under pH 6 (modified by acetic acid), (28.32±0.54) g/L and (2.73±0.52) g/L respectively.
  • Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology
    XIE Dan, WU Cheng, CHENG Pingyan, HUANG Wei, BI Yuanlin, ZHANG Jian, LI Lingzhuo, WANG Diqiang, YOU Xiaolong, HU Feng
    Food and Fermentation Industries. 2022, 48(19): 58-64. https://doi.org/10.13995/j.cnki.11-1802/ts.028774
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    The diversity of bacterial community during the fermentation of mechanical and artificial high-temperature Daqu of Maotai-flavor Baijiu was analyzed by SMRT technology. The results showed that at the phyla level, the dominant bacteria in the two types of Daqu were the same in the whole fermentation process, in which Firmicutes was the most dominant. There were 20 dominant genera at the genus level, including Weissella, Kroppenstedtia, and Thermoastatinomyces. Among them, Weissella was the dominant bacteria in the process of entering the chamber. In the first Anqu stage, Thermoastatinomyces was the dominant bacteria in artificial Daqu, while Weissella, Scopulibacillius and Bacillus were the dominant bacteria in mechanized Daqu. In the second Fanqu stage, Lentibacillus was the main genus in artificial Daqu and Weissella was the main genus in mechanical Daqu. In the Chaiqu stage, the diversity of bacteria decreased, and Kroppenstedtia was major in both artificial and mechanical Daqu. The results showed that there were some differences in the dominant bacteria community during the fermentation of the two Daqu, but as the fermentation terminated, the dominant bacteria reached the same. The correlation results showed that there was a significant positive correlation among the most bacterial genera, and the interaction between mechanical and artificial Daqu further revealed the complex interaction between bacterial communities in the process of high-temperature Daqu production. This study provided basic data for the mechanism of Maotai-flavor Baijiu.
  • Analysis of non-volatile flavor substances and microbial community structure during alcohol fermentation in vinegar
    LIU Haipo, KAN Tao, LIU Caixia
    Food and Fermentation Industries. 2022, 48(19): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.032046
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    To reveal the brewing mechanism of vinegar alcohol fermentation stage, three batches of vinegar alcohol fermentation samples were tracked and sampled. The organic acids and amino acids in vinegar alcohol fermentation mash were detected by high performance liquid chromatography (HPLC), and the microbial community structure in fermentation mash and Jiuqu was analyzed by three-generation sequencing technology. It was found that, at the end of vinegar alcohol fermentation, the alcohol and the concentration of amino acids reached 7%-9%vol and 692.61 mg/L respectively, which were lower than Huangjiu. And it was also found that the main organic acids were lactic acid and acetic acid. Furthermore, through analyzing microbial community, the main bacteria and fungus were Bacillus licheniformis and Saccharomyces cerevisiae respectively in Jiuqu. And in the fermentation mash, Lactobacillus amylolyticus, Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus pentosus, Leuconostoc citreum and S. cerevisiae were the main species, and they could product a large amount of acid. The microbial community structure in the vinegar alcohol fermentation stage is simple, and the dominant microorganisms have the characteristics of acid production, which has a great impact on the concentration and distribution of organic acids and flavor richness in the vinegar alcohol fermentation stage.
  • Effects of EGCG on intestinal microflora and metabolomics in healthy mice
    YUE Chenbo, LI Minyu, YU Leilei, TIAN Fengwei, WANG Jialin, ZHAI Qixiao
    Food and Fermentation Industries. 2022, 48(19): 70-78. https://doi.org/10.13995/j.cnki.11-1802/ts.030631
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    The health benefits of green tea are largely attributed to the main ingredient catechin, of which epigallocatechin gallate (EGCG) accounts for 50%-70%. EGCG is a flavone-3-ol polyphenol compound with phenolic antioxidant properties. The six o-phenolic hydroxyl groups in the structure make it superior to other catechins in many properties. EGCG has a low bioavailability, digestion and absorption mainly occur in the small intestine, so EGCG can interact with intestinal microbes to affect the composition of bacteria and metabolites. The interactions between intestinal microbes and the host are one of the important ways for substances to exert physiological functions. At present, there are few relevant studies, which only focus on animal disease models such as obesity and colitis. In this study, SPF C57BL/6J healthy mice were selected for a 4-week EGCG supplement experiment. 16S rRNA sequencing, short-chain fatty acid determination, untargeted metabolite analysis, plasma biochemical analysis, and other analytical methods were chosen to explore the changes of intestinal flora and fecal metabolites in healthy mice after EGCG intake and filled the relevant research gaps. Fecal flora 16S rRNA sequencing results showed that EGCG could significantly change the structure and composition of intestinal flora in healthy mice, and increase the abundance of beneficial bacteria such as Akkermansia and Bifidobacterium. Meanwhile, EGCG could inhibit the colonization of harmful bacteria such as Muribaculaceae and promote the health of intestinal flora. Akkermansia was the most obvious changing genus after EGCG intake among those beneficial bacteria. It is worth noting that previous studies have proved that EGCG can promote the increase of Akkermansia abundance in mice with obesity and colitis disease. This study demonstrated that EGCG also could promote the abundance of Akkermansia in healthy mice and combined with a recent in vitro experiment and provided evidence for targeted promotion of Akkermansia abundance. Targeted metabolite analysis, named short-chain fatty acid content determination, showed that EGCG intake increased the contents of acetic acid, propionic acid, and butyric acid significantly, which was associated with the increased abundance of short-chain fatty acid producing bacteria. The results of untargeted metabolite analysis showed that thymidine, 2′-deoxyguanosine, guanine, 2′-deoxyadenosine, and other metabolites related to antiviral and anticancer drugs were increased compared with the control group. Based on the Spearman correlation analysis between differential bacteria and differential metabolites, we speculated that EGCG might promote the increase of 2′-deoxyguanosine, guanine, 2′-deoxyadenosine, and other substances by increasing the proliferation of Romboutsia, Faecalibacterium, and Anaerostipes. These contribute to play EGCG antiviral and anti-cancer physiological functions. Finally, we demonstrated that the physiological functions based on differential bacteria and metabolites, and also proved EGCG could improve the glucose metabolism level of mice significantly. This study provides a scientific basis for the mechanism of EGCG for health benefits and the development of dietary supplement products.
