25 May 2023, Volume 49 Issue 10
    

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  • Screening and bioactivity of ACE inhibitory peptides from Spirulina
    WANG Binya, XIAO Wanling, LIU Chunhuan, MEI Jie, ZHANG Xuchang, ZHAO Bingtian, YANG Cheng
    Food and Fermentation Industries. 2023, 49(10): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.034617
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Angiotensin I-converting enzyme (ACE) plays an important role in the regulation of blood pressure. Screening peptides with ACE inhibitory activity from food source proteins has become a research hotspot. Spirulina is the earliest algae to be eaten with the highest protein content in food. In this study, ACE inhibitory peptides were prepared by hydrolyzed Spirulina protein with alkaline protease, neutral protease, trypsin, and pepsin. Alkaline protease was selected as the best protease according to hydrolysis degree, DPPH scavenging activity, and ACE inhibitory activity. Two new ACE inhibitory peptides were found from the hydrolyzed fractions using peptidomics, and computational simulation: His-Ile-Ile-Ala-Arg-Pro-His (HIIARPH, IC50=461.5 μmol/L) and Leu-Arg-Leu-Lys-Glu (LRLKE, IC50=155.8 μmol/L). The enzyme kinetics of two new peptides are shown as non-competitive inhibition mode. The results of molecular docking showed that HIIARPH and LRLKE could form hydrogen bonds with S1 and S2 pockets of ACE to play an inhibitory role. Moreover, LRLKE could bind with S3 pockets and Zn2+, which contributed to its better inhibitory activity. Stability study showed that LRLKE had good thermal stability and maintains high activity under acidic or mildly alkaline conditions. Cytotoxic study showed that HIIARPH and LRLKE had no significant influence on HUVEC cells viability under the 1 mmol/L concentration. In summary, this study provides a method for rapid screening of ACE inhibitory peptides and provides theoretical reference for the development of Spirulina-derived antihypertensive peptides.
  • Antioxidant activity and aroma components of Panax notoginseng leaf tea fermented with Bacillus coagulans
    ZHANG Yuanyuan, YANG Qiliang, CHEN Shaomin, WANG Sen, TAN Shuai
    Food and Fermentation Industries. 2023, 49(10): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.033038
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    To investigate the effect of Bacillus coagulans inoculation amount on the functional components, antioxidant activity, and aroma components of Panax notoginseng leaf tea, four B. coagulans inoculation amounts (0,10,30, and 50 g/L) were set to ferment P. notoginseng leaf tea. The total phenols, total flavonoids, total saponins, DPPH and ABTS radical scavenging rates, volatile aroma components, and sensory evaluation of fermented P. notoginseng leaf tea were analyzed. The results showed that the total phenol content and total flavonoids content of P. notoginseng leaf tea fermented with B. coagulans decreased by 6.8%-21.3% and 28.4%-40.9%, and with the increase of inoculation amount, the total phenol content and total flavonoids content of fermented P. notoginseng leaf tea increased first and then decreased. The total saponin contents of fermented P. notoginseng leaf tea significantly increased by 0.085-1.45 times, and the DPPH and ABTS free radical scavenging rates of ethanol extract significantly increased by 12%-28.8% and 9.6%-22.5%, as well as the types and concentrations of volatile components increased. Additionally, B. coagulans could improve the total sensory score of P. notoginseng leaf tea. The highest total saponin content of P. notoginseng leaf tea was found in the 30 g/L Bacillus coagulans inoculation amount among all treatments, and the value was 373.7 mg/g. The optimal antioxidant effect and sensory evaluation were also in this treatment. Therefore, 3% B. coagulans inoculation amount was recommended as the appropriate inoculation amount for the fermentation of P. notoginseng leaf tea. These results can provide a theoretical basis and scientific guidance for optimizing the fermentation process of P. notoginseng leaf tea and realizing the efficient utilization of P. notoginseng leaves.
  • Screening of antioxidant lactic acid bacteria and evaluation of their probiotic properties
    YANG Xuzhou, CHEN Peiyao, ZHANG Fuxin
    Food and Fermentation Industries. 2023, 49(10): 17-23. https://doi.org/10.13995/j.cnki.11-1802/ts.033146
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    In order to screen out lactic acid bacteria(LAB) with high antioxidant capacity and good probiotic properties, this study applied LAB selective medium to isolate and purify 120 strains of LAB from traditional fermented Jiangshui, using the DPPH free radical scavenging rate to primary select 120 strains of LAB, 10 strains with DPPH free radical scavenging rate over 30% were obtained, using the ·OH and ·O-2 scavenging rate reselect, the results showed that five LAB strains with ·OH scavenging rate over 50% and ·O-2 scavenging rate over 40% were obtained. The results of 16S rDNA sequences identification showed that two strains were Lactobacillus plantarum (Z12, Z13), two were Lactobacillus paracasei (Z33, Z45), and one was Lactobacillus rhamnosus (Z41). The probiotic properties of the five LAB strains showed that the survival rate of Z12, Z45, and Z33 strains was over 50% in acidic environment of pH 2-3, over 10% in bile salt concentration of 0.1%-0.5%, and the auto-aggregation rate was over 29%, indicating that these three strains of LAB have strong acid and bile salt resistance, and high adhesion properties, which can be used for the development of antioxidant functional foods.
