25 April 2023, Volume 49 Issue 8
    

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  • Metabolic engineering modification of Corynebacterium glutamicum for L-valine production
    HOU Yingjie, YANG Hao, HUANG Wenzhang, XU Jianzhong, ZHANG Weiguo
    Food and Fermentation Industries. 2023, 49(8): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.033158
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    L-valine is an indispensable branched-chain amino acid. With the increasing market demand for L-valine, it is of great significance to further improve the production and the conversion rate of glucose of L-valine. In this study, the laboratory-conserved Corynebacterium glutamicum VHL-1 was used as the starting strain, the production of L-valine and the supply of pyruvate precursors were significantly improved by metabolic modification of the L-valine synthesis pathway. First, the pyruvate enrichment was achieved by knocking out the ldh (encoding lactate dehydrogenase), poxB (encoding pyruvate oxidase), and pyc (encoding pyruvate carboxylase) genes and by weakening alaT (encoding alanine transaminase) gene expression. Second, the original promoter of the ilvBNC manipulator was replaced with the strong promoter Ptuf and the copy number of the ilvBN (encoding acetylhydroxylate synthase) gene was increased to enhance the carbon metabolic flow of pyruvate to L-valine synthesis. Finally, the exocytosis efficiency of L-valine was enhanced by overexpressing of the branched-chain amino acid transfer protein-encoding gene brnFE and regulating protein-encoding gene lrp. The final constructed recombinant strain VHL-9 was incubated in a 5 L bioreactor with fed-batch culture. The yield of L-valine reached (82.5±5.6) g/L with a production intensity of 1.15 g/(L·h), and the sugar-acid conversion rate was 0.302 g/g glucose.
  • Research on sensory quality evaluation system of Huangjiu: Taking Shaoxing rice wine as an example
    WANG Meng, ZHOU Zhilei, JI Zhongwei, ZHOU Jiandi, XU Xibiao, XU Yuezheng, XU Qiuyue, MAO Jian
    Food and Fermentation Industries. 2023, 49(8): 7-13. https://doi.org/10.13995/j.cnki.11-1802/ts.032353
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    Sensory quality is an important factor affecting consumers' preference and acceptance of drinks. It is one of the focuses to develop scientific and effective sensory quality evaluation methods for industry and researchers. At present, there are few reports on sensory evaluation methods and systems of Huangjiu, which can't adapt to the demand of industry development. In this research, Shaoxing rice wine was taken as an example to construct a relatively systematic sensory evaluation method of Huangjiu. The method mainly included the construction of flavor wheel, the analysis of flavor characteristics and the establishment of sensory quality evaluation standard. The flavor wheel included 57 descriptive words of olfaction, taste, texture, and aftertaste. The 24 core descriptors of Shaoxing rice wine were screened by the means of variance analysis. At the same time, the method analysed the flavor characteristics of different types of Shaoxing rice wine by the radar map, and the evaluation standard of Huangjiu sensory quality consisting of 12 scoring indexes and 4 scoring gradients was further established. The national judges of Huangjiu scored different quality of Huangjiu according to this standard, and successfully distinguished the samples, indicating that the method can effectively assess the sensory quality of Shaoxing rice wine. The sensory evaluation system of Huangjiu is beneficial to scientifically and effectively identify the quality of Huangjiu products for consumers, and provides the foundation and means for the analysis and evaluation of the sensory quality of Huangjiu.
  • Non-enzymatic browning pathways of wolfberry fillings at different storage temperature conditions
    WANG Chenxiang, PENG Jian, XU Yujuan, WEN Jing, YU Yuanshan, WU Jijun, LIN Xian
    Food and Fermentation Industries. 2023, 49(8): 14-20. https://doi.org/10.13995/j.cnki.11-1802/ts.032465
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    To investigate the main pathways of wolfberry fillings browning during storage, the samples were stored at 4, 25, and 37 ℃ for 60 days, and the browning degree, 5-hydroxymethylfurfural (5-HMF), carotenoid, polyphenol, reducing sugar, and amino nitrogen were detected, further the correlation and principal component analysis were conducted. Results indicated that the browning degree and 5-HMF content were increased, while the contents of carotenoid, polyphenol, reducing sugar, and amino nitrogen were decreased with the extension of storage time. The correlation analysis results showed that the browning degree was significantly correlated with all the analyzed indexes when stored at 37 ℃ (P<0.05), which indicating that the browning of wolfberry fillings was combined caused by carotenoid degradation, polyphenol oxidation, and Maillard reaction. The principal component analysis showed that storage temperature and time both affected the browning of wolfberry fillings a lot, but the changes of browning degree and the content of each component are not synchronized. At 25 and 37 ℃, the browning was mainly caused by both the polyphenols oxidation and Maillard reaction, but the Maillard reaction showed more remarkable effect on browning when stored at 37 ℃. These results provide theoretical and technical supports for the preservation of wolfberry fillings.
  • Effects of plasma-activated water and annealing on structure and properties of wheat starch
    YAN Yizhe, XUE Xinhuan, PENG Baixiang, CHEN Zhenzhen, NIU Bin
    Food and Fermentation Industries. 2023, 49(8): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.032687
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    In this study, synergistic effects of plasma-activated water (PAW) and annealing (ANN) on the structure and physicochemical properties of wheat starch were studied. The X-ray diffraction results revealed that compared with conventional ANN, PAW-ANN did not change the crystal types of wheat starch, but increased its relative crystallinity. The results of Fourier transform infrared spectroscopy and Raman spectroscopy showed that PAW-ANN did not generate new functional groups in wheat starch molecules, but enhanced their short-range order. Differential scanning calorimetry analysis showed that PAW-ANN increased the gelatinization enthalpy of wheat starch. The analysis of viscosity and dynamic rheological characteristics indicated that PAW-ANN reduced the peak viscosity of wheat starch, and enhanced the gel strength of starch pastes. This study proposes a novel dual physical modification method of PAW combined with ANN, which provides insight into the application of PAW in starch modification.
  • Effects of three polyphenols on hydroxyl radical oxidation of arachin
    SHEN Mingjuan, YIN Kehong, YANG Xi, WANG Zhenxing, SUN Jian, ZHANG Xuechun
    Food and Fermentation Industries. 2023, 49(8): 27-32. https://doi.org/10.13995/j.cnki.11-1802/ts.031127
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    To clarify the effect of three polyphenols on oxidized arachin, a simulation system of hydroxyl free radical oxidation was established, and then the intervention of catechin (C), chlorogenic acid (CA), and myricetin (M) with different concentrations on indicators of oxidized arachin, such as carbonyl and free amino group, turbidity, ultraviolet-visible (UV-vis), fluorescence spectrum, and secondary structure were analyzed. Results showed that all three polyphenols with different concentrations had certain inhibitory effects on hydroxyl radical oxidation of arachin, among them, the carbonyl content of oxidized arachin reduced was by 22.55% with the addition of 13.33 μmol/g C, and a redshift of the maximum wavelength of endogenous fluorescence was observed. The free amino group increased by 32.08% after the addition of 66.67 μmol/g C, and the random coil content diminished in the secondary structure. The turbidity of oxidized arachin reduced by 68.63% after the addition of M, while the α-helix content rosed in the secondary structure by the addition of CA, meanwhile, an increase in the maximal UV absorption was also observed. To sum up, the intervention of the three polyphenols could reduce or remission the oxidative damage of arachin caused by hydroxyl radical, and then affect its structure and properties, among which C showed the best oxidative inhibition. This study could provide a scientific basis for oxidation research and further processing and utilization of peanut protein.
  • Characterization of quality and flavor substances dynamic changes in infrared spouted bed drying of shiitake mushrooms
    XU Yiming, DUAN Xu, REN Guangyue, LI Linlin, ZHAO Mengyue, JIN Xin
    Food and Fermentation Industries. 2023, 49(8): 33-42. https://doi.org/10.13995/j.cnki.11-1802/ts.031181
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    In this study, the infrared spray bed was used for drying shiitake mushrooms to investigate the changes in quality indicators (color, crude polysaccharide content, unit energy consumption, microstructure, shrinkage rate, rehydration ratio, and textural characteristics) under different outlet temperature(45, 50, 55, 60 °C) and airflow speeds (7.0, 7.5, 8.0, 8.5 m/s) and the dynamic changes of flavor substances (5'-nucleotides, free amino acids, and EUC values) under the optimal drying conditions. Results showed that increasing the outlet temperatures and airflow speeds could accelerate the drying rate, shorten the drying time, and reduce the unit energy consumption, and the honeycomb structure of the sample was more uniform. By comprehensive comparison, the optimum drying conditions were 55 ℃ and 8.0 m/s. Under this condition, the maximum values of L* and ΔE were 86.45 and 3.84, respectively, and the maximum crude polysaccharide content was 9.60 mg/g. In addition, the minimum value of unit energy consumption was 98.74 kJ/g, the microporous distribution was uniform, the shrinkage rate and rehydration ratios were 81.43% and 3.85, respectively, and the texture properties were good. Under the optimal drying conditions, the contents of 5'-nucleotides, Asp, Glu, and Ser increased continuously during the drying process (P< 0.05), and the remaining FAAs contents and EUC values first increased and then decreased. The total FAAs and EUC values achieved maximum values of 110.02 mg/g at 120 min and 303.85 g/100g at 160 min, respectively, which were better than those of fresh samples. Improving the outlet temperatures and airflow speeds could improve the quality and drying efficiency of the shiitake mushroom, and the quality of the shiitake mushroom was better and more flavor components were retained under the conditions of outlet temperature of 55 ℃ and airflow speeds of 8.0 m/s. This paper provides a theoretical reference for the processing of dried shiitake mushroom products and the development and utilization of flavor food and condiments.
