25 December 2022, Volume 48 Issue 24
    

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  • ZHU Yankai, LIU Tiezhong, WU Faqing, WU Heyun, XIE Xixian
    Food and Fermentation Industries. 2022, 48(24): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.031557
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    As a versatile purine nucleoside, inosine plays an important role in the synthesis of various energy carriers and genetic material in the body, and is therefore extensively used in foods, pharmaceuticals and agriculture. Because of its low cost, low energy consumption and low environmental impact, microbial fermentation has been the attractive method for large-scale industrial production of inosine. In this study, systematic metabolic engineering of Escherichia coli was implemented by directed chromosomal modifications using the method of CRISPR/Cas9 mediated genome editing to construct inosine engineered strain. The main research contents are as follows: (1) rihA, rihB, rihC, deoD and ppnP, which encoded the nucleoside degradation enzymes, were deleted to construct chassis strain INO1-1. Further, in order to improve the carbon flux of de novo purine nucleotide synthesis and remove the feedback inhibition of PRPP amidotransferase, purine operon from Bacillus amyloliquefaciens and purFbsuD293V,K316Q,S400W mutant from Bacillus subtilis were introduced, and the inosine titer increased to 308.3 mg/L. (2) The adenosine synthesis branch and the guanosine synthesis branch competed cellular resources, which limited the synthesis of inosine. To address this issue, purA and guaB were deleted to weaken the competition for metabolic flow of inosine synthesis branch. Shake flask results showed that blockage of the adenosine synthesis promoted inosine synthesis the most, while turned the strain into a nutrient-deficient. The balance between inosine production and cell growth in microbial cell factories is a long-standing challenge. To circumvent this problem, the native purA was replaced by the purAbsuP242N mutant from B. subtilis to weaken the adenosine synthesis branch, and the inosine titer increased to 1 412.5 mg/L. (3) As the critical precursor of the de novo purine nucleotide synthesis, the synthesis of PRPP is subjected to strict regulations. Therefore, purR was deleted to alleviate the transcriptional regulation of the native prs and prsecoD128A mutant was introduced to eliminate the feedback inhibition of PRPP synthase, which improved the supply of PRPP and elevated inosine titer to 3.1 g/L. (4) In order to further improve the titer of inosine, two copies of pbuE from B. amyloliquefaciens was introduced to strengthen the purine efflux pump, which promoted the inosine titer and cell growth at the same time. Then, nupC encoding nucleoside transport protein were deleted, and the extracellular inosine accumulation increased to 5.0 g/L. (5) The constructed strain INO4-5 produced 20.2 g/L inosine with an overall yield of 0.12 g/g glucose and productivity of 0.42 g/(L·h) after 48 h fed-batch fermentation in 5 L bioreactor. In this study, the multiple metabolic modules of the complex inosine synthesis network in E. coli, including inosine degradation module, de novo purine nucleotide synthesis module, adenosine synthesis branch module, PRPP synthesis module, and inosine transport module, were systemically optimized to construct a superior inosine producer. Compared with other construction strategies, this study rationally solved the problem of nutrient-deficient commonly found in inosine production strains. The final strain can stably achieve high titers, yields, and productivities of inosine with a short fermentation time, which provides a valuable reference for the production of inosine.
  • LI Yuhong, LI Guirong, YANG Wenjun, MENG Yan, WANG Junzhe, ZHANG Chenglin
    Food and Fermentation Industries. 2022, 48(24): 8-15. https://doi.org/10.13995/j.cnki.11-1802/ts.031426
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    As a value-added amino acid derivative, 5-aminolevulinic acid has been widely used in medicine, agriculture and husbandry due to the excellent activities. In this study, previously constructed C. glutamicum AL6 was used as an original strain to promote the productivity of 5-aminolevulinic acid. The isocitrate dehydrogenase-encoding gene icd was overexpressed to enhance the α-ketoglutarate and NADPH supply, the 5-aminolevulinic acid production by the resulting strain AL7 was increased by 18.3%; then a weak promoter PdapB was employed to downregulate the activity of α-oxoglutarate dehydrogenase complex. As a result, the α-oxoglutarate dehydrogenase complex activity was significantly decreased, and 1.92 g/L of 5-aminolevulinic acid was produced. However, accumulation of porphobilinogen and heme was observed. Dynamic regulation was applied to modulate the degradation of 5-aminolevulinic acid, which significantly decreased the concentration of porphobilinogen and heme. Meanwhile, the 5-aminolevulinic acid was significantly increased to 2.15 g/L. Finally, the effect of overexpressing exporter encoding gene on 5-aminolevulinic acid production was investigated. The efflux of 5-aminolevulinic acid by ThrE (an L-threonine exporter) of C. glutamicum was identified. Overexpression of rhtA resulted in much more improvement of 5-aminolevulinic acid than thrE. Furthermore, the effect of overexpressing rhtA by genome integration was better than by plasmid, and 2.69 g/L of 5-aminolevulinic acid was produced by the final strain AL12. This study could provide reference for improving synthesis of 5-aminolevulinic acid.
  • SUN Jingzhen, HE Yubing, YANG Weihua, YANG Yankun, LIU Xiuxia, LIU Chunli, ZHAN Jinling, LI Ye, BAI Zhonghu
    Food and Fermentation Industries. 2022, 48(24): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.031377
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    Indole-3-ethanol(IET) is a metabolic derivative of tryptophan (Trp) that exhibits pleiotropic effects in humans, plants and microorganisms.The mechanism of IET biosynthesis was originally explored decades ago.IET is an essential intermediate for pharmaceutical and chemical synthesis, but its industrial production is dominated by chemical synthesis.In this paper, we investigated genes related to the Ehrlich pathway of Saccharomyces cerevisiae to solve the problem of environmentally unfriendly and costly chemical synthesis by combining different genes for biological production IET.In this study, 13 genes related to the metabolic pathway involving the metabolism of tryptophan (Trp) to IET were overexpressed in steps according to the metabolic processes of the intermediate products indole-3-pyruvate (IPY) and indole-3-acetaldehyde (IAC), and the fermentation broth was examined for the products using HPLC, as well as for changes in by-products of competing pathways p-hydroxy-phenylethanol (pPET) and phenylethanol (PET).In order to observe the changes of various substances related to IET production more intuitively and conveniently, the process of biological production was further explored by adding Trp.At the same time, the remaining amount of Trp after fermentation was detected, and the relationship between the amount of endogenous and exogenous Trp in IET production was simply explored.In addition, the most suitable gene combinations for IET bioproduction were explored, and the main rate-limiting steps of the process were explored, resulting in a yield of 1.09 mmol/L of IET with the addition of 5 mmol/L Trp.
  • JIANG Zhentao, SHAN Baokun, ZHANG Qiuxiang, TANG Xin, MAO Bingyong, CUI Shumao, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2022, 48(24): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.031204
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    Halitosis, also known as bad breath or oral malodor, refers to the occurrence of foul-smelling gases when breathing. Halitosis is not only an oral disease, but also has negative impact on patients′ social communication and mental health. Halitosis is caused by the decomposition of sulfur-containing amino acids or serum by oral anaerobic microorganisms, resulting in metabolites dominated by volatile sulfur compounds (VSCs), especially H2S. Fusobacterium nucleatum is one of the main H2S producing strain. Probiotics can inhibit the growth and biofilm formation of pathogens, regulate oral flora, and it is reported to be good for oral health. The aim of this study was to screen oral probiotics which can effectively improve halitosis from 148 Lactobacillus strains isolated from difference sources. Among them, 28 strains had the ability to inhibit F. nucleatum producing H2S. Then the 28 Lactobacillus strains were evaluated by the effects on the VSCs producing, the Fn1220 gene expression and the biofilm formation ability of F. nucleatum. The commercial probiotic Streptococcus saliva K12 was set as a control. Two strains, Lactiplantibacillus plantarum CCFM1214 and Ligilactobacillus salivarius CCFM1215 were selected due to their significant inhibition rate of 90.94% and 90.19%, respectively. At the same time, the inhibition effect of S. saliva K12 was 71.16%. The supernatant of L. plantarum CCFM1214 and L. salivarius CCFM1215 could also inhibit the expression of Fn1220 gene and the formation of F. nucleatum biofilm, which were significantly better than S. saliva K12. As a result, L. plantarum CCFM1214 and L. salivarius CCFM1215 could both inhibit the growth of F. nucleatum. Besides, they also had good self-aggregation, co-aggregation ability and H2O2 production ability. After the evaluation of oral probiotics characteristics, they had the application potential as oral probiotics to improve halitosis. These results contribute to the application of probiotics in the field of oral cavity and the development of the diversity of probiotic strains in functional food.