  • Effects of different probiotics fermentation on sensory quality and nutritional quality of black carrot juice
    LI Xinjie, LYU Xinran, YANG Yufan, LIANG Yuan, BAO Shihan, ZHAO Qinyu, LAN Tian, SUN Xiangyu, MA Tingting
    Food and Fermentation Industries. 2023, 49(10): 24-31. https://doi.org/10.13995/j.cnki.11-1802/ts.032974
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    Probiotic fermentation can not only improve the flavor of fruit and vegetable products, but also enhance their nutritional and functional characteristics. In this study, black carrot juice was used as raw material to explore the effects of different probiotics fermentation on its sensory and nutritional quality, and the optimal fermentation strain was screened. The results showed that Lactobacillus brevis had the best fermentation performance, and the viable bacteria count reached 9.46 lg CFU/mL at the end of fermentation. At the same time, the nutritional quality and antioxidant activity of black carrot juice were significantly improved by L. brevis fermentation, with 3.3 times increase in anthocyanins content, 39% and 5.6% increase in carotenoids and total phenol contents, respectively, 7.13% increase in ferric reduction capacity, and 8.28% increase in free radical scavenging capacity of ABTS cation. Lactobacillus plantarum and Lactobacillus fermentum fermentation could significantly improve the color and sensory quality of black carrot juice, and the aroma score of black carrot juice was the highest after L. plantarum fermentation. The results aimed to provide a theoretical basis and technical reference for the development and production of fermented black carrot juice.
  • Characteristics of potato starch treated by microwave and radio frequency energy
    LIN Qian, XIA Tianyu, JIANG Hao
    Food and Fermentation Industries. 2023, 49(10): 32-38. https://doi.org/10.13995/j.cnki.11-1802/ts.032203
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    The toughening method of dielectric starch was investigated. The effects of microwave (MW) and radio frequency (RF) heating conditions on the morphology, microstructure, thermal characteristics, viscosity characteristics, and particle size distribution of potato starch were compared and analyzed. Results indicated that RF heating made the starch surface roughened and gelatinized. The X-ray diffraction pattern was not changed after dielectric heating, but the crystallinity was reduced compared to the unheated potato starch. Potato starches had a greater volume diameter after RF heating than after MW heating. Compared to unheated potato starch, gelatinization enthalpy (ΔH), onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of starch under dielectric heating decreased significantly. In contrast, the breakdown value and peak viscosity of unheated potato starch were greater than that of the dielectric heating starches. The swelling power degree of the MW-heated starches was greater than RF heated. Dielectric heating starches exhibited lower transmittance values than unheated potato starch during the duration of storage.
  • Effect of combined microwave-hot air drying on quality of beef jerky
    WANG Qingling, LUAN Yi, WANG Junshan, LIU Rui, YU Hai, GE Qingfeng, WU Mangang
    Food and Fermentation Industries. 2023, 49(10): 39-46. https://doi.org/10.13995/j.cnki.11-1802/ts.031684
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    The effects of microwave coupled with hot air drying processing on the color, tenderness, texture, microstructure, water distribution, and flavor of beef jerky was evaluated and compared with single hot air drying and single microwave drying. Compared with single hot air drying or microwave drying, microwave coupled with hot air drying can manifestly improve the color and tenderness of beef jerky as well as reduce its hardness. The muscle fiber bundle structure of beef jerky could be well preserved by hot air drying but was damaged by microwave drying, while combined microwave-hot air drying could greatly compensate for the structural damage generated by microwave drying. In comparison with the single drying process, combined microwave-hot air drying could significantly improve the relaxation time (T2) of immobile water in beef jerky and enhance its fluidity, which was beneficial to the uniform distribution of water molecules within the beef jerky. The volatile components in beef jerky by different drying processes were further identified. Single hot air drying or microwave drying caused a great loss of original flavor substances in beef jerky, while combined microwave-hot air drying could better retain the flavor substances and promote the generation of heterocyclic amines (HCAs), which endowed beef jerky with a superior roasting flavor. Therefore, combined microwave-hot air drying has broad application prospects in the production of beef jerky with good quality.
  • Inhibitory effect of table grape preservation pad on stalk browning after harvesting of Kyoho grapes
    LIANG Jiarui, YIN Beibei, LU Fan, PENG Rui, ZHANG Yu, WU Bin, WEI Jia
    Food and Fermentation Industries. 2023, 49(10): 47-54. https://doi.org/10.13995/j.cnki.11-1802/ts.031904
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    To meet the demands of table grape in e-commerce and logistics technology, this paper took Kyoho grapes as experimental materials and treated them with table grape preservation pad T1 (0.8 g sodium pyrosulfite + 0.2 g controlled release formulation) and T2 (0.8 g sodium pyrosulfite + 1.0 g layered silicate + 0.2 g controlled release formulation) to study the inhibiting effect of such treatment on the browning of the such grape stem in the post-harvest shelf period under shelve conditions of (12±1) ℃ and (85±5)% of relative humidity. Results showed that table grape preservation pad T2 could inhibit the ethylene release and respiratory intensity of grape stem, delay the decrease of activity of peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and polyphenol oxidase (PPO) in the fruit stem, inhibit the increase in the production rate of ·O-2, the content of H2O2, the relative electric conductivity, and the content of malondialdehyde, and improve the total content of phenols in the fruit stem to delay the browning of fruit stem. Therefore, the paper concluded that table grape preservation pads could delay the browning of grape stems, in which T2 (0.8 g sodium pyrosulfite + 1.0 g layered silicate + 0.2 g controlled release formulation) had an obvious effect of green protection on grape stems and improved the commodity value of grapes. This experiment provides a new thought of research on the application of grape stem preservation products in the e-commerce logistics of table grapes.