  • Specific mitigative effect of probiotics on influenza A virus H3N2 infection
    WANG Qianwen, FANG Zhifeng, ZHANG Pinghu, WANG Hongchao, ZHU Jinlin, ZHAO Jianxin, ZHANG Hao, CHEN Wei, LU Wenwei
    Food and Fermentation Industries. 2022, 48(19): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.030409
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    Influenza virus infections continue to threaten global health. According to 'lung-gut axis' theory, probiotics can prevent host from respiratory virus infection and maintain respiratory health by regulating the host’s immune response. However, the effect and mechanism of probiotics are strain-specific and unclear. This study explored the prophylactic effects of different probiotics on H3N2 infection, as well as the differences of regulation of immune response and intestinal flora composition. Female ICR mice (3-4 weeks old) were randomly divided into control, model, positive control and probiotics treatment groups. Mice were orally administered bacterial suspension (109 CFU/d) for two weeks before infection. Then, all mice were infected intranasally with a dose of 5-times the 50% lethal dose (5 LD50) of the influenza A virus (H3N2) strain, except control group. Results showed that probiotics relieved symptoms, such as weight loss, pulmonary perivascular and parabronchial inflammatory cell infiltration. Besides, probiotics reduced the levels of inflammatory factors in the lungs, especially IL-1β and TNF-α. Nevertheless, the effects of probiotics on cytokines in the blood were significantly different. Bifidobacterium bifidum 2 activated higher expression of innate immune response cytokines, IL-1β and TNF-α, compared with B. bifidum 1 form the same species. Lactobacillus acidophilus 1 and Bifidobacterium breve 2 led to lower level of IL-6, compared with the other strain form the same species. Probiotics regulated the relative abundance of Tyzzerella,Candidatus, Saccharimona and Odoribacter, which be associated with host immune regulation. B. bifidum reduced the levels of Eubacterium coprostanoligenes group and UBA 1819, while L. acidophilus downregulated the level of Akkermansia. The relative abundance of Ruminococcaceae NK4A214 group and Dubosiella was decreased in B. breve groups. B. bifidum 2 was the most effective strain in relieving weight loss and lung damage after H3N2 infections, which may be associated with the upregulation of innate immune response. Moreover, the mechanism of B. bifidum 2 might related to the increase of Aloprevotella in the gut. In conclusion, different probiotics have different effects on the gut composition, which result in the different regulation of H3N2 virus infection.
  • Effects of Nahlsgen and collagen hydrolysate on protection and collagen synthesis in human skin fibroblasts
    MA Yongqing, YAN Jiangang, WEI Ying, XU Yaguang, ZHANG Ruixue, QIN Xiuyuan
    Food and Fermentation Industries. 2022, 48(19): 86-91. https://doi.org/10.13995/j.cnki.11-1802/ts.030321
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    The effect of Nahlsgen and protein hydrolysate in human skin fibroblasts (HSF) was studied. In this investigation, HSF were irradiated with ultraviolet B (UVB) ray to establish the cell model of light injury. The methyl thiazolyl tetrazolium test (MTT test) was applied to evaluate the effect of Nahlsgen and collagen hydrolysate on cell viability. Dichloro-dihydro-fluorescein diacetate (DCFH-DA) assay was conducted to reactive oxygen species (ROS) production. The effects of Nahlsgen and collagen hydrolysate on hydroxyproline content and the expression of collagen I and elastin of HSF were measured by qRT-PCR and Western Blot. The results indicated that Nahlsgen and collagen hydrolysate improved the cell viability and decreased the levels of ROS to protect HSF from UVB photodamage. Nahlsgen and collagen hydrolysate promoted the expression of collagen and elastin to delay skin aging.
  • Effect of tripeptide Pro-His-Pro on alleviating alcoholic liver injury
    CHEN Shanbin, ZHAO Deyi, YAO Yipin, CAO Jianquan, ZHAO Wenmei, SUN Wei, YANG Haicun, WANG Deliang, LIU Jianbo, HAO Feike
    Food and Fermentation Industries. 2022, 48(19): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.030370
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    Tripeptide Pro-His-Pro (PHP) was used to treat LO2 cells and alcoholic liver injury mice respectively. It was verified in vivo and in vitro to study whether PHP can alleviate the liver injury caused by 2,2′-azobis-2-methyl-propanimidamide (AAPH) to hepatocytes and edible alcohol to mice, and to provide relevant ideas for alleviating liver injury. Oxidative stress model was constructed with LO2 cells. The cells were divided into normal group and PHP treatment group. The contents of superoxide dismutase (SOD), catalase (CAT), glutathione reduction (GSH) and malondialdehyde (MDA) in cell lysate were detected. The oxidation related marker proteins were evaluated by Western Blot. Alcoholic liver model was established with C57BL/6J mice. The pathomorphological changes of liver were observed, the physiological and biochemical indexes and oxidation related indexes in liver were detected. The results showed that compared with the alcohol group, the liver tissue of PHP treatment group showed less mild degeneration of hepatocytes, the levels of ALT and AST in serum decreased, the levels of TC, TG and LDL-C decreased, and the levels of HDL-C increased. The increase of CAT, GSH and SOD levels, the decrease of MDA (P<0.05). Peptide PHP can alleviate liver injury by regulating oxidation related indexes and key protein Nrf2 of oxidation pathway.
  • The effect of solution environment on the rheological properties of gum-based thickener for dysphagia
    YAN Zhun, TAN Ronghua, AI Lianzhong, LAI Phoency, XIE Fan, ZHANG Hui
    Food and Fermentation Industries. 2022, 48(19): 99-107. https://doi.org/10.13995/j.cnki.11-1802/ts.028800
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    Patients with dysphagia usually use food gum-based thickeners to assist in swallowing liquid foods. In this paper, a rheometer was used to study the rheological properties of the xanthan gum and guar gum compound system. Moreover, a gum-based thickener for dysphagia using xanthan gum and guar gum as the main raw materials was developed. Besides the influence of temperature, pH and protein beverages (soy milk, high-fat milk, and skimmed milk) on their rheological properties were detected. Results showed that xanthan gum and guar gum played a synergistic effect and the best compounding ratio was 5∶5. The developed gum-based thickener at a mass concentration of 10 g/L possessed strong shear thinning characteristics and good pH and thermal stability. At room temperature (25 ℃), the η50 (apparent viscosity under 50 s-1) of thickened high-fat milk was the largest, and there was no significant difference in the apparent viscosity of thickened skimmed milk and thickened soy milk. At 20-80 ℃, thickened protein beverages had higher apparent viscosity, indicating that the gum-based thickener had a good thickening effect in hot protein drinks and could meet the requirements of safe swallowing for dysphagia. The results of this study can provide theoretical data support and application guidance for the safe application of gum-based thickeners in different solution environments.
  • Study on dietary fiber properties of chickpea
    LI Junguang, MA Xuyang, JIANG Xi, DU Juan, ZHANG Xuyue
    Food and Fermentation Industries. 2022, 48(19): 108-114. https://doi.org/10.13995/j.cnki.11-1802/ts.029092
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    Chickpea dietary fiber (CDF) was extracted by acid and alkali, and its physicochemical characteristics (water holding capacity, oil holding capacity, and expansion force) and microstructure were determined in this study. The changes in emulsifying properties of CDF emulsion with different concentrations (0.4%-2.0%) were studied by analyzing the particle size, potential, micromorphology, creaming index, turbiscan stability index, and rheological characteristics. The results showed that CDF had excellent oil holding capacity (3.17 g/g) and expansion capacity (16.34 mL/g), which may be caused by its loose and porous structure with uneven surface and prominent folds. In terms of emulsification performance, with the increase of CDF emulsion concentration (0.4%-2.0%), the particle size first increased and then decreased, and the creaming index decreased from 53.14% to 0%. The turbiscan stability index and oil-water interfacial tension of the emulsions also reduced with the increase of CDF concentration, while the apparent viscosity and storage modulus of emulsions were increased. Above all, CDF provides a new perspective for its applications in emulsion-based foods.
  • Effect of different extraction methods and modifications on the physicochemical properties and antioxidant activity of pectin from Coffea arabica pomace
    LI Xiaojiao, WANG Yujie, YANG Lihua, TANG Jinshan, SONG Zhijiao
    Food and Fermentation Industries. 2022, 48(19): 115-124. https://doi.org/10.13995/j.cnki.11-1802/ts.028565
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    In this study, the pectin was extracted from Coffea arabica L. pomace by hydrochloric acid extraction (TAE), microwave-assisted (MAE), and ultrasonic-assisted (UAE) methods, respectively. Then pectin was modified by acid-base modification and thermal modification. The molecular weight, monosaccharide composition, content of galacturonic acid, degree of esterification, and surface morphology of pectin were determined before and after modification. Moreover, the scavenging ability of DPPH radical, ·OH, ·O2-, and ABTS cationic radical of pectin before and after modification were also investigated. The results showed that the pectin yield of the three extraction methods was as follows: MAE(7.24%)＞UAE(6.88%)＞TAE(5.21%). There was no significant difference in pectin yield between the MAE method and the UAE method (P>0.05). While, arabinose and galactose of nine pectins (A1-A3, B1-B3, C1-C3) were relatively high after the modification treatment. Besides, after acid-base modification and thermal modification, the content of galacturonic acid in pectin increased, the degree of esterification decreased, and the soil was relatively loose, with cavity structure or lamellar structure. The modified pectin showed good scavenging ability to DPPH radical, ·OH, ·O2- and ABTS cationic radical, which all increased with the increase of the mass concentration of pectin. When the mass concentration of pectin was 3.2mg/mL, the scavenging capacity was as follows: acid-base modified pectin>heat-modified pectin>unmodified pectin. The removal rates of DPPH radical, ·OH, ·O2- and ABTS cationic radical were all greater than 80%, 75%, and 85% respectively. The results have a certain significance for the development and utilization of Coffea arabica pomace.
  • Purification of melanoidins from cooked Lycium barbarum with macroporous resin
    HU Yunfeng, PAN Yue, CHEN Junran, ZHU Yanhua
    Food and Fermentation Industries. 2022, 48(19): 125-130. https://doi.org/10.13995/j.cnki.11-1802/ts.029156
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    The purification techniques and oxidation resistance characteristics of cooked Lycium barbarum melanoidins were explored in this study. Melanoidins were extracted from cooked Lycium barbarum with ethanol solution. Different kinds of resin and the eluent concentration were optimized to purify melanoidins, and the antioxidant effect of melanoidins before and after resin purification was measured. The results showed that the AB-8 macroporous adsorption resin has the best purification effect among the six resins (D101, D312, X-5, HPD100, AB-8, CAD-40), with a static adsorption rate of 70.24% and the resolution rate of 88.84%. When the volume concentration of alcohol was 40%, the desorption was most effective. After purification, the total reducing power of melanoidins was 1.36, which increased by 0.524. Meanwhile, the DPPH scavenging rate was 96.72%, and the scavenging rate of hydroxyl radical was 65.77% which increased by 35.43%, and 26.74% respectively. AB-8 macroporous adsorption resin can be used as the optimal separation material for the purification of melanoidins of cooked Lycium barbarum, and the antioxidant capacity of melanoidins was improved obviously after purification.
  • Reducing methanol content in jujube wine by molecular distillation
    ZHAO Yan, LI Gen, ZHANG Ying, CHU Le, LU Yao, MA Yinfei, ZHU Fengtao, YU Xiaobin
    Food and Fermentation Industries. 2022, 48(19): 131-136. https://doi.org/10.13995/j.cnki.11-1802/ts.030384
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    In order to reduce the methanol content in jujube wine, methanol in enzymatic hydrolysate was removed by molecular distillation with jujube as raw material. Single factor experiment and response surface design were used to optimize the molecular distillation process parameters, and compared the quality with undistilled wine. The results showed that the optimal process parameters of molecular distillation were distillation temperature of 47℃, feeding speed of 14 mL/min, scraping speed of 223 r/min, and the removal rate of methanol was 82.11%. After distillation, the soluble solid content of the enzymatic hydrolysate was increased, and the alcohol content and aroma components of the jujube wine were improved. Compared with undistilled jujube wine, the quality had been significantly improved. Therefore, molecular distillation can be used as an effective method to reduce the methanol content in jujube wine and this study provides technical support for the industrial application of molecular distillation.
  • Preparation of high-performance shrimp surimi gel by xanthan gum-fish protein co-gelation
    ZHENG Xiaoshan, HONG Xuezheng, ZHANG Di, JI Hongwu, LIU Shucheng
    Food and Fermentation Industries. 2022, 48(19): 137-143. https://doi.org/10.13995/j.cnki.11-1802/ts.029116
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    To reduce production cost and preparation of high-performance shrimp surimi gel, the process conditions of compound shrimp surimi were optimized by a single factor experiment combined with an orthogonal experiment with gel strength as the main index. The results showed that the optimum conditions of compound shrimp surimi were as follows: xanthan gum 3%, tilapia protein 7%, chopping time 90 s, and gel time 20 min. Under these conditions, the gel strength was 29.55 N. mm, which met the national standard of AA grade. Compared with pure shrimp surimi, the water holding capacity of compound shrimp surimi was 87.5% which increased by 20%. Moreover, the uneasy flow of water was 94.1% (increased by 2.7%), the free water was 1.8% (decreased by 56.4%) and the change of bound water was small. The absorption peak was red-shifted near 3 300 cm-1, and the salt-soluble protein content increased. The results of differential scanning calorimetry showed that the thermal stability of compound shrimp surimi was improved. The elastic modulus (G′) and viscous modulus (G″) of the composite shrimp surimi gel significantly increased, so the elasticity of the composite shrimp surimi was improved. In conclusion, the xanthan gum-tilapia protein complex can significantly improve the gel quality of shrimp surimi, and it has an important meaning in theory and practice for the industrial production and gel performance improvement of shrimp surimi.
  • Effects of Porphyra yezoensis polysaccharides on gel characteristics and antioxidant activity of Hypophthalmichthys molitrix surimi
    JI Chenyang, HU Xiao, JI Hongwu, CHEN Shengjun, LI Laihao, QI Bo, DENG Jianchao, PAN Chuang, YANG Xianqing
    Food and Fermentation Industries. 2022, 48(19): 144-152. https://doi.org/10.13995/j.cnki.11-1802/ts.030599
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    In this study, Porphyra polysaccharide was used as an exogenous additive to improve the quality of surimi products. The effects of Porphyra polysaccharide on the gel properties, water status, microstructure, protein secondary structure, and antioxidant activity of silver carp (Hypophthalmichthys molitrix) surimi were investigated. The results showed that the addition of 0.4% (mass ratio) Porphyra polysaccharide significantly improved the gel strength, textural properties, and water holding capacity (WHC) of silver carp surimi, and the whiteness was acceptable. The result of the water state illustrated that the addition of Porphyra polysaccharides could shorten the gel relaxation time T2 of surimi and convert part of free water into bound water. Scanning electron microscopy demonstrated that the surimi with 0.4% polysaccharide addition had the most uniform and dense three-dimensional gel network structure. However, excessive polysaccharides interfered with the interaction with protein molecules, disrupting the gel network structure and leading to a decrease in gel quality. FT-IR analysis confirmed that the α-helix content decreased significantly and the β-turn content increased (P<0.05) in the range of 0%-0.4% of polysaccharide addition. When the addition amount exceeded 0.4%, the α-helix content gradually rebounded, however, the β-turn showed the opposite trend. Antioxidation experiments indicated that the surimi gels supplemented with Porphyra polysaccharides exhibited the more excellent scavenging ability of DPPH radicals, hydroxyl radicals, and ABTS cationic radicals. It could also inhibit protein oxidation in a dose-dependent manner compared with the control group.
  • Effect of frying process parameters on the quality of ready-to-eat loach
    CAI Lijun, ZHENG Yao, GUO Quanyou, YANG Xu, WANG Haihua, MA Benhe
    Food and Fermentation Industries. 2022, 48(19): 153-161. https://doi.org/10.13995/j.cnki.11-1802/ts.032473
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    To explore the quality change laws of loach (Paramisgurnus dabryanus ssp. Taiwan) during frying, the key factors of frying time, frying temperature, and oil types in ready-to-eat loach were analyzed with sensory evaluation, physicochemical indexes, color, water distribution, texture, and the correlation among its indexes. The results showed that with the extension of frying time and the increase of frying temperature, the sensory total score of ready-to-eat loach increased at first and then decreased, and the score was the highest at 150 s(90.84±2.13)and 180 ℃(92.07±0.90), respectively. The moisture content of ready-to-eat loach prepared by different frying time, frying temperature, and oil types was negatively correlated with oil content. The hardness of ready-to-eat loach prepared by different frying time, frying temperature, and oil types was negatively correlated with springiness. In addition, ready-to-eat loach of free water moved toward bound water and the b* value increased. The ready-to-eat loach was of the best quality when it was fried in 180 ℃ blended oil for 150 s. According to the correlation analysis of Pearson, the total sensory score could effectively evaluate the quality characteristics of ready-to-eat loach.
  • Effects of phenolic acid-grafted-chitosan on the properties and preservation of chitosan film
    HUANG Chen, LIU Weijia, XIE Jing, LI Li, XUE Bin, LI Xiaohui, SHAO Zehuai, BIAN Xiaojun, SUN Tao
    Food and Fermentation Industries. 2022, 48(19): 162-168. https://doi.org/10.13995/j.cnki.11-1802/ts.032180
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    The mechanical and biological properties of chitosan films need to improve.This paper aims to prepare three kinds of phenolic acid-grafted-chitosan with similar grafting rates, and then prepare composite films.The physical properties, bioactivities, and preservation application of the films were evaluated.Results showed that the grafting of phenolic acids with chitosan decreased the moisture content and water vapor permeability and increased the opacity, water-solubility, tensile strength, elongation at break, Young’s modulus, antioxidant, and antimicrobial activities of chitosan film.Caffeic acid-grafted-chitosan (CA-g-CS) film exhibited better above-mentioned properties than p-coumaric acid/ferulic acid-grafted-chitosan films, which may be caused by the phenomenon that there were two phenolic hydroxyl groups in caffeic acid.Meanwhile, CA-g-CS film could more effectively retard weight loss, pH increase, volatile base nitrogen accumulation, and microbial growth of Penaeus vannamei during storage.Our work revealed that the preservative of phenolic acid-grafted-chitosan films’ effect on P.vannamei and its properties were significantly influenced by the position and number of hydroxyl groups in phenolic acids.
  • Effects of different forms of SO2 preservative on fruit firmness and cell wall metabolism of ‘Shine Muscat’ grape during storage
    NING Mimi, ZHANG Qun, SHU Nan, QIN Zhengyu, PENG Rui
    Food and Fermentation Industries. 2022, 48(19): 169-177. https://doi.org/10.13995/j.cnki.11-1802/ts.028992
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    To investigate the effect of different forms of SO2 preservative on the hardness of ‘Shine Muscat’ grapes during storage, the fruit firmness, cell wall component (proto-pectin, soluble pectin) content, and cell wall degradation enzyme [cellulase (Cx), pectin methylesterase (PME), polygalacturonase (PG) and β-D-galactosidase (β-gal)] activity of SO2 powder, SO2 tablet, and SO2 capsule patch were regularly detected and analyzed. The results showed that the hardness was significantly correlated with the activity of Cx, PME, and PG (P<0.01), there was no significant correlation with β-gal activity (P>0.05), Cx, PME, and PG contributed more to fruit firmness than β-gal. Three different forms of SO2 preservatives could effectively slow down the decrease of hardness and delay the degradation of propectin during 0-60 days of storage. On the 60d of storage, the hardness decreased by 32.58% (SO2 powder), 30.20% (SO2 tablet), and 26.62% (SO2 capsule patch), respectively, compared with the initial stage. The content of proto-pectin in fruit treated with SO2 powder, SO2 tablet, and SO2 capsule patch increased by 19.05%, 30.81%, and 40.62% compared with that in the control group. The inhibition effects of different forms of SO2 preservative on cell wall degrading enzymes were as follows: SO2 capsule patch > SO2 tablet > SO2 powder > the control group. Different forms of SO2 preservative treatment can better maintain the grape hardness during storage, among which the SO2 capsule patch form of preservative treatment of grapes is the best.
  • Research on heating performance and its influencing factors of flameless food self-heater
    MA Tianjiao, CUI Yan, WU Gang, QIU Kai, YU Mingfu, ZHANG Xiaojuan, LIU Jin, LI Jinjie, QIAN Ping
    Food and Fermentation Industries. 2022, 48(19): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.031247
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    The magnesium-iron (Mg/Fe) flameless self-heater currently used in foods cannot achieve the expected thermal efficiency during the food shelf life as the storage time goes on. In this study, the Mg/Fe type self-heater was subject to the accelerated tests at 55 ℃, and the effects of three factors in the storage period on heating performance and food heating effects were studied, including packaging bag materials, existence of salt electrolyte and vacuum. The results showed that the heating performance of different series self-heaters and food heating effects was decreased with the extension of storage time. Water, oxygen and salt were the important factors in the occurrence of heat electrochemical reactions, keeping no salt and vacuum conditions contribute to help maintain heating performance and food heating effect in the storage period. Compared to PE bags, composite aluminum foil bag packaging had better barrier air and water vapor performance. With the same package and storage time, heat performance and food heating effect of four series of heaters of composite aluminum foil bags were higher than that of PE bag packaging. The results provide technical basis for the Mg/Fe type flameless food self-heater formulation, which helps to provide heating efficiency during the food shelf life.
  • Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter
    YANG Xiaogang, ZHAO Xinrui, DU Guocheng
    Food and Fermentation Industries. 2022, 48(19): 185-195. https://doi.org/10.13995/j.cnki.11-1802/ts.030660
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    Three food-grade strains of lactic acid bacteria, staphylococci and yeasts were obtained from traditional fermented meat products in China after preliminary screening of fermentation characteristics and secondary screening of the ability of producing 3-methyl butyral. The results of antagonism tests, the combination of isolated strains and the optimization of species ratio showed that the optimal ratio of Lactobacillus plantarum LM34, Staphylococcus carnosus SAB18 and Wickerhamomyces anomalus YE3 was 2∶1∶1. The optimized fermentation conditions for new fermented starter were confirmed by single factor experiments and response surface methodology as follow: 35.87 ℃, 48.18 h and inoculum amount 1.32×107CFU/g. The pH value of fermented beef was 5.48 and the sensory evaluation score was 87.67 after fermentation tests. The optimized starter was compared with four commercial starters for meat products, and the differences in pH, free amino acid content, color difference, texture and volatile flavor substance content of beef fermented by different starter were analyzed and detected. The results showed that the beef fermented by the new starter had better color, taste, good flavor and comprehensive quality.