  • CHEN Jie, CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun
    Food and Fermentation Industries. 2022, 48(24): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.031050
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    This paper aims to promote the utilization of the lysozyme-free egg white (LFEW) solution after lysozyme extraction. The effects of different bacteria fermentation (Lactiplantibacillus plantarum LP90, Streptococcus thermophilus ST81, Lactobacillus bulgaricus LB42) on the desugarization, flavor and gel properties of LFEW were studied by determining the desugar rate, texture properties, water holding capacity (WHC), color difference, flavor substances. The experimental results showed that the removal of lysozyme could significantly improve the sugar removal rate of egg white in lactic acid bacteria fermentation. After fermentation treatment, the gel hardness of egg white reduced, the elasticity increased, the flavor was improved and a whiter color appeared. In comparison, the L. plantarum fermented LFEW gel showed the most appearing flavor. GC-MS identification showed that the contents of aromatic substances in the gel of LFEW fermented by L. plantarum decreased by 24.37%, while the total contents of alcohols and aldehyde increased by 10.29% and 10.89%, respectively. The main volatile substances were benzaldehyde, n-nonyl aldehyde and octanal. The study provides a new direction for the development and utilization of LFEW liquid.
  • LIU Min, CAO Siyuan, HE Yue, WU Xiyu, REN Dan, XU Dan
    Food and Fermentation Industries. 2022, 48(24): 37-45. https://doi.org/10.13995/j.cnki.11-1802/ts.029569
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    To prolong the release time of essential oil and enhance its preservation effect, citral nanoemulsion was prepared using high-pressure microfluidization technology, and its effect on the storage quality of Shatangju (Citrus tachibana Blanco) was investigated. Using sodium alginate as the aqueous phase and citral and corn oil as the oil phase, stably nanoemulsions with particle size less than 200 nm were prepared. When the mass fraction of citral was 0.3%, the particle size of the emulsion was 130 nm, the polydispersity index (PDI) < 0.3, and the Zeta potential was -50 mV. Shatangju fruits were treated by nanoemulsions containing 0.1%, 0.3%, and 0.5% citral (0.1% C-NE, 0.3% C-NE, and 0.5% C-NE), while the untreated group (BG), sodium alginate treated group (SA), and citral solution treated group (0.3%C) were prepared as controls. The effect of nanoemulsion treatment on the preservation of Shatangju was investigated by measuring the variations of the decay rate, respiration rate, weight loss, hardness, nutrient content, and malondialdehyde content in the peel and antioxidant enzyme activity during storage. Results showed that compared with BG and SA groups, citral nanoemulsion treatment significantly inhibited the respiration of fruits and reduced their weight loss, thus reducing their decay. Especially, the decay rate of 0.3% C-NE group during the 14 d storage period was 0. Meanwhile, nanoemulsion treatment helped maintain the ascorbic acid content in fruits and reduced the accumulation of malondialdehyde. The 0.3% C-NE group also had higher enzyme activity in the late storage period compared to the other groups. This indicated that the nanoemulsion with a citral concentration of 0.3% had a good antibacterial and preservation effect, which could reduce the respiration of fruits and improve the resistance of fruits against pathogenic bacteria, thus significantly reducing the decay of the fruit. Therefore, the citral essential oil nanoemulsion has good potential for the preservation of postharvest fruits during storage.
  • WU Jieru, REN Junlong, HE Binguo, LIN Junyu, YU Lingyin, TANG Xue, XU Gangchun, LU Naiyan
    Food and Fermentation Industries. 2022, 48(24): 46-51. https://doi.org/10.13995/j.cnki.11-1802/ts.033422
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    Hairy crab leftovers are surplus materials produced by processing hairy crab products (such as spicy crab and crab roe sauce), most of which are crab legs. These leftovers contain not only a large amount of protein but also trace elements and minerals. If the leftovers are put into the environment as waste, it is easy to deteriorate and cause a series of environmental problems. In this paper, hairy crab legs were hydrolyzed as the raw material. The optimum hydrolysis process was determined by screening different enzymes and optimizing different hydrolysis conditions. Finally, the hydrolyzed protein powder was obtained by freeze-drying. Results showed that alkaline protease had the best hydrolysis effect under the optimal conditions, which were the temperature of 50 ℃, pH=7, feed liquid ratio of 18%, enzyme dosage of 1 500 U/g, and enzymatic hydrolysis time of 3.5 h. The amino acid content of hydrolyzed protein powder was 66.85 g/100g, the flavor amino acid was as high as 26.15 g/100g, and the peptide with molecular weight <1 000 Da accounted for 89.61%. The above results showed that the hydrolyzed protein powder was rich in human essential amino acids and small molecular polypeptides, which were easy to absorb and high in nutritional value.
  • CAI Junting, CAO Wenhong, CHEN Zhongqin, GAO Jialong, ZHENG Huina, LIN Haisheng, QIN Xiaoming
    Food and Fermentation Industries. 2022, 48(24): 52-60. https://doi.org/10.13995/j.cnki.11-1802/ts.032663
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    To explore the specific effects of thermal processing on the structure and digestive characteristics of proteins and polysaccharides of Chlamys nobilis, three thermal processing methods were applied: Steaming (100 ℃, 5 min), frying (150 ℃, 2 min), and roasting (200 ℃, 10 min). The contents, structure, and in vitro digestion characteristics of scallop proteins and polysaccharides before and after thermal processing were compared and analyzed by Fourier infrared spectroscopy, scanning electron microscopy, and in vitro simulated digestion. Results showed that thermal processing significantly decreased the contents of the salt-soluble proteins and the water-soluble proteins (P<0.05), and increased the contents of the alkali-soluble polysaccharides (P<0.05). Steaming and frying treatment significantly decreased the contents of water-soluble polysaccharides (P<0.05), while roasting treatment increased it by 23.27% (P<0.05). The thermal processing had no significant effect on the chemical bonds of the polysaccharides, but it changed the secondary structure of the proteins, and the microstructure changed from flat to porous. The simulated digestion tests in vitro showed the digestibility of protein in vitro was significantly improved by steaming and roasting, and the digestion and absorption of polysaccharides in scallops were not significantly affected (P > 0.05). The above experimental results indicated that thermal processing could change the structure of the polysaccharides and proteins of Chlamys nobilis, the steaming treatment was more conducive to the digestion of scallop protein and polysaccharide. This study provides a useful reference for the reasonable thermal processing of Chlamys nobilis.
  • YIN Zhengan, XIN Yu, SHI Yi, GU Zhenghua, SHI Guiyang, ZHANG Liang
    Food and Fermentation Industries. 2022, 48(24): 61-68. https://doi.org/10.13995/j.cnki.11-1802/ts.031354
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    Due to the relatively poor thermostability and the lack of comprehensive understanding of the deactivation mechanism for sarcosine oxidase (SOX), the obstacle to the large-scale application of this type of enzyme is limited. In this study, the application potential of SOX is aimed to be enhanced by screening and isolating a novel SOX characterized with exceptional thermal stability. Via prediction, a predicted SOX from the genome of Archaea HR32 was recombinantly expressed in Bacillus subtilis WB600 and further characterized of the enzymatic properties. The purified rSOX was identified with a size of approximate 42 kDa and the secondary structure of it was observed to be composed of 35.0% α-helix, 11.1% β-sheet, 23.3% β-turn, and 31.6% random coil. The melting temperature (Tm) and the denaturation enthalpy (ΔH) were verified as 92.13 ℃ and 1 070 kJ/mol, respectively. When having sarcosine as the substrate, the optimal pH and temperature were characterized as 8.0 and 70 ℃. With the half-time of 12 h at 80 ℃, the Km, kcat and kcat/Km of rSOX were measured as 1.17 mmol/L, 74.59 min-1 and 63.78 L/(mmol· min), respectively. rSOX was also observed to exhibit resistance to normal organic solvents, whilst metal ions were found to have either promotion or inhibition effect on the enzymatic activity. In addition, the current research verified the catalytic degradation capability of rSOX to different types of N-methyl compounds, in particular the chiral selectivity against the L-type substrates. Overall, with screening and obtaining of a newly SOX with extensive thermal stability from Archaea, the enzymatic properties was investigated to provide theoretical foundation for its further utilization in the field of N-methyl substrates degradation and hence to further improve the application potential for this type of enzyme.
  • LI Yiheng, WU Shifang, YANG Xiaoli, ZHU Yanli, WANG Ying, GUO Zhaobin, ZHANG Weibing, WEN Pengcheng
    Food and Fermentation Industries. 2022, 48(24): 69-76. https://doi.org/10.13995/j.cnki.11-1802/ts.030948
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    To study the effect of Maillard reaction products (MRPs) from skim milk system (SMS) on the proliferation of lactic acid bacteria(LAB) in vitro, skim milk was used as raw material, single factor test and response surface test were used to optimize the preparation conditions of SMS-MRPs. The effect of SMS-MRPs concentration on the growth, viable count, dry weight and acid production capacity of LABs, namely Lactobacillus paracasei L9, Lactobacillus rhamnosus G5, Lactobacillus royi G8 and Streptococcus thermophilus Q2, were further explored. The SMS-MRPs yield reached the maximum at glucose concentration of 60 g/L, reacting for 120 min under 95 ℃. After adding 15.0 g/L of SMS-MRPs to the medium, the peak OD650 of four strains significantly increased (P<0.05), their viable counts were 1.076 × 109 CFU/mL for L. paracasei L9, 1.240×109 CFU/mL for L. rhamnosus G5, 1.313×109 CFU/mL for L. royi G8 and 1.386×109 CFU/mL for S. thermophilus Q2. Moreover, the dry weight of the bacteria treated by SMS-MRPs was significantly higher than that of the control (P<0.05), and the addition of SMS-MRPs significantly enhanced the acid production capacity of S. thermophilus Q2 (P<0.01). Thus, SMS-MRPs have a good enhancement effect on LABs. The study provides a theoretical basis for further revealing the effect of SMS-MRPs on intestinal microbes.