  • Metal ions promoting sporulation of Antrodia cinnamomea in submerged fermentation
    LI Huaxiang, WANG Juanjuan, SHI Yu, JI Dan, GAO Yajun, JIA Luqiang, RAO Shengqi, YANG Zhenquan
    Food and Fermentation Industries. 2023, 49(10): 55-63. https://doi.org/10.13995/j.cnki.11-1802/ts.033127
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    Antrodia cinnamomea is a precious and popular edible and medicinal mushroom. Submerged fermentation based on spore inoculation is considered the most efficient and popular artificial cultivation method to produce A. cinnamomea. Improving the yield and speed of sporulation is beneficial to improve the inoculum preparation efficiency and industrial production benefit of A. cinnamomea in submerged fermentation. Thus, the metal ions that can significantly promote sporulation of A. cinnamomea were selected by single factor method, then the response surface methodology was used to optimize the concentrations of the metal ion combination. It was found that separately adding 1.0, 0.1, 0.1 mmol/L of Ca2+, Fe2+, or Zn2+ to the medium markedly increased the sporulation of A. cinnamomea by 87.21%, 72.39%, and 35.05%, respectively. Adding 0.149, 2.02, 0.135 mmol/L of Fe2+, Ca2+, and Zn2+ together, resulted in an 8.67×107 spores/mL sporulation of A. cinnamomea, 133.62% higher compared to that of the control. Meanwhile, the time for sporulation of A. cinnamomea reaching the maximum was shortened by 24 h. The present study is easy to operate, low-cost, and effective, thereby is of great value in development and application.
  • Preparation and characterization of pineapple peel cellulose nanofibrils by dilute alkali-ball milling synergistic method
    BAO Hanxiao, HU Shuhan, HUANG Yue, LYU Tianyi, ZHANG Yuhao, YU Yong, CHEN Hai, DAI Hongjie
    Food and Fermentation Industries. 2023, 49(10): 64-70;77. https://doi.org/10.13995/j.cnki.11-1802/ts.031928
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    Using pineapple peel as raw material and sodium hydroxide (NaOH) solution with different mass fractions (0%-5%) as wet grinding medium, pineapple peel cellulose nanofibrils (PCNF) were prepared by mechanical ball milling. The obtained PCNF was characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), atomic force microscope (AFM), thermal gravimeter, and rheometer. Results showed that with the increase of NaOH solution concentration, the non-fibrous components (lignin and hemicellulose) in pineapple peel and the amorphous regions in cellulose were gradually removed, the yield of PCNF decreased, but the crystallinity and cellulose purity of PCNF increased gradually. Compared with the single ball-milled sample (PCNF-0%), the dilute alkali-ball-milling treatment did not change the crystal structure of cellulose but promoted the defibrillation and nanocrystallization process. The morphology and network structure of PCNF were also improved which resulted in the increase of viscosity and moduli, exhibiting a typical shear thinning and elastic gel behavior. The current study proved that the structure of PCNF could be effectively controlled by ball milling with different NaOH solution concentrations, which provided an easy approach for the direct nanocrystallization of fruit and vegetable processing residues.
  • Effects of postharvest application of oxalic acid on flavor quality and ethanol metabolism in Citrus sinensis L. Osbeck cv. Jincheng
    HONG Min, WANG Jing, WANG Rikui, FENG Yu, ZHOU Lian, DENG Tujing, YAO Shixiang, XIAO Yunhui, HE Mingyang
    Food and Fermentation Industries. 2023, 49(10): 71-77. https://doi.org/10.13995/j.cnki.11-1802/ts.031836
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    At present, the consumption market of citrus has higher requirements on fruit quality, but the flavor and sensory acceptability of postharvest fruits decline continuously. To explore the approaches to maintain fruit postharvest flavor quality, Citrus sinensis L. Osbeck cv. Jincheng was treated with different oxalic acid concentrations. GC-MS was used to test the contents of aroma volatiles and ethanol in postharvest fruits. The expression levels of genes involved in ethanol metabolism were tested by real-time quantitative PCR (qRT-PCR). The results showed that oxalic acid treatment could maintain higher sensory quality, aroma volatiles content and lower ethanol content in Jincheng fruits, and the 1 g/L (OA2) oxalic acid treatment showed the best effects. After storage for 120 days, the aroma volatiles content of OA2 treated group was 226.48 μg/g, which was 145.23% of CK group. And the ethanol content was 52.85 μg/g, which was 7.14% of CK group. After OA2 treatment, the expression levels of PDC and ADH genes involved in ethanol metabolism were significantly decreased. In addition, the soluble solids and ascorbic acid contents of Jincheng fruits were increased, and the fruit respiratory intensity was inhibited after OA2 treatment. These results suggested that postharvest application of oxalic acid could effectively improve Jingcheng fruit quality and reduce the off-flavors generation and perception. This study provides a theoretical basis for the research of citrus postharvest flavor quality maintenance technology and natural preservative.