  • Stability of antioxidant peptides from bighead carp (Aristichthys nobilis) myofibrillar protein
    ZHENG Changliang, CHEN Mengting, WANG Lan, SHI Liu, DING Anzi, QIAO Yu, LI Xin, QU Yinghong, WU Wenjin
    Food and Fermentation Industries. 2023, 49(8): 43-50. https://doi.org/10.13995/j.cnki.11-1802/ts.030759
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    The molecular weight distribution of bighead carp myofibrillar protein antioxidant peptides was analyzed. The effects of indicators (pH, temperature, metal ions, food materials, and simulated gastrointestinal digestion) on the antioxidant activity (ABTS cationic free radical scavenging ability, DPPH free radical scavenging ability, and reduction ability) of bighead carp myofibrillar protein were also explored. Results showed that peptides with a molecular weight of less than 5 000 Da accounted for 99%. Alkaline and high-temperature environments had inhibitory effects on the reduction ability and scavenging ability of DPPH free radicals, while the scavenging ability of ABTS cationic free radicals maintained a high level in alkaline environments. Glucose had positive effects on the enhancement of antioxidant activity. Sucrose also contributed to the enhancement of reduction ability and DPPH free radical scavenging ability, but ABTS cationic free radical scavenging ability was not sensitive to sucrose. Although NaCl was beneficial to the elimination of free radicals, it had an inhibitory effect on the reduction ability. Compared with K+ and Cu2+, which promoted the reduction ability, Mg2+ had a significant inhibitory effect on the reduction ability (P＜0.05). After the simulated digestion, the reduction ability and ABTS cationic free radical scavenging ability increased by 12.5% and 25%, respectively, and the DPPH free radical scavenging ability decreased by 92%. The fluorescence intensity increased, while the secondary structure and surface structure also changed accordingly. Bighead carp myofibrillar peptide has certain antioxidant stability, and this study can provide a certain reference for the application of this peptide in food processing and production.
  • Study on thermal processing characteristics of two kinds of squid carcass meat
    CHEN Tingting, CUI Zeheng, BAO Hairong, GUO Quanyou
    Food and Fermentation Industries. 2023, 49(8): 51-59. https://doi.org/10.13995/j.cnki.11-1802/ts.034514
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    Changes in thermal processing characteristics of two types of squid under different heating and blanching temperature conditions were investigated. The central part of the fish cube was heated to 50, 60, 70, 80, 90, and 98 ℃, and then the effects of different heating temperature conditions on the meat quality of two kinds of squid carcasses were studied through differential scanning calorimetry (DSC), cooking loss, color, texture, water distribution, SDS-PAGE, and microstructure. The correlation between soluble protein content and fish quality was analyzed, and the mechanism for the quality change of the squid carcasses during the heating process was further elaborated. Results showed that DSC showed two denaturation temperature bands for both squid species at 40-45 ℃ and 74-78℃. Combined with SDS-PAGE and SEM results, the squid meat proteins were largely denatured after 70 ℃. With the increase in temperature, the cooking loss, L*, b*, whiteness value, and elasticity of both squid showed an increasing trend. The hardness and chewiness showed an increasing and then decreasing trend. Under the same heating temperature, the cooking loss, a* value, hardness, and chewability of Dosidicus gigas were significantly higher than those of Ornmastrephes bartrami (P<0.05), and there were no significant differences between the two species in terms of L*, the value of whiteness, and elasticity (P>0.05). Moisture distribution showed that Dosidicus gigas held less water compared to Ornmastrephes bartrami.
  • Optimization of glucose fermentation conditions for pullulan polysaccharide production by artificial neural network based on genetic algorithm
    CHEN Shiwei, LUO Jiawei, WANG Genan, ZHAO Tingbin, YIN Haisong, ZHENG Zhiqiang, ZHENG Guobao, QIAO Changsheng
    Food and Fermentation Industries. 2023, 49(8): 60-66. https://doi.org/10.13995/j.cnki.11-1802/ts.032594
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    Using glucose as raw material, the fermentation conditions of pullulan polysaccharide produced by Aureobasidium pullulans were optimized by artificial neural network based on genetic algorithm (GA-ANN). Firstly, single factor test and Plackett-Burman (PB) experiment were used to screen significant factors, then Box-Behnken (BBD) experiment was conducted to establish data samples, and finally Matlab was used to establish model optimization to find the optimal solution. Results showed that glucose and yeast extracts had a significant positive effect on the synthesis of pullulan polysaccharide, while K2HPO4 had a significant negative effect on the synthesis of pullulan polysaccharide. The coefficient and relative error of GA-ANN were 0.998 8 and 1.67% respectively. Finally, the optimal fermentation conditions of pullulan polysaccharide were 150 g/L of glucose, 7.1 g/L of yeast extract, 1.4 g/L of MgSO4·7H2O, 7 g/L of K2HPO4, 7 g/L of NaCl, and natural pH. Under these conditions, the yield of pullulan polysaccharide was 83.25 g/L, 79.73 % higher than that before optimization. The cost of optimized medium was reduced by about 70% compared with that before optimization. The results provide data support for the industrial production of pullulan polysaccharide and help to improve the competitiveness of pullulan polysaccharide in the industry.
  • Physical properties and antioxidant activity of mucilage from Wencheng Chinese yam (Dioscorea opposita Thunb.)
    JIAO Ruize, MAO Linchun, WU Yingyin, XU Fangcheng, LI Yan
    Food and Fermentation Industries. 2023, 49(8): 67-74. https://doi.org/10.13995/j.cnki.11-1802/ts.031331
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    In this study, the components, stability, apparent viscosity, and antioxidant activity of Wencheng Chinese yam (Dioscorea opposita Thunb.) were determined. The contents of polysaccharide and protein are (14.99±1.27)% and (57.16±7.24)%, respectively, and the content of Mg reached (2 654±44) mg/kg. Under the condition of acid-base and higher temperature, the particle size of mucilage decreased and the stability was improved. The viscosity of mucilage solution increased with the increase in concentration, and the viscosity increased significantly at 60-80 ℃, showing obvious pseudoplasticity and shear refinement. Meanwhile, mucilage had a good scavenging ability of hydroxyl radical and DPPH free radicals, and the scavenging rates at 4 mg/mL were 75.7% and 67.45%, respectively. Thus, Wencheng Chinese yam mucilage can be considered as an antioxidant and thickener, which lays a foundation for its application in the food industry.
  • Effect of SO2 treatment on browning of ‘Sunshine Rose’ grape during storage
    NING Mimi, ZHANG Qun, LIU Wei, SHU Nan, QIN Zhengyu
    Food and Fermentation Industries. 2023, 49(8): 75-83. https://doi.org/10.13995/j.cnki.11-1802/ts.031230
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    To study the effect and mechanism of SO2 preservative treatment on the browning of ‘Sunshine Rose’ grape during storage, this experiment used SO2 powder, SO2 tablet, and SO2 capsule patch to treat the grape respectively, and analyzed the changes in rotting rate, filtration rate, color parameters, browning factors, and antioxidant enzymes during storage. Results showed that SO2 preservative treatment could effectively slow down fruit decay and water loss process, reduce the contents of ascorbic acid, total phenol, and reduce sugar, reduce the content of malondialdehyde (MDA), and inhibit lipoxygenase during storage. Lipoxygenase (LOX) and polyphenol oxidase (PPO) activities increased antioxidant-related enzyme activities [superoxide dismutase (SOD) and peroxidase (POD)]; thus, effectively reducing the browning of ‘Sunshine Rose’ grapes. The inhibitory effects of SO2 treatment on browning were as follows: control group < powder group < tablet group < capsule patch set. Combined with principal component analysis and correlation analysis, color parameters were significantly correlated with vitamin C content, total phenol content, reducing sugar content, MDA content, LOX activity, and PPO activity (P < 0.01), the loading amounts of vitamin C and total phenol in the first principal component were the highest, indicating that ascorbic acid oxidation and polyphenol autooxidation had the greatest effect on grape browning. In addition, the residual SO2 in all treated grapes was far lower than the national standard, and there was no excessive residue phenomenon.
  • Preparation and characterization of aminated apple pomace cellulose
    CAI Luyang, CHEN Xuefeng, FANG Fei, LIU Ning, LI Yongning, WANG Ketang
    Food and Fermentation Industries. 2023, 49(8): 84-88. https://doi.org/10.13995/j.cnki.11-1802/ts.030355
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    The apple pomace cellulose was used as a raw material and modified by amination to obtain materials with good functional properties. With the increase of nitrogen in the product (%) as the evaluation index, the major factors were optimized through single-factor and orthogonal experiments. Results revealed that the optimized conditions of the preparation process of aminated apple pomace cellulose were as follows: ethylenediamine volume fraction of 25%, reaction temperature of 75 ℃, the reaction time of 7.5 h, and NaHCO3 addition amount of 3.0 g. Under the conditions, the increase of nitrogen in the product was 1.34%. The characterization results showed that —NH2 was successfully introduced into the apple pomace cellulose. After modification, the crystallinity of the apple pomace cellulose was reduced and the crystal form was no longer the typical cellulose type Ⅱ. The surface of the product was rough, moreover, the structure was loose and porous. This study indicated that the apple pomace cellulose was successfully modified by amination.
  • Preservation effect of chitosan and ginger extract on cooled pork during storage
    LU Hang, WANG Yuyan, LIU Xiaoyan, ZHANG Yan, LU Liyan, HUANG Shiqun, HU Yan
    Food and Fermentation Industries. 2023, 49(8): 89-96. https://doi.org/10.13995/j.cnki.11-1802/ts.030780
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    This study aimed to investigate the effect of chitosan (CS) and ginger extracts (GE) on preserving the quality of cooled pork during cold storage. The GE was extracted by using ethanol as solvent. The total phenol, total flavonoid content, and antioxidant activity of GE were assessed. The quality of cooled pork treated with CS and GE were comprehensively evaluated through physicochemical properties (juice loss rate, pH value, total volatile basic nitrogen, and color difference) and microbiological indicators (the total bacterial count, coliforms, lactic acid bacteria, and Pseudomonas). Results showed that the total phenol content of GE was 1.35 mg/mL, and the total flavonoid content was 1.98 mg/mL. The ABTS cationic radical scavenging ability of GE was stronger than DPPH free radical scavenging ability and showed concentration-dependent. When the GE concentration was 7.5 mg/mL, the DPPH free radical scavenging rate reached 89.05%. When the GE concentration was 0.137 5 mg/mL, the ABTS cationic radical scavenging rate was 99.51%. Both CS and GE could delay the spoilage of cooled pork and prolong its shelf life. Compared to CS, GE could more significantly reduce the juice loss and delay the color change of cooled pork. However, CS was more effective in delaying the increase of pH value and inhibiting the production of total volatile basic nitrogen and the growth of spoilage microorganisms. The above results indicated that CS and GE treatments could effectively maintain the quality of cooled pork during storage and extent their shelf life to 9 days. GE can be used as a natural antioxidant and bacteriostatic agent in food preservation.
  • Effects of Xinjiang wine on liver function and hepatocyte autophagy in rats
    WANG Yanling, ZHAO Hao, HAO Feike, CHEN Shanbin, YU Jiajun, ZHANG Xiaomeng, ZHU Jiawei, LYU Jiawei, WU Yun, XUE Jie
    Food and Fermentation Industries. 2023, 49(8): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.032143
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    To investigate the effect of Xinjiang wine on autophagy of liver and hepatocytes, male SD rats were randomly divided into six groups, including blank group (1), alcohol group (2), Tuha Basin dry white wine group (3), the northern foothill of Tianshan Mountain dry red wine group (4), Yili River Valley dry red wine group (5), and Yanqi Basin dry red wine group (6). After 8 weeks of gavage with Xinjiang wine from different producing areas, the changes of body weight, liver coefficient, pathomorphological changes of liver tissue, the contents of alanine transaminase (ALT) and aspartate aminotransferase (AST) in serum, and the expression levels of autophagy related proteins LC3 and p62 in liver were detected by Western blotting. Results showed that compared with the blank group, the weight growth trend of rats in wine group 3, 4, 5, and 6 was slower, and the weight growth trend of rats in alcohol group was the slowest. Compared with alcohol group, the liver coefficient decreased significantly (P<0.05), and there was no obvious lesion in the liver. Total cholesterol, triglyceride, low density lipoprotein cholesterol, AST, ALT, blood urea nitrogen, serum creatinine, total protein, albumin, globulin, and blood glucose in serum decreased, high density lipoprotein cholesterol has an upward trend(P>0.05), and the content of globulin has no significant difference. LC3 protein content increased and p62 protein content decreased, and all reached a significant levels (P<0.05). Moderate intake of wine can reduce the liver coefficient, regulate the blood clearance index and liver function in rats, and promote the level of hepatocyte autophagy, so as to reduce the damage of alcohol to the liver, which may be related to the phenolic substances contained in wine.
  • Effects of Rosa roxburghii Tartt pomace and dietary fiber extract on noodle quality
    ZHANG Can, GUO Yiping, TIAN Ai, HUANG Junjie, MING Jian, LI Fuhua
    Food and Fermentation Industries. 2023, 49(8): 105-112. https://doi.org/10.13995/j.cnki.11-1802/ts.030753
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    Rosa roxburghii Tartt pomace contains a variety of functional compounds, but its utilization is still not enough. To improve the utilization rate of Rosa roxburghii Tartt pomace, the effects of Rosa roxburghii Tartt pomace with different particle sizes and the dietary fiber extract on the quality and biological activities of noodles were studied. Results showed that the dietary fiber extract from 60-80 μm pomace or 1-10 μm pomace significantly improved the cooking properties of noodles, and the water absorption capacity of the two noodles increased by 9.26% and 5.91% compared with that of the control noodle (P<0.05). After cooking, the noodles added with 250 μm pomace showed the highest hardness and elasticity. The addition of dietary fiber extract obtained from 1-10 μm or 0.1-1 μm pomace increased the antioxidant capacity by six and five folds, respectively. The addition of 0.1-1 μm pomace or its dietary fiber extract reduced the starch hydrolysis rate of noodles by 16.14% and 11.36%, respectively (P<0.05). In brief, the addition of dietary fiber extract obtained from 1-10 μm pomace significantly increased the water absorption, hardness, elasticity, chew ability, dietary fiber content, and antioxidant activity of noodles, while it significantly decreased the loss rate, brightness value, and starch hydrolysis rate of noodles. Results indicated that Rosa roxburghii Tartt pomace and its dietary fiber extract could be good resources for the processing of functional flour products. This study provided a research basis for the comprehensive processing of Rosa roxburghii Tartt pomace.
  • Identification and biological characteristics of pathogenic fungi of refrigerated chestnut from Wangmo, Guizhou province
    ZHU Yiyi, WEN Anyan, WANG Qin, HU Yue, QIN Likang
    Food and Fermentation Industries. 2023, 49(8): 113-120. https://doi.org/10.13995/j.cnki.11-1802/ts.033962
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    Putrefactive chestnut is caused by the synergistic infection of various fungi, and the decay rate of chestnut reaches 15%-20% during the refrigeration period. In this study, taking chestnut from Wangmo as the experimental object, the pathogenic fungi of refrigerated chestnut were isolated and purified, and the identification was determined based on the Koch’s rule, morphological and molecular biological characteristics. Results showed that three pathogenic fungi were Fusarium proliferatum, Penicillium crustosum, and Alternaria alternata. Biological characteristics indicated that the optimal pH for hyphal growth and sporulation of F. proliferatum were 7.0 and 8.0, the optimum carbon source, nitrogen source, temperature and light condition for mycelial growth and sporulation were lactose, glycine, 25 ℃, and 24 h darkness, respectively. The optimal carbon source and pH for mycelial growth of Penicillium crustosum were lactose and 8.0, and the optimum carbon source and pH for sporulation were soybean polysaccharide and 7.0, the optimal temperature, nitrogen source and light condition for mycelial growth and sporulation were 25 ℃, urea, and 24 h darkness. Sucrose and maltose were regarded as the optimal carbon sources for the mycelial growth and sporulation of A. alternata, the optimal temperature, nitrogen source, pH and light condition for mycelial growth and sporulation were 25 ℃, peptone, 9.0, and 24 h darkness. The confirmation of main pathogenic fungi of refrigerated chestnut from Wangmo could provide scientific basis for the effective prevention and control of chestnut putrefaction and the putrefactive mechanism research.
  • Preparation and properties of complex nanoliposomes with bacteriocin QY-C and astaxanthin
    LI Qibin, LYU Linao, FU Siyi, LIU Ying, ZHANG Jing
    Food and Fermentation Industries. 2023, 49(8): 121-127. https://doi.org/10.13995/j.cnki.11-1802/ts.032638
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    In this study, bacteriocin QY-C and astaxanthin were used as active substances, and the encapsulation efficiency was regarded as the evaluation index to determine the addition amount of astaxanthin and bacteriocin QY-C. The reversed-phase evaporation method was used to prepare complex nanoliposomes of bacteriocin QY-C and astaxanthin. Its characterization was measured by a particle size and zeta potential analyzer, the entrapment of astaxanthin and bacteriocin was analyzed by Fourier transform infrared spectroscopy (FT-IR), and its antioxidant activity and bacteriostatic activity were finally evaluated. The results showed that the particle size (158.03 nm), PDI value (0.372), and zeta potential (-31.1 mV) of the prepared complex nanoliposomes were well characterized, and the encapsulation efficiency of bacteriocin and astaxanthin both reached more than 80%. The result of FT-IR showed that astaxanthin and bacteriocin QY-C were successfully loaded into the liposomes, and no new absorption peak appeared. It was judged that the encapsulation method of the composite nanoliposomes was physical entrapment. The scavenging rates of DPPH free radicals and ABTS free radicals were 87.67% and 99.35%, respectively. The minimum inhibitory concentration (MIC) was 8.75 mg/mL, and the potency was 151.63 AU/mL. The complex nanoliposomes with bacteriocin QY-C and astaxanthin prepared in this study have high encapsulation efficiency, small particle size, good stability, strong antioxidant and bacteriostatic activities, indicating that they have application potential in food preservation.
  • Effect of nitric oxide on glutathione-ascorbate cycle in postharvest cantaloupe based on S-nitrosylation
    YILIDANA·Dilixiati, WEI Jia, WANG Man, YUAN Yuyao, ZHANG Zheng, WU Bin
    Food and Fermentation Industries. 2023, 49(8): 128-136. https://doi.org/10.13995/j.cnki.11-1802/ts.030137
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    To explore the effect of nitric oxide (NO) on reactive oxygen species (ROS) in the regulation of the fruit senescence, the physiological change, S-nitrosylation level, and antioxidant system-related assays of postharvest cantaloupe were analyzed. The cantaloupe (Cucumis melo L. cv. ‘Xizhoumi 17’) was taken as the material and the influences of NO fumigation on glutathione-ascorbate cycle were studied from the viewpoint of the S-nitrosylation change level. The NO fumigation could maintain the storage quality of cantaloupe and reduce the content of hydrogen peroxide (H2O2) and malondialdehyde (MDA). During the storage period of 96 h, the contents of endogenous NO and S-nitrosothiol (SNO) were promptly increased and the activity of S-nitrosylation glutathione reductase (GSNOR) was reduced by NO. During the storage period of 37 days, the ratios of ascorbic acid to dehydroascorbic acid (AsA/DHA), as well as reduced glutathione to oxidized glutathione (GSH/GSSG) in the NO group were higher than those in the control group. The enzyme activities of ascorbate peroxidase (APX), mondehydroascorbate reductase (MDHAR), mondehydroascorbate reductase (DHAR), and glutathione reductase (GR) in the treatment group were higher than those in the control group during the whole storage period. Results indicated that NO fumigation enhanced the S-nitrosylation, activated the key enzyme activities in the AsA-GSH cycle, and further improved the efficiency of eliminating H2O2 and relieved lipid peroxidation. These findings possibly were the mechanisms of NO in the regulation of the AsA-GSH cycle and contributed to the improvement of the postharvest cantaloupe quality.
  • Effect of different fermentation processes on aroma quality of pomegranate wine
    LI Tao, LI Yunzhe, FENG Hanjie, YANG Mei, SHI Heyun, ZHANG Jun
    Food and Fermentation Industries. 2023, 49(8): 137-144. https://doi.org/10.13995/j.cnki.11-1802/ts.032857
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    Cele sweet pomegranate was used as raw material, the aroma of pomegranate juice and the wine fermented with clear juice, seed, and whole fruits were enriched by headspace solid-phase microextraction (HS-SPME), and the qualitative and quantitative analysis was carried out by GC-MS. Additionally, the effects of different fermentation processes on the aroma quality of pomegranate wine were compared based on the basic physicochemical indexes and sensory evaluation. Results showed that the physical and chemical indexes of different pomegranate wine samples met the requirements of national standard. The dry extract and total phenol contents of whole fruits pomegranate wine were high and the differences were significant. The 53, 50, and 49 kinds of aroma compounds were detected in pomegranate wine fermented with clear juice, seed, and whole fruits, respectively. There were 33 kinds of common components, while 10, 6, and 6 kinds of unique components in three wine samples, respectively. The total aroma of pomegranate wine fermented with juice was higher and the difference was significant. Phenylethyl alcohol, 2-nonanol, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate were the key flavor substances of pomegranate wine, which endowed the wine with strong fruit and floral aroma. The results of principal component analysis showed that the aroma styles of pomegranate wine brewed by the three different processes were significantly different. Pomegranate wine fermented with clear juice was in the same quadrant with five key flavor substances, isoamyl acetate, ethyl lauric acid, ethyl caprylate, ethyl decanoate, and ethyl undecanate, and had typical aroma characteristics of pomegranate wine. The sensory evaluation results showed that the fermented pomegranate wine had rich aroma, delicate fruit aroma, good color and typicality, and high sensory score. Pomegranate wine fermented with seed and whole fruits had high content of total phenols, complex aroma and the taste was astringent. Pomegranate wine fermented with clear juice has high content of aroma substances with fruity and floral aromas, is light-bodied and tastes refreshing and better in sensory quality. This study provides a theoretical basis for the fermentation optimization and aroma comparative analysis of pomegranate wine in the future.
  • Changes of triterpenic acid and cyclic AMP contents and taste sense during probiotics fermentation of Ziziphus jujube cv Muzao juice
    ZHANG Ling, ZHANG Jiangning
    Food and Fermentation Industries. 2023, 49(8): 145-150. https://doi.org/10.13995/j.cnki.11-1802/ts.032490
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    In this experiment, Muzao (Ziziphus jujube cv Muzao) was used as raw materials and the changes of triterpenic acid and cyclic AMP contents and the taste sense during the probiotics fermentation of Muzao juice were analyzed. Results showed that with the extension of fermentation time, the total ursolic acid and oleanolic acid content increased and could reach 1.25 mg/mL after Muzao juice fermentation for 3 days. The content of betulinic acid in Muzao juice before fermentation was 2.95 mg/mL and it increased to 8.24 mg/mL after fermentation for 3 days, which was about 2.8 times of that before fermentation. The content of cyclic AMP in Muzao juice before fermentation was 0.74 mg/mL and increased to 1.06 mg/mL after fermentation for 1 day. Taste analysis showed that the value of acid and umami in Muzao juice increased gradually, while the value of sweet, salty, and bitter decreased gradually with the extension of fermentation time. The contents of triterpenic acids and cyclic AMP were increased in Muzao juice fermented by probiotics and the flavor of jujube juice was also enhanced.
  • Effects of different fermentation methods on flavor and content of biogenic amine of Daocai
    LIU Xueting, WANG Xueli, XU Zhihu, QIU Shuyi, CHENG Yanwei, LI Zhen
    Food and Fermentation Industries. 2023, 49(8): 151-158. https://doi.org/10.13995/j.cnki.11-1802/ts.032893
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    The contents of volatile flavoring compounds and biogenic amines (BAs) in the raw material Brassica juncea L. var. crassicaulis Chen & Yang and the Daocai produced with it by natural fermentation, pure strain fermentation of bioamine-degrading bacteria, commercial strain fermentation, and the combination of bioamine-degrading bacteria and commercial strain fermentation were analyzed with the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) and HPLC. The results showed that there was a significant difference in the contents of BAs between samples prepared by natural fermentation and pure strain fermentation of bioamine-degrading bacteria (P<0.05). The content of total BAs in the samples in the group of pure strain fermentation of bioamine-degrading bacteria was lower than that in the natural fermentation group. Among them, the degradation of histamine, tyramine, and spermidine was most evident in the samples of the SY4 group. The degradation rate was 52.54%, 43.42%, and 58.08%, respectively. A total of 47 types of volatile substances were identified by GC-IMS, including 4 types of isothiocyanates, 12 types of esters, 10 types of alcohols, 3 types of ketones, 9 types of aldehydes, 3 types of acids, 4 types of heterocycles, and 2 types of olefins. The relative contents of esters were higher than those of other substances. The study found that ethyl acetate, propyl acetate, butyl acetate, (E)-2-hexenol, allyl isothiocyanate, butyl isothiocyanate, 1-butene 4-isothiocyanate, 2-ethyl-furan, and other substances were the common key flavoring compounds in the four fermentation experiment groups with a high content. Through principal component analysis, it was found that the key flavoring compounds of Daocai produced under different fermentation methods did not differ significantly, indicating that the inoculation of bioamine-degrading bacteria in the process of fermentation had no negative impact on the flavor of the product. This study provides a theoretical basis for the application of bioamine-degrading bacteria in traditional Daocai fermentation.
  • Screening of ginseng fermented bacteria strains and research on transformation abilities of ginsenoside
    ZHU Jun, QIAN Yongqing, WU Qin, CUI Jingwen, LIN Guodong, LI Rui, LI Li, CHEN Su
    Food and Fermentation Industries. 2023, 49(8): 159-163. https://doi.org/10.13995/j.cnki.11-1802/ts.032660
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    The transformation rate of ginsenoside Rb1 and Rg3 were chosen as indicators to screen the potential ginseng fermented bacteria strains from 78 Lactiplantibacillus plantarum strains. After that, the fermenting properties in ginseng juice and the transformation abilities of multiple ginsenosides for the selected strain were detected. The anti-tumor effect of the fermented ginseng juice was determined using human colorectal tumor cells. The results showed that, among all the tested L. plantarum strains, L. plantarum 581 had the strongest ability to convert the ginsenoside. The Rb1 conversion rate reached 75.41% and the Rg3 level elevated 13.59 times during the fermentation of L. plantarum 581. Ginseng juice fermented by L. plantarum 581 had improved taste. After 16 hours' fermentation, pH dropped to 3.47 and the viable count of L. plantarum 581 reached 2.1×108 CFU/mL. Compared to the ginseng extract, ginseng juice fermented by L. plantarum 581 had declined ginsenoside content of Rb1, Rb2, Rc, Rd, Re, and Rg1 (P<0.01), and elevated rare ginsenoside content of Rg3, Rk3, F2, C-K and Rg6 (P < 0.01). L. plantarum 581 fermented ginseng juice also showed significant elevated inhibition ratio of (59.16±1.26)% against tumor cells(P<0.05) in comparison to unfermented ginseng extract. The results indicated that L. plantarum 581 having good fermenting properties, can produce various rare ginsenosides through bio-transforming process and elevate the anti-tumor effects of ginseng products, which should be used for developing of ginseng fermented beverage with specific functions.
  • Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation
    HUANG Huaisheng, LI Na, ZHONG Xinggang, SU Benwen
    Food and Fermentation Industries. 2023, 49(8): 164-169. https://doi.org/10.13995/j.cnki.11-1802/ts.032240
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    In order to study the quality formation and oxidation law of catechins of congou black tea under natural fermentation process, one bud and one leaf of Rucheng Baimao tea [Camellia sinensis (L.) O.Kuntze CV. ptilophylla] in spring were used as raw materials and processed by using the natural fermentation technology of traditional congou black tea process, the changes of sensory quality, the oxidation law of catechins and the oxidation kinetics of congou black tea during the fermentation were analyzed. The sensory quality of samples at different fermentation stages was evaluated, and the catechin bitterness index of samples was calculated. The results showed that the comprehensive quality of congou black tea after fermentation for 6 h and 8 h was the best, the soup color was red and bright, the taste was strong and mellow, and the bitter and astringent taste index of catechin was small. Therefore, the quality of congou black tea was the best when fermented for 6-8 h under natural fermentation conditions (room temperature 20 ℃). The analysis of catechin oxidation law showed that the total catechin, ester catechin and simple catechin showed a downward trend. The seven catechin components showed a downward trend with the process of fermentation. After 12 h of fermentation, the contents of GC and EGC decreased to 0 or trace. The kinetic curve of catechin oxidation showed that the oxidation rate of catechin components in the process of natural fermentation was epigallocatechin(EGC)>epigallocatechin gallate(EGCG)>gallocatechin gallate(GCG)>gallocatechin(GC)>DL-catechin (DL-C)>epicatechin gallate(ECG)>epicatechin(EC). The oxidation rate of catechin decreased by 32.05% after fermentation for 4 h, 58.17% after 6 h and 89.73% after 8 h, basically losing the oxidation power.
  • Screening, identification, and toxin-producing ability analysis of aflatoxin producing strains in brine of Xiangpai brined products
    LIN Lidan, ZHAO Liangzhong, HUANG Zhanrui, ZHOU Xiaojie, AI Daoying, ZHOU Hengping, ZHOU Jinsong, ZHENG Yirou, ZHOU Kai
    Food and Fermentation Industries. 2023, 49(8): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.032703
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    Taking the brine of Xiangpai brined products as the research object, the microorganisms producing aflatoxin (AFs) during storage were screened and identified, and the toxin-producing ability was determined. The plate dilution coating method and ultraviolet fluorescence method were used to screen the toxin-producing microorganism in Xiangpai brine. The ITS sequences of the preliminarily screened strains were amplified by PCR and sequenced. The sequencing results by NCBI homology comparison and the phylogenetic tree was constructed by MEGA6.0 software for molecular biological identification. HPLC-MS/MS was used to detect the content of AFs and to determine the toxin-producing ability of toxin-producing strains. Five toxin-producing strains were screened and identified by plate dilution coating method, ultraviolet fluorescence method, and molecular biology. Four strains were Aspergillus flavus and one strain was Aspergillus parasiticus. None of the four A. flavus strains produced AFs based on the result of HPLC-MS/MS, but the A. parasiticus produced AFB1 and AFG1. The contents of AFB1 on the 3rd and 7th days were 6.92 μg/L and 8.08 μg/L, respectively. The contents of AFG1 on the 3rd and 7th days were 5.80 μg/L and 7.24 μg/L, respectively. Aspergillus producing AFs exists in Xiangpai brine due to improper storage conditions, and it is vulnerable to the influence of moldy raw materials and environment, which warns the safety risk of AFs pollution in Xiangpai brined products.
  • Optimization of selenium enrichment conditions and anti-inflammatory activity of polysaccharide from submerged fermentation of Antrodia cinnamomea
    WANG Yiqi, YANG Lin, ZHAO Hongpeng, CHI Fanghua, WANG Qinghua, YI Lunzhao, SUN Liping, REN Dabing, HU Yongdan
    Food and Fermentation Industries. 2023, 49(8): 177-184. https://doi.org/10.13995/j.cnki.11-1802/ts.032295
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    To improve the production of selenium polysaccharide from submerged fermentation of Antrodia cinnamomea, and to explore the changes of polysaccharide activity after selenium enrichment. Biomass, polysaccharide content, selenium content and selenium enrichment rate were used as evaluating indicator. The fermentation conditions of polysaccharide were optimized by single factor experiment and orthogonal experiment. Hence, the best fermentation conditions were obtained. Meanwhile, on the basis of establishing inflammatory model of mouse peritoneal macrophages (RAW264.7) induced by lipopolysaccharide (LPS), the anti-inflammatory activities of selenium polysaccharide and selenium-free polysaccharide of A. cinnamomea were evaluated. Through fermentation optimization, the optimum fermentation conditions were obtained as follows: Na2SeO3 2 mg/L, maltose 24 g/L, soluble starch 16 g/L, corn pulp dry powder 9 g/L, ammonium sulfate 9 g/L, liquid volume 75 mL/250 mL, initial pH 7, fermentation 9 d at 24 ℃, 150 r/min. The results of cell experiment in vitro showed that both of them could significantly reduce the expression of pro-inflammatory mediators such as nitrite oxide (NO), tumor necrosis factor (TNF-α), interleukin IL-6 and IL-1β, increase the activity of intracellular superoxide dismutase (SOD), and effectively inhibit the inflammatory reaction. Moreover, selenium polysaccharide is superior to selenium-free polysaccharide in increasing SOD activity and inhibiting IL-1β expression. In summary, while enriching selenium, selenium polysaccharide from A. cinnamomea have higher anti-inflammatory activity than selenium-free polysaccharide, which has a certain development prospect.
  • Effects of blanching treatment on quality characteristics of Zanthoxylum bungeanum sprout
    WANG Yanan, YAN Jing, LEI Ailing, WANG Nan, ZHANG Fusheng
    Food and Fermentation Industries. 2023, 49(8): 185-193. https://doi.org/10.13995/j.cnki.11-1802/ts.031068
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    Fresh Zanthoxylum bungeanum sprout was used as raw materials to explore the effects of blanching treatment temperature and time on the color, nutrition, and flavor. Results showed that with the increase of temperature and time, the color of Zanthoxylum bungeanum sprout became darkened green, green degrees were decreased, and the content of nutrients such as vitamin C and protein also showed a downward trend. After the blanching temperature and time reached 90 ℃ and 180 s, the activities of polyphenol oxidase (PPO) and peroxidase (POD) could effectively passivate. Under this blanching condition, the loss rates of chlorophyll, vitamin C, and protein were respectively 37.22%, 53.14%, and 24.12%, it was the optimal blanching condition of Zanthoxylum bungeanum sprout. With the increase of blanching temperature and time, the contents of hydroxy-ε-sanshool and hydroxy-β-sanshool decreased firstly and then increased, while the hydroxy-α-sanshool content was constantly reduced during the blanching process. The contents of hydroxy-ε-sanshool and hydroxy-β-sanshool respectively increased by 14.07% and 3.11% at 90 ℃ and 180 s. The content of hydroxy-α-sanshool decreased by 20.83%. The flavor substances of Zanthoxylum bungeanum sprout showed irregular changes under blanching, and the main flavor substances olefin and ketone had no significant difference at optimal blanching conditions compared with the non-blanching group. The purpose of this study was to provide theoretical guidance for improving the quality of Zanthoxylum bungeanum sprout during processing.
  • Effects of ferulic acid on oxidation and emulsification of meat myofibrillar protein
    CHANG Haijun, ZHOU Wenbin, XIE Nana, FENG Min, ZHU Ling
    Food and Fermentation Industries. 2023, 49(8): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.030959
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    Different amounts of ferulic acid (0.00, 0.04, 0.20, 1.00 g/kg) were added to the extracted pork myofibrillar protein, and 1.00 g/kg butyl hydroxy anisd (BHA) was used as the positive control. The effects of ferulic acid on the oxidative regulation, structural changes, and emulsification properties of pork myofibrillar protein were investigated by refrigerating for different days (2, 4, 6, 8, 10 days). Results showed that with the increase of ferulic acid content, the content of the sulfhydryl group in pork myofibrillar protein showed an increasing trend, and the content of the sulfhydryl group in the 1.00 g/kg ferulic acid group and BHA group were significantly higher than that in the blank control group (P<0.05). The contents of the carbonyl group, free amino group, surface hydrophobicity, fluorescence intensity of endogenous tryptophan, and β structure in the determination group decreased compared with the blank control group, and the most significant change was 1.00 g/kg ferulic acid group (P<0.05). The emulsifying activity and emulsifying stability showed an upward trend, and on the second day, the emulsifying activity increased from 23.415 m2/g to 25.199 m2/g in the blank control group, and the emulsifying stability increased from 77.143% to 82.162%. Therefore, adding a certain amount of ferulic acid can effectively regulate the oxidation of pork myofibrillar protein and improve its emulsifying properties.
  • Safety evaluation of Lactobacillus acidophilus NC55
    LIN Geng, MA Xin, XIE Yuxin, WANG Jie, XIE Xinru, FU Jiafang, CAO Guangxiang
    Food and Fermentation Industries. 2023, 49(8): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.032345
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    Lactobacillus acidophilus has been widely used in fermented drinks and foods. Strain NC55 was previously isolated from fermented food and identified as Lactobacillus acidophilus. Antibiotic sensitivity test, harmful metabolite test and animal experiment were performed to evaluate safety of NC55. Results showed that NC55 was sensitive to most of the antibiotics tested; and no plasmid was detected in NC55, indicating that NC55 could not transfer antibiotic resistant genes through plasmid. No amino decarboxylase activity and hemolytic activity were found in NC55. Animal experimental results showed that the life activities of the mice were normal, and there were no bacterial translocation or pathological changes in the main organs. Teratogenic test showed that mouse embryos developed normal. In conclusion, strain NC55 showed high safety, It can be considered as a potentially beneficial strain used in humans and animals.