  • LI Yongning, CHEN Xuefeng, LIU Huan, MENG Guangyan, WANG Ketang
    Food and Fermentation Industries. 2022, 48(24): 77-83. https://doi.org/10.13995/j.cnki.11-1802/ts.031449
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    Using high-throughput transcriptome sequence (RNA-Seq) to analyze Nostoc flagelliforme samples under different salt concentrations, we screened sucrose synthase S1 gene from the differentially expressed genes of N. flagelliforme under salt stress. Using the N. flagelliforme genome as a template, we cloned the complete fragment of sucrose synthase S1 gene and analyzed by bioinformatics, and introduced the target gene into Escherichia coli for preliminary expression, so as to further optimize the expression conditions of the target protein. In this study, we cloned the sucrose synthase S1 gene with a fragment size of 2 409 bp successfully by designing specific primers. Bioinformatics analysis showed that the average molecular weight of sucrose synthase S1 protein is 92.85 kDa, which is a hydrophilic protein and highly conserved. Its theoretical isoelectric point is 5.52 and does not contain a transmembrane region. The protein amino acid sequence contains 37 Ser phosphorylation sites, 13 Thr phosphorylation sites, and 8 Tyr phosphorylation sites. Its secondary structure was mainly α-helix and random coil. Purify and recover the target gene amplified in vitro, connect the plasmid pETsumo to construct the expression vector pETsumo-S1, and transform it into E. coli BL21 (DE3) for expression to obtain the foreign protein of the expected size. Optimizing the expression conditions showed that when the OD600 value of the bacterial solution reached 0.8, the final concentration of the inducer IPTG was added at a final concentration of 0.05 mmol/L, then induce the bacterial solution for 6 h under 37 ℃ and 200 r/min ,and the target protein expression reaches the highest. The results enriched the research on the salt stress response genes of N. flagelliforme, laying a foundation for the research of N. flagelliforme gene clusters and gene regulatory loci, and are of great significance for elucidating the regulation mechanism of the salt stress response of N. flagelliforme from the molecular level.
  • ZHOU Jun, ZHANG Zhuomin, WU Siyun, CHEN Lei, DING Zhongyang
    Food and Fermentation Industries. 2022, 48(24): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.031309
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    Due to a mass of hyperbranched β-glucan, glycoprotein and other active substances in sclerotia of Pleurotus tuber-regium, it has several biological functions, such as anti-tumor, immuno-modulatory, and so on. However, they could only be produced by bag cultivation, which has the disadvantages of a long cultivation period, low efficiency, and high cost. This work used a petri dish containing potato dextrose agar to cultivate P. tuber-regium sclerotia in a simple and fast method. The sclerotia could be optimally developed after 30 days cultivation at 25 ℃ and pH 5. Although the quantity of H2O2 in sclerotia cells was lower than that in mycelia, catalase activity had the opposite effect. The findings showed that optimum quantity of H2O2 in culture medium might cause intracellular oxidative stress and promote sclerotia development, whereas ascorbic acid could prevent sclerotia formation by removing intracellular oxidative stress. RT-qPCR experiment revealed that catalase activity, cell wall synthesis and the MAPK pathway were all involved in the production of sclerotia. The concentration of reactive oxygen species (ROS) in mycelial cells would increase when the external temperature, pH and redox environment changed. When the quantity of ROS reached a particular threshold, intracellular oxidative stress would ensue, triggering the cell to differentiate into sclerotium.
  • HE Yueshan, MA Changming, SHI Rui, ZHAO Gaiming, ZHU Chaozhi, YUAN Xiaoyu, YU Xiaoling
    Food and Fermentation Industries. 2022, 48(24): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.029306
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    This study aimed to study the emulsifying properties of the different parts of the beef myofibrillar protein. It provided some theoretical basis for the selection of beef-emulsified meat products. Topside meat, neck and shoulder meat, and flank meat commonly used in meat processing were taken as research objects. The protein concentration, emulsifying stability, emulsifying activity, chemical forces, protein secondary structure, beef emulsifying ability, and other indicators of different parts of beef change laws were determined. Results showed that the protein concentration of myofibrillar protein in the three sampling sites from high to low was neck and shoulder meat, flank meat, and topside meat(P<0.05). Under the same protein concentration, the myofibrillar protein of neck and shoulder meat had the highest emulsifying stability and emulsifying activity(P<0.05) and there was a significant positive correlation between the emulsifying stability and emulsifying activity(P<0.05). The hydrogen bond content of myofibrillar protein from high to low was neck and shoulder meat, flank meat, and topside meat (P<0.05). Myofibrillar ionic bond content, hydrophobic force content, and disulfide bond content of myofibrillar protein from high to low were flank meat, neck and shoulder meat, and topside meat (P<0.05). There was a significant negative correlation between emulsifying activity and chemical force (P<0.05). There were significant differences in the secondary structure of the myofibrillar protein in the three sites, the proportion of random coil content and α-helix content of the myofibrillar protein in the neck and shoulder meat was similar, and the β-turn content was very low, the myofibrillar protein in topside meat only had α-helix structure. The α-helix content of myofibrillar protein in flank meat was lower than topside meat, and the β-turn content was higher than neck and shoulder meat. There was no significant difference in the emulsifying capacity of beef between topside meat and neck and shoulder meat homogenate content but it was significantly higher than flank meat. In conclusion, neck and shoulder meat and topside meat were more suitable for emulsified meat products processing. However, there was too much fascia in neck and shoulder meat to process, so topside meat was more suitable for the production of emulsified meat products in the scope this research.
  • ZHANG Kun, LIU Xiaogang, LI Huiyong, LI Rongmei, YANG Qiliang
    Food and Fermentation Industries. 2022, 48(24): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.029277
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    Coffee peel contains a lot of bioactive substances. To reduce the waste of resources and promote the recycling of coffee peel residue, the coffee peel was used as the main raw material in this study. Nine kinds of jam processes completely combined with different heating time (10, 20, 30 min) and initial sugar content (66.67%, 50.00%, 33.33%) were adopted to investigate the effects of different jam processes on the physicochemical properties, bioactive substance content, antioxidant activity, and storage stability of coffee peel. Results showed that the jam heated for 10 min could well retain bioactive substances. The average contents of anthocyanins, chlorogenic acid, caffeine, flavonoids, and polyphenols were 56.52 mg/100g, 77.22 mg/100g, 6.58 mg/100g, 1.79 mg/100g, and 119.89 mg/100g, respectively. The antioxidant activity was 842.03 μmol TE/100g. The storage test showed that low temperature storage could effectively retain the bioactive substances in the coffee jam. The average total polyphenols, anthocyanins, chlorogenic acid and antioxidant activity decreased by 14.42%, 56.19%, 4.53%, and 7.82%, respectively in the storage of jam heated for 30 min, which was more stable at low and room temperature. The bioactive substances in the coffee peel jam were more retained at the low sugar content in storage, while the antioxidant activity was more retained at the high sugar content. Taking into consideration the quality and storage stability of jam, the process with a heating time of 20 min and initial sugar content of 50% is the best.
  • WANG Yilin, MO Chuangrong, XU Xuetang, HUANG Lizhen, TAN Shun, LU Zuyi, WANG Lujie, PANG Ruilin
    Food and Fermentation Industries. 2022, 48(24): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.031174
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    The effects of plant hormone 2,4-dichlorophenoxyacetic acid (2,4-D) combined with salt stress on the growth and lipid production of Chlorella vulgaris were studied, and the changes of physiological and biochemical indexes and fatty acid composition of C. vulgaris were further analyzed. The results showed that under the combined treatment of 2,4-D and salt stress, the biomass of C. vulgaris was increased by 55.45% and the oil content was further increased by 10.47% compared with that under salt stress alone. The maximum oil productivity was 65.8% higher than that under salt stress alone. Under the culture conditions of 10 g/L NaCl and 2 mg/L 2,4-D, with the increase of culture time, the contents of chlorophyll a, carotenoid and soluble protein of C. vulgaris increased, the content of carbohydrate decreased first and then increased, and the content of saturated fatty acid also reached 37.79%. Through the combination of plant hormones and salt stress, the experiment realized the combination of rapid growth of C. vulgaris and efficient accumulation of oil, which laid the foundation for large-scale production of biofuels.
  • WU Dandan, HE Jing, Jirimutu
    Food and Fermentation Industries. 2022, 48(24): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.029905
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    To study the effects of different processing methods on the quality of camel meat and harmful substances content, the 3-5 year-old Alashan Bactrian camel hind leg meat was selected as the research object. After the camel meat was steamed, boiled, fried, and heated by microwave, its edible quality, nutritional quality and harmful substance indicators were measured, and finally, the correlation analysis between edible quality and nutritional quality was carried out. Results showed that in terms of eating quality, the pH value of camel meat products after steaming and cooking was significantly higher than that of other groups (P<0.05), There was no significant difference in shear force among the four processing treatments(P>0.05), and there were significant differences in L* values of meat samples of four kinds of processing (P<0.05). In terms of nutritional quality, steamed water content (57.45%), protein content (40.50 g/100g), total amino acids content (36.90%), essential amino acids content (15.17%), and saturated fatty acids content (49.67%) were higher, fat content was less (2.90 g/100g). In terms of harmful substances, the highest residual amount of nitrite after decoction and heat treatment was 18.31 mg/kg, and the detected benzo(a)pyrene content was 0.136 mg/g. Correlation analysis showed that there was a significant correlation between edible quality and nutritional quality indicators. The above results showed that steaming and boiling were the more appropriate heat processing methods with healthy quality, which could better preserve the nutritional value of camel meat and reduce the risk of carcinogenesis.
  • HUANG Peiwen, CHEN Lin
    Food and Fermentation Industries. 2022, 48(24): 117-123. https://doi.org/10.13995/j.cnki.11-1802/ts.029370
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    The effects of emulsifier concentration, ionic strength, and heating on the emulsions formed by soy protein isolate (SPI) sodium caseinate (SC), and sucrose ester (SE) were investigated to evaluate their emulsifying properties. Results showed that fine and stable emulsions could be prepared at 20 g/L for SPI, 12 g/L for SC, and 2.0 g/L for SE, with the average diameter of (0.724±0.238), (0.451±0.003), and (0.541±0.003) μm for d4,3, respectively. When the emulsifier concentration was not enough to saturate the oil/water interface created during emulsification, the instability mechanisms of emulsions formed by different emulsifiers were different. Emulsions formed by SC and SE only showed droplet coalescence, however, emulsions formed by SPI showed bridging flocculation of droplets probably caused by the insoluble protein particles existed in SPI dispersion. The addition of NaCl into the emulsions formed by SPI, SC, and SE could cause emulsion creaming and droplet flocculation as observed using confocal laser scanning microscopy (CLSM). However, the sizes of droplet flocs could not be measured using Mastersizer 3000, because they were broken up by the sample preparation procedures required for Mastersizer 3000, suggesting that the droplet flocculation was caused by the electrostatic shielding effect of NaCl were rather delicate. The heat of the 90 ℃ at NaCl concentration of 0.15 mol/L resulted in a conformational change of the SPI and a slow unfolding of the globulin at the oil-water interface, exposing more hydrophobic groups to hydrophobic interactions and leading to increased flocculation, indicating that the SPI is stable against coalescence under environmental stresses.
  • JIANG Xuanjing, WANG Nan, CHEN Hongbin, LIU Yulong, WU Yijing, GUO Fengxian, ZHENG Zongping
    Food and Fermentation Industries. 2022, 48(24): 124-130. https://doi.org/10.13995/j.cnki.11-1802/ts.033155
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    In order to study the preservation effects of laser microporous film (LMF) packaging on postharvest litchi fruit stored at ambient temperature, the “Hushanwanli” litchi fruit was used as the material. The postharvest litchi fruits were packed with polyethylene (PE, control) film and LMF respectively, and then placed in an incubator at (25±1) ℃ with a relative humidity of 85%-90%. The relevant quality indexes of litchi fruits were measured regularly. Results showed that compared with PE packaging, LMF packaging could delay the increase of pericarp browning index and fruit disease index of litchi fruit, maintain a higher marketable fruit rate, suppress the respiration rate, weight loss, and cell membrane permeability, and keep the higher contents of soluble solids, titratable acid, total soluble sugar, and vitamin C. In addition, LMF packaging could maintain the appearance of litchi fruits. The quality of litchi packaged in LMF was better than that of PE, providing a convenient preservation method for postharvest litchi fruit stored at room temperature.
  • ZHU Qian, YANG Song, WU Yuhan, GUO Jiagang, DU Jingjing, JIANG Jian
    Food and Fermentation Industries. 2022, 48(24): 131-138. https://doi.org/10.13995/j.cnki.11-1802/ts.031170
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    The distillate of ginger by-product was utilized after the extraction of essential oil as the raw material, and ginger distillate fermented by Lactobacillus plantarum (Lp) and Lactobacillus acidophilus (La) was compared and analyzed to observe the changing patterns of the fermentation characteristics (pH, total acid), total phenols, total flavonoids, gingerol compounds, and antioxidant activities. The results showed that both strains exhibited good growth in the ginger distillate, and Lp fermented better, with the total acid content of 2.89 g/kg at 24 h. The contents of total phenols, flavonoids, and 6-gingerol in Lp and La fermentation broth all decreased first and then increased, and their contents at the end of fermentation were all lower than that of the original ones, whereas the level of zingerone had no significant change. During fermentation, in addition to the ABTS radical scavenging rate, the antioxidant activities of Lp and La fermentation broth (DPPH radical scavenging rate, ·OH scavenging rate, nitroso scavenging rate, reducing power, and total antioxidant capacity) were all elevated. Correlation analysis suggested that the antioxidant activity was significantly correlated with the contents of 6-gingerol, 8-gingerol, 6-shogaol, total phenols, and total flavonoids (P<0.05). The results revealed that Lactobacillus fermentation could effectively utilize nutrients in ginger distillate and improve antioxidant activities, among which L. plantarum fermented better.
  • OUYANG Jian, HUANG Chunyong, LI Shi, LI Juan, PENG Zhong, OU Xingchang, WANG Yingzi, LIU Yang, LIU Zhonghua, HUANG Jianan
    Food and Fermentation Industries. 2022, 48(24): 139-146. https://doi.org/10.13995/j.cnki.11-1802/ts.033096
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    To investigate the reliability of the physical and chemical composition of Huangjincha to discriminate the taste types, sensory review and physical and chemical composition testing was conducted on 52 Huangjincha green teas in Xiangxi, Hunan province, and a Bayesian prediction model of Huangjincha green tea flavor wheel and taste types was constructed. Results showed that the sensory review could classify golden tea into three taste types: mellow, fresh, and other; meanwhile, the results of principal component analysis and second-order cluster analysis were consistent with the classification results of the tea sensory review based on the physical and chemical components of tea. The prediction model had high accuracy for taste classification, with the accuracy of its validation being 100%, the correct rate of cross-validation being 89.74, and the correct rate of external validation The accuracy of the prediction model was 100% for its validation, 89.74% for cross-validation, and 92.31% for external validation. This study provides an effective method to quantify the taste type of Huangjincha green tea.
  • LIU Ziqi, DONG Liqin, YANG Dawei, ZHANG Li, YU Qunli
    Food and Fermentation Industries. 2022, 48(24): 147-156. https://doi.org/10.13995/j.cnki.11-1802/ts.029877
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    To clarify the changes of volatile organic compounds in the beef liver before and after deodorization, the volatile components in beef liver treated with NaCl soaking were investigated by gas chromatography ion mobility spectroscopy (GC-IMS) combined with principal component analysis (PCA). Results showed that the odor value of beef liver decreased significantly after 60 min of 1.0% (mass fraction) NaCl soaking treatment (P<0.05). A total of 69 volatile organic compounds were identified by GC-IMS in beef liver, including 27 aldehydes, 16 ketones, 14 alcohols, 8 esters, 1 olefin, 1 benzene ring, 1 furan, and 1 acid, and aldehydes, ketones and esters were the main volatile organic compounds of beef liver. Compared with other treatment groups, the contents of 5 aldehydes including hexaldehyde dimer, hexaldehyde, and 2-methyl butyl aldehyde showed an increasing trend, which may play an important role in improving the flavor of beef liver. While the contents of E-2-pentenal dimer, E-3-pentene-2-ketone, ethyl acetate, ethyl acetate dimer, and methylmercaptan showed a downward trend, which may cause the fishy smell of beef liver. Combined with the significance analysis and the contribution rate of each principal component, it was found that the dimer of hexaldehyde and hexaldehyde had the greatest influence on the flavor of beef liver under different treatments. In conclusion, the odor value of beef liver decreased significantly after 60 min of 1.0% NaCl soaking treatment (P<0.05), and the relative contents of some aldehydes were significantly increased (P<0.05), while the relative contents of some other substances were significantly decreased (P<0.05), which may be caused by the removal and masking of NaCl treatment on the beef liver odor components. This study provides a reference for the development and utilization of beef liver deodorization.
  • ZHOU Wenyi, CAI Wentao, WU Zeling, HE Fang, FENG Lina, JI Wei, JIA Baozhu
    Food and Fermentation Industries. 2022, 48(24): 157-165. https://doi.org/10.13995/j.cnki.11-1802/ts.029563
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    The green, environment-friendly and degradable composite film with antibacterial and anti-oxidation properties was prepared by using chitosan as the active component of longan kernel essential oil, and the preservation effect of the egg was studied. Longan kernel essential oil was extracted with four different organic solvents, and its antioxidant and bacteriostatic properties were determined by a single-factor experiment. The best eulongan nuclear essential oil and chitosan were selected to prepare egg coating to study its preservation effect on eggs, and the active packaging film was prepared by casting method and the properties of the film were measured. Among the four extracts, the essential oil extracted by ethanol had the best scavenging effect on free radicals and an obvious bacteriostatic effect. Results showed that chitosan coating and longan kernel essential oil coating had good effects on egg preservation at 0,7,14,21, and 28 days of storage. Compared with the blank group, longan seed essential oil had the best effect on egg preservation. The active packaging film prepared by the combination of longan kernel essential oil and chitosan had good antioxidant and bacteriostatic properties and could enhance the preservation effect of eggs.
  • LIU Manli, ZHONG Jinfeng, LIU Xiong, QIN Xiaoli
    Food and Fermentation Industries. 2022, 48(24): 166-171. https://doi.org/10.13995/j.cnki.11-1802/ts.029987
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    The study aimed to improve the physicochemical property and bioavailability of γ-oryzanol (GO). Glycosylated composite nanoparticles were prepared by a dry Maillard reaction of bovine serum albumin (BSA)-octenyl succinate anhydride starch (OSAS), and was used to encapsulate GO. When the mass ratio of BSA-OSAS glycosylated composite nanoparticles to GO was 40∶1, the particle size of BSA-OSAS-GO was 111.75 nm, and its encapsulation efficiency (84.46%) was significantly higher than that of the control groups (BSA-GO, 62.78%; Mix-GO, 75.67%). The BSA-OSAS-GO (55.44%) scavenging rate on the DPPH radical was significantly higher than that of BSA-GO (48.32%) and Mix-GO (41.03%). Compared with the control groups, BSA-OSAS-GO nanoparticles had better anti-digestion (the particle size was only increased by 262.26 nm) and protected GO more effectively (retention rate of GO was 84.45% after stored in 4 ℃ for 15 days). After 180 min of simulated digestion in vitro, the bioavailability of BSA-OSAS-GO (40.23%) was significantly higher than that of Mix-GO (28.99%) and BSA-GO (23.16%). Results showed that the physicochemical property and bioavailability of GO could be improved by BSA-OSAS glycosylated composite nanoparticles.
  • YUAN Meng, TAN Shuming, REN Tingyuan, XU Qing, TAN Yunyun, CHEN Zhen, TAO Yun, PU Xian
    Food and Fermentation Industries. 2022, 48(24): 172-180. https://doi.org/10.13995/j.cnki.11-1802/ts.033349
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    To investigate the intervention effect and mechanism of Rosa roxburghii Tratt total polysaccharide (RP) and R. roxburghii Tratt total flavonoids (RF) in ulcerative colitis (UC) mice with induced by 3% dextran sodium sulfate (DSS). Forty-eight male mice (C57BL/6J) were randomly divided into control group, model group, RP group and RF group, with 12 mice in each group. Except control group, mice in other groups were given 3%DSS solution freely, and were given intragastric administration from the 4th day of modeling for continuous intervention for 10 days. Calculated the disease activity index (DAI). The length of the colon in mice, serum lipopolysaccharide (LPS), D-lactic acid (D-lac) levels, tumour necrosis factor-α(TNF-α), interleukin-1β(IL-1β), interleukin-6(IL-6), interleukin-10(IL-10), myeloperoxidase (MPO), superoxide dismutase (SOD) activity and malondialdehyde (MDA) content in the colon tissue of UC mice were determined. Pathological changes in colonic tissue and the intestinal barrier were detected. Quantitative real-time polymerase chain reaction and Western blotting were used to detect the relative expression of relevant genes mRNA and protein in the colon NF-κB signaling pathway. Compared with the model group, the RP and RF groups significantly reduced the DAI of colitis mice, protected the pathological damage of colon tissue, improved oxidative stress damage in colitis mice, and reduced the secretion of inflammatory factors. RP and RF reduced inflammatory infiltration and impaired intestinal barrier in mice with colitis, significantly inhibiting the activation of the NF-κB signaling pathway. RP and RF had a relieving effect on DSS-induced UC mice, where the effect of RP was superior to that of RF.
  • ZHOU Wanting, HOU Hongwei, HE Ruiqi, WU Jiahui, GUO Lidan, JIA Shuang, ZHANG Xiaoyan, WANG Liping
    Food and Fermentation Industries. 2022, 48(24): 181-188. https://doi.org/10.13995/j.cnki.11-1802/ts.031435
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    The high protease activity strain is an important starter for promoting the maturation of Douchi. In addition, the ability to secrete flavor enzymes is also one of the main characteristics of a good starter. Screening strains with high protease activity and studying the functional genes related to flavor enzymes in the strains are of great significance for the development of high-quality Douchi starter. A high protease activity strain B3 was screened by the transparent circle and the protease activity assay method. Then, the strain was identified by 16S rDNA molecular, the enzymatic properties were studied, and the functional genes related to flavor enzymes and their encoded proteases were determined. The results showed that the dominant strain B3 was identified as Bacillus amyloliquefaciens (nos. MZ723401.1), and its protease activity reached 185.6 U/mL. Its enzymatic properties showed that the optimum temperature was 50 ℃, and the optimum pH was 7.0. By analyzing the whole genome sequence of strain B3, flavor protease genes AprX and ampS were retrieved. The amino acid sequences, physicochemical properties, and high-level structural properties of the encoded serine protease and aminopeptidase were predicted. At the same time, the establishment of phylogenetic tree and multiple sequence alignment were carried out. The full length of the AprX gene is 1 329 bp, encoding a total of 442 amino acids, and the full length of the ampS gene is 1 233 bp, encoding a total of 410 amino acids. Both of them encode hydrophilic proteins, and the amino acid sequences encoded by the genes have the highest similarity with the Bacillus amyloliquefaciens group. Therefore, the strain B3 has high protease activity and has characteristic functional genes encoding alkaline protease and depicroprotease, which is a potential good starter for fermented Douchi.
  • FAN Xuening, CHENG Yan, ZHAO Guofu, CHEN Ming
    Food and Fermentation Industries. 2022, 48(24): 189-194. https://doi.org/10.13995/j.cnki.11-1802/ts.031211
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    Schizochytrium sp. is now considered as a promising microorganism to replace marine fish oil for commercial production of DHA-rich lipid. In this study, effects of nitrogen source (yeast extract and monosodium glutamate) and phosphorus source (KH2PO4) concentration on the cell growth, glucose consumption and lipid accumulation in fermentation by Schizochytrium sp. DP-16 were investigated. The fermentation process in control medium containing normal nitrogen and phosphorus source concentration was analyzed. Stage 1 (0-24 h) was cell growth and proliferation stage; stage 2 (24-84 h) was lipid accumulation phase, and the lipid production and lipid content at 84 h reached 14.1 g/L and 33.5% respectively; stage 3 (84-96 h) was lipid turnover stage. Under low KH2PO4 concentration of 1 g/L, the lipid production and lipid content at 72 h reached 14.8 g/L and 44.3% respectively, increased by 5.0% and 32.2% respectively compared with the control group. However, high nitrogen, low nitrogen, high phosphorus and other conditions are not conducive to lipid production. The results showed that the concentration of nitrogen and phosphorus sources had an important effect on the cell growth and lipid accumulation of Schizochytrium sp. Therefore, to control the appropriate concentration of nitrogen and phosphorus source for efficient lipid production, an optimal balance needs to be found between attaining a high concentration of the biomass and a high lipid content in the biomass. This study provides valuable guidance for promoting DHA-rich lipid production by Schizochytrium sp.
  • GUO Lidan, HE Wenqian, LI Hongbiao, LIN Yi, SHA Shenfei, WANG Liping
    Food and Fermentation Industries. 2022, 48(24): 195-202. https://doi.org/10.13995/j.cnki.11-1802/ts.031514
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    Lactobacillus plantarum WUH3 was a lactic acid bacterium isolated from Chinese traditional pickled cucumber, which has good antibacterial activity. In this paper, the properties and application value of L. plantarum WUH3 were studied by gene analysis and experimental verification. Firstly, the whole genome of L. plantarum WUH3 was sequenced and analyzed to predict its properties. Results showed that this strain contained many transporter genes related to bacteriocin synthesis, and three bacteriocins synthesis genes: Plantarin_EF, Pediocin and Enterocin_X_chain_beta, indicating that the strain had the ability to synthesize and secrete bacteriocin. A series of experiments were designed to show that this strain could secrete bacteriocin with the molecular weight between 4.1-6.5 kDa. Its bacteriocin had good thermal stability (121 ℃, 30 min) and pH stability (pH 2-11). Further research showed that this bacteriocin could inhibit a variety of spoilage bacteria and pathogens, which proved it has a broad-spectrum antibacterial activity. Especially, the bacteriocin exerted its antibacterial effect by acting on the surface of cell membrane and causing membranolysis. Finally, we analyzed the safety of L. plantarum WUH3, and found that it was harmless to human body. Thus, it can be used for food preservation. This study is useful for the development and application of L. plantarum WUH3.
  • LUO Li, WANG Shunmin, XU Weiwen, PAN Wenjie
    Food and Fermentation Industries. 2022, 48(24): 203-210. https://doi.org/10.13995/j.cnki.11-1802/ts.030033
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    Ultrasonic-heat treatment of fresh-cut lotus roots was used to study the effect and possible mechanism of its color preservation and fresh-keeping, aiming to provide a method for fresh-cutting fresh-cut lotus roots. The experiment measured the physiological and biochemical indexes of fresh-cut lotus roots stored for 9 days through sensory and flavor component analysis, enzyme activity determination, scanning electron microscopy, and other methods, and distilled water treatment was used as a control. Results showed that the total color difference of fresh-cut lotus roots was 55.22% lower than the control (P<0.05) after being treated with 50 ℃ combined with ultrasound (300 W, 40 kHz) for 9 min and stored for 9 days. The loss of main flavors such as esters, aldehydes and ketones was less, which was 92.34% of the control. The weight loss rate and hardness decreased slowly. It could also reduce the activities of polyphenol oxidase and peroxidase and increase the activity of phenylalanine ammonia-lyase. And the total phenol content, while the malondialdehyde content was reduced by 38.78% (P<0.05), thereby reducing the damage to the cells and increasing the antioxidant capacity and prolonging the shelf life. Scanning electron microscopy observed that ultrasound-heat treatment produced more microchannels between fresh-cut lotus root cells, which provided evidence for the possible mechanism of ultrasound-heat interaction. This study provides a gentle and efficient preservation method for fresh-cut lotus roots and has good application prospects.
  • ZHOU Nan, HUANG Jun, ZHOU Rongqing, WEN Ping, HE Pei, LIU Jitang
    Food and Fermentation Industries. 2022, 48(24): 211-219. https://doi.org/10.13995/j.cnki.11-1802/ts.031513
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    Chinese cereal vinegar mainly adopts the solid-state fermentation process and is extensively consumed as an acid condiment. In this study, the impacts of disturbance by fortified Cuqu (starter for vinegar) and ethanol on microbial community and metabolites in Sichuan bran vinegar were explored based on Illumina MiSeq platform and multiphase assay methods. The results indicated that there was a little contribution of fortified Cuqu to the change of bacterial community diversity, which was strongly decreased by ethanol disturbance. The microbial community was significantly affected, in particular, the abundance of Lactobacillus and Aspergillus in Cupei (fermented grain of vinegar) was dramatically enhanced by fortified Cuqu and ethanol. Furthermore, the productions of tetramethylpyrazine, acetoin, and 2,3-butanedione were enhanced by 1.36, 3.64, and 3.41 times, respectively, in matured Cupei via fortified Cuqu. Ethyl esters (ethyl phenylacetate, ethyl lactate, etc.) and alcohols (3-methyl-1-butanol, 2,3-butanediol, phenylethyl alcohol, etc.) were significantly positively related to Sphingomonas, Virgibacillus, Hyphopichia, Rhizomucor, and Rhizopus. In addition, the expressions of enzymes related to the synthesis of pyrazines and lactic acid were up-regulated by two kinds of disturbances. This study provided insight into regulating the microbial community and metabolites, and optimizing the process parameters of Sichuan bran vinegar.
  • ZHANG Ying, MENG Xianyao, YANG Yunli, GUO Miaomiao, ZHOU Weiqiang, LI Li
    Food and Fermentation Industries. 2022, 48(24): 220-225. https://doi.org/10.13995/j.cnki.11-1802/ts.030165
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    The aim of this study is to explore the repair effects of Ganoderma lucidum, G. lucidum-Polygonatum odoratum, G. lucidum-Inonotus obliquus, G. lucidum-Panax ginseng and G. lucidum-Panax notoginseng fermentation broth freeze-dried powder on human keratinocytes (HaCaT) photodamage induced by UVB, and to screen out the optimal fermentation combination of G. lucidum. Lyophilized powder of G. lucidum, G. lucidum-P. odoratum was prepared by liquid deep fermentation. MTT cytotoxicity assay and cell morphology were used to screen out the concentration of the sample. The damage model of HaCaT cells under 300 mJ/cm2 UVB radiation was established. The levels of interleukin-1α (IL-1α) and prostaglandinE2 (PGE2) secreted by HaCaT cells were determined by enzyme linked immunosorbent assay (ELISA). The results showed that compared with the lyophilized powder of G. lucidum fermentation broth, the lyophilized powder of G. lucidum-I. obliquus fermentation had significant inhibitory effect on the secretion of IL-1α and PGE2 (P<0.05). Therefore, this paper concluded that compared with the lyophilized powder of G. lucidum fermentation liquid, the lyophilized powder of G. lucidum-I. obliquus fermentation liquid has the strongest ability to repair UVB light damage of HaCaT cells. Therefore, the optimal fermentation combination method of G. lucidum-I. obliquus fermentation is the best, which provides the premise and basis for the industrial production of G. lucidum fermentation combination.
  • WANG Zhuqing, ZHANG Lili, LIU Zhi, TANG Jiali, WANG Ruoyu, LIU Wenxuan, WANG Xinyu, CUI Linlin
    Food and Fermentation Industries. 2022, 48(24): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.029530
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    The effects of different dissolving temperatures, dissolving time, fish gelatin concentration, and polysaccharides on the rheology, texture, and microstructure of tilapia skin gelatin were investigated. Results showed that dissolving temperature and dissolving time had no significant effects on the rheological properties of tilapia skin gelatin. The gel point and melting point of the fish gelatin system could be significantly increased by increasing fish gelatin concentration, both of which were still lower than 30 ℃. Low acyl gellan gum, high acyl gellan gum, and carrageenan significantly increased the melting point of the complex system, all of which were above 45 ℃. Therefore, the appropriate dissolving temperature, dissolving time, and fish gelatin concentration can be selected according to the production demand and economy. Moreover, low acyl gellan gum, high acyl gellan gum or carrageenan can be added to increase the melting point of the complex system, and therefore fish gelatin products can be circulated at room temperature.
  • LI Chunyi, WANG Qiming, LEI Xiaojuan, ZHAO Jichun, LEI Lin, MING Jian
    Food and Fermentation Industries. 2022, 48(24): 233-238. https://doi.org/10.13995/j.cnki.11-1802/ts.029805
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    To explore the structural changes of the gliadin-rutin complex under the condition of dynamic high-pressure microfluidization (DHPM), taking gliadin as the control, the sample was treated twice under different pressures (0, 40, 80, 120, and 160 MPa). The effect of DHPM on the structure of the gliadin-rutin complex was characterized by the Raman spectrum. And the free sulfhydryl content of the gliadin-rutin complex, amino acid microenvironment, secondary structure, and disulfide bond conformation was determined. Results showed that gliadin could interact with rutin. After DHPM treatment, the free sulfhydryl content of the complex increased, and the amino acid microenvironment tended to be buried. The content of α-helix as well as random coil decreased. However, β-sheet, β-turn, and t-g-t content increased, causing a stronger interaction among the molecules. The structure of the gliadin-rutin complex tended to be stable. The results provide a new idea for the functional modification and structural modification of gliadin.
  • ZHU Xiaochun, CHEN Shuang, XU Yan
    Food and Fermentation Industries. 2022, 48(24): 239-244. https://doi.org/10.13995/j.cnki.11-1802/ts.031401
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    Cyanide is a kind of endogenous risk substance in Chinese Baijiu, which has direct and indirect potentially harmful effects. The research on the formation of cyanide in Baijiu production is the basis for reduction and control. A new method based on QuEChERS-GC/MS was developed for the determination of different forms of cyanide in fermented grains, and the distribution of different forms of cyanide in different strong-flavor Baijiu was studied. The results showed that there were different forms of cyanide in fermented grains, including cyanogenic glycosides, non-glycosides and free cyanide. The variety and proportion of raw materials, especially the variety and dosage of sorghum, affect the initial amount of cyanide in strong-flavor Baijiu fermentation. During fermentation, the cyanogenic glycosides were degraded, and the content of non-glycoside and free cyanide is obviously different. The cyanohydrin may be present during fermentation, and the non-glycosides cyanide is further break down during distillation. The distribution trend of cyanide content in fermented grains was upper<middle<lower layer. The distribution trend of free cyanide and EC content in base liquor was consistent with the trend of cyanide in fermented grains. These results provide basic data reference for the research on reducing cyanide and regulating EC in the production of strong-flavor Baijiu.