  • Control effect of antagonistic Bacillus subtilis 1151 and its antimicrobial peptides on soft rot of postharvest pepper
    LI Guang, LI Xiaofen, YI Lanhua
    Food and Fermentation Industries. 2023, 49(10): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.033223
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    Soft rot is the most serious bacterial disease causing rot loss of postharvest pepper during storage and transportation. In order to reduce the loss of pepper caused by soft rot, pathogen was isolated from rotten pepper and antagonist was screened to control the soft rot caused by this pathogen. The result showed that the pathogen XC1 isolated from rotten pepper was Pecobacterium carotovorum subsp. brasiliense (Pcb). Pcb XC1 had strong pathogenicity, with concentrations of 104 CFU/mL and above, it could cause 100% rot of pepper within 3 days at room temperature (25 ℃). Furthermore, an antagonistic strain 1151 was screened by double-layer agar plate method, which was identified to be Bacillus subtilis by 16S rDNA. In vitro antibacterial result showed that cells and antimicrobial peptide of B. subtilis 1151 had inhibitory activity against Pcb XC1. In vivo result of pepper disease control showed that cells and antimicrobial peptide of B. subtilis 1151 could reduce the rotting rate of pepper and its lesion diameter, among which antimicrobial peptide performed better. The antimicrobial peptide could reduce the number of Pcb XC1 in pepper by 99%. The result of scanning electron microscope also showed that the soft rot symptom of pepper surface treated by antimicrobial peptide was less, and there were no obvious folds and debris caused by cell wall degradation. On one hand, from the protein level, 3 antimicrobial peptides were identified by LC-MS/MS which were BHP, SP-B and Hb 98-114. On the other hand, from the gene level, a bacteriocin gene cluster was identified from the genome of B. subtilis 1151 by BAGEL4 database, containing two bacteriocins Subtilisin A and Subtilisin Sbox. This study showed that B. subtilis 1151 could reduce the rot loss of pepper caused by soft rot, and its antimicrobial peptides played an important role. It has important reference significance for the storage and preservation method of postharvest pepper.
  • Screening and identification of high-quality strains in sour meat of the Dong minority
    HAN Jingxu, XING Lujuan, ZHANG Wangang
    Food and Fermentation Industries. 2023, 49(10): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.033010
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    Sour meat is a traditional meat product formed by anaerobic fermentation under natural conditions with pretreated pork belly as well as waxy rice, salt, pepper, and other auxiliary materials. The sour meat is widely spread in Guizhou, Hunan, Jiangxi, and other places due to its delicate texture, unique flavor, rich nutrition, and other characteristics. However, the natural fermentation of sour meat is easily affected by geographical, environmental, climatic, and human factors, thus, it is difficult to control the quality of the final product due to differences of the microbial compositions. The addition of exogenous starter in the production of sour meat can improve the controllability by inhibiting the growth of impurities and harmful bacteria along with a shortened fermentation period. Therefore, the traditional culture method was used to isolate and screen the strains with excellent fermentation performance in naturally fermented sour meat of Dong minority. After isolation and purification, there were 575 and 187 strains of bacteria obtained by lactate bacterial medium, De Man Rogosa Sharpe) MRS and manitol sodium chloride agar (MSA), respectively. Based on the preliminary screening, there were 116 strains of lactic acid bacteria and 26 strains of Staphylococcus obtained. Subsequently, the strains of lactic acid bacteria L36 and Staphylococcus S53 with good fermentation performance were rescreened according to the standard of meat starter culture. After morphological observation, physiological check and 16S rDNA sequence analysis, the L36 was identified to be Lactobacillus farciminis with the characteristic of rapid acid production whereas the S53 was identified to be Staphylococcus saprophyticus with the activities of lipase and protease. These two strains could be used as exogenous starter culture in meat production without antagonism.
  • Changes in microbial flora and physicochemical properties during ripening of fermented beef sausages
    ZHAO Gaiming, LI Xuan, ZHU Chaozhi, MA Yuke, CUI Wenming, YU Xiaoling, YIN Mancai
    Food and Fermentation Industries. 2023, 49(10): 91-99. https://doi.org/10.13995/j.cnki.11-1802/ts.033147
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    In this study, lactic acid bacteria and Staphylococcus (1∶1 ratio) with different inoculums (105,106,107 CFU/g) were used as the compound starter group, natural fermentation and commercial fermentation were used as the control group. By measuring the moisture content, Aw, pH value, nitrite content, fat and protein oxidation degree, microbial quantity, texture and sensory quality of fermented beef sausage during fermentation (1,3,6,9,12,15 days). To explore the changes of microbial flora and physicochemical properties during the maturation of beef fermented sausage under the action of different starter agents, which provided a theoretical basis for the optimization of fermentation procedure. The results showed that the addition of starter culture significantly reduced pH value, nitrite content and the number of Enterobacter, with the lowest values of 4.7, 1.8 mg/kg and 2.49 lg CFU/g, respectively, which improved the safety of fermented beef sausage. Meanwhile, the changes of malondialdehyde, carbonyl and sulfhydryl content indicated that adding starter culture could inhibit fatty acid rancidity and protein oxidation, and the overall acceptance was good. 107 CFU/g inoculation group can improve the product quality in an all-round way after 15 days of fermentation, and significantly improve the safety and texture of the sausage. There is no significant difference between the inoculation group and natural fermentation group in term of the total sensory score. The final product not only retains the natural fermentation flavor, but also ensures the quality and safety of the product. This research provides a theoretical basis for further study of two-bacteria starter culture.
  • Microbial community structure and functional characteristics of commercial intensified Jiuqu based on metagenomic sequencing technology
    HOU Qiangchuan, WANG Yurong, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, LIU Zhongjun, GUO Zhuang
    Food and Fermentation Industries. 2023, 49(10): 100-107. https://doi.org/10.13995/j.cnki.11-1802/ts.032519
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    Function intensified Jiuqu (LIJ) play important roles in improving Jiuqu performance and liquor quality. In this study, two different types of LIJ (liquor-intensified Jiuqu and flavoring-intensified Jiuqu) were studied. The cultural microbial composition and microbial community structure, function was analyzed by culture method and metagenome sequencing technique, respectively. A total of 15 yeast strains, 3 bacteria strains and 2 mold strains were isolated from LIJ. Cyberlindnera fabianii and Saccharomyces cerevisiae were the main isolated microbial species. Metagenomics sequencing results showed that the microbial differences of different types of LIJ were mainly reflected in the microbial abundance rather than the composition. Specifically, the liquor-intensified Jiuqu (LFJ) had higher S. cerevisiae abundance, and the microbes contained in the LFJ had potentially stronger proliferative capacity, which was conducive to rapidly increasing the abundance of brewing microbes in the fermentation system. In addition to S. cerevisiae with a relatively high relatively abundance, the flavoring-intensified Jiuqu also possessed a relatively large number of functional bacteria related to the production of flavor substances, such as Aspergillus oryzae, Weissella paramesenteroides, Weissella confusa, and Bacillus cereus, with potentially stronger flavor substance production capacity. Notably, microbes such as Penicillium sp. and Klebsiella pneumoniae that had adverse effects on the quality of liquor were detected in intensified Jiuqu in this study, indicating that there was room for further improvement in the quality of commercially available intensified Jiuqu.
  • Preparation and characterization of corn oligopeptide- and wheat oligopeptide-vitamin D3 microcapsules
    LU Zhihao, LIU Fang, LI Jiaxing, LIU Jiasheng, ZHANG Xinxue, LU Suqing, LIU Wenying, LI Guoming
    Food and Fermentation Industries. 2023, 49(10): 108-113;121. https://doi.org/10.13995/j.cnki.11-1802/ts.032083
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    With corn oligopeptide or wheat oligopeptide as wall material, vitamin D3 oil as core material and Tween-20 as an emulsifier, two kinds of vitamin D3 microcapsules embedded with oligopeptide were successfully prepared by spray drying method. The reasons for the differences in single-factor conditions between the two kinds of microcapsules were analyzed. The optimal preparation conditions of corn peptide microcapsules and wheat peptide microcapsules were selected by orthogonal test, which was that the spray drying temperature was 150 ℃, the ratio of core material to wall was 1∶20, the solid concentration was 0.15 g/mL, and the embedding rates were 75.8% and 73.8%, respectively. The stability analysis of microcapsules showed that the two types of microcapsules had good thermal stability, solubility, and sustained release in the stomach environment.
  • Phosphate and pH synergistically modulate the synthesis of 5-hydroxytryptophan by fermentation in Escherichia coli
    YU Zichen, WANG Ruiqi, ZHANG Zhen, XU Qingyang, CHEN Ning, YU Yifa
    Food and Fermentation Industries. 2023, 49(10): 114-121. https://doi.org/10.13995/j.cnki.11-1802/ts.033222
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    In order to improve the ability of Escherichia coli to synthesize 5-hydroxytryptophan, the overexpression plasmid pSTV28-TPH150 was designed and constructed to enhance the expression of hydroxylase gene TPH150.Using HTP10 as the original strain and electrotransforming it with the pSTV28-TPH150 plasmid to obtain the strain HTP10-1. The fermentation results showed that the by-product L-tryptophan accumulated too much and the plasmid was unstable. Therefore, on the basis of the initial fermentation process, four pH gradients were designed to carry out fermentation contrast experiments and four different KH2PO4 flow addition strategies to explore the optimal fermentation process. The experimental results showed that the optimal growth rate of the bacteria was achieved when the fermentation pH of strain HTP10-1 was 6.7 and 1 g/L KH2PO4 was added to the fermentation medium and 3 g/L KH2PO4 was added to the glucose replenishment bottle. After the fermentation, the accumulation of 5-hydroxytryptophan reached the highest level of 5.46 g/L. The accumulation of L-tryptophan, a by-product, was reduced to 1.37 g/L, and the plasmid loss rate was reduced by 32% compared with the control group, which greatly improved the plasmid stability of strain HTP10-1. The feasibility of regulating the growth of bacteria by phosphate and fermentation pH was verified, which has important reference significance for the fermentation control of plasmid engineering bacteria.
  • Preparation and characterization of Clitoria ternatea anthocyanin/ sodium carboxymethyl cellulose/gellan gum pH indicator film
    WANG Jingyi, WANG Yuanzhe, WANG Zhiqiang, WANG Guiying
    Food and Fermentation Industries. 2023, 49(10): 122-130. https://doi.org/10.13995/j.cnki.11-1802/ts.031760
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    To develop a pH indicator film for intelligent packaging, the biodegradable intelligent indicating films (GG/CMC/CT, GMC) with pH response were prepared by casting method with natural gellan gum (GG) as the film-forming base, glycerol as plasticizers, Clitoria ternatea (CT) anthocyanin as the natural pH indicating agent, and sodium carboxymethyl cellulose (CMC) as the capping agent. The microstructure characterization and analysis of the indicator films showed that CT could be capped in the GG/CMC/CT indicator film and exhibited favorable compatibility with GG, glycerol, and CMC. With the increase of CT addition, the thermal stability of the GG/CMC/CT indicator film was increased. The appropriate CT addition could make the surface of the indicator films smooth and the cross-section relatively flat and dense. With the increase of CT addition, the tensile strength and barrier ability to water vapor of the indicator films showed a downward trend. With 20% of CT added, the optimal elongation at break and barrier ability to oxygen was obtained, which were 21.76% and 1.76 cm3·mm/(m2·d·atm), respectively. The pH response test results showed that the chromaticity changed to red and blue with the increase of CT addition. The GMC20 and GMC30 indicator films had favorable responses to different pH solutions. The GMC20 can be used as a pH indicator film for intelligent packaging for cost consideration.
  • Effects of different soaking time on the flavor and bioactive compounds of ginseng Baijiu
    KE Feng, LIN Wei, TONG Guoqiang, YUE Xixuan, WAN Zhen, WU Xin, NI Shugan, LUO Gaojian, YI Xiang, GUAN Ying, ZHU Cheng, LI Lanqi
    Food and Fermentation Industries. 2023, 49(10): 131-138. https://doi.org/10.13995/j.cnki.11-1802/ts.033189
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    As the common base Baijiu of health Baijiu and liquor, Xiaoqu light-aroma Baijiu is very suitable for the ginseng soaking. With the extension of soaking time, the ginsenosides of ginseng will gradually leach out and dissolve in the liquor. In this paper, the effects of soaking time of ginseng on the leaching amount of ginsenoside, chromatographic skeleton composition and liquor flavor were systematically studied by using liquid-liquid microextraction-gas chromatography-mass and high-performance liquid chromatography. Based on different soaking time of single ginseng, the mathematical model of the leaching amount of ginsenoside, hierarchical clustering model and multivariate analysis model of chromatographic skeleton composition were established. This study provided a theoretical reference for the rational soaking time of ginseng Baijiu by identifying the quality of ginseng Baijiu with different soaking time, combining drinking taste and functional component content.
  • Powder characteristics of rice brans undergoing ultrafine grinding and its effect on processing characteristics of wheat flours
    TAN Shuqiong, MA Senquan, LI Yao, WEI Ziyan, LIU Xiong
    Food and Fermentation Industries. 2023, 49(10): 139-145. https://doi.org/10.13995/j.cnki.11-1802/ts.034791
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    Different particle sizes of selenium-rich rice bran powder were prepared by ultrafine grinding, including coarse powder (D50=197.67 μm), micronized powder A (D50=93.53 μm), and micronized powder B (D50=17.47 μm). After ultrafine grinding, rice bran particles were more evenly distributed, smaller in size, higher in brightness values, and higher in pasting viscosity values, and its fluidity, water-holding power, and oil-holding power were significantly reduced, as well as water solubility index was significantly increased. The release of selenium in selenium-enriched rice bran increased with decreasing particle sizes, and the release of selenium from micronized B reached 49.39%. The selenium-enriched rice bran-wheat dough was prepared with different particle sizes of selenium-enriched rice bran flour, and it was found that compared with the coarse flour, the water absorption, and gelatinization temperature of selenium-enriched rice bran-wheat flour significantly increased (P<0.05), and the formation time, stability time, retrogradation value, tensile force, and tensile distance of doughs decreased. As the particle size of the added selenium-rich rice bran decreased, the viscosity value, regeneration value, and tensile parameters of the dough became higher, and adding micronized B did not significantly damage the gluten network structure of the dough. This research can promote the wide application of selenium-enriched rice bran in the food industry.
  • Effects of maltitol on water migration of frozen dough and edible quality of steamed bread
    JIN Xiaoyang, WANG Qiuyu, TANG Zhenxing
    Food and Fermentation Industries. 2023, 49(10): 146-154. https://doi.org/10.13995/j.cnki.11-1802/ts.034943
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    To explore the feasibility of maltitol instead of sucrose in frozen steamed bread dough, 0% (S100-M0), 25% (S75-M25), 50% (S50-M50), 75% (S25-M75), and 100% (S0-M100) maltitol were used to make a frozen dough, and the changes of water migration, rheology, melting characteristics, color, texture, and volatile flavor substances of steamed bread were analyzed. Results showed that after adding maltitol, the thawing loss rate of frozen dough decreased significantly. The water fluidity of frozen dough treated with S50-M50 and S25-M75 was higher and the water fluidity was lower. The melting characteristics showed that S25-M75 had the lowest enthalpy ΔH and frozen water content (Fw). Frequency scanning showed that S75-M25, S50-M50, and S25-M75 increased the viscoelasticity of dough. After frozen dough steaming, the free water content of steamed bread treated with sugar and alcohol decreased, the color of the S50-M50 and S25-M75 treatment groups was stable, and the hardness and chewiness of the S75-M25 and S0-M100 treatment groups increased significantly. The GC-MS results showed that a total of 14 aroma components were detected in the five treatment groups. Twenty-seven different aroma components were selected from all the treatment groups by projection variable importance factor (variable importance in projection, VIP), the steamed bread from the five treatment groups was classified into three groups, and S75-M25, S50-M50, and S25-M75 were grouped into one group with high similarity. To sum up, S75-M25 and S50-M50 had better protective effects on frozen dough characteristics and steamed bread quality, which could provide a theoretical reference for the application of maltitol in frozen products.
  • Preparation and responsiveness study of pH-responsive smart labels based on chitosan and soybean protein isolate
    ZENG Jun, REN Xiaona, WEI Jian, WU Jiangchao
    Food and Fermentation Industries. 2023, 49(10): 155-161. https://doi.org/10.13995/j.cnki.11-1802/ts.031420
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    Biopolymer-based pH-responsive smart label based on anthocyanin has attracted great attention due to its simple preparation, low-cost, and environmentally-friendly. Freshness indicator label has become a highlighted topic in the field of intelligent food packaging due to their convenience and nondestructive testing. The color changes of pomegranate juice (PJ) at different pH values were studied. Using PJ as an indicator, chitosan and soybean protein isolate (SPI) response labels were prepared. PJ displayed obvious color changes at different pH values. The PJ-chitosan response label showed higher water content and light transmittance than PJ-SPI, and it had an evident color change at different pH values. The chitosan label showed excellent ultraviolet light barrier capacity with the addition of PJ. The PJ-SPI label presented a better pH response compared with the PJ-chitosan label. However, its deformation ability was poor and easy to dissolve. The addition of 30% PJ caused cracks and pores on the surface of the PJ-SPI label. Analysis of Fourier transform infrared spectroscopy (FTIR) confirmed the formation of hydrogen bonds between PJ and chitosan. The images of scanning electron microscopy (SEM) showed the surfaces of PJ-chitosan labels were smooth and flat, and had good compatibility between PJ and chitosan. The two pH-responsive labels had the potential application in shrimp preservation through fresh shrimp preservation. PJ-CS label displayed greater shape stability.
  • Changes of biogenic amine in Bagongshan sufu during fermentation
    YIN Linlin, TONG Qianqian, TAN Yuqing, CHEN Zhina, LIU Xueting, WU Guoqing
    Food and Fermentation Industries. 2023, 49(10): 162-169. https://doi.org/10.13995/j.cnki.11-1802/ts.034226
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    To explore the change of biogenic amines in Bagongshan sufu during industrial fermentation, the biogenic amines, free amino acids, main physical and chemical indicators (amino nitrogen, total acid, pH, salt, and water) and microbial community changes were detected, and the correlation between biogenic amines and each indicator were analyzed. The results showed that 5 biogenic amines including histamine, putrescine, spermidine, cadaverine, and tyramine were detected in sufu samples, and the total biogenic amines showed a trend of increasing first and then decreasing, with content of 54.05-641.03 mg/kg, while histamine accounts for the most. The amino nitrogen and total acid showed an increasing trend during the fermentation process and tended to be stable in the middle of the post-fermentation. Glutamic acid, aspartic acid, leucine, and arginine were the main free amino acids in sufu, and the content of total free amino acids was increased and decreased alternately. The total number of bacteria and mold/yeast were both significantly changed in the pre-fermented stage and the salt billet stage, and were significantly decreased in the salt billet stage (P<0.05). The total number of bacteria showed an increasing trend in the post-fermented stage, while the mold/yeast number had no significant change. Metagenomic analysis showed that Firmicutes and Proteobacteria were the dominant bacterial phyla, while Acinetobacter and Lactococcus were the dominant bacterial genera; Mucormycota was the dominant fungal phylum, and Actinomucor was the dominant fungal genus in all fermentation stages. The other microflora was significantly different during fermentation. Pearson and redundancy analysis (RDA) correlation analysis showed that histamine and total biogenic amines were positively correlated with amino nitrogen and total acid (P<0.01), and total biogenic amines were positively correlated with total free amino acids (P<0.05), but the correlation between each biogenic amine and the corresponding precursor amino acids was weak. The correlation between the dominant bacterial genera and biogenic amines was higher than that of the fungi genera. Among them, the genera of Leuconostoc and Lactococcus were positively correlated with cadaverine, tyramine, and histamine, while the genera of Lichtheimia and Rhizopus were positively correlated with histamine and putrescine. The results can provide a theoretical basis for the control of biogenic amines in sufu.
  • Efficacy and safety of sodium lauryl sulfate-stressed Lactobacillus mucosae XWL
    XIAO Wanling, WANG Binya, LIU Chunhuan, MEI Jie, ZHANG Xuchang, ZHAO Bingtian, YANG Cheng
    Food and Fermentation Industries. 2023, 49(10): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.034918
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    To investigate the effect of sodium lauryl sulfate (SLS) stress on the efficacy of probiotics in vitro. Probiotics with high antioxidant activity were screened by comparing the scavenging ability of hydroxyl radicals, and the enzyme activity of superoxide dismutase. The screened Lactobacillus mucosae was cultured under stress of 1 mmol/L SLS, and metabolomic analysis of the differential metabolites was performed to determine the potential efficacy. Furthermore, the cytotoxicity and toxicology were validated by in vitro assay. In the results, a total of 192 differential metabolites were identified by metabolomic analysis, and anti-oxidative stress-related products, including pantothenic acid and methyl psoralen flavonoids, were found to be significantly elevated in L. mucosae XWL after SLS exposure (P＜0.001). The cytotoxicity of SLS-stressed L. mucosae XWL lysate (LM+) was also confirmed to be superior to that of the unstressed sample (LM), and the scavenging of SLS-induced reactive oxygen species (ROS) was significantly enhanced on HaCaT cells. The HET-CAM and Ames assays demonstrated that both lysates were non-irritating and mutagenic below 40% volume fraction. In conclusion, L. mucosae XWL secretes more probiotic substances in response to the stressful environment under SLS stress, thus enhancing the targeted protection against SLS-induced HaCaT cell damage, and this study provides ideas for the enhancement of probiotic efficacy.
  • Effects of metal ions and growth factors on riboflavin fermentation
    LI Lanxiao, WANG Shuo, XU Qingyang
    Food and Fermentation Industries. 2023, 49(10): 177-184. https://doi.org/10.13995/j.cnki.11-1802/ts.033044
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    In order to improve the yield of riboflavin by fermentation, solve the problems of high consumption of raw materials in fermentation medium and long fermentation time, medium for riboflavin production by Bacillus subtilis was further optimized. riboflavin yield, conversion of glycolic acid and by-product organic acid content, as indicators, the added amount of riboflavin metal ions and growth factors in fermentation production were determined by single factor experiments, orthogonal experiments, 5 L fermenter process control, biomass, namely: CuSO4·5H2O 4 g/L, FeSO4·7H2O 10.2 g/L, ZnSO4 6.2 g/L, PLP 4 2 g/L and vitamin H 6.2 g/L. while a strategy of continuous flow with growth factors was determined. The final bacterial biomass reached 256.1, an increase of 29.1% compared to the unoptimized group, with a final production of 23.1 g/L of riboflavin, an increase of 53.0% compared to the unoptimized group, a 12% conversion of glycolic acid and a reduction in the production of organic acids. The results of the study showed that the optimized medium significantly improved the production of riboflavin and the conversion rate of glycolic acid, thus achieving cost reduction and efficiency.
  • Ultrasound-assisted extraction and antioxidant activity of bovine bone collagen peptides
    GUO Jiajun, YUAN Jiangtao, LIU Guishan
    Food and Fermentation Industries. 2023, 49(10): 185-192. https://doi.org/10.13995/j.cnki.11-1802/ts.031714
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    In this paper, bovine bone collagen peptides were extracted by ultrasound-assisted enzymatic hydrolysis and their antioxidant properties were investigated. Bovine bone was used as the raw material, the hydrolysis degree of proteins was used as the evaluation index, and the optimal extraction process conditions were optimized on the basis of a single factor combined with response surface methodology. The composition of free amino acids and molecular mass distribution of peptides in the peptide solution were investigated, and the scavenging abilities of DPPH radicals and superoxide anion radicals were measured at a concentration gradient of 1-5 mg/mL in the peptide solution to evaluate the antioxidant activity of bovine bone collagen peptide. Results showed that under the enzymatic hydrolysis conditions of ultrasonic power of 400 W, ultrasonic time of 120 min, substrate concentration of 4.4 g/100 mL, and enzyme dosage of 6 000 U/g, the degree of hydrolysis of bovine bone collagen was 20.94%, which was close to the predicted value of 21.33%. The peptide solution was rich in hydrophobic and essential amino acids, with 86.83% of peptides below 1 000 Da. The results of antioxidant indexes in vitro showed that the highest scavenging rate of DPPH radicals was 43.80%, and the highest scavenging rate of superoxide anion radicals was 64.74%, both of which were significantly higher than that of the non-sonication group at 37.33% and 57.41% (P<0.05), indicating that the peptide solution extracted by ultrasonic-assisted enzymatic hydrolysis had significant antioxidant properties. Therefore, extraction of bovine bone collagen peptides using ultrasonic-assisted enzymatic hydrolysis is a green and efficient extraction method, which is of great significance for the utilization of bovine bone proteins and the development of active peptides.
  • Physiochemical properties of plant-based yogurt prepared by wolfberry and soy protein
    WU Junxia, CHENG Jianming, XUE Feng
    Food and Fermentation Industries. 2023, 49(10): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.033066
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    The wolfberry and soy protein were used as raw materials to prepare plant-based yogurt in this study. The effects of sucrose and sucrose/lactose fermentation on the appearance, color, pH value, syneresis, water holding capacity, microstