25 November 2022, Volume 48 Issue 22

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  • SU Ruifang, LI Shiyun, MAO Yin, ZHAO Yunying, DENG Yu
    Food and Fermentation Industries. 2022, 48(22): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.030652
    Abstract ( 249 ) Download PDF ( 287 ) HTML   Knowledge map   Save
    Glucaric acid is an organic dibasic acid that plays an important role in medicine, food, clothing, textile and chemical industry. It is known as one of the top value-added chemicals from biomass. The synthesis of glucaric acid mainly relies on chemical oxidation and biological methods, but the production of glucaric acid by chemical oxidation has disadvantages such as low yield, many by-products, and unfriendly environment problems. The biosynthesis of glucaric acid is more environmentally friendly, and can realize low-cost production of glucaric acid. The biosynthetic pathway of glucaric acid had been successfully constructed in Escherichia coli, Pichia pastoris and Saccharomyces cerevisiae. At present, the production of glucaric acid has been greatly improved by metabolic engineering and synthetic biology methods, but the activity and stability of the key enzyme in the synthesis pathway of glucaric acid, inositol oxygenase MIOX4, has not been improved efficiently. In order to improve the activity of MIOX4, S. cerevisiae was used as a chassis microorganism in this study. The S. cerevisiae BY4741opi1Δ (BY4741 strain with knockout of OPI1 gene) was the starting strain in this experiment. Taking advantage of the fact that S. cerevisiae could use its own inositol-1-phosphate synthase (Ino1) to convert glucose-6-phosphate into inositol-1-phos- phate, which is then converted to inositol by its own inositol monophosphatase (Inm1/2), the inositol oxygenase miox4 gene from Arabidopsis thaliana and the uronate dehydrogenase udh gene from Pseudomonas syringae were exogenously expressed on the genome of BY4741opi1Δ strain to construct the glucaric acid metabolic pathway. Firstly, the udh gene was integrated into the terminator region of OPI1 of BY4741opi1Δ strain. Then the structure simulation of the inositol oxygenase MIOX4 from the Arabidopsis thaliana genome was performed to predict its catalytic active sites and ligand binding sites to identify the region of the key amino acids. The sequences of the key region were randomly mutated by two rounds of error-prone PCR and the mutated miox4* was integrated into the promoter region of OPI1 of BY4741opi1Δ strain to construct its mutant library. Taking advantage of the fact that the E. coli glucaric acid biosensor plasmid of R7M10, expressing both transcription activator CdaR and reporter gene green fluorescent protein GFP, can display the concentration of glucaric acid as fluorescence intensity, it was used as a high-throughput screening tool to screen the MIOX4 mutant library. As a result, 60 strains with higher fluorescence were obtained from the preliminary screen. Subsequently, they were further verified by shake flask fermentation and 24 strains were obtained whose glucaric acid production were higher than the control. Sequencing analysis showed that the four potential MIOX4 mutants (S133R, K88R, E72V, T40P) were obtained from the mutant library which increased the production of glucaric acid by 53%, 30%, 21%, and 17% compared with the control strains, respectively. Finally, by analyzing the protein structures of the mutant MIOX4 (S133R) with the highest increase in glucaric acid production and wild type MIOX4, it was found that the mutation site R133 increased the steric distance between the site and the substrate inositol, which reduced the steric hindrance and thus increased its catalytic ability of inositol. This study further proves that MIOX4 plays an important role in the biosynthesis of glucaric acid and will provide foundation for the subsequent research on the structure and function of MIOX and the further improvement of glucaric acid production.
  • LIU Yang, WANG Liang, ZHANG Hongjian, CHEN Xusheng, ZHANG Jianhua
    Food and Fermentation Industries. 2022, 48(22): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.030838
    Abstract ( 198 ) Download PDF ( 101 ) HTML   Knowledge map   Save
    In order to cancel the solid-liquid separation operation in the extraction process of ε-poly-L-lysine(ε-PL), reduce the cost of separation and extraction and improve the extraction efficiency, this study establishes a new process for directly adsorbing and extracting ε-PL from the fermentation broth using expanded bed absorption. Firstly, static adsorption experiments compared and screened the adsorp- tion and desorption parameters of eight macroporous strong acid resins. Secondly, the Langmuir adsorption isotherm model and the Freun- dlich adsorption isotherm model were used to linearly fit the experimental results of the resin adsorption of ε-PL in fermentation broth at 293-310 K, and the experiment studied thermodynamic parameters. Thirdly, single-factor experiments optimized the process parameters (expansion ratio, initial height-diameter ratio of resin, initial feed mass concentration) of ε-PL in the fermentation broth. Finally, the experiments constructed a three-column series expanded bed cycle process and optimized its feed rate. The results showed that the macroporous strong acid resins SQD-04, D072 and D061 were screened out according to the experimental results of the resin working exchange capacity, desorption rate, protein removal rate and pigment removal rate, using HPLC to further analyze the purity and the degree of polymerization of the eluents of the three resins, the SQD-04 resin was screened out to be more suitable for the expanded bed absorption. The correlation coefficient of Langmuir adsorption isotherm model linearly fitting the experimental results of Na+ form SQD-04 resin adsorption of ε-PL in fermentation broth was greater than 0.99. Thermodynamic parameters showed that the adsorption process was an exothermic re-action and the total disorder of the system increases and adsorption of ε-PL in fermentation broth by Na+ form SQD-04 resin was more suit-able at 293 K. In the single factor optimization of expanded bed process parameters, if the column efficiency is considered, the initial feed mass concentration was 25 g/L, the initial height-diameter ratio of the resin was 4.0, the expansion ratio was 1.6; if the process efficiency was considered, the initial feed mass concentration was 25 g/L, the initial height-diameter ratio of the resin was 2.7, the expansion ratio was 1.6. According to the requirements of practical process application, the experiment constructs a three-column series expanded bed circulating process. In the optimization of the three-column series expanded bed cycle process, the initial feed mass concentration was 25 g/L, the initial height-diameter ratio of the resin was 2.7 and the expansion ratio was 1.6 as fixed process parameters, the results show that when v1=1 BV/h, the 3# column penetrates at 13 column volumes, the resin saturation of the 1# column can reach 0.76, and the total yield was 98.20%. These research results prove that the three-column series expanded bed circulation process can improve the extraction efficiency, provide important guidance for the industrial application of the ε-PL process directly from the fermentation broth using the expanded bed adsorption and a new idea for upgrading the existing ε-PL extraction process, but if the process is to be scaled up and used in industry, it should be combined with a simulated moving bed design in order to realize continuous adsorption-washing-elution operation.
  • KANG Le, ZHANG Lijie, XU Yan
    Food and Fermentation Industries. 2022, 48(22): 18-25. https://doi.org/10.13995/j.cnki.11-1802/ts.031227
    Abstract ( 538 ) Download PDF ( 87 ) HTML   Knowledge map   Save
    Pixian Douban (Pixian broad bean paste) is one of the traditional fermented foods, whose high-quality production is of significance for Chinese industrial and cultural development. Broad bean meju production is one of the most important processes for Pixian Douban production. Aspergillus oryzae HN 3.042 is used for the production of broad bean meju. A. oryzae HN 3.042 has high hydrolase activities but unbalanced enzyme system. Obtaining newer and higher-powered koji mold (or mixed strains) for broad bean meju production will improve the quality of Pixian Douban. Two A. oryzae strains, LBM 30007 and LBM 30008, were selected and identified from traditional fermented food culture collection. After basic fermentation performance analysis, these two strains showed functional complementation:LBM 30007 could secret high activity and balanced hydrolytic enzyme, while LBM 30008 germinated spore with high rate. Thus, three-strain mixed inoculant was designed for broad bean meju production. Using these three-strain koji molds, after 3-days of fermentation, higher activities of acidic protease (improved by 23.25%) and neutral protease were detected, as well as leucine aminopeptidase. And higher concentration of amino acid nitrogen and umami amino acids (improved by 11.33%) were also achieved, compared with that by using A. oryzae HN 3.042. The high quality A. oryzae strains and mixed strains obtained in this study as well as the construction strategy for mixed strains will have potential application value for the development of high-salt-nitrogen fermented food.
  • SUN Qinxiu, DONG Andi, HOU Qian, WANG Yuhan, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, HAN Zongyuan, WANG Zefu, JI Hongwu, LIU Shucheng
    Food and Fermentation Industries. 2022, 48(22): 26-33. https://doi.org/10.13995/j.cnki.11-1802/ts.029751
    Abstract ( 214 ) Download PDF ( 90 ) HTML   Knowledge map   Save
    High-density carbon dioxide can induce good gel formation of shrimp surimi, and its dissolution and diffusion modes have an important influence on the gel quality of shrimp surimi. The effects of longitudinal, transverse and mixed dissolution and diffusion modes on the quality of high-density carbon dioxide-induced shrimp surimi gel were analyzed in the present study, with heat-induced shrimp surimi gel as control. Results showed that the quality of shrimp surimi gel induced by high-density carbon dioxide was significantly higher than that induced by heat, and the gel strength of the three high-density CO2 treatments was 29.68%-62.49% higher than that induced by heat. For the three different dissolution and diffusion methods, the gel strength prepared by mixed dissolution and diffusion method was 10.42% and 25.28% higher than that prepared by longitudinal dissolution and diffusion method, respectively (P<0.05). However, there were no significant differences in the main nutrients, sensory scores, moisture characteristics and microstructure among the gels prepared by the three dissolution and diffusion methods (P>0.05). Therefore, the mixed dissolution and diffusion method can be used to prepare high-quality shrimp surimi gels.