  • WU Hongtao, LI Mengmeng, GUAN Erqi, LIU Yuanxiao, WANG Ruihu, BIAN Ke
    Food and Fermentation Industries. 2022, 48(24): 245-251. https://doi.org/10.13995/j.cnki.11-1802/ts.030338
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    A method for simultaneous determination of aflatoxin B1 (AFB1), fumonisin B1 (FB1), zearalenone (ZEA), and ochratoxin A (OTA) in corn was established by ultra high performance liquid chromatography quadrupole-Orbitrap (UHPLC Q-Orbitrap). Firstly, the extraction method, extraction time, and extraction solvent were optimized, and the matrix effect of corn substrate on four kinds of mycotoxins and the purification effect of low temperature and high-speed centrifugation was studied, and then the method was verified. This method was compared with QuEChERS pretreatment methods. Results showed that low-temperature and high-speed centrifugation could effectively remove the signal inhibition of corn matrix to AFB1, and could achieve good quantitative results for four kinds of mycotoxins. The recovery rate of adding low concentration and high concentration was between 90% and 105%, and the relative standard deviation was 0.7% and 2.2%. The method had good accuracy and precision. The linear correlation coefficient of the four mycotoxins was R2>0.99. The quantitative limit was in the range of 0.42-314 μg/kg. This method can achieve the same detection effect as QuEChERS and has obvious advantages for the simultaneous detection of mycotoxins containing FB1. It is an economical and efficient method for the analysis of multiple toxins in grains.
  • SUN Haiyan, LI Zeran, WENG Tingting, SONG Yanjuan, DANG Jiangbo, XIANG Suqiong, HE Qiao, GUO Qigao, LIANG Guolu
    Food and Fermentation Industries. 2022, 48(24): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.033513
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    To explore the change of the component and content of volatile compounds in loquat during development, the volatiles of Jinhua 1-red-fleshed loquat fruit were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, odour activity value (OAV) was applied to evaluate the contribution of aroma components. Totally 61 volatile compounds were identified, aldehydes were the most abundant volatile compounds at six stages, and the contents of alcohols and esters were significantly higher at the immature green and mature green stages than that at other stages in the peel. According to OAV, a total of 21 key aroma volatiles were identified, among which methyl 2-methylbutanoate, hexanal, (E)-2-hexenal,1-octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E,E)-2,4-heptadienal, octanal, (E)-2-nonenal, and β-ionone were the most important contributors to aroma quality of Jinhua 1 loquat fruit. Principal component analysis and hierarchical clustering analysis indicated that fruity notes and green odor were the main characteristics at the immature green and mature green stages, then floral fragrance and green notes in the peel and fruity odor in the pulp were the mainly aroma characteristic after colour breaker stage. The peel was rich in aromatic substances during the color breaker and degreening.
  • WANG Ruohui, LI Qingyang, LIU Yihua, MO Runhong
    Food and Fermentation Industries. 2022, 48(24): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.029978
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    Phenols in the pellicle of walnut kernels are the main source of their astringency. The astringency of a pellicle in the walnut kernel was quantitatively evaluated by a protein (bovine serum albumin)-phenol interaction system. In addition, the applicability of ultraviolet spectrophotometry (UV) and high-performance liquid chromatography (HPLC) in the non-competitive/competitive system for the astringency assessment of walnuts was explored. When the samples were measured by the UV method in the non-competitive system, the absolute values of slopes from the nine samples with sequentially decreasing sensory astringency scores were 0.423, 0.222, 0.461, 0.357, 0.373, 0.308, 0.224, 0.269 and 0.141, respectively. The results showed that the UV method could only roughly classify walnuts into three categories of high, medium and low astringency levels. However, when the samples were measured by the HPLC method in a competitive system, a linear relationship was found between the sensory astringency scores of walnuts and the IC50 values, with an equation of y=-20.089x + 357.49 (R2=0.935 2). The results indicated that the developed method (the combination of HPLC and competitive system) was suitable for the quantitative assessment of walnut kernel astringency in large batches. It showed that the higher the IC50 value, the less astringent the sample was.
  • YU Liang, JIANG Wei, JIANG Rong, HUANG Liangfang, HU Xiaoqian, FANG Huiping, KE Zhongcheng, SHI Jianjun, LI Changjiang
    Food and Fermentation Industries. 2022, 48(24): 266-272. https://doi.org/10.13995/j.cnki.11-1802/ts.032968
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    Iron is an essential trace element for human body, which is closely related to human health. In this study, compound R was designed and synthesized with rhodamine 101, ethylenediamine and 8-hydroxy-dulonidine as raw materials. Its structure was characterized, and its probe performance and reaction mechanism were studied. The results showed that R had a good response to Fe3+, and the fluorescence also changed with the obvious change of solution color. The reaction ratio of R and Fe3+ was 2∶1 by equimolar continuous change method. The detection limits of R for Fe3+ were 49.2 nmol/L (UV) and 135.7 nmol/L (fluorescence), which were far lower than the Chinese national standard for drinking water. In addition, cell imaging experiments showed that R had good biocompatibility. Therefore, R can be used as a new visual fluorescence probe to detect the content of Fe3+.
  • ZHANG Chunyi, JIANG Chunyang, WU Qiujie, HUANG Xiaolan, LI Jinjin, ZHU Dewen, WANG Sen, WU Yingmei, ZHOU Nong
    Food and Fermentation Industries. 2022, 48(24): 273-280. https://doi.org/10.13995/j.cnki.11-1802/ts.033369
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    The contents of 25 elements such as N, Ca, K, P, Mg, Al, Fe, Zn, Cu, Sr, Ba, Mn, Na, B, Pb, Ni, Cr, Mo, Co, As, Se, CD, Sb, and Hg in 18 mulberry branch samples from different producing areas were determined by automatic Kjeldahl nitrogen determination method, inductively coupled plasma mass spectrometry and atomic fluorescence spectrometry to evaluate the quality and safety of mulberry branches. Result showed that 24 elements expressed a good linear relationship in their respective concentration ranges except for N, and with a correlation coefficient that R2≥0.999 2. The 25 elements were detected in all of the 18 mulberry branch samples and there is a large difference in the content structure of the 25 elements between samples. The highest average content was Ca (13.23 mg/g), followed by N (12.75 mg/g), K (7.99 mg/g), P (2.62 mg/g), Mg (1.39 mg/g), and the lowest average content was Hg (0.022 μg/g). The Pb content in S4 (Morus australis from Anlan town, Ba’nan District, Chongqing) and the Cu contents in all samples exceeded the standard limits. The sample S4 had the highest general score of principal components, followed by S8 (M. australis from Huangjueya Town, Nan′an District, Chongqing), S9 (M. cathayana from Huangjueya Town, Nan′an District, Chongqing), and S14 (M.australis from Xinmin Town, Fengjie county, Chongqing). The result of cluster analysis showed that S4 could be clustered as the first group, S8, S9, and S14 could be clustered as the second group, and the rest 14 samples could be clustered in the third group. This study could provide theoretical and basic data for the quality and safety evaluation, and the development and utilization of the medicinal value of the mulberry branch.
  • SHAO Boyu, XU Ning, CHI Kaiyue, YU Wenying, GAO Lijun, AI Jinxia, LUO Yanfei, LI Mingcheng
    Food and Fermentation Industries. 2022, 48(24): 281-287. https://doi.org/10.13995/j.cnki.11-1802/ts.030128
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    This study establishes a rapid identification method for venison adulteration, and the type of adulterated meat can be qualitatively identified. To establish a method of adulteration of beef and pork in plum venison using the multi-polymerase chain reaction technique. To extract the genomic DNA of the meat tissue of three species of plum venison, beef and pork, and to amplify the specific fragments of Cervus nippon, cattle and pigs through multiple PCR to identify whether the samples contained three animal-derived components of Cervus nippon, cattle and pigs. By amplifying PCR of specific fragments, the meat of Cervus nippon, cattle and pigs can be distinguished from other species at the same time. In this study, a rapid and accurate method based on multiplex PCR was developed to identify adulterated cattle, pigs and other meat in Cervus nippon, providing a new way to solve the problem of adulteration and difficulty in identifying edible medicinal products. The method was developed to provide a new way to solve the problem of adulteration of edible medicinal products.
  • WANG Xiangjun, LIU Moyi, LI Ying, WANG Minghui, FAN Xinyuan, WANG Tianqi, LIU Limei
    Food and Fermentation Industries. 2022, 48(24): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.030208
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    This study aimed to establish a rapid and accurate detection system for identifying Panax ginseng, Panax notoginseng, and Panax quinquefolius by multiplex PCR and apply it to detect commercial samples. The selected single nucleotide polymorphism (SNP) sites specific to Panax ginseng, Panax notoginseng, and Panax quinquefolius were used to design primers, locked nucleic acid (LNA) modification and base mismatch were carried out at the 3' end of the primer to close the end and enhance the specificity of the primer. The multiplex PCR detection system was established and the reaction conditions were optimized. The commercial samples were verified. The multiplex PCR detection system was established, and the specific bands of ginseng, Panax ginseng, Panax notoginseng, and Panax quinquefolius were 249, 366, and 212 bp respectively. At the annealing temperature of 59 ℃, 35 cycles, 40 ng of DNA, and the primer ratio of Panax ginseng, Panax notoginsen, and Panax quinquefolius was 0.15 μL∶1.25 μL∶0.3 μL, the reaction conditions were the best. The detection of different reference products showed that the positive rate of rough-processed products was higher than that of deep-processed products. Rough products from different sources in the market were selected for multiplex PCR detection, and the positive rate reached over 80%. A multiplex PCR detection system for Panax ginseng, Panax notoginseng, and Panax quinquefolium was established, which could be used for the detection of commercial samples.
  • WANG Xinyi, DONG Pengcheng, LUO Xin, MAO Yanwei, ZHANG Yimin
    Food and Fermentation Industries. 2022, 48(24): 294-302. https://doi.org/10.13995/j.cnki.11-1802/ts.030253
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    Raman spectroscopy has the characteristics of fast, in-situ, non-destructive detection and no need to process samples. In recent years, the application of Raman technology in the meat industry has attracted more and more attention. This paper firstly summarized the Raman shifts applied in the research area of meat science, as well as the Raman signal source and its relationship with meat quality and safety. In the following part, the application of Raman spectroscopy in the prediction of meat pH value, tenderness, color, water holding capability, meat safety, and meat adulteration was discussed. Furthermore, the processing and analysis methods of Raman spectrum data were summarized in this paper. The information gathered here will facilitate the further development of Raman technology and provide research ideas and theoretical guidance for its application in the area of meat quality and safety control.
  • JI Yuanqing, ZHOU Yuhang, ZHANG Tong, XIE Huali, DONG Dan, CHEN Ning, FAN Xiaoguang
    Food and Fermentation Industries. 2022, 48(24): 303-311. https://doi.org/10.13995/j.cnki.11-1802/ts.031004
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    L-theanine is a unique free amino acid in tea plants, which endows tea with delicious taste and special flavor.L-theanine has the health effects of relaxing body and mind, enhancing cognitive ability, regulating emotional state, improving sleep quality, reducing weight and protecting cardiovascular and cerebrovascular.It is a new food raw material approved by China.This paper first introduces the synthesis of L-theanine in plants, then summarizes the research progress of L-theanine production technology from the aspects of plant extraction, chemical synthesis, enzyme catalysis and microbial fermentation, and finally prospects the application of L-theanine prepared by biological method in food industry.
  • LI Haidong, TIAN Bing, SONG Yang, TAO Xiaoqi
    Food and Fermentation Industries. 2022, 48(24): 312-318. https://doi.org/10.13995/j.cnki.11-1802/ts.030661
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    Nanoparticles are widely used in various fields, because of their unique physical and chemical properties. Especially, metal oxide nanoparticles are widely used in food packaging and food additives, because they generally have antibacterial and coloring properties. Recent studies have shown that nanoparticles can enter the human body through food, soil, and bio-enrichment, and have an impact on the body. This article focused on the application and the toxicity of several commonly used metal oxide nanoparticles (including TiO2, ZnO, and Fe3O4) in the food industry, providing some references for a more comprehensive understanding of metal oxide nanoparticles.
  • LI Peiyan, YIN Fei, SU Jiao, XIAO Xinxin, LUO Denglin, LI Zhaozhou
    Food and Fermentation Industries. 2022, 48(24): 319-326. https://doi.org/10.13995/j.cnki.11-1802/ts.030470
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    Low temperature storage could maintain the quality of fruits and vegetables after harvest, but cold sensitive fruits and vegetables are easy to occur chilling injuries in the process of low temperature storage, which seriously affects the storage quality and storage period of fruits and vegetables. Oxalic acid is a kind of secondary metabolite widely existing in organisms, which plays an important role in regulating the physiological and biochemical processes of fruits and vegetables. Oxalic acid could not only delay the ripening and senescence process of postharvest fruits and vegetables but also reduce the chilling injury of cold sensitive fruits. In this paper, the mechanisms of oxalic acid treatment reducing chilling injury of postharvest fruits and vegetables were reviewed from the aspects of cell membrane structure and function, antioxidant system, energy metabolism, osmoregulatory accumulation, glucose metabolism, and cell wall metabolism, which could provide a reference basis for oxalic acid in the control of chilling injury of postharvest fruit and vegetable.
  • YU Jianghan, LI Zhaozhou, CHEN Xiujin, WANG Yao, LI Fang, LI Peiyan, GAO Hongli, NIU Huawei, YU Huichun, YUAN Yunxia, YIN Yong, LI Daomin, LYU Pu
    Food and Fermentation Industries. 2022, 48(24): 327-336. https://doi.org/10.13995/j.cnki.11-1802/ts.030784
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    Food safety is an important strategic issue concerning the national economy and people′s livelihood. In order to ensure food safety, it is of great significance to establish highly efficient analysis methods to identify hazardous substances. Molecular imprinting is a biomimetic technology that simulates the specific recognition of biological macromolecules. The biomimetic imprinted sensor, which is based on molecular imprinting and high-sensitivity sensing detection method, has the advantages of fast response, strong tolerance, good specificity and low cost, and has become a research hotspot in the field of rapid food safety detection. Biomimetic imprinted sensors have been widely used in qualitative and quantitative monitoring of hazardous substances in meat, eggs, dairy, fruits, vegetables, and drinking water. This paper introduced the construction methods of bionic imprinting sensors, including coating, in-situ polymerization, sol-gel, electropolymerization, and surface imprinting methods. Moreover, it summarized the applications of electrochemical, optical, quality, and nanoenzyme biomimetic imprinting sensors in the monitoring of pesticide and veterinary drug residues, prohibited additives, heavy metals, microorganisms, and toxins. It investigated the effects of different samples on the detection performance of biomimetic imprinting sensors and proposes the development direction of biomimetic imprinting sensors. As a kind of affinity bionic recognition technology, bionic imprinting sensor integrates many disciplines and fields and has broad prospects. The research and progress in this field will enrich the basic theory of rapid food safety detection and expand its practical application value.
  • LI Linbo, HANG Jinlong, ZHANG Shishuang, YANG Tianyou, WANG Baoshi, ZHANG Mingxia
    Food and Fermentation Industries. 2022, 48(24): 337-345. https://doi.org/10.13995/j.cnki.11-1802/ts.031679
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    With the improvement of people′s living standard and the upgrading of consumption, the varieties of craft beer keep increasing in recent years, and the upgrading of beer product structure is an inevitable trend. Fruit beer is the development trend of craft beer in the future because it contains rich nutrients of fruit and has unique flavor and taste. The formation of different flavor styles of craft fruit-beer depends on the effects of wort composition, yeast strains, fruit types and their coordination with brewing technology on aroma compounds in beer. In this paper, the types and active components of craft fruit-beer were reviewed, and the brewing technology of craft fruit-beer is discussed. The contribution of different fruit types, Saccharomyces cerevisiae and some non-Saccharomyces yeasts to the volatile aroma components of craft fruit-beer are reviewed, in order to provide reference for yeast screening and improving the flavor quality of craft fruit-beer.
  • GONG Xuan, BAO Jianqiang, HUANG Kecheng, CHEN Yanjie, TANG Jiacheng
    Food and Fermentation Industries. 2022, 48(24): 346-351. https://doi.org/10.13995/j.cnki.11-1802/ts.029471
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    Collagen is mostly obtained from mammalian skin, bone and meat. However, due to religious beliefs, disease transmission and various allergic reactions, the use of terrestrial collagen is greatly limited. In this review, the methods of extracting collagen from fish bone, a waste of aquatic products, were described, and three common methods of purifying fish bone collagen were summarized. In addition, this review also expounded on the research progress and application of collagen in the fields of food, chemicals and medical treatment according to its physiological activity, which could provide a reference for scholars in this field.
  • LU Yuxin, CHEN Xuefan
    Food and Fermentation Industries. 2022, 48(24): 352-358. https://doi.org/10.13995/j.cnki.11-1802/ts.030963
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    Medium chain triglyceride (MCT) refers to triglycerides containing C8 to C12 fatty acids. Compared with common vegetable oils, MCT has unique physical and chemical properties such as low viscosity, low surface tension, good oxidation stability, and fast metabolism in the human body. It can not only be used as a functional food to treat fat malabsorption, hyperlipidemia, obesity, and other diseases but also as food additives and cosmetic accessories, and has broad application prospects in the food industry, medicine and daily chemical industry. This paper reviewed the synthesis and preparation methods, analysis and detection techniques of medium-chain triglyceride and its application in food, medicine and cosmetics to provide further research reference for the development and application of medium-chain triglyceride.