  • Effects of ultrasonic treatment on rheological property and structure of konjac glucomannan and peanut protein complex system
    GAO Junlu, TIAN Xuezhi, WANG Zhiying, ZHOU Yi, ZHANG Fusheng
    Food and Fermentation Industries. 2023, 49(8): 207-215. https://doi.org/10.13995/j.cnki.11-1802/ts.031186
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    To explore the effect of ultrasound on rheological property and structure of polysaccharide protein composite system, the composite system of konjac glucomannan (KGM) and peanut protein (PP) was processed by ultrasound. The effects of different ultrasonic power and ultrasonic treatment time on the rheological and structure of KGM-PP composite systems were studied. Results showed that the rheological viscosity of the composite system increased first and then decreased with the increase of power and time. After ultrasonic treatment with 600 W for 5 min, the emulsification activity index and emulsion stability index of the composite system was significantly increased by 75.1% and 33.2%, respectively. The endothermic enthalpy value increased by 14.2%. The average particle size of the composite system decreased by 29.5%. The thermodynamic study confirmed that medium intensity (600-700 W) and short-time ultrasonic treatment could improve the thermal stability of the composite system. Fourier infrared and X-ray diffraction analysis also showed that the diffraction peak intensity of the KGM-PP composite system was reduced by low and medium-intensity ultrasonic treatment, and the secondary structure of PP changed more to α-helix direction, which promoted the interaction and cross-linking of the internal structure of KGM-PP composite system. The results of scanning electron microscopy also showed that the three-dimensional thin-walled structure of the composite system could be changed from loose crimping to compact and smooth, and the diameter of the pores could be reduced by ultrasonic treatment with moderate intensity. Therefore, ultrasonic processing could be used to improve the functional properties of polysaccharide-protein composite systems, so that it could be better used in dairy drinks, edible films, and other new protein-based food development.
  • Effects of capsanthin on properties of konjac glucomannan-soybean protein isolate composite gel
    FAN Shengyu, YAN Jing, ZHU Kun, HU Yan, YU Jia, ZHANG Fusheng
    Food and Fermentation Industries. 2023, 49(8): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.030737
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    This study aimed to research the effects of capsanthin (CAP) addition on the properties of the polysaccharide-protein composite system and to provide theoretical and technical guidance for the production and processing of plant-based vegetarian food. The study used konjac glucomannan (KGM) and soybean protein isolate (SPI) composite gel as the objects. The effects of the addition of capsanthin on the properties of KGM-SPI composite gel were investigated. Results showed that when the content of capsanthin was 0.20% (mass fraction), the indexes of the composite gel were stable. The L*, a*, and b* of the KGM-SPI composite gel were 78%, 8 times, and 3 times of the control group, respectively. Compared with the control group, the water-holding capacity, hardness, chewiness, and adhesiveness decreased by 1.74%, 20.30%, 15.79%, and 16.50% respectively (P＜0.05). The results of microscopic characterization indicated that the capsanthin could destroy the network structure of KGM-SPI gel and reduce its thermal stability by changing the hydrogen bonding force and other noncovalent bindings. When the capsanthin concentration was 0%-0.20%, the degree of damaged network structure increased with the increase of capsanthin. When the concentration was 0.20%-0.30%, the microstructure of the gel no longer changed. In summary, capsanthin can be used as an ideal coloring agent in the KGM-SPI gel, and the amount of capsanthin should be controlled according to the actual properties of the product.
  • Application of layer-by-layer alternating coating in egg preservation
    YU Zedong, WANG Jing, REN Dan, WU Xiyu, XU Dan
    Food and Fermentation Industries. 2023, 49(8): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.030675
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    In this paper, chitosan (CS) and sodium carboxymethyl cellulose (CMC) were used to coat eggs layer-by-layer alternately, and the influences of coating times, coating thickness, and morphology on the storage quality of eggs were investigated. The changes in quality, thickness, and morphology of eggs and the control group were measured after 2, 4, and 6 times of alternating coating during storage. Results showed that the coating film on eggs with alternating coating 4 times (CS/CMC-4) had a maximum thickness of about 1.5-1.8 μm, which was stably attached to the eggshell surface. The sensory rating of CS/CMC-4 decreased after 49 days of storage and maintained a relatively stable egg white pH, as well as significantly higher values of Haugh unit and egg yolk index compared to other groups. Compared with the control group, the shelf life of CS/CMC-4 at room temperature was prolonged by at least 39 days. The storage quality of eggs coated 6 times and 2 times declined at a faster rate compared with that of CS/CMC-4 due to the uneven coating structure or smaller thickness, and the shelf life was prolonged by about 24 days and 16 days, respectively. Therefore, the application of layer-by-layer alternating coating could optimize the thickness and stability of the coating to significantly improve the storage and preservation effect of the coating on eggs and has a good application prospect in egg preservation.
  • Effect of β-glucosidase producing lactic acid bacteria fermentation on polyphenol content and functional activity of passion fruit peel
    QIN Chao, TANG Fuhao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning
    Food and Fermentation Industries. 2023, 49(8): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.032766
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    Purple passion fruit peels are rich in polyphenols and glycoside bound flavonoids. Lactic acid bacteria (LAB) fermentation has proven to release bound polyphenols, but whether LAB fermentation by β-glucosidase producing bacteria is more conducive to release remains unproven. Two strains of β-glucosidase producing and one strain of non β-glycosidase producing were used to ferment passion fruit peel separately. The results showed that the total polyphenols content of passion fruit peel increased after fermentation, and the capacity of two β-glycosidase producing bacteria to release free polyphenols was 1.31 and 1.06 times higher than that of the non β-glycosidase producing bacteria. And this metabolic capacity was closely related to the enzyme activity. The antioxidation and digestive enzyme inhibition were significantly improved (P<0.05), and passion fruit peel fermented by β-glucosidase producing LAB exhibited significantly stronger digestive enzymes inhibition than the non β-glycosidase producing LAB. These results indicate that fermentation with β-glucosidase producing LAB is more conducive to the conversion of bound polyphenols to free polyphenols in passion fruit peels and increase the total polyphenols content, thus having a promising application in enhancing polyphenols bioactivity.
  • Effect of site heterogeneity on microbial community and quality of medium-high temperature Daqu
    TANG Huifang, HUANG Jun, ZHOU Rongqing, QIN Hui, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, MU Yu, PAN Qianglin
    Food and Fermentation Industries. 2023, 49(8): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.032607
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    The difference in physiochemical properties and microbial community in Daqu from different positions in Qu-fang were investigated by conventional detection methods and high-throughput sequencing. The results indicated that the moisture in Daqu originated from the new site was slightly higher than that manufactured in the old site, while the latter had higher acidity. The acidity, hydrolysis ability and microbial community were affected by the flat and spatial position of Qu-fang, and the effect of the latter was stronger than that of the former. The ability of starch hydrolyzing and esterifying in Daqu manufactured in the old site were higher than those of Daqu in the new site, and the Daqu located in the bottom layer has higher ability, and the liquefaction activity, saccharification activity and esterification activity of Daqu in the lower layer located nearby door of the old site were the best. Weissella, Staphylococcus, Rhizomucor, and Rhizopus dominated in the Daqu originated from the old site, while Saccharopolyspora, Kroppenstedtia, Thermoactinomyces, and Thermomyces dominated in the Daqu originated from the new site. The results of redundancy analysis indicated that the relative abundance of Rhizopus and Rhizomucor in Daqu was positively correlated with starch hydrolysis and esterification activities, while that of Thermoactinomyces was closely related to acidity. These results showed that the site heterogeneity has a significant impact on the quality of Daqu. At the same time, the ventilation of Qu-fang can be adjusted by controlling the opening of doors and windows, so as to avoid excessive release of moisture and improve the enzyme activity of Daqu. These results lay an important foundation for optimize intelligent production of Daqu.
  • Study on migration behavior of antimony in food-grade recycled material of polyethylene terephthalate beverage bottle
    LI Zhili, SUN Binqing, YUAN Zhenlei, LIU Shuo, WEN Jiaqi, HUANG Liqiang
    Food and Fermentation Industries. 2023, 49(8): 245-250. https://doi.org/10.13995/j.cnki.11-1802/ts.032252
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    This paper aims to investigate the migration of antimony in polyethylene terephthalate (PET) beverage bottles and recycled food-grade regenerated polyethylene terephthalate (rPET) chips and the effects of food simulation solution and temperature on the migration behavior of antimony in PET beverage bottles and rPET chips. The samples of the PET beverage bottle and rPET slice were completely soaked in 4% (volume fraction) acetic acid, 10% (volume fraction), and 20% (volume fraction) ethanol food simulation solution. The antimony in the PET beverage bottle and rPET slice was quantitatively analyzed by inductively coupled plasma mass spectrometry (ICP-MS). The effects of different food simulation solutions and temperatures on the migration diffusion coefficient were analyzed by fitting the experimental migration and the prediction curve of the migration model. Results showed that when the migration equilibrium was reached and the temperature was 60 ℃, the migration amount of antimony in rPET chips to different food simulation solutions was higher than that in PET beverage bottles to different food simulation solutions. Comparing the three food simulation solutions, the diffusion coefficient of antimony in the PET beverage bottle and rPET slice to 4% acetic acid food simulation solution was higher. At different temperatures, the experimentally measured value of antimony migration from a PET beverage bottle to 4% acetic acid fitted well with the prediction curve of the migration model (the fitting degree was more than 0.9). The higher the temperature was, the higher the diffusion coefficient was, and it conformed to the Arrhenius relationship.
  • Flavor identification of over-year Dongbei Suancai based on GC-IMS
    HAN Yanqiu, YE Chunmiao, WANG Chen, ZHANG Xiaoli, LI Xiao, GAO Ya
    Food and Fermentation Industries. 2023, 49(8): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.032580
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    To explore a rapid identification method of over-year Dongbei Suancai, gas chromatography-ion migration spectrometry (GC-IMS) was used to analyze and compare the volatile flavor compounds in over-year (stored over summer, more than 12 months) and current-year (fermented and consumed within 6 months) Dongbei Suanbei. Results showed that a total of 22 representative volatile flavor compounds, including esters, ketones, alcohols and acids, were identified in the two groups. Fingerprint indicated that there were significant differences in the types and contents of flavor compounds between the two groups, manifesting as the kinds of volatile flavor compounds were relatively more in current-year Dongbei Suanbei, containing dimethyl disulfide, ethyl butanoate, ethyl 3-methyl butanoate, methyl butanoate, butanoic acid, 2, 3-butanedione, acetone, ethyl acetate, ethanol, etc, but those were substantially reduced or nearly disappeared in over-year Dongbei Suanbei, only the signal of ethyl acetate and ethanol were enhanced,and a large number of other characteristic flavor compounds such as n-propyl acetate, n-propanol, ethyl propanoate and butanone were generated. Through the principal component analysis of flavor substances, over-year and current-year Dongbei Suanbei occupied two relatively independent spaces and were distinguished accurately. Therefore, GC-IMS combined with principal component analysis could be used to quickly identify over-year Dongbei Suanbei.
  • Rapid non-destructive detection of diarrheal shellfish poison in mussels based on near-infrared spectroscopy and multi-layer perceptron
    LIU Zhongyan, LIU Yao, QIAO Fu, HAO Bolin, JIANG Wei, XIONG Jianfang
    Food and Fermentation Industries. 2023, 49(8): 258-264. https://doi.org/10.13995/j.cnki.11-1802/ts.032253
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    In this study, diarrheal shellfish poison (DSP)-contaminated and non-contaminated mussels were used as the research objects, the near-infrared spectrometer was used to collect the spectral data of 120 mussel samples of each class in the wavelength range of 950-1 700 nm. The best preprocessing method for near-infrared spectroscopy (NIS) of the mussels was determined to eliminate the influence of ambient light. Multi-layer perceptron (MLP) model was constructed as a classifier to detect DSP-contaminated mussels. The dataset composed of 240 samples was randomly divided into training and test datasets according to the ratio of 7∶3, the average accuracy of the model by running 50 times was the final evaluation index, and the accuracy of detecting DSP-contaminated mussels reached 99.94%. The detection limit of the MLP model based on NIS for DSP was 35 μg/kg. The detection performance of the MLP model was analyzed for the problems of different ratios of training sets, small sample datasets, and unbalanced classes in practical application. The experimental results showed that the MLP model based on first derivative spectral preprocessing was insensitive to these three problems, which indicated that the classifier had strong generalization ability and robustness. Therefore, the combination of NIS and the MLP classifier provided a feasible new method for the non-destructive identification of shellfish toxicity.
  • Study of maturity identification model for gallnut flower Apis cerana honey based on gas chromatography-ion mobility spectrometry
    LIU Zhenping, GAN Fangyuan, LIU Guozheng, PANG Kejing, JIANG Rong, NIE Qingyu, ZHANG Yan
    Food and Fermentation Industries. 2023, 49(8): 265-271. https://doi.org/10.13995/j.cnki.11-1802/ts.032406
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    The gas chromatography-ion mobility spectrometry (GC-IMS) was used to determine and analyze the volatile organic compounds (VOCs) in gallnut flower Apis cerana honey with 5 different maturity levels in Chongqing Three Gorges Reservoir Area. The 45 characteristic variables were selected from a wide range of VOCs signal data by the two-dimensional differential spectrum method. The partial least squares discriminant analysis (PLS-DA) was performed on gallnut flower Apis cerana honey with 5 different maturities from the untargeted perspective of differentiated VOCs distribution profile, and the maturity identification model of gallnut honey was established. The goodness of fit (R2) and predictive power (Q2) parameters of the PLS-DA discriminant model were both good, the values were 0.880 and 0.706, respectively. The results of cross-validation and permutation showed that the identification model did not overfit, and the identification model was robust and effective, which could effectively identify gallnut flower Apis cerana honey from 5 different maturities. At the same time, 14 characteristic markers that played a key role in effectively distinguishing gallnut flower Apis cerana honey maturity were further screened out by variable importance for the projection (VIP) values. In this study, GC-IMS technology and PLS-DA theory and method were introduced to achieve accurate identification of gallnut flower Apis cerana honey from different maturities, which provided a new technical reference for the quality control of honey.
  • Analysis of bonded and free aroma components in new-type of Tricholoma matsutake Huangjiu during fermentation
    HUANG Ting, ZHU Kaixian, ZHAO Jinsong, YUAN Siqi, LI Zheng
    Food and Fermentation Industries. 2023, 49(8): 272-280. https://doi.org/10.13995/j.cnki.11-1802/ts.032042
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    The composition and content of bonded and free aroma components in four fermentation stages (extracting solution of Tricholoma matsutake, start of primary fermentation, end of primary fermentation and end of post fermentation) of new-type of Tricholoma matsutake Huangjiu were compared, so as to provide scientific basis for its flavor characteristics. Taking the self-made Tricholoma matsutake Huangjiu as the research object, Cleanert PEP-SPE was used to separate the bonded and free volatile components of the Huangjiu, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and analyze the types and contents of volatile compounds. A total of 127 volatile components were detected , among which bonded volatile components were 77, mainly alcohols, aldehydes and phenols (pyrazines and furans were not detected),and free volatile components were 107, mainly alcohols and esters (aldehydes such as 2-methylbutyraldehyde were not detected). These results implied that there were differences and complementarities between the two forms of volatile components in the different fermentation stages of Tricholoma matsutake Huangjiu to a certain extent. In addition, the results of hierarchical cluster analysis and principal component analysis indicated that the fermentation process had a greater impact on the composition and content of free volatile components than that of bonded volatile components, especially the contents of volatile components such as alcohols, esters, acids, aldehydes, and ketones increased significantly.
  • Comparison and recognition of spectral signal pretreatment methods for animal and vegetable oils based on filters
    QIU Weilun, DING Sheng
    Food and Fermentation Industries. 2023, 49(8): 281-288. https://doi.org/10.13995/j.cnki.11-1802/ts.032551
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    To achieve the rapid and non-destructive determination of animal and vegetable oils and explore the feasibility of the filter in improving the discrimination ability of the spectral analysis model, the study collected the spectral information data of 347 samples of animal oil (159 samples) and vegetable oil (188 samples) with the help of attenuated total reflection-surface-enhanced infrared absorption spectroscopy. Three discrimination models, including Fisher discriminant analysis, support vector machine, and decision tree were constructed. Among them, five filters (Hilbert transform, finite length unit impulse response filter, infinite length impulse response filter, fast Fourier transform, and wavelet transform) were considered to discuss the improvement of the model accuracy. Besides, the discrimination differences of filter window functions (rectangular window, Hanning window, Hamming window, and Blackman window), wavelet basis functions (Morlet, Dgauss, Mexhat, Haar, Daubechies, and Biorthogonal) and filtering methods (low-pass, high-pass, band-pass, and band-stop) were investigated and explored. Results showed that filters could significantly improve the models' accuracy. Low-pass/band-stop filtering modes, rectangular window, and Blackman window functions were superior and satisfactory. The support vector machine was optimal in distinguishing all samples. The SVM model (RBF kernel function) based on FIR low-pass/band-stop filter could be considered as the favorable model. It achieved 100% accurate differentiation. Filters and ATR-SEIRAS could effectively distinguish animal and vegetable oils. It could provide the application of enhancing the model performance.
  • Application of radio-frequency heating technology in agriproduct and food industry
    LIU Man, NAN Jingchang, CONG Mifang, LIU Chao
    Food and Fermentation Industries. 2023, 49(8): 289-296. https://doi.org/10.13995/j.cnki.11-1802/ts.032410
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    Radio frequency (RF) heating technology is a heating method that has received much attention in recent years. It is widely used in the processing of food and agricultural products because of its rapid heating, good uniformity, energy-saving, low maintenance costs, and so on. The working principle and characteristics of RF heating technology were first discussed, and it was proposed that the uniformity of RF heating could be improved by using the simulation implementation of COMSOL software. Then, by analyzing the application literature of RF heating technology in recent years, the research progress of RF heating technology in the fields of thawing, drying, sterilization, and insecticidal was reviewed. Finally, the remaining problems of RF heating technology were proposed, and the future research direction was prospected.
  • Research progress in the antibacterial effect of probiotic metabolites on pathogens
    ZHANG Xiaoxu, LIU Huan, XIAO Miao, LI Yingyu, LU Ping, LI Ying, SHI Yu, ZHAO Yanni, ZENG Qiao, ZHANG Yafeng
    Food and Fermentation Industries. 2023, 49(8): 297-302. https://doi.org/10.13995/j.cnki.11-1802/ts.032474
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    Probiotics are able to produce a variety of metabolites with broad-spectrum antibacterial activity. They can satisfy the people's requirements for greenness and health and are expected to be environment-friendly antimicrobial agents. The metabolites include organic acid, bacteriocin, hydrogen peroxide, etc. They can take antimicrobial actions in different mechanisms. They are able to destroy the structure of cell envelope and affect the membrane potential. They can destroy the biological macromolecules, interfere with cell metabolism, or affect the biological activities of DNA and RNA. Besides, they can also compete for the binding sites of the growth-related substances in pathogens to inhibit cell growth and division. The result is expected to provide a theoretical basis for the wide application of probiotic metabolites as new antimicrobial substances.
  • Research progress on effects of ozone treatment on quality characteristics of wheat flour
    REN Xiujuan, ZHANG Jian, ZHANG Weifeng, AN Yanxia
    Food and Fermentation Industries. 2023, 49(8): 303-309. https://doi.org/10.13995/j.cnki.11-1802/ts.032061
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    Ozone is widely used in the modern food industry because of its safety and pollution-free characteristics. This paper summarized the ozone treatment to reduce microbial content in flour and mycotoxins, analyzed its flour protein, starch, lipid, and other physical and chemical indexes of the mechanism, the wet gluten content, dough rheological properties, the influence of the quality indexes such as fatty acid value, and outlined the related mechanism, to provide a reference for the application of ozone in flour industrial production.
  • Research progress in biosynthesis of medium- and long-chain triacylglycerol by microbial lipase
    QI Caiqin, YANG Bo, YANG Guang, ZHOU Shengmin, LIU Xiaojun
    Food and Fermentation Industries. 2023, 49(8): 310-317. https://doi.org/10.13995/j.cnki.11-1802/ts.032539
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    Medium-and long-chain triacylglycerol (MLCT) is a special structural lipid designed according to the characteristics of the digestion and absorption of lipids in the body. It is modified from natural lipids and glycerol molecule combines long-chain and medium-chain fatty acids at the same time. Due to its unique metabolic mode and special physiological functions, it shows great application potential in food and medicine. In view of the research status of biological catalysts (immobilized microbial lipase), synthesis methods for enzymatic synthesis of MLCT, physiological functions, and applications of MLCT, this paper reviewed and compared the advantages and disadvantages of various methods and applicable directions, and prospected the research and development prospects of MLCT, providing theoretical guidance for the development and application of MLCT and other related functional structural lipids.
  • Research progress and prospects of lactic acid bacteria fermentation and biotransformation in Chinese dietary herbal medicine
    WANG Ziling, LAO Jia, ZHONG Can, HE Wei, ZHANG Shuihan, JIN Jian
    Food and Fermentation Industries. 2023, 49(8): 318-324. https://doi.org/10.13995/j.cnki.11-1802/ts.034488
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    Fermentation of Chinese dietary herbal medicine is a new technology based on traditional fermentation processing in Chinese medicine and modern bioengineering. A total of 361 kinds of dietary herb can be divided into four categories according to the level of safety. As a commonly used starter, lactic acid bacteria can increase and reduce the original components or form new compounds through hydrogenation, deglycosylation, degreasing, and other reactions. In combination with their rich and diverse secondary metabolites, fermentation by lactic acid bacteria can achieve synergies by multi-components and multi-targets. Nine announcements were issued to improve the list of lactic acid bacteria that conld be used in food, functional, and infant food, including seven genera and 32 species. The fermentation of lactic acid bacteria has been applied in medicinal materials or formulas such as Dendrobh officinalis caulis, astragali radix, notoginseng radix et rhizoma, glycyrrhizae radix et rhizoma, leonuri herba, ginseng radix et rhizoma rubra, citri reticulatae pericarpium, paeoniae radix alba, coicis semen, etc. The fermentation process is affected by factors including strain, substrate, pH, temperature, time, and dissolved oxygen. The content of active ingredients changes, such as polysaccharides, phenylpropanoid, flavonoids, and polyphenols, showing improvement of the intestinal tract, lipid-lowering, anti-fatigue, anti-inflammatory, improving immunity and other pharmacological effects. In future, further research can be carried out in screening and safety research of lactic acid bacteria, mechanism of fermentation synergism and detoxification, and comprehensive utilization of Chinese dietary herbal medicine by biotransformation to promote the modernization of Chinese herbal medicine.
  • Research progress on chilling injury and regulation technology of postharvest fruits and vegetables
    YAN Xiaoxia, KANG Ningbo, LU Ling, HE Xiaoling, YU Hao
    Food and Fermentation Industries. 2023, 49(8): 325-334. https://doi.org/10.13995/j.cnki.11-1802/ts.032303
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    Cold-sensitive fruits and vegetables are susceptible to chilling injury during low-temperature storage and cold chain transportation, which severely influences their quality and storage period. Therefore, the research on the mechanism and regulation technology of chilling injury of fruits and vegetables could provide important theoretical guidance and technical support for the development of postharvest storage and cold chain transportation of fruits and vegetables. This paper summarized the research progress of domestic and foreign scholars on the occurrence and regulation of low-temperature damage in fruits and vegetables, including cell membrane damage, the ability of antioxidant systems to scavenge reactive oxygen radicals, mitochondrial structure, and cell wall damage. Meanwhile, the latest progress in chilling injury regulation was introduced from physical, chemical, and biological aspects. Different regulation technology could alleviate the occurrence of chilling injury mainly by protecting the cell membrane structure, enhancing the antioxidant system, maintaining the balance of energy supply, regulating the metabolism of cell wall substances, and activating the C-repeat binding factor genes. Finally, the composite regulation technology and research direction of chilling injury prospected to provide more theoretical references for reducing the occurrence of chilling injury in fruits and vegetables.
  • High-efficiency preparation technology of sulforaphane: An overview
    LI Xiude, WANG Yihan, XIA Yiran, HAN Wenyue, LI Jinwang
    Food and Fermentation Industries. 2023, 49(8): 335-341. https://doi.org/10.13995/j.cnki.11-1802/ts.032727
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    Sulforaphane is an isothiocyanate metabolite of cruciferous plants, which obtain antioxidant, anticancer and anti-COVID-19 functions. However, due to its unstable structure, it is easy to de-composite, thus the utilization of sulforaphane is difficult. With the advancement of the preparation of sulforaphane, the purpose of inhibiting sulforaphane inactivation and improving its utilization is expected to be realized. The existing preparation technologies are mainly myrosinase enzymatic hydrolysis, microbial transformation and chemical synthesis. Myrosinase enzymatic hydrolysis mainly utilizes endogenous myrosinase, exogenous myrosinase and heterologously expressed myrosinase. Myrosinase enzymatic hydrolysis technology not only obtain the advantage of high preparation efficiency, but also obtain the disadvantage that the activity of myrosinase cannot be stabilized. Microbial transformation mainly utilizes the function of microorganisms to convert glucosinolates to sulforaphane, and obtain the advantages of easy control of reaction conditions and low cost. Chemical synthesis mainly includes de novo synthesis and semi-synthesis, and semi-synthesis is the most widely used method at present. Chemical synthesis obtains the advantages of easy control of reaction conditions, but chemical synthesis techniques have the problems of high risk and low yield. This research reviews the preparation technology of sulforaphane, aiming to provide a reference for the efficient utilization of sulforaphane and its product development.
  • Research progress on pretreatment and detection techniques of fumonisins in food
    HE Lu, PAN Leiming, ZHENG Jing, XU Shuangyang, LI Yuanfei
    Food and Fermentation Industries. 2023, 49(8): 342-350. https://doi.org/10.13995/j.cnki.11-1802/ts.032358
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Fumonisins (FBs) are a class of water-soluble secondary metabolites produced by Fusarium species such as Fusarium oxysporum and Fusarium verticillioides, with stable structure and properties, which have neurotoxicity, hepatotoxicity, nephrotoxicity, carcinogenicity, and other toxic side effects. As a major food production and consumption country, FBs widely exists in corn, rice, and other food crops and their products in China, the pollution rate and level of FBs are high, and the maximum value even far beyond the European maximum limit of FBs, seriously affecting the development of Chinese agricultural economy and food quality and safety. This paper summarized the pretreatment and detection techniques of FBs that had been widely used in recent years. The pretreatment techniques included immunoaffinity column, solid phase extraction, magnetic solid phase extraction, molecular imprinting technology, and QuEChERS, and the detection techniques included high-performance liquid chromatography, liquid chromatography-tandem mass spectrometry, enzyme-linked immunosorbent assay, immunochromatography assay, and biosensor method. The study focused on summarizing the principles, advantages, and limitations of different techniques, and provided an outlook on the research directions of pretreatment and detection techniques of FBs, proposing novel pretreatment materials and high-throughput rapid detection techniques, which provided support for the detection of FBs.
  • Exploration and practice of teaching reform of Food Microbiology and Safety experiment course
    ZHANG Yi, GUO Yahui, XIE Yunfei
    Food and Fermentation Industries. 2023, 49(8): 351-356. https://doi.org/10.13995/j.cnki.11-1802/ts.034630
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Jiangnan University(China) has cooperated with Massey University(New Zealand) to carry out the international undergraduate education project of food science and engineering. The course instructed in English, Food Microbiology and Safety, is one of the core courses of the program. With the guidance of curricular ideological and political, Food Microbiology and Safety experimental course took application as the premise, emphasized the integration of Food Microbiology and Food Safety, and Chinese and foreign teachers cooperated to carry out a series of teaching exploration and practice. The curriculum was designed in the context of food products and food production, took microbial safety as the topic, simulated the real production scene, enriched the connotation, and expanded the extension. Independent designing experiment stimulated subjective initiative and independent planning process exercised overall ability, and online resource platform supported independent learning and evaluation and random grouping cultivated team cooperation ability. The practice showed that the course effectively realized the organic integration of Food Microbiology and Food Safety, the target-driven experimental teaching process was more conducive to stimulate students' initiative, and a large number of comprehensive and designed experiments improved the Profoundness-Innovation-Challenging of the course. Compared with the control class at the same time, the students in this program had stronger professional quality and practical ability, which provided a reference for the teaching reform of other experimental courses in food major.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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