  • BAO Qingqing, MAO Yin, LI Guohui, DENG Yu
    Food and Fermentation Industries. 2022, 48(22): 34-39. https://doi.org/10.13995/j.cnki.11-1802/ts.030880
    Abstract ( 205 ) Download PDF ( 269 ) HTML   Knowledge map   Save
    Pimelic acid is an important dicarboxylic acid, which is broadly applied in medicine, polymer manufacturing and other industries. Currently, the biosynthesis of pimelic acid has the problems of low yield and few kinds of hosts, which limits its further industrial production and derivatives development. In order to increase the biosynthesis yield of pimelic acid, this study firstly used 48-well plate and shake flasks for primary screening and re-screening, respectively, obtaining a pimelic acid-producing Enterobacter hormaechei Bpa-3, of which the pimelic acid titer was 115.4 mg/L during shake flask fermentation. Subsequently, the fermentation conditions of strain Bpa-3 were optimized. It was found that when the carbon source was glycerol, the nitrogen source was tryptone, the amount of inoculum was 4% and adding 30 mmol/L KH2PO4, the titer of pimelic acid was the highest, which was 217.3 mg/L and1.89-fold than that before optimization, providing a new host for the biosynthesis of pimelic acid and laying foundations for its industrial development.
  • LI Cun, HAN Bingxin, CHU Beibei, PAN Hepeng, ZHANG Ming, LU Jian, CAI Guolin
    Food and Fermentation Industries. 2022, 48(22): 40-45. https://doi.org/10.13995/j.cnki.11-1802/ts.030653
    Abstract ( 212 ) Download PDF ( 131 ) HTML   Knowledge map   Save
    Melanoidins are important products of Maillard reaction. Clarifying the effect of melanoidins with different molecular weight on yeast growth, metabolism and beer flavor substance content can provide theoretical basis for the regulation of beer flavor. Melanoidins could promote the utilization of reduced sugar and α-amino nitrogen in wort by yeast in logarithmic phase, and increase yeast density. As the molecular weight of melanoidins increased, the colority and DPPH free radical scavenging rate of beer were improved significantly (P<0.05). Furthermore, the effect of melanoidins on beer flavor substances was studied by GC-MS and HPLC. The results showed that the advanced alcohol content in the high molecular weight (MW-H) beer was similar than that of the control, but ethyl acetate, isoamyl acetate, and phenyl acetate increased by 14.62%, 11.81% and14.70%, respectively. The lactate content of the high molecular weight melanoidins (MW-H) beer was 376.40 g/mL, which was significantly higher than that in the control group (97.83 g/mL). The melanoidins from crystalline malt can improve the sensory quality of beer by increasing the content of alcohols, esters and organic acids.
  • LUO Shiyuan, YANG Cheng, CHEN Zaihan, SUN Qihang, AN Jianhui, DENG Lingli, TAN Linli
    Food and Fermentation Industries. 2022, 48(22): 46-53. https://doi.org/10.13995/j.cnki.11-1802/ts.032812
    Abstract ( 186 ) Download PDF ( 68 ) HTML   Knowledge map   Save
    To study the effect of the Maillard reaction on the fiber properties of curcumin-loaded nanofibers, gelatin/zein nanofibers with various content of curcumin were fabricated by air-assisted electrospinning. The uniform nanofibers with 0%, 0.1%, 0.5%, and 1.0% curcumin were observed with a feeding rate of 10.0 mL/h. The microscopy morphology, macroscopic and functional properties of the nanofibers before and after 2 days, 5 days Maillard reaction (60 ℃, relative humidity 50%) were studied. Scanning electron microscope (SEM) observation indicated that the fiber diameter increased with the incorporation of curcumin. The nanofiber with 0%, 0.1%, 0.5%, and 1.0% curcumin showed average diameter of 573.5 nm, 703.5 nm, 733.27 nm, and 752.25 nm, respectively. The Fourier transform infrared spectroscopy (FTIR), thermal property, and X-Ray diffraction (XRD) analysis suggested that the curcumin was uniformly dispersed within the nanofiber by hydrogen bonding with protein molecules. The Maillard reaction showed no significant effect on the fiber morphology and water contact angles. With the increased curcumin encapsulation content, the DPPH radical scavenging activity and the reducing powder of Fe3+ and Cu2+ of the nanofibers increased accordingly. However, the Maillard reaction showed an adverse effect on DPPH radical scavenging activity, while the Fe3+ reducing activity increased after the Maillard reaction. The antimicrobial activity was inhibited by the Maillard reaction, which was ascribed to the formation of a tighter network structure in the nanofiber protein, which confined the release of curcumin.
  • YAO Jingwei, ZHU Hanfang, HUANG Xuecheng, GAO Xin, GUO She, CHEN Xia
    Food and Fermentation Industries. 2022, 48(22): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.030293
    Abstract ( 236 ) Download PDF ( 235 ) HTML   Knowledge map   Save
    Accomplishing an adequate level of colonization in intestinal tract is one of the essentials of probiotics to confer beneficial effects to the consumer. However, some strains are unable to effectively exert beneficial effects due to poor tolerance to gastric acid, digestive enzymes, bile acids, and others. Here, we designed a study to establish the microencapsulation technology of Lactobacillus plantarum IMAU10120-1 with sodium alginate as wall material by using the microcapsule granulator B-390. The concentration of sodium alginate, CaCl2, and curing time was optimized. Results unraveled that the optimal preparation conditions for L. plantarum IMAU10120-1 were 1.8% sodium alginate, 3.0% CaCl2, and 40 min curing time. The particle size of the prepared microencapsules was uniform (about 300 μm), and the embedding rate reached to 85.1%. In simulated intestinal liquid (without bovine bile salt), 1.55×1010 CFU/mL cells were obtained after being treated for 60 min, which showed marked enteric solubility. Microencapsulation can effectively increase the tolerance of L.plantarum IMAU10120-1 to simulated gastric conditions.After treatment in simulated gastric juice for 3 h, the survival rate of microcapsules in gastric juice was 85.68%. Additionally, when L. plantarum IMAU10120-1 was transferred into simulated intestinal juice and treated for 8 h, the survival rate was 79.36%. This study may provide certain seminal data to develop microencapsulation tech- nology for Lactobacillus spp.
  • GENG Hongqing, KANG Mengyao, YANG Kailin, LU Jinming, PENG Songlin, ZHAO Ziyue, SHANG Yongbiao
    Food and Fermentation Industries. 2022, 48(22): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.029528
    Abstract ( 196 ) Download PDF ( 313 ) HTML   Knowledge map   Save
    To improve the processing performance and application of lard, microcrystalline cellulose particles were selected to emulsify lard, and the application effect of high-pressure micro jet technology in the preparation of microcrystalline cellulose lard emulsion was discussed. The Pickering emulsion of microcrystalline cellulose and lard was treated by high-pressure microfluidization technology, and the effects of treatment pressure and times on the particle size, potential, microstructure, storage modulus and loss modulus of the emulsion were investigated. Results showed that high-pressure microfluidization treatment can effectively reduce the particle size of the emulsion and improve the viscosity of the emulsion. With the increase of treatment pressure (40-160 MPa), the particle size of the emulsion gradually decreased, and when the pressure was greater than 120 MPa, the decreasing trend of emulsion particle diameter begins to slow down. The emulsion particle size decreased with the increase of treatment times when the number of treatments was 1-5 times. However, after 7 treatments, the particle size of the emulsion increased instead of that of the 1-5 treated emulsion. The microcrystalline cellulose lard Pickering emulsion could be prepared at 120 MPa 5 times.
  • CAO Feng, REN Hong, HUANG Guidong, ZHU Zhihang, CHEN Xin, ZHONG Xianfeng
    Food and Fermentation Industries. 2022, 48(22): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.030997
    Abstract ( 223 ) Download PDF ( 201 ) HTML   Knowledge map   Save
    Saccharomyces cerevisiae is a key microorganism in the fermentation industry. During the logarithmic growth period, yeasts proliferate rapidly and accumulate a large amount of primary metabolites. Regulating this period can improve the fermentation efficiency. In order to understand the fermentation of S. cerevisiae in the logarithmic growth period, the main metabolites and metabolic pathways were analyzed by liquid chromatography tandem mass spectrometry(LC-MS/MS). The results showed that 927 metabolites were identified, among which the quantity and relative content of compounds containing nitrogen and sulfur were the highest. Among the metabolic pathways involved in these metabolites, nucleotide metabolism, carbohydrate metabolism, cofactor and vitamin metabolism and amino acid metabolism were the main metabolic pathways of S. cerevisiae, and the relative abundance of pyrimidine metabolism was the highest in nucleotide metabolism. Metabolites and metabolic pathways mainly involved the construction of yeast cell membrane, the replication of genetic information, the transmission of signal molecules, the regulation of osmotic pressure, and so on. These metabolic processes provided basic small molecular substances and energy for yeast growth, and also provided raw materials for the biosynthesis of biological macromolecules such as protein and nucleic acid. In addition, the metabolic flow distribution of carbohydrate and amino acid metabolism could better support the nucleotide metabolism of S. cerevisiae and promote the proliferation, growth, and survival of S. cerevisiae. The results provided a scientific basis for the directional transformation of S. cerevisiae and the improvement of its fermentation efficiency.
  • HUANG Heou, ZHENG Pu, WU Dan, CHEN Pengcheng
    Food and Fermentation Industries. 2022, 48(22): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.031317
    Abstract ( 222 ) Download PDF ( 283 ) HTML   Knowledge map   Save
    Sulforaphane is a kind of isothiocyanate with antioxidant, anti-cancer and anticancer activities, but its application is limited due to its low yield. Myrosinase can hydrolyze glucosinolates to produce isothiocyanates. In this study, BoTGG1 from broccoli and BMYR from cabbage aphid were expressed in Pichia pastoris for the first time, respectively. The recombinant BMYR showed higher activity. And Pichia pastoris X33 combining with vector pPICZα were more conducive for the expression of myrosinase than GS115 and pPIC9K. High-cell density fermentation of the recombinant strain X33/pPICZα-BMYR was performed in a 3 L fermenter, and the activity of myrosinase reached 0.64 U/mL, which was 8-fold higher than that in shaking flask. Conversion of 3 g/L glucoraphanin using myrosi- nase at pH 4.5 and 45 ℃, 1.21 g/L of sulforaphane was obtained within 60 min, with the molar conversion rate of 99.6%, which is the highest level for the preparation of sulforaphane at present. This study provides a strategy for the production of myrosinase and preparation of sulforaphane.
  • XING Chengyu, WANG Lu , CHEN Xingguang, LU Jian, WU Dianhui
    Food and Fermentation Industries. 2022, 48(22): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.030666
    Abstract ( 214 ) Download PDF ( 137 ) HTML   Knowledge map   Save
    Fusarium graminearum and its mycotoxins seriously endanger the quality and safety of grains. The development of new green antifungal agents is still one of the important ways to control grain mildew and ensure food safety. In this study, carvacrol-loaded chitosan nanoparticles were prepared by emulsion-ionic gelation. The results showed that the retention rate of carvacrol ranged from 35% to 60%, and the resulting nanoparticles displayed regular distribution and spherical shape, the size range of which were 40-100 nm. The stability of antifungal activity of carvacrol and carvacrol-chitosan nanoparticles against F. graminearum was investigated by accelerated storage. After 50 d of storage at 35 ℃, the mycelial inhibition against F. graminearum by carvacrol and carvacrol-chitosan nanoparticles decreased from 82.2% to 25.1% and 70.5% to 47.7%, respectively. It indicated that the preparation of nanoparticles improved the inhibition stability of carvacrol. The results of scanning electron microscopy showed that the carvacrol-loaded chitosan nanoparticles could significantly damage the cell membrane and cell wall of F. graminearum, thereby inhibiting its growth. This study provides a new idea to address the contamination of grain mold and fungal toxins in grain.
  • GU Guizhang, ZHANG Shuai, ZHU Kuiniu, HU Qijie, ZENG Kun
    Food and Fermentation Industries. 2022, 48(22): 89-94. https://doi.org/10.13995/j.cnki.11-1802/ts.031707
    Abstract ( 166 ) Download PDF ( 112 ) HTML   Knowledge map   Save
    The use of starters in food industry is an important means to improve both process efficiency and product quality. This study aimed to screen lactic acid bacteria (LAB) strains with high antioxidant activity from naturally Zaozuiyu (fish fermented distiller’s grain). Based on colony morphology observation, physiological and biochemical tests and sequence homology analysis of 16S rDNA, LAB strains L1, L5 and L6 were isolated from naturally Zaozuiyu. The results showed that the three selected strains were all Enterococcus du- ran, among which strain L1 possessed the highest antioxidant activity. The anti-lipid peroxidation rate and vitamin E equivalent amount of strain L1 cell culture supernatant were 77.05% and 0.69 g/L, respectively. When the mass fraction of NaCl was 6%, the OD600 value of strain L1 was above 0.6. And strain L1 decreased the pH value of MRS broth from 7.4 to 4.7 within 24 h. The experiment showed that the Zaozuiyu inoculated with strain L1 had brighter color and purer aroma than the one via natural fermentation. Strain L1 could effectively inhibit excessive lipid oxidation, which has certain guiding significance in the industrial production of Zaozuiyu.
  • HUANG Yi, ZHANG Tongfang, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2022, 48(22): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.029214
    Abstract ( 166 ) Download PDF ( 123 ) HTML   Knowledge map   Save
    To expand the application range of Chimonobambusa quadrangularis shoot superfine powder (CQSSP), the effects of CQSSP on pasting, rheology, crystal structure, infrared spectrum and microstructure of rice starch were investigated. The results showed that the peak viscosity, final viscosity, breakdown value and setback value of rice starch decreased after adding CQSSP, and the gelatinization temperature increased, indicating that CQSSP could reduce the viscosity of rice starch, inhibit the short-term retrograde of starch and improve the thermal stability of starch particles. The shear stress of rice starch paste decreased with the addition of CQSSP. The storage modulus G', loss modulus G″, consistency coefficient K and crystallinity of rice starch decreased with the addition of CQSSP, and the gel strength weakened. FTIR analysis showed that CQSSP may interact with starch molecules to form hydrogen bonds, but it did not affect the crystal structure of rice starch. Scanning electron microscopy showed that the irregular holes structure of starch gel increased after adding CQSSP, and the change was more significant with the increase of the addition level. The results can provide a theoretical reference for the application of CQSSP in starch foods.
  • YAO Mei, WEI Qinling, WANG Hongfei, ZHANG Xin, SHAO Xingfeng, WEI Yingying, XU Feng
    Food and Fermentation Industries. 2022, 48(22): 101-109. https://doi.org/10.13995/j.cnki.11-1802/ts.029041
    Abstract ( 183 ) Download PDF ( 162 ) HTML   Knowledge map   Save
    To improve the utilization rate of waste peach dregs, this paper used the ultrasonic-assisted alkali method to extract soluble dietary fiber (SDF) from Prunus persica dregs. The extraction process conditions were optimized by single-factor test and response surface method, and the physicochemical properties and structural characterization of SDF were analyzed by scanning electron microscope, Fourier transform infrared spectrometer and rheometer after purification. Results showed that the optimum conditions for the extraction of SDF from Prunus persica dregs by ultrasonic-assisted alkali method were as follows: ultrasonic power 360 W, ultrasonic time 20 min, extraction temperature 80 ℃, extraction time 120 min, NaOH solution concentration of 9 g/L, and the material-liquid ratio of 1∶25(g∶mL), and the average extraction rate could reach 28.97%. It was determined that the water holding capacity of SDF was 51.56 g/g, the swelling force was 45.58 mL/g, the water solubility was 96.55%, and the polysaccharide content was 84.93%. SDF had pseudoplastic properties and total antioxidant capacity, as well as the main components, were pectin and hemicellulose. The results of this study provide a theoretical basis for the extraction and functional application of SDF from Prunus persica dregs.
  • ZHANG Xue, WU Ye, CHEN Xuexue, CHEN Xingguang, YANG Hua, LU Jian, WU Dianhui
    Food and Fermentation Industries. 2022, 48(22): 110-118. https://doi.org/10.13995/j.cnki.11-1802/ts.031067
    Abstract ( 189 ) Download PDF ( 293 ) HTML   Knowledge map   Save
    The purpose of this study was to select a Saccharomyces cerevisiae strain with high esterase production to increase the content of esters in jackfruit wine, so as to enhance the aroma quality of jackfruit wine. A yeast strain CS31with esterase-production was previously isolated from the natural fermentation broth of jackfruit fruit pulp, which was selected for mutation breeding by atmospheric pressure room temperature plasma(ARTP). The primary screening was carried out by alcohol tolerance test, Duchenne tubular gas production test and jackfruit wine fermentation, while the esterase activities of various carbon chain length substrates (C2, C4, and C6) were detected for further screening. As a result, a mutant strain YB93 with high esterase production was selected, which could successfully complete the fermentation of jackfruit wine. Then, the aroma-producing ability of the mutant strain was further verified by comparing the aroma components of jackfruit wine fermented by the mutant strain YB93 and the original strain, respectively. The results showed that the specific activity of esterase (C2-C6) of the mutant strain YB93 was significantly higher than those of the original strain CS31. While the maximum specific activity of esterase (C2) of YB93 (952.67 U/g) was 24.64% higher than that of CS31 (764.32 U/g).Compared with the starting strain, the total volatile compounds and esters of the jackfruit wine fermented by mutant strain YB93 increased by 34.28% and 60.67%, respectively, which effectively increased the content of fruity and floral compounds and significantly enhanced the aroma quality of jackfruit wine.In addition, the mutant strain YB93 was identified as S.cerevisiae, and its fermentation performance was stable after five successive generations, which had the potential to be applied in fruit wine fermentation.
  • ZHAO Jie , YUAN Qian , ZHANG Xu , YANG Xueshan , ZHU Xia
    Food and Fermentation Industries. 2022, 48(22): 119-127. https://doi.org/10.13995/j.cnki.11-1802/ts.030876
    Abstract ( 185 ) Download PDF ( 375 ) HTML   Knowledge map   Save
    To improve the aroma and sensory qualities of Zaosu pear wine, wines made from Zaosu pear and Merlot with different compounding ratios were studied. The wine was produced through alcoholic fermentation(AF)with Saccharomyces cerevisiae ES 488 and Metschnikowia pulcherrima 346. The physicochemical and chromatic characteristics of the wine samples were evaluated. Moreover, volatile compounds, which contribute to sensory odor, were identified by headspace solid phase micro-extraction combined with gas chromatography-mass(HS-SPME-GC-MS)and fuzzy mathematics was used to calculate sensory scores. The results showed that the wine fermented with a 50∶50 (V/V) compounding ratio had rich and vibrant color, displaying a fascinating rosy red. Moreover, the aroma substance content of the treatment groups increased by 35.04%, 52.11%, 53.97%, respectively, compared with that of the control group. The relative content of terpenes, C13-isoprenes, fatty acid, esters, acetates, alcohols, and phenylethyl compound all elevated in compound wine. The sensory evaluation score of 50∶50(V/V)wine was 7.400 0, presenting rich floral and fruity aromas. In summary, the mixed fermentation of Zaosu pear and Merlot with a ratio of 50∶50(V/V)is more beneficial to improve the quality of low-alcohol fruit wine.
  • ZHANG Mengqin, OU Genyou, XU Lu, ZHANG Junbo, LUO Yongmei
    Food and Fermentation Industries. 2022, 48(22): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.032716
    Abstract ( 332 ) Download PDF ( 130 ) HTML   Knowledge map   Save
    To find out the differences in physicochemical properties and biological activities of Akebia trifoliata pectin from different regions, the pectins in the peel of Akebia trifoliata from two regions (Kaili, Guizhou and Nanyang, Henan) were extracted using acid ex- traction and alcohol precipitation. The physicochemical properties, the ability to scavenge ·OH and DPPH free radicals, and the inhibi- tory effect on human lung cancer cells(A549)and human chronic myeloid leukemia cells (K562-2) were compared between these two extracted pectins. It was found that the pectin extracted by acid extraction and alcohol precipitation from both regions belonged to the cate- gory of high ester pectin, and its galacturonic acid content and esterification degree were higher than that of commercial pectin, which had a certain scavenging effect on ·OH and DPPH free radicals. At low concentrations (≤0.5 mg/mL), there was no significant difference in the ability of these two pectins to remove ·OH from the two regions. However, as the pectin concentration increased (>0.5 mg/mL), the scavenging capacity of Nanyang pectin in Henan province was significantly higher than that of Kaili pectin in Guizhou province. The results by MTT showed that the pectin from both producing areas had the inhibitory ability on the growth of cancer cells A549 and K562-2. The inhibitory rate of Kaili pectin on A549 and K562-2 was slightly higher than that of Nanyang pectin. This study reveals that the peel pectin of Akebia trifoliata has a better development prospect in medicine and health care and provides a certain theoretical basis for the development and utilization of Akebia trifoliata from different areas.
  • LIANG Zuanhao, CHEN Haiqiang, LIANG Fengxue, YU Ming
    Food and Fermentation Industries. 2022, 48(22): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.029312
    Abstract ( 175 ) Download PDF ( 48 ) HTML   Knowledge map   Save
    As the research object, Penaeus vannamei was ripened, colored and shaped by once-paragraph high-temperature hot air drying, and further dehydrated by the second-paragraph low-temperature heat pump drying. Combined with water content, total volatile base nitrogen (TVB-N) content, microstructure analysis, texture evaluation and rehydration rate, low-field nuclear magnetic resonance technology (LF-NMR) was used to explore the law of water distribution and migration of prawn meat during the drying and rehydration process, and compared with segmented hot air drying. Results showed that hot air and heat pump combined drying was beneficial to reduce TVB-N content, delay oxidation, and improve texture characteristics and rehydration rate of prawn meat. Meanwhile, the damage to the muscle fiber structure of prawns during drying was also small. The technical analysis of low field nuclear magnetic resonance (LF-NMR) showed that during the combined drying process, the reduction rate of immobilized water of prawn meat was relatively slow, and at the same time, it promoted the migration of some immobilized water to bound water. Furthermore, MRI images showed that the color difference of the overall signal value of prawn meat was small, which indicated gentle dewatering to prawn drying. The combined drying prawn meat also showed a rapid right shift of the peak vertex of immobilized water during the rehydration process. In addition, the relaxation time of the peak vertex and the peak area were significantly greater than those of the CK group after rehydration for 15 min. MRI images also confirmed that the combined drying prawn meat had a faster rehydration rate and a better rehydration effect. More notably, MRI images of the CK group after rehydration showed that there were three tearing parts in the internal tissue of prawn meat, which could not be rehydrated normally.
  • YANG Yu, XIAO Ting, SUN Xue, LIU Yunhong
    Food and Fermentation Industries. 2022, 48(22): 142-149. https://doi.org/10.13995/j.cnki.11-1802/ts.028982
    Abstract ( 216 ) Download PDF ( 128 ) HTML   Knowledge map   Save
    To explore suitable drying methods for taro, and investigate the single and combined effects of ultrasound and far-infrared radiation, this study compared the quality effects of hot air drying (HAD), contact ultrasonic-enhanced hot air drying (CU-HAD), far- infrared radiation drying (FIRD), contact ultrasonic enhanced far-infrared radiation drying (CU-FIRD) and freeze-drying (FD). The quality indexes of taro were drying process, microstructure, physical characteristics (rehydration, hardness, and color), polysaccharides, flavonoids, polyphenols and antioxidant activity. The results showed that the surface of HAD products forms a hard shell, oxidation was serious, its hardness was the highest, the quality was the worst;FD's organizational structure was loose, the comprehensive quality was the best, but the drying time was the longest. The drying times of CU-HAD, FIRD and CU-FIRD were 26.32%, 47.37% and 63.16% lower than that of single HAD, respectively, and were 70.83%, 79.16% and 85.42% lower than that of FD, respectively. Compared with HAD and FIRD, CU-HAD and CU-FIRD with ultrasound application could make the tissue structure looser and the microporous channel larger, with lower hardness, improved rehydration and lower color difference. The drying rate of CU-FIRD was the fastest, and the corre- sponding contents of polysaccharides, flavonoids and polyphenols were 22.155, 0.286 and 0.974 mg/g, respectively, which were close to the quality index of FD and better than that of HAD, CU-HAD and FIRD. The evaluation order of drying rate was CU-FIRD>FIRD>CU- HAD>HAD>FD, and the evaluation order of product quality was FD>CU-FIRD>FIRD>CU-HAD>HAD. CU-FIRD could combine the advantages of CU-HAD and FIRD, and then speed up heat and mass transfers, greatly shortening the drying time of taro chips and pro- tecting product quality. CU-FIRD is suitable for the high-quality and rapid production of dried taro products.
  • WANG Baobei, JIANG Linpu, LIU Lulu, WAN Kewei, CHEN Hongbin, ZHENG Zongping
    Food and Fermentation Industries. 2022, 48(22): 150-156. https://doi.org/10.13995/j.cnki.11-1802/ts.029587
    Abstract ( 189 ) Download PDF ( 95 ) HTML   Knowledge map   Save
    In order to realize high-value utilization of mackerel, the mackerel bioactive peptide was prepared by hydrolysis of mackerel fish with alkaline protease, and the effect of the active peptide on bread quality was investigated by adding the active peptide to toast bread. The results showed that the average molecular weight of peptide obtained was 727, with strong antioxidant activity and ACE-inhibitory activity. The specific volume and water content of bread increased with the increase of mackerel peptides. While, the hardness, adhesiveness, chewability and resilience decreased significantly. The color of toast bread was improved with the addition of peptides. When 2.0% mackerel peptide was added, the scavenging rates of hydroxyl radical and DPPH radical of bread aqueous extract increased by 70.69% and 55.87% compared with the control group, respectively. Aqueous extract bread had no ACE inhibitory activity without mackerel peptide addition. The ACE inhibitory activity was (82.40±0.12)% with 2.0% mackerel peptide addition. This study provides a new idea and research basis for the application of mackerel peptide in improving the quality and edible value of toast.
  • WANG Xiaonan, CHEN Shiyang, ZHANG Lijie, GAO Xinyang, CHEN Shuxing, RU Yuanpu
    Food and Fermentation Industries. 2022, 48(22): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.031075
    Abstract ( 163 ) Download PDF ( 108 ) HTML   Knowledge map   Save
    The aim of this study is to analyze and compare the physical and chemical properties of exopolysaccharides from five strains of Bifidobacterium (Bifidobacterium pseudocatenulatum BP-1, Bifidobacterium longum BL-3, Bifidobacterium animalis BA-5, Bifidobacterium animalis BA-6, and Bifidobacterium infantis BI-38). The exopolysaccharides from five strains of Bifidobacterium were extracted by water extraction and alcohol precipitation, and their antioxidant activity, antibacterial properties, apparent morphology, functional group types and rheological properties were analyzed and compared. The results showed that the yield of BA-5 was(552.69±3.38) mg/L, which was significantly higher than that of the other strains(P<0.05);In vitro antioxidant tests results showed that the five exopolysac- charides exhibited strong scavenging ability on both DPPH radical and hydroxyl radical. Among these, the scavenging rate of BA-6 exopolysaccharides to superoxide anion radical reached(67.78±0.68)%, which was significantly higher than that of other exopolysacchar- ides. The results of the antibacterial test showed that all of the five exopolysaccharides had antibacterial activities against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, of which BA-6 exopolysaccharides had a highest bacteriostatic rate of (94.96±1.43)% against L. monocytogenes. There were differences among the apparent morphologies of the five exopolysaccharides under scanning electron microscope, and there were no differences among types of functional groups in exopolysaccharides with Fourier middle far transform infrared spectroscopy. The apparent viscosity of exopolysaccharides solution decreased with the increase of shear rate, typical shear thinning non-Newtonian fluid characteristics was certified, and BA-6 exopolysaccharides had higher initial apparent viscosity than the others. Differential scanning calorimetry results indicated that all five exopolysaccharides showed higher thermal stability. These results showed that the functional properties of Bifidobacterium exopolysaccharides from different sources and species were different, and those of B. animalis BA-6 was better and had higher potential value for application.
  • ZHANG Chen, SHI Yannan, YANG Ningning, QIN Lili, TANG Jiawei, DONG Chen
    Food and Fermentation Industries. 2022, 48(22): 165-171. https://doi.org/10.13995/j.cnki.11-1802/ts.029194
    Abstract ( 252 ) Download PDF ( 124 ) HTML   Knowledge map   Save
    Browning is inevitable in the process of fresh-cut lotus root, which directly affects the quality of fresh-cut lotus root and leads to the decline of its economic value. At present, there are relatively few studies on the browning mechanism of fresh-cut lotus roots with different tastes. This study intends to analyze the browning mechanism of pink lotus root Elaine 5, crisp lotus root Elaine 3 and intermediate fresh-cut lotus root Elaine 4 from the physiological, biochemical and molecular levels, and to select the most suitable lotus root varieties for fresh cutting processing. Results showed that after a fresh cut and low-temperature storage for 48 hours, the apparent changes of Elian 4 were more obvious among the three lotus root varieties. The browning degree, respiratory intensity, reducing sugar and malonic dialdehyde of Elaine 3 were lower than those of Elaine 4 and 5, but the contents of superoxide anion and vitamin C were higher. In addition, through the analysis of antioxidant system enzyme activity, it was found that the polyphenol oxidase enzyme activity of Elaine 3 was lower, and the activities of peroxidase and superoxide dismutase were significantly higher than those of Elaine 4 and 5. The results of fluorescence quantitative PCR showed that after fresh cutting and low temperature storage for 48 hours, the expression of polyphenol oxidase coding gene of Elaine 3 was lower, while the expression of manganese superoxide anion and peroxidase coding gene was higher than that of Elaine 4 and 5. To sum up, Elaine 3 is the most suitable for fresh cutting.
  • BO Zhaoying, XIONG Jie, CHANG Haijun, WU LI, PENG Rong
    Food and Fermentation Industries. 2022, 48(22): 172-179. https://doi.org/10.13995/j.cnki.11-1802/ts.029501
    Abstract ( 188 ) Download PDF ( 254 ) HTML   Knowledge map   Save
    In this study, fresh pork was used as raw material to make minced pork, then Purslane extract (PE) with different concentrations (0.2, 0.4, 0.8 g/kg) was added, and 0.8 g/kg of butyl hydroxyanisole was used as positive control and blank control was set at the same time. The changes in thiobarbituric acid value (thiobarbituric acid reactive substances, TBARs), carbonyl content, total sulfhydryl content, surface hydrophobicity, color, and texture characteristics of minced pork during cold storage (1, 3, 5, 7, 9 days) were studied, and the effects of PE on fat, protein and quality of minced pork during cold storage were evaluated. The results showed that 0.8 g/kg purslane extract could significantly reduce the increase of TBARs, surface hydrophobicity and carbonyl group (P<0.05). The 0.4 g/kg purslane extract could effectively reduce the decrease of the total sulfhydryl group (P<0.05), and there was no significant difference between the three concentrations at the later stage of storage (P>0.05). The 0.2 g/kg purslane extract could significantly reduce a* decrease and hardness increase (P<0.05). The extract of portulaca oleracea also reduced meat cohesion and L* value (P<0.05), but it had little effect on b* value, chewiness and elasticity. Therefore, three concentrations of PE could inhibit the oxidation of fat and protein to a certain extent, improve the quality characteristics of minced pork, and show a certain concentration dependence on TBARs value, carbonyl group and surface hydrophobicity.
  • LIU Hui, TU Xuan, LYU Yucai, REN Liwei, ZHOU Chao, ZHOU Hanlin, CHEN Ping, TAN Guangxun, YANG Bo, GONG Dachun
    Food and Fermentation Industries. 2022, 48(22): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.030803
    Abstract ( 230 ) Download PDF ( 610 ) HTML   Knowledge map   Save
    Daqu is a fermentation starter commonly used in the Chinese Baijiu-making process and it prominently influences the quality of Chinese Baijiu. To reveal the succession of microbial community structure and physicochemical changes of medium-high-temperature Daqu during the starter-making process, second-generation sequencing technology (Illumina NovaSeq 6000) was used to analyze the bacterial and fungal communities involved in the starter-making process of Daqu for strong-flavor Baijiu. The physical, chemical, and biochemical properties of Daqu, such as water content, reducing sugar content, and liquefaction power, were measured to analyze the relationship of microbial communities and Daqu function. The results showed that the fungi in Daqu mainly belonged to 8 phyla and 255 genera, while the bacteria were classified to 10 phyla and 262 genera. The major fungal genera were Issatchenkia (28.12% of total sequences), Thermoascus (16.16%), Trichocladium (14.14%), Rhizopus (7.15%), Aspergillus (6.44%), and Rhizomucor (5.43%); the dominant bacterial genera were Weissella (39.60%)and Lactobacillus (17.43%). Correlation analysis revealed that temperature was the primary environmental factor influencing the microbial community structure in Daqu. Rhizopus, Rhizomucor, Weissella, and Lactobacillus were identified as the major microbial taxa contributing to the function of Daqu. During the starter-making process, the liquefaction power and saccharification power of Daqu reached their maximum levels of 0.27 U and 582.00 U at 28 d, respectively;the esterification power reached a peak value of 465.54 U at 13 d; and the fermentation power reached up to 1.6 U at 7 d. This study indicated that the microbial community structure evolved dynamically in medium-high-temperature Daqu during the starter-making process, thereby altering the functional properties of the starter for Chinese Baijiu.
  • ZHANG Miaomiao, XIE Yun, WANG Yurong, GE Dongying, WANG Ting, YANG Ying, GUO Zhuang
    Food and Fermentation Industries. 2022, 48(22): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.031159
    Abstract ( 172 ) Download PDF ( 93 ) HTML   Knowledge map   Save
    In this study, the taste and aroma quality of Paocai brine in Wufeng Tujia Autonomous County was evaluated using the combination of electronic tongue and electronic nose, and the indigenous lactic acid bacteria were isolated and identified by pure cultivation. The differences of taste quality were mainly in sourness, saltiness, astringency, and umami, and the differences of volatile flavor compounds were mainly in ethanol and terpenoids. After cluster analysis, 15 samples out of 17 samples could be divided into two clusters, and after principal component analysis, samples belonging to cluster I were found to have high sourness and astringency scores, while samples belonging to cluster Ⅱ had relatively good flavor quality. A total of 58 lactic acid bacteria were isolated in 17 Paocai brine samples, and 12 species affiliated to three genera were identified, of which the dominant lactic acid bacteria genus was Lactobacillus accounting for 58.62% and the dominant lactic acid bacteria species was Enterococcus faecium, accounting for 29%. Further analysis indicated that isolates from samples with strong sourness and saltiness were all affiliated with Lactobacillus, and 88.89% of the isolates from samples with strong sourness but relatively weak saltiness were affiliated with Lactobacillus. 75% of the isolates from samples with weak sourness but relatively strong saltiness were affiliated with Enterococcus, and the abundance of Enterococcus and Lactobacillus in the isolated strains of samples with weak sourness and saltiness were not significantly different. Based on the α-diversity analysis, it was found that samples affiliated with cluster I had significantly (P<0.05) higher abundances of lactic acid bacteria than samples from cluster Ⅱ. It follows that Enterococcus was more abundant in samples with more saltiness, and Lactobacillus was more abundant in samples with more sourness.
  • CHENG Wei, CHEN Xuefeng, CHEN Xingjie, ZHOU Duan, FU Huan, XUE Xijia, LU Jingjing, DAI Sen
    Food and Fermentation Industries. 2022, 48(22): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.030854
    Abstract ( 178 ) Download PDF ( 369 ) HTML   Knowledge map   Save
    In order to clarify the fungal community structure of strong-flavor Daqu from different regions and its correlation with quality indicators, MiSeq high-throughput sequencing was used to analyze the fungal community structure in surface and inner parts of Daqu from different regions. Saccharification capacity and other quality indicators were detected, and Spearman correlation analysis of fungal community and its quality indicators was taken. The results showed there were 43 fungal operational taxonomic units(OTUs)in common between surface samples, 47 fungal OTUs in inner samples. Rhizopus, Rhizomucor, Blumeria, and Eurotium were the dominant genera in surface samples. While, Thermomyces, Eurotium, and Thermoascus were the dominant genera in inner samples, and their abundances were all account for more than 10%. The correlation analysis showed that there was a significant positive correlation between Thermomyces and moisture, Mortierella and reducing sugar. Rhizopus, Stamphylium and Alternaria were significantly positively correlated with saccharification capacity, and Rasamsonia was significantly positively correlated with esterification capacity. This study has certain reference value for the expansion of Daqu microbiome information.
  • LYU Jiali, ZHUANG Yongliang, SUN Liping
    Food and Fermentation Industries. 2022, 48(22): 201-205. https://doi.org/10.13995/j.cnki.11-1802/ts.030762
    Abstract ( 390 ) Download PDF ( 319 ) HTML   Knowledge map   Save
    The bread was prepared with different added amounts of brewer's spent grain(BSG).Through the determination of physical and chemical indicators such as moisture content and specific volume in bread, sensory evaluation of color, texture, taste and smell, as well as hardness, elasticity, cohesion, adhesiveness, chewiness and recovery analysis, combined with correlation analysis and principal component analysis, the effects of the addition of BSG on the quality characteristics of the bread were investigated.The results showed that the bread with 5% BSG had higher water contents and specific volume characteristics.Texture analysis showed that the bread with 5% BSG bread had the lowest hardness and chewiness, and the highest cohesiveness.Sensory evaluation showed that 5% BSG bread had the highest surface color, organization, morphology, taste and texture and total evaluation scores.The correlation analysis showed that there was a strong correlation between the quality characteristics of BSG bread.The principal component analysis further proved that 5% BSG bread had the highest comprehensive score.Therefore, BSG could be used to improve the quality of bread, which could help the high value utilization of BSG.
  • XU Liping, HUANG Guiyuan, LIU Chongsheng, ZHANG Lina, LIANG Miao, XU Gaoyan, LI Ruili, WU Zhaoming, GAO Yang
    Food and Fermentation Industries. 2022, 48(22): 206-212. https://doi.org/10.13995/j.cnki.11-1802/ts.029735
    Abstract ( 214 ) Download PDF ( 95 ) HTML   Knowledge map   Save
    In order to explore the changes of free amino acids content in Ziziphus jujuba cv. Xinzheng during high-temperature hot-air drying, high performance liquid phase-diode array detector was used to track the law of change of free amino acids in Ziziphus jujuba cv. Xinzheng at different drying temperatures. Results showed that high-temperature drying used in the experiment could significantly improve the drying efficiency of jujube and shorten the drying time. The drying temperature had a significant effect on the content of free amino acids. After the drying temperature reached 140 ℃, with the extension of drying time, the content of essential, medicinal, umami, bitter and salty amino acids increased rapidly. However, the content of sweet amino acids mainly showed a downward trend during the whole heating process, and the higher the drying temperature, the faster the decline rate. The correlation analysis results showed that the total content of free amino acids was affected by the drying temperature and time, and the drying time had a greater degree of influence. The reduction of water content had a negative impact on the content of free amino acids, especially sweet amino acids.
  • ZHANG Lin, CAI Yinchuan, HAO Gang, HU Ting, JIANG Siyu
    Food and Fermentation Industries. 2022, 48(22): 213-219. https://doi.org/10.13995/j.cnki.11-1802/ts.029775
    Abstract ( 175 ) Download PDF ( 105 ) HTML   Knowledge map   Save
    In this study, the separation and purification conditions of lactoferrin antimicrobial peptide solution (molecular weight<3 000) treated by ultrafiltration with DA201-C macroporous resin were optimized by using adsorption capacity, resin dynamic adsorption and gradient elution of different ethanol concentrations as indexes. Static adsorption results showed that the adsorption capacity was 479.7 mg/g and the adsorption rate was 95.94% after 12 h of resin adsorption. Static desorption of saturated resin with different concentrations of ethanol showed that the desorption rate of 75% (volume fraction) ethanol reached 95.35%. The optimal adsorption conditions were determined as follows: NaCl concentration 0.6 mol/L, loading flow rate 1.5 mL/min and loading mass concentration 20 mg/mL. The gradient elution of lactoferrin antimicrobial peptides with different concentrations of ethanol was used as the index. The results showed that 75% ethanol eluted fraction had the strongest antibacterial activity against E. coli and Staphylococcus aureus, and the antibacterial rates of E. coli and Staphylococcus aureus reached 80.95% and 74.42%, respectively, which increased about 12.2% compared with before purification. Amino acid analysis of different elution components showed that the greater hydrophobicity and positive charge of the antimicrobial peptides, the stronger antibacterial activity.
  • FAN Yimin, ZHANG Lihua, CHEN Xianzhong, CAO Yu
    Food and Fermentation Industries. 2022, 48(22): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.031153
    Abstract ( 176 ) Download PDF ( 61 ) HTML   Knowledge map   Save
    In order to explore the feasibility of yeast in producing D-arabitol using xylose as a substrate, based on Candida tropicalis CU-208, an engineered strain for D-arabitol production was constructed by means of metabolic engineering in this study. Based on the verification of the endogenous D-arabitol dehydrogenase(ARD)function of C. tropicalis, the following metabolic modifications were conducted. Firstly, xks gene was knocked out to block xylose to enter the pentose-phosphate pathway, and xdh gene was overexpressed to construct strain FYM01. Then, ard gene was knocked out to block D-arabitol consumption to construct strain FYM02. Next, adh gene was overexpressed to construct strain FYM04. Finally, zwf gene was overexpressed to enhance the NADPH coenzyme supply, and strain FYM05 was construct. The results showed that ard gene was involved in the catabolism of D-arabitol. Besides, the strain FYM05 obtained via metabolic transformation could not only utilize glucose as an auxiliary carbon source to provide growth energy and reducing power, but also use xylose to produce D-arabitol. The yield of D-arabitol in shake flask by strain FYM05 reached 11.35 g/L, which is 11.7 times higher than that of the parental strain. In brief, in this study, a recombinant C. tropicalis that is capable of producing D-arabitol from xylose was successfully constructed through metabolic engineering, which laid the foundation for the industrial production of D-arabitol by C. tropicalis.
  • YIN Jiewen, HE Xiaomei, JIA Jiayi, ZHANG Siyuan XIAO Xu, ZHANG Min
    Food and Fermentation Industries. 2022, 48(22): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.029322
    Abstract ( 165 ) Download PDF ( 182 ) HTML   Knowledge map   Save
    To solve the problems of cell membrane lipid peroxidation and quality deterioration during low-temperature storage of cucumbers, cucumbers were treated with the unpackaged group, the membrane-packaged group without holes, microporous membrane group with 8 holes, and microporous membrane group with 16 holes. They were refrigerated at 4 ℃ for one week and then stored at 23 ℃ for one week. Combined with principal component analysis (PCA), the effect of microporous membrane technology on lipid peroxidation and quality control of cucumber cell membranes during circulation after refrigeration was studied. The results showed that the respiration rate was decreased and the activities of catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) were enhanced in the microporous membrane packaging group by better controlling the exchange of gases inside and outside the packaging. Meanwhile, the stress resistance of cucumber was improved. In addition, it could effectively reduce the production of ·O-2, inhibit the activity of lipoxygenase (LOX), maintain the balance of active oxygen metabolism, delay the generation rate of malondialdehyde (MDA) and increase the electrical conductivity, protect the integrity of cell membrane, and better maintain the storage quality of cucumber. The principal component analysis could express the information of the original data well so that the quality change trend of each treatment group could be intuitively understood. Compared with the unpackaged group, all the packaging groups could delay the quality decline of cucumber, and the effect of the 8-well microporous membrane group was the best.
  • LI Wenqiang, HU Jiaqi, ZHAO Yue, LAN Zhouyun, RUAN Yeping, LUO Jie, ZHOU Yunhua, WU Weidu, LI Yanjun, XUE Yuqing
    Food and Fermentation Industries. 2022, 48(22): 235-240. https://doi.org/10.13995/j.cnki.11-1802/ts.030989
    Abstract ( 187 ) Download PDF ( 157 ) HTML   Knowledge map   Save
    Basic properties of agar-oligosaccharide QZ-C50 and its effect on the stability of lactic acid bacteria beverages were studied in this paper. The basic characteristics of agar-oligosaccharides as stabilizers were evaluated by gel strength and viscosity responses. Stabilizing effect of agar-oligosaccharides on lactic acid bacteria beverages were determined by the results of stability scan from Lumisizer, particle size distribution combined with product centrifugal sedimentation rate and static placement status during shelf life. The results showed that the agar oligosaccharide QZ-C50 had low gel strength, good heat and acid tolerance, and suspending power starting form low dosage. With an addition of 0.04% agar oligosaccharide QZ-C50 in lactic acid beverage, the overall particle sizes as well as sediments were effectively reduced, resulting in a great improvement of product stability. Therefore, its characteristic of low gel strength is very suitable for beverage systems. In conclusion, agar oligosaccharide QZ-C50 is of great value in increasing the suspension power of lactic acid bacteria beverages and improving the overall stability of lactic acid bacteria beverages.
  • XU Shijin, HU Wenlin, CHEN Luohuazhou, NIE Zengyu, CHEN Lingjuan
    Food and Fermentation Industries. 2022, 48(22): 241-247. https://doi.org/10.13995/j.cnki.11-1802/ts.032657
    Abstract ( 203 ) Download PDF ( 121 ) HTML   Knowledge map   Save
    By introducing maltitol, sorbitol, mannitol, xylitol, erythritol, lactitol, and isomaltitol as Monacolin K (MK) metabolic promoters, this work investigated the submerged fermentation of MK using strain Monascus purpureus TY02 with rice flour as a carbon source, soybean hydrolyzate and corn steep liquor as nitrogen sources. Results showed that the best sugar alcohol was lactitol, which significantly promoted the MK metabolism(P<0.05).Adding 80 g/L lactitol at the start of the fermentation (0 d), total MK and extracellular MK production increased from 87 and 37 mg/L to 1 031 and 754 mg/L, with an increase of 10.85 and 19.38 times, respectively.The ratio of extracellular MK and open-loop MK in the fermentation broth increased from 42.53% and 25.33% to 73.13% and 98.56%, with an increase of 71.95% and 289.10%, respectively.The results of fermentation broth test showed that the residual amount of lactitol was 1.84 g/L, which met the GB 2760—2014 standard, and the mass concentration of citrinin was 6 μg/kg, which also met the QB/T 2847—2007 standard.Thus, the functional monascus can be used as a raw material for health food.The experimental results provide a theoretical reference for the mass production of functional monascus by submerged fermentation.