  • Optimization of fermentation process for production of antimicrobial peptides with Lysobacter enzymogenes L-43
    FENG Chengling, LIU Yang, JIA Ziwei, LIU Dandan, LI Qingxiang, NING Yawei, WANG Zhixin
    Food and Fermentation Industries. 2022, 48(19): 196-203. https://doi.org/10.13995/j.cnki.11-1802/ts.029924
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    In order to increase the production of antimicrobial peptides by Lysobacter enzymogenes L-43, the fermentation medium and culture conditions were optimized. The optimal fermentation medium was maltose 10.0 g/L, tryptone 10.0 g/L and MgSO4 1.5 g/L. The titer of antimicrobial peptides cultured by the optimal medium was 3 770.52 AU/mL, and which was 6.26 times higher than of the initial medium. On the basis of the optimal fermentation medium, the optimal fermentation conditions were initial pH 7.0, 50 mL/250 mL of liquid loading, 2.0% of inoculum size, 32 ℃, 180 r/min and 22 h. The titer of antimicrobial peptides was 9 422.33 AU/mL, which was 15.6 times compared to the initial medium. The production of antimicrobial peptides significantly increased by the optimal medium and conditions and the cost of fermentation was reduced. This study could provide reference for the production and application of antimicrobial peptides produced by L. enzymogenes L-43.
  • Screening of phenylalanine-degrading probiotics and its application in yogurt fermentation
    MA Xinying, JI Yuanyuan, LIU Ao, ZHOU Wei, YIN Boxing, LIU Tongjie, GONG Pimin, ZHANG Lanwei, YI Huaxi
    Food and Fermentation Industries. 2022, 48(19): 204-209. https://doi.org/10.13995/j.cnki.11-1802/ts.031031
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    Phenylketonuria is an amino acid metabolic disorder caused by the deficiency of phenylalanine hydroxylase, which leads to the over-accumulation of phenylalanine in body. The phenylalanine-restricted low-protein diet plays a significant role of nutrition supply to phenylketonuria patients. The aim of this study was to screen the probiotics with phenylalanine-degrading activity and evaluate the potential application of fermented milk production. The results showed that Lactobacillus plantarum YZX21 and Bifidobacterium animalis F1-7 exhibited high phenylalanine degradation ability. The degradation rates were 12.43% and 10.09% respectively. Moreover, L. plantarum YZX21 and B. animalis F1-7 had good gastrointestinal tolerance, self-aggregation and adhesion ability. Compared with B. animalis F1-7, L. plantarum YZX21 showed better fermentation properties and could be used as an auxiliary starter strain to produce fermented milk. As well as compared with the commercially fermented milk, the content of phenylalanine in fermented milk inoculated with L. plantarum YZX21 was decreased by 13.10%. In addition, the sensory characteristics of the fermented milk with L. plantarum YZX21was better than that of commercially fermented milk. These findings indicated that L. plantarum YZX21 had high phenylalanine degradation ability, excellent fermentation and probiotic properties, which laid the foundation for the development of foods for special medical purpose to phenylketonuria patients.
  • Effect of liquid pre-fermentation with yeast on quality characteristics of high-fiber dried noodles
    WANG Jie, ZHENG Xueling, WANG Ting
    Food and Fermentation Industries. 2022, 48(19): 210-214. https://doi.org/10.13995/j.cnki.11-1802/ts.030682
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    High-fiber dried noodles have high nutritional value, but there is a problem of rough and hard taste. In order to improve the edible quality of high-fiber noodles, the paper applies liquid pre-fermentation technology to improve the quality of high-fiber noodles and explores the effects of liquid pre-fermentation with yeast on the nutritional components, mechanical properties, cooking properties and texture characteristics of three different high-fiber dried noodles. The results showed that the nutritional components, cooking quality, and texture characteristics of dried noodles prepared by pre-fermentation were significantly different from those of unfermented dried noodles. Among them, the total dietary fiber content did not change much, but the ratio of insoluble dietary fiber content to soluble dietary fiber content increased, the optimal cooking time was shortened, the water absorption of dry matter increased, and the cooking loss rate decreased, the cooking quality of dried noodles was significantly improved. In addition, the hardness and chewiness of dried noodles were significantly reduced, which can solve the current problems of high hardness and difficult chewing of high-fiber dried noodles.
  • Screening of aminopeptidase producing bacteria for debittering milk peptide by fermentation
    CHEN Guoheng, LI Jing, DENG Maocheng, TAN Caideng, YE Mao, WU Linjie, LI Meiling, XIE Yongkui
    Food and Fermentation Industries. 2022, 48(19): 215-219. https://doi.org/10.13995/j.cnki.11-1802/ts.032415
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    Functional oligopeptides can be obtained from milk protein by enzymatic hydrolysis. Exposure of hydrophobic amino acid residues result in bitter taste of hydrolysate, and limited application of milk derived protein peptides in the food field. To remove the bitter taste from the yogurt powder rich in oligopeptide, aminopeptidase producing bacteria were screened and isolated from naturally fermented mare’s milk, and they were used to debitter the milk peptide. During strain screening and fermentation optimization, LAN method and quinine sulfate method were used to measure aminopeptidase activity and the bitterness evaluation, respectively. The strain KM-022 with the strongest enzyme-producing ability was obtained after plate screening. Through the bacteria morphology observation, physiological and biochemical experiments and 16S rDNA molecular identification, KM-022 was identified as Streptococcus thermophilus, belongs to the microbial species complying with the food safety management regulations in China. The optimum temperature and initial pH of enzyme production were 40℃ and 7.0, respectively. Under the optimal conditions, the aminopeptidase activity reached the maximum value of 2 416 U/mL at 18 h of fermentation process. The results of the bitterness evaluation experiment showed that the bitterness of degreased milk hydrolysate disappeared after fermentation for 21 h. KM-022 can be applied to debittering of yogurt powder rich in oligopeptide, and has a good application prospect in the field of flavor improvement of milk protein peptide.
  • Development and quality analysis of Liuzhou sourbamboo shoots with low nitrite
    LIU Yongyi, LIN Hua, YANG Chao, YANG Wanying, PENG Bangzhu
    Food and Fermentation Industries. 2022, 48(19): 220-224. https://doi.org/10.13995/j.cnki.11-1802/ts.030291
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    To improve the edible safety and the quality of low nitrite sour bamboo shoots, in this study the fresh bamboo from Liuzhou, Guangxi was used as raw materials for the production of the sour bamboo shoots by natural fermentation and pure lactic acid bacteria (LAB) fermentation. In order to explore the effect of different fermentation methods on the quality of low nitrite Liuzhou sour bamboo shoots, the pH value, total acid, reducing sugar, and nitrite content were detected as indicators during the fermentation. The texture and flavor of fermented sour bamboo shoots were analyzed after fermentation. The results indicated that the pH value, reducing sugar, and nitrite content of pure LAB fermented sour bamboo shoots were lower than natural fermentation, and the total acid content was higher than natural fermentation during the fermentation process. After fermentation, the hardness, crispness, and sensory scores of pure LAB fermented sour bamboo shoots were better than those of natural fermentation, but the flavor components of the two fermented sour bamboo shoots were relatively similar and the main flavor components were esters, aldehydes, phenols, and alcohols The nitrite content of pure LAB fermented sour bamboo shoots was lower than natural fermentation. It had a short fermentation cycle and maintained a flavor composition similar to that of naturally fermented sour bamboo shoots. This study provides a theoretical basis for the development of low nitrite Liuzhou sour bamboo shoots.
  • Production of acetoin from corn stover hydrolysate by Bacillus subtilis
    LIN Yuan, QIN Weishuai, WANG Jialin, ZHANG Na, SHI Lin, WANG Daijie, MENG Wu
    Food and Fermentation Industries. 2022, 48(19): 225-229. https://doi.org/10.13995/j.cnki.11-1802/ts.030430
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    As a renewable agroforestry resource, corn stover is rich in lignocellulose, which can produce xylose, glucose, arabinose and other sugars after being hydrolyzed by acid. These sugars can be used as a carbon source for the fermentation of Bacillus subtilis to produce acetoin, which has important economic and social benefits in the development of new energy and environmental protection. The effects of hydrolysis acid concentration, hydrolysis temperature and hydrolysis time on the yield of sugars in corn stover hydrolysate were investigated by response surface design, and the optimal pretreatment conditions were 120 ℃, sulfuric acid concentration of 1.0% and hydrolysis time of 1 h, under which the damage to the fiber structure of corn stover was reduced while obtaining more sugars. The yield of acetoin reached the maximum of 10.4 g/L until the 5th day by the fermentation of B. subtilis in the 5 L automatic fermenter with the mixture of hydrolyzate of corn stover and LB medium. And the hydrolyzate residue could be used in papermaking, synergistically improving the comprehensive utilization of corn stover.
  • Effects of nitrogen source addition on bamboo sawdust compost for cultivation of Stropharia rugoso-annulata
    WU Yifan, ZHANG Wei, LIU Haolin, XIE Jinzhong, CHEN Sheng
    Food and Fermentation Industries. 2022, 48(19): 230-235. https://doi.org/10.13995/j.cnki.11-1802/ts.029178
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    The effect of nitrogen source addition on the cultivated Stropharia rugoso-annulata with bamboo sawdust was studied. Bamboo sawdust were used as the main raw material, wheat bran was used as nitrogen source, and different amounts of nitrogen source were added to bamboo sawdust culture material. Nitrogen source addition could promote the fermentation and decomposition of bamboo sawdust and improve the physical and chemical properties of bamboo sawdust. Nitrogen source significantly (P<0.05) increased the protein and polysaccharide content of S. rugoso-annulata, reduced the soluble sugar content, but had no significant effect on the total phenol. Mineral elements showed a ‘V’ trend with the addition of nitrogen source. Excessive nitrogen source inhibited the growth of S. rugoso-annulata and reduced biological efficiency, resulting in the risk of heavy metal pollution. Although the growth rate of T2 treatment (92% bamboo sawdust+8% wheat bran) was slow, the biological efficiency reached 86.66%, the residue of heavy metals was the lowest, and the comprehensive evaluation of nutritional quality was the highest.
  • Changes of volatile flavor compounds during fermentation in litchi wine fermented by Saccharomyces bayanus
    GONG Shimei, DENG Yani, ZHANG Man, WANG Dongwei, WANG Kai, ZHAO Lei, HU Zhuoyan
    Food and Fermentation Industries. 2022, 48(19): 236-241. https://doi.org/10.13995/j.cnki.11-1802/ts.030808
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    To investigate the changes of volatile flavor compounds in litchi wine fermented by Saccharomyces bayanus, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds. The results obtained by electronic nose analysis showed that the volatile flavor was mainly responded in sensor of W5S (nitrogen oxides) and W2S (alcohols, aldehydes and ketones). It was found that the alcohols and aldehydes and ketones (such as ethanol, propanal, 3-hydroxyl-2-butanone etc.) determined by GC-IMS were significantly changed during fermentation, this was mutually confirmed with the results of electronic nose. In addition, the results of GC-IMS analysis also showed that the acetic acid esters, including ethyl acetate, isoamyl acetate, etc. were changed significantly. Relative odor activity value (ROAV) showed that the key aroma compounds in litchi wine were ethyl butanoate, ethyl 2-methylbutanoate, 2-methylbutanal, isoamyl acetate, ethyl hexanoate and ethyl octanoate, which together improved the richness of litchi wine flavor. Sensory evaluation score of color, aroma, taste and style for the final fermented litchi wine was 76, showing a good flavor of fruit and wine. The results suggested that the Saccharomyces bayanus has potential to be applied for the development of fermented litchi product, offering a way of improvement of the sensory characteristics of litchi wine.
  • Differential analysis of volatile flavor compounds in commercial yogurts by GC-IMS
    SHEN Mengna, QIAO Haijun, ZHANG Weibing, JIA Zhilong, ZHANG Chunyan, YANG Xi
    Food and Fermentation Industries. 2022, 48(19): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.029960
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    The volatile flavor compounds of three yogurts from Zhuangyuan Pasture(brown, plain and yellow peach oat yogurts) and four kinds of commercially available yellow peach oat yogurts (Zhuangyuan Pasture, Yili Changqing, Mengniu Guanyiru and Yili AMX) were analyzed by flavor sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 44 volatile components were identified. The fingerprints analysis reflected that the characteristic volatile flavor compounds of three yogurts from Zhuangyuan Pasture were as follows: 1-hexanol, 2-ethyl-5-methylpyrazine, heptanal, propyl acetate, ethyl benzoate and methyl butyrate, etc; 2-pentanone, 2-heptanone, 3-methylbutanal, butyl acetate, 1-pentanol, amyl acetate, furfural and 2-nonanone, etc; hexanal, ethanol, benzaldehyde, ethyl acetate, butyl butanoate, linalool, ethyl hexanoate and linalool oxide, etc. The characteristic volatile flavor compounds of commercially available yellow peach oat yogurts were as follows: ethanol, 3-hydroxy-2-butanone, methyl butyrate, ethyl hexanoate, ethyl benzoate, hexanal, hexanoic acid and butyl butanoate, etc; ethyl 2-methylbutanoate, heptanal, 3-methylbutanal, (Z)-3-hexen-1-ol and linalool, etc; 1-hexanol, linalool oxide, acetophenone and butyl acetate, etc; hexyl 2-methylbutanoate, 2-heptanone and 2-nonanone, etc. The analysis results of characteristic volatile flavor compounds of yogurt samples were consistent with the flavor sensory evaluation results. The different yogurt sample well distinguished by principal component analysis. A new method based on GC-IMS for the analysis of volatile flavor compounds in yogurts was established, and provides a scientific basis for the flavor optimization and quality control of yogurts.
  • Identification of red wine varieties and origins based on ultra-high performance liquid chromatography-quadrupole/time of flight mass spectrometry
    HAN Jingwen, LI Guohui, ZHONG Qiding, WANG Daobing, FAN Shuangxi, LIU Yang
    Food and Fermentation Industries. 2022, 48(19): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.030494
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to explore the feasibility of red wine variety identification and origin traceability, the red wine samples were diluted with methanol and then filtered. They were analyzed using an ultra-high performance liquid chromatography-quadrupole/time of flight mass spectrometry(UPLC-QTOF-MS) and C18 column. The recursive feature extraction of fingerprint data was carried out. Principal component analysis, partial least squares-discriminant analysis, support vector machine and random forest were used to identify the varieties and origin information of domestic red wine. The random forest prediction model with strong recognition for red wine variety identification and origin traceability was chosen after the optimization and enhancement of four models and analyzing their accuracy. The training accuracy was 100%, and the cross-validation accuracy was over 96%, which provided an effective method for red wine authenticity identification.
  • The analysis of 14 additives in pickles from Sichuan province
    WU Yangzhen, CHEN Zongxiang, LI Guangman, XIA Mingxing, XU Gang, XIAO Guosheng
    Food and Fermentation Industries. 2022, 48(19): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.031146
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The detection of additives in pickles in Sichuan province will provide a reference for government regulation and consumption of residents. There were 576 lot samples of pickles collected from 42 districts or counties of 21 prefectural-level cities and autonomous prefectures in Sichuan in 2019 used as raw materials. The additive contents in samples were detected according to Chinese national standards, and the residual status of additives in pickles was analyzed. The results showed that 12 kinds of additives were detected from pickles and the detection rates were from 1.91% to 65.10%. Moreover, the detection rates of benzoic acid, sorbic acid, acesulfame-k, dehydroacetic acid, sulfur dioxide, tartrazine, and nitrite of those additives exceeded 40%. Eight additives were added excessively and one additive was added illegally, their exceeding-standard rates were 0.17%-13.89%, and benzoic acid (8.33%), sulfur dioxide (13.89%), and tartrazine (1.91%) had higher exceeding-standard rates. Furthermore, at least five additives were detected from every district or country and some additives in pickles from 31 districts or counties (73.81%) exceeded Chinese national standards. 1-9 additives were simultaneously detected from 98.78% of pickle samples, and most of the samples (49.31%) simultaneously contained 3-4 additives. One to three additives in 22.57% of pickle samples simultaneously exceeded national standards, and one additive in most of the samples (18.23%) exceeded standards. Addition and the exceeding standard of additives in pickles were associated with the types of raw materials. Nine, nine, and six additives in bulk pickles and pickles produced by the self-employed and from farmer’s market exceeded standards, respectively, and exceeding-standard rates of benzoic acid and sulfur dioxide reached up to 13.64%-16.36% and 24.52%-36.35%. The results demonstrated that the additive is widely used in pickles in Sichuan and some additives were added excessively and illegally. Pickles produced by the self-employed and from farmer’s markets and bulk pickles should be attentively supervised and inspected for consumption safety.
  • Quality evaluation and aroma components analysis of different blueberry cultivars in Sichuan
    CHEN Changlin, SUN Xiaoqin, ZHONG Chengchao, ZHANG Xiaojun, DONG Shunwen, LYU Yuanping, LIU Wenyi, YANG Cui
    Food and Fermentation Industries. 2022, 48(19): 264-271. https://doi.org/10.13995/j.cnki.11-1802/ts.028745
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This paper evaluated the quality of blueberry cultivars in Sichuan province to select the high-quality blueberry cultivars suitable for planting in Sichuan province and provide a reference for its deep production. Taking Springhigh, Farthing, Snow chaser, O’Neill, Emerald, and Misty as the research objects, the appearance, flavor quality, and nutritional composition of the blueberry fruits were measured and analyzed. The comprehensive fruit quality of six blueberry cultivars was ranked by principal component analysis (PCA). Then, the aroma components of blueberry fruits were investigated by GC-MS. As a result, the single fruit of Springhigh was the biggest with 2.33 g, and Snow chaser was the smallest with 1.21 g. The content of anthocyanin and flavonoids of Snow chaser was the highest, with an average of 256.96 mg/100 g FW and 411.61 mg/100 g FW, respectively. The sugar-acid ratio of Farthing was the highest, which reached 62.31. According to scores of comprehensive quality traits in PCA, the highest rank was Springhigh, followed by Farthing, Emerald, O’Neill, Misty, and Snow chaser, which suggested that the comprehensive quality of Springhigh and Farthing was better than that of other blueberry verities. The category and content of aroma compounds in these six blueberry cultivars were different, in which 15 common aroma compounds and seven specific-variety aroma compounds were identified. The results obtained lay a foundation for breeding and comprehensive utilization of blueberry in Sichuan.
  • Analysis of flavor substance in cold eating beef
    WAN Xiaoyu, XIANG Yuzhou, ZHOU Yingru, LIU Zijian, LIN Hongbin, YUAN Xianling
    Food and Fermentation Industries. 2022, 48(19): 272-279. https://doi.org/10.13995/j.cnki.11-1802/ts.028619
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    There are many kinds of cold eating beef products, however, no standard characteristic flavor substance for it. In this study, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile flavor substances of cold eating beef. The results showed that a total of 54 flavor compounds were identified in different cold eating beef, including 11 hydrocarbons, 10 alcohols, 10 acids, 5 esters, 8 aldehydes, 5 phenols, and 3 ethers. According to odor activity value analysis, the flavor characteristics of cold eating beef were summarized as flower flavor, anise flavor, fat flavor, and mushroom flavor. Furthermore, the principal component analysis showed that the cumulative contribution rate of three principal components of volatile flavor compounds in cold eating beef reached 100%. After the comprehensive score of four kinds of cold eating beef indicated that N2 had the highest score (68). Sensory analysis showed that N1 and N2 were more prominent.
  • Research progress on enzymatic β-glycosylation of small molecule compounds
    ZHOU Jiawei, HU Youming, LU Yuele, ZHU Linjiang, CHEN Xiaolong
    Food and Fermentation Industries. 2022, 48(19): 280-286. https://doi.org/10.13995/j.cnki.11-1802/ts.030788
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Glycosylation is an effective way to increase the functional diversity of small molecule compounds in nature, and can significantly improve the water solubility, stability and other physical and chemical properties of compounds. Among them, β-glycoside compounds are widely present in nature and have important biological activities. However, due to the low efficiency of β-anomer-selective glycosylation catalyzed by enzymes, the production of many β-isomer glycosides currently used to be dependent upon methods such as separation and extraction of natural products and chemical synthesis. This review focuses on the enzymatic synthesis of β-glycoside. The characteristics, catalytic mechanism and substrate specificity of enzymes, which can catalyze β-glycosylation of small molecule compounds, were summarized. Directed evolution of enzymes with cheap oligosaccharides as glycosyl donor for enhancing β-glycosylation function was also discussed. These knowledges would be helpful for researches about enzymatic β-glycosylation of small molecule compounds.
  • Effect of microorganisms and fermentation process on the quality of apple cider: A review
    ZHANG Zhiyong, LIU Zhen, ZHOU Jungang, LYU Hong
    Food and Fermentation Industries. 2022, 48(19): 287-294. https://doi.org/10.13995/j.cnki.11-1802/ts.032936
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    Apple cider is the second largest fermented fruit wine worldwide. China has the highest total quantity of apple yield in the world, there’s huge growth potential in apple ciders. However, the standard system of raw materials, fermentation strains and manufacturing technique needs to be improved. In this paper, the effects of apple variety and maturity, fermentation strain and fermentation process on the quality of cider are reviewed. In apple cider, volatile aromatics, non-volatile sugars, organic acids and polyphenols are the main components. Aroma esters are the main flavor components, and polyphenols play an important role in the taste of cider. Apple varieties, yeast types, Saccharomyces cerevisiae, non-Saccharomyces yeasts and multi-strains co-fermentation, fermentation temperature and exogenous materials have significant influences on the qualities of ciders. It would be the research focus to improve the ciders flavor diversity through the screening of apple raw materials, the development of non-Saccharomyces yeasts and the multi-strains co-fermentation.
  • Research progress on the detection and removal technology of cholesterol in food
    HU Lei, XIE Qingchao, LIU Hui, LIU Haiquan, ZHAO Yong
    Food and Fermentation Industries. 2022, 48(19): 295-303. https://doi.org/10.13995/j.cnki.11-1802/ts.030143
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    Known as an important lipid molecule in cell membranes and lipoproteins, a precursor of steroid hormones, bile acids, and vitamin D, cholesterol is closely associated with human health. In addition to the body’s own synthesis of cholesterol, all other required cholesterol must be obtained from animal foods. Cholesterol is essential for human physiology, but excessive cholesterol intake increases the risk of gallstones, coronary heart disease, cerebral thrombosis, and other related diseases. It is important to accurately quantify the cholesterol in these foods and remove it from some kinds of foods. This review examined the detection and removal techniques of cholesterol in foods, summarized the current characteristics and applications of various techniques, identified and recommended future work in the development of cholesterol detection and removal techniques in foods.
  • Research advances in the protective effects of anthocyanins on eyes and their mechanisms
    QUAN Wenbin, JI Haoyao, MAI Zifeng, WANG Juan
    Food and Fermentation Industries. 2022, 48(19): 304-312. https://doi.org/10.13995/j.cnki.11-1802/ts.031968
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    Anthocyanins are natural pigments, which are widely distributed in plants. According to previous research, anthocyanins are beneficial for the improvement of eye health. This paper summarized the chemical properties, structures of anthocyanins, and their effects on eye diseases such as glaucoma, cataract, asthenopia, myopia, and so on. The mechanisms of these effects were also been discussed, concentrating on oxidation resistance, anti-inflammation, regeneration of rhodopsin, and relaxation of the ciliary muscle, which help to provide references for the application of anthocyanins.
  • Preparation and taste mechanism of flavour peptides in edible fungi: A review
    LIN Tong, ZHAO Jichun, LEI Xiaojuan, LEI Lin, MING Jian
    Food and Fermentation Industries. 2022, 48(19): 313-319. https://doi.org/10.13995/j.cnki.11-1802/ts.031787
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    Flavour peptides are a kind of oligopeptide, which have attracted wide attention because of their rich taste. According to their edible properties, flavour peptides can be divided into sweet peptides, bitter peptides, umami peptides, salty peptides, sour peptides and kokumi peptides. Owing to the large quantity of proteins in the fruiting body of edible fungi, they are promising good source of flavour peptides. However, current researches on flavour peptides from edible fungi mainly focus on the exploration stage of flavour substances in single mushroom. Hence, this review mainly presents the classification of flavour peptides and the source of flavour peptides from edible fungi. Also, the taste mechanism, preparation, purification and identification methods of flavour peptides from edible fungi are summarized, which will provide a reference for the development and utilization of flavour peptides from edible fungi in the future.
  • Research progress of submerged fermentation of functional Monascus
    SHANG Xueping, XU Shijin, CHEN Luohuazhou, CHEN Lingjuan
    Food and Fermentation Industries. 2022, 48(19): 320-327. https://doi.org/10.13995/j.cnki.11-1802/ts.031506
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    Monascus submerged fermentation can produce many secondary metabolites, especially the active substances represented by functional Monacolin K and its analogues, which are the focus of current research. The research studied the bioactivity and biosynthesis of Monacolin K and the control strategy of submerged fermentation of functional Monascus, focused on the methods to improve the yield of Monacolin K including strain screening, culture medium optimization, feeding process, fermentation conditions, metabolic pathway control method construction ,etc. At the same time, current situation of functional Monascus industry is prospected, how to break through the bottleneck of low-yield Monacolin K with glycerol-free raw materials as carbon sources is discussed, as well as the existing problems of relevant policies and regulations in the industry.
  • Status and research progress of cold chain transportation of food by sea, land, and air
    HUO Yilin, YANG Dazhang, XIE Jing, YANG Zhikang
    Food and Fermentation Industries. 2022, 48(19): 328-334. https://doi.org/10.13995/j.cnki.11-1802/ts.031347
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    In order to solve the problems of high carbon emissions and high food loss in the cold chain transportation of food, researchers continue to develop new cold chain technologies and optimize the cold chain transportation system and path. This paper briefly described the methods of reducing energy consumption in the process of refrigerated food transportation and introduced the current development status of cold chain transportation by sea, land, and air. The development status of refrigeration technologies such as adsorption refrigeration, photovoltaic technology, and cold storage technology was introduced. The new technologies and materials used in the envelope structure of refrigerated transportation equipment, such as vacuum insulation panels and air curtains were introduced. The technologies and methods for accurately measuring and controlling the temperature of the refrigerated room, and optimizing the refrigeration system and equipment were also been discussed.
  • Exploration on the practical training mode of high inter-disciplinary talents for fruit wine industry
    TAO Yongsheng, SU Meiqiong, LI Jiagui, JIN Guojie, LI Yunkui
    Food and Fermentation Industries. 2022, 48(19): 335-338. https://doi.org/10.13995/j.cnki.11-1802/ts.031527
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    Fruit wine industry is the special integrated development industry of primary, secondary and tertiary industries. The development of fruit wine industry has the problem of high inter-disciplinary talents shortage, while the inter-disciplinary education and practical training of students with professional degree (in master) were weak. Therefore, the project team summarized the research and practice of relative work for many years in Northwest A&F University. The Practical Training Mode of fruit wine for master students with professional degree on enterprise bases out campus was established, which may provide an example for the inter-disciplinary education and practical training of professional master students based on certain industry.
  • Thinking and exploration on animal practice teaching for graduate students majoring in light industry and food
    LUO Wei, GU Qiuya, SHANG Kexin
    Food and Fermentation Industries. 2022, 48(19): 339-344. https://doi.org/10.13995/j.cnki.11-1802/ts.032778
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    In the process of practical teaching and postgraduate guidance, it is of great strategic significance to strengthen the independent practical ability of postgraduate students and cultivate innovative thinking in order to build China into an innovative country. This study first analyzed the main problems of postgraduates majoring in light industry and food in the process of animal practice teaching and tutor guidance, outlined the main objectives and key contents of animal practice teaching reform, and put forward countermeasures for common problems. Taking the use of animal experiments to investigate the nutritional value of carotenoid producing filamentous fungi as bacterial feed, and the impact of fucoidan in brown algae on the intestinal flora of experimental animals through animal experiments as cases, this paper expounds that how to guide postgraduates to carry out animal experiments and strengthen the innovation ability of postgraduates majoring in light industry and food by relying on the public platform. The practice teaching based on the public platform can give full play to the subjective initiative of the platform, tutors and postgraduates, help students find and solve problems independently, and is of great significance to improve the innovation ability of graduate students.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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