  • KANG Jing, YAO Haibo, LIANG Ting, TANG Defu, NIAN Fang
    Food and Fermentation Industries. 2022, 48(22): 248-254. https://doi.org/10.13995/j.cnki.11-1802/ts.030201
    Abstract ( 162 ) Download PDF ( 261 ) HTML   Knowledge map   Save
    In order to rapidly determine the nutrient content of a large number of fresh lamb samples, this study used near-infrared reflectance spectroscopy (NIRS) to construct a quantitative analysis model of six nutrients in fresh lamb, Totally 203 fresh mutton samples were collected in Minqin county, Wuwei city, and moisture content (moisture, MT), crude fat (ether extract, EE), crude protein (crude protein, CP), glucose (glucose, Glu), crude ash (crude ash, Ash) and total phosphorus (total phosphorus, P) content of samples were measured, WINISI III and Foss Calibrator calibration software were used to establish NIRS models of 6 kinds of mutton nutrients and the results were compared, WINISI III software calibration results showed that the coefficient of determination for validation (RSQ) and the ratio of performance to deviation for validation (RPD) of the MT, EE, and CP prediction models were 0.83 and 2.47, 0.90 and 3.60, 0.81 and 2.79 respectively;the RSQ and RPD of the Glu and Ash prediction models were 0.54 and 3.05, 0.54 and 1.91, respectively;the RSQ and RPD of the P predictive model were 0.45 and1.80, respectively, The calibration results of Foss Calibrator software showed that the root means a square error of cross-verification [RMSEP(cross)] and coefficient of determination (R2)of MT, EE, and CP were 0.631 and 0.84, 0.326 and 0.87, 0.468 and 0.83, respectively;RMSEP (cross) and R2 of Glu and Ash were 0.127 and 0.53, 0.179 and 0.51, respectively; RMSEP (cross) and R2 of P were 0.086 and 0.33, respectively, The conclusions obtained by the two-calibration software were similar, indicating that the prediction models of MT, EE, and CP can be accurately predicted in actual production, The prediction models of Glu and Ash can be used to roughly analyze and screen a large number of samples, and need to be further optimized. The prediction model of P had a poor correlation and cannot be applied in actual production.
  • LIU Dan, XIE Jialing, ZHANG Mengyu, CHEN Song, LI Zi, ZHONG Qingping
    Food and Fermentation Industries. 2022, 48(22): 255-262. https://doi.org/10.13995/j.cnki.11-1802/ts.031255
    Abstract ( 169 ) Download PDF ( 48 ) HTML   Knowledge map   Save
    In this study, in order to establish a real-time loop-mediated isothermal amplification (RT-LAMP) assay that can detect Vibrio parahaemolyticus and Staphylococcus aureus simultaneously, primers were designed for the specific genes blaCARB-17 and nuc of V. parahaemolyticus and S. aureus, and the reaction conditions of the assay were optimized. The specificity, sensitivity and applicability of this method were also studied. The results confirmed the high specificity and sensitivity of the method. The limits of detection for V. parahaemolyticus and S. aureus were 3.62×102 and 1.45×104 copies/mL, respectively. The sensitivities were 10 times of those of ordinary PCR methods. The two foodborne pathogens could be detected simultaneously in one LAMP reaction, which not only shortens the detection time, but also improves the detection efficiency, and provides a reference for the study of multiple LAMP detection of foodborne pathogens.
  • SHEN Keyi, ZOU Xiaoshuang, WANG Jun
    Food and Fermentation Industries. 2022, 48(22): 263-268. https://doi.org/10.13995/j.cnki.11-1802/ts.030152
    Abstract ( 174 ) Download PDF ( 83 ) HTML   Knowledge map   Save
    An analytical method was established to simultaneously determine methaqualone, diazepam, norfloxacin, and ofloxacin in shrimp by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and the thermal stability of the four veteri- nary drugs were studied. The samples were extracted with a mixture of anhydrous sodium sulfate and acetonitrile and purified by C18 car- tridge solid-phase extraction (SPE). Eclipse XDB-C18 column (2.1 mm×150 mm, 3.5 μm) was utilized to separate analytes. All veterinary drug detection was performed on multiple reaction monitoring (MRM) mode in the positive ion mode and the matrix external standard method was for quantification. Furthermore, under the condition of 90 ℃ water bath heating, the thermal stability of the four veterinary drugs was studied. After heating for 15, 30, 45, and 60 min, the analytical method established in this research was used for detection. Results demonstrated that all four veterinary drugs had satisfactory linearity in the concentration range of 0.05-40 ng/mL with correlation coefficients greater than 0.99. The limits of detection (LOD) were between 0.01 μg/kg and 0.38 μg/kg. The average recovery rate was 78%-119% and the relative standard deviation was1.14%-4.76%. This method is sensitive and accurate, which is suitable for the simultaneous detection of methaqualone, diazepam, norfloxacin, and ofloxacin in shrimp. Moreover, the four veterinary drugs have satisfactory thermal stability, and will not decompose or transform during heating.
  • LIU Junxia, ZHAO Ping, JIN Jing, JIN Wengang, JIANG Pengfei
    Food and Fermentation Industries. 2022, 48(22): 269-278. https://doi.org/10.13995/j.cnki.11-1802/ts.030169
    Abstract ( 188 ) Download PDF ( 75 ) HTML   Knowledge map   Save
    To investigate the changes in giant salamander meat quality and volatile components during cold storage, sensory evalua- tion and total volatile base nitrogen (TVB-N) determination were carried out regularly during cold storage(4 ℃, 0, 2, 4, 6, and 8 d). A gas chromatograph-ion mobility spectrometer (GC-IMS) was used to analyze volatile odors. Results showed that the sensory quality de- creased gradually with the extension of cold storage time, and the sensory quality was unacceptable from the sixth day. The TVB-N content showed an increasing trend and was considered to be stale on the 6th day (>20 mg/100g). Forty-six volatile compounds were identified by GC-IMS, including 13 esters, 12 aldehydes, 10 ketones, 6 alcohols, 3 ethers, and 2 acids. Principal component analysis (PCA) showed that the accumulative contribution rate of the first two principal components reached 78.32%, which could explain most of the in- formation in the samples. The orthogonal partial least squares-discriminant analysis(OPLS-DA)was used to construct a model with good stability and predictive ability. Totally 15 potential odor markers were screened based on variable importance in projection (VIP>1). The relative contents of ethyl 2-methylbutyrate, ethyl 2-methylpropanoate, ethyl propanoate, ethyl acetate, 2-butanone, ethanol, benzene acet- aldehyde-monomer and 1-propanol increased with the extension of cold storage time. The relative contents of ethyl butyrate-dimer, hexanal, and propanoic acid decreased. The 3-methylbutanal-monomer, acetone, 3-methylbutan-1-ol-monomer, and 1-propene-3-methylthio showed a decreasing trend after reaching the maximum value on the 2nd and 4th days. Pearson correlation analysis showed that ethyl 2-methylpropanoate, ethyl propanoate, and ethyl 2-methylbutyrate had a significant correlation with sensory score and TVB-N value during cold storage (P<0.05), which could be a potential marker of deterioration of giant salamander meat during cold storage. This study provides a reference for the freshness evaluation and quality control of giant salamander meat during cold storage.
  • SONG Wenjie, LI Huifan, JIANG Junyu, LIU Xinxin, FU Dongmei
    Food and Fermentation Industries. 2022, 48(22): 279-284. https://doi.org/10.13995/j.cnki.11-1802/ts.031007
    Abstract ( 183 ) Download PDF ( 238 ) HTML   Knowledge map   Save
    A reversed-phase C18 chromatographic column bonded with polar functional groups was used to separate the strong polar, medium polar and weak polar components of hops (Humulus lupulus L.), and a wavelength switching fingerprint analysis method of hops was established. The fingerprints of 14 batches of hops were analyzed by similarity analysis, principal component analysis (PCA) and orthogonal partial least square discriminant analysis(OPLS-DA). The results showed that there were 31 common peaks in the fingerprints of 14 batches of hops, and among them, the No.2 peak and No.26 peak were identified as malic acid and xanthohumol, respectively. The content of malic acid and xanthohumol in 14 batches of hops were quantified, and the result showed that the content of malic acid was 2.421-12.248 g/kg, and the content of xanthohumol was 0.092 0-4.734 g/kg. PCA and OPLS-DA results showed that 14 batches of hops could be separated into fresh group and oxidation group according to their freshness. Thirteen fingerprint peaks were determined by variable importance for the projection, which could be used as the landmark peaks for hops quality control. Malic acid was found in hops for the first time based on HPLC, and the content was determined. The fingerprint analysis method of hops established in this study could provide an effective way for the quality evaluation and control of hops.
  • TIAN Zhu, CHEN Jingjing, ZHANG Dan, ZHANG Zhen, CHEN Cheng, SHI Xixiong
    Food and Fermentation Industries. 2022, 48(22): 285-291. https://doi.org/10.13995/j.cnki.11-1802/ts.030532
    Abstract ( 185 ) Download PDF ( 87 ) HTML   Knowledge map   Save
    A solid phase extraction-liquid chromatography-tandem mass spectrometry (SPE-LC/MS) method was established to sim- ultaneously analyze the contents of 14 heterocyclic amines (HAAs) in Jingning traditional braised chicken. This study firstly optimized the instrument parameters of 14 HAAs, and the meat samples were extracted with ethyl acetate and NaOH, purified by PRS and C18 cartridges in series, and eluted with methanol-ammonia (19∶1, V/V).The eluate was mixed and tested on an organic filter.The results showed that the 14 HAAs had good linearity in the concentration range of 1-500 μg/L, the correlation coefficient was not less than 0.999, the detection limit(S/N=3)was 0.06-0.17 μg/kg, the limit of quantification (S/N=10) was 0.19-0.58 μg/kg.The recoveries of 14 HAAs at spiked levels of 20, 50, and 100 μg/L were 85.75%-99.14%, 85.95%-101.17%, 83.04%-103.78%, respectively.The results showed that the method had a wide linear range, high precision and accuracy, short analysis time, and good purification effect, which could meet the requirements of simultaneous detection of multiple HAAs residues in meat products.
  • WANG Ning, LIU Donghao, RONG Junnan, ZHOU Qingqiong, QI Yaqiao, QI Ping
    Food and Fermentation Industries. 2022, 48(22): 292-298. https://doi.org/10.13995/j.cnki.11-1802/ts.029816
    Abstract ( 146 ) Download PDF ( 45 ) HTML   Knowledge map   Save
    A matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) was developed for the rapid detection of perfluoroalkyl sulfonic acid compounds. MALDI-TOF MS signals of five kinds of perfluorobutane sulfonic acid were ana- lyzed using α-cyano-4-hydroxycinnamic acid (HCCA),2,5-dihydroxybenzoic acid (DHB) and sinapinic acid (SA) as a matrix.The spectrum produced by common matrix in negative ion reflection mode and the interference to analytes were investigated. An internal stand- ard quantitative determination method for PFOS was established using HCCA as a matrix,which solved the problem of difficult quantitative determination in MALDI-TOF MS.Results showed that the MALDI-TOF MS internal standard method had good repeatability and sensitivi- ty for the determination of PFOS in water.The linear correlation coefficient R2 was 0.997 9 in the concentration range of 5-500 ng/mL,the recovery rate of water samples was 65% to 106%,and the relative standard deviation (RSD) ranged from 2.36% to 17.7%.This method can be used to detect perfluorooctanesulfonic acid (PFOS) in water,and can effectively realize the rapid quantitative analysis of PFOS in environmental water samples.
  • LIU Longxiang , ZHANG Keying , ZHAO Hongyu , SONG Weiyu
    Food and Fermentation Industries. 2022, 48(22): 299-304. https://doi.org/10.13995/j.cnki.11-1802/ts.031723
    Abstract ( 194 ) Download PDF ( 108 ) HTML   Knowledge map   Save
    Malolactic fermentation (MLF) is an important process of high quality wine making, and Oenococcus oeni is the main undertaker bacteria existing in MLF. Wine is a multi-factor stress environment with high alcohol content, low pH, low temperature and lack of nutrition. The start of MLF is often delayed or even failed, and low pH appears as a crucial parameter. Currently, several studies have been launched to understand how O. oeni response under acid stress conditions, such as membrane composition and fluidity, pH homeostasis, oxidative stress response, DNA, and protein damage repair. But the mechanism of stress adaption in O. oeni still needs systematic research. In this review, we provide an introduction of O. oeni and review the acid stress response mechanism of O. oeni. It might provide reference for relevant research in the future.
  • DONG Siyuan, QIU Kai, MENG Zhen, SHAO Yi, WU Gang, ZHANG Yuanyuan, WANG Ya, TU Zhenhua
    Food and Fermentation Industries. 2022, 48(22): 305-310. https://doi.org/10.13995/j.cnki.11-1802/ts.031241
    Abstract ( 267 ) Download PDF ( 634 ) HTML   Knowledge map   Save
    This paper introduces the standards and regulations related to the commercial sterility developed by six countries, regions or organizations which include China, the Codex Alimentarius Commission (CAC), the European Union, the United States, Canada, and Australia, and also summarizes and analyzes these standards and regulations from the perspective of the concept of commercial sterility, the production process of foods that meet the requirements of commercial sterility, and the inspection method of commercial sterility.It has been found that the CAC, the United States, the European Union, Canada, and Australia have already established a complete control process and evaluation system for commercial sterility, through good manufacturing practice (GMP), good sealing, scientific sterilization (sterilization strength F value detection)and the thermal insulation inspection, which can ensure the production process and foods meet the requirements of commercial sterility.The commercial sterility in our country is mainly based on post-production inspection, that mainly relies on microbiological inspection of post-production sampling for supervision and management, and the process control and evaluation system is not complete.Finally, it is proposed that our country should learn the dual control of commercial sterility process and product microbial inspection from abroad, and improve our food commercial sterility standard system.This is of great significance to promote the production management of commercial-sterility foods and the development of technology of food industry.
  • ZHANG Kaihui, LIU Yuan, CUI Yan, WU Haofen, XU Yongjun, MA Ziyu, JI Yanwei
    Food and Fermentation Industries. 2022, 48(22): 311-318. https://doi.org/10.13995/j.cnki.11-1802/ts.032822
    Abstract ( 199 ) Download PDF ( 175 ) HTML   Knowledge map   Save
    As an old saying goes, food is the paramount necessity of people and food safety is the top priority. In the era of pursuing efficiency, the high-throughput and high-efficiency detection of hazards has become a new trend in the rapid detection of food safety. The immunoassay based on broad-spectrum antibodies provides a new idea for simultaneous and rapid detection of multiple hazards with its ad- vantages of high detection flux, short detection time, less sample consumption, and low total cost. This paper pointed out three main prep- aration methods of broad-spectrum antibodies and their relative merits, analyzed the common strategies to improve the cross-reactivity and affinity of broad-spectrum antibodies, and reviewed their application in the detection of toxins, residues of agricultural and veterinary drugs, and other common food hazards. At the same time, this paper summarized the two main limiting factors of broad-spectrum antibod- ies:preparation blindness and poor detection sensitivity, and finally, looked forward to the development trend of broad-spectrum antibod- ies in the field of food safety.
  • ZHAO Zhiyuan, LI Peijun, CHENG Leirong, CAO Xingye, XIE Runsheng, LI Xia
    Food and Fermentation Industries. 2022, 48(22): 319-327. https://doi.org/10.13995/j.cnki.11-1802/ts.030016
    Abstract ( 200 ) Download PDF ( 219 ) HTML   Knowledge map   Save
    In recent years, the development of efficient green chemical methods to synthesize metal nanoparticles has become a major focus for researchers. Importantly, in metal nanoparticles, silver nanoparticles (AgNPs) play a key role in fields such as biomedical, biosensor, catalysis, pharmaceutical, nanoscience and nanotechnology. Traditional silver nanoparticles synthesis methods are costly, toxic, and not environmentally friendly. The preparation of AgNPs using green compounds is one of the most considered methods. Among these green compounds, phytoflavonoids have numerous advantages. Flavones have been shown to have a variety of valuable biological functions such as antioxidant, antibacterial, anti-antitumor, liver preservation and enzymatic inhibition properties. In addition, flavones can effectively bind to silver and act as a reductive and end sealant in the preparation of nanosilver. This article introduced the green synthesis AgNPs, focusing on the preparation process, characterization method, synthesis mechanism and application of AgNPs. This will serve as a guide for subsequent studies on the biosynthesis of silver nanoparticles in flavones.
  • ZHOU Jieqian, ZHANG Kun, XU Jie, ZHENG Ouyang, ZHANG Honghong, SUN Qinxiu, LIU Shucheng, WEI Shuai, XIA Qiuyu, WANG Zefu, HAN Zongyuan, JI Hongwu
    Food and Fermentation Industries. 2022, 48(22): 328-337. https://doi.org/10.13995/j.cnki.11-1802/ts.030474
    Abstract ( 376 ) Download PDF ( 603 ) HTML   Knowledge map   Save
    Low-temperature plasma preservation technology is an emerging non-thermal sterilization and preservation technology in recent years, inactivating microorganisms through rich active substances and unique photoelectric effects. The application of plasma in the field of food preservation has received a lot of attention from researchers due to its advantages, such as a wide range of treatments and low-temperature requirements for a sterilization environment. Aquatic products are prone to corruption and deterioration and require certain preservation methods to improve their shelf life. This review presented an overview of the microbial inactivation mechanism of low-temperature plasma and its application in the field of aquatic products preservation and discussed the effect of low-temperature plasma on the quality of aquatic products, to provide a reference for the application and promotion of low-temperature plasma in the field of aquatic products preservation.
  • YAN Kerun, SHEN Yue, LI Ning, HUANG Xianqing, QIAO Mingwu, SONG Lianjun
    Food and Fermentation Industries. 2022, 48(22): 338-344. https://doi.org/10.13995/j.cnki.11-1802/ts.030374
    Abstract ( 200 ) Download PDF ( 110 ) HTML   Knowledge map   Save
    Isoorientin is a kind of natural flavonoid, which has been proved to have the function of improving diabetes, and has effects on both type 1 and type 2 diabetes mellitus. In order to better understand the mechanism of isoorientin, this paper expounds on the mechanism of isoorientin in promoting the absorption of glucose, alleviating insulin resistance and oxidative stress, and promoting mitochondrial biogenesis, the research prospect of isoorientin regulating diabetes and its complications prospected, in order to promote the development and utilization of isoorientin. To provide a theoretical basis for the application of isoorientin in the food industry and clinical treatment.
  • DONG Changyong, YU Weihou, GOU Yafu, ZHANG Xin, WANG Xiaohan
    Food and Fermentation Industries. 2022, 48(22): 345-352. https://doi.org/10.13995/j.cnki.11-1802/ts.030560
    Abstract ( 368 ) Download PDF ( 1254 ) HTML   Knowledge map   Save
    Nucleotides, as important low molecular weight compounds, participate in a variety of regulatory and metabolic processes in organisms. 5'-nucleotides can be used as flavour enhancers to improve the sensory characteristics of foods because of their fresh enhancing effect. Dietary nucleoside plays an important role in maintaining functions of bone marrow hematopoietic cells, intestinal mucosa and brain, and has become natural functional food additives. At present, the large-scale production of nucleotides mainly adopts strategies such as chemical synthesis, fermentation, enzymatic hydrolysis, and enzymatic catalysis. In addition, sensitive and effective methods for the determination of nucleoside compounds are important to guarantee and improve food quality, chromatography and electrophoresis have been applied. This review described the production and detection methods of nucleotide-based food additives, summarized the progress of their development and application in condiments and nutrient fortifiers, and give an outlook on future research directions and prospects, in the hope of providing a reference for further research of nucleotides and the development of related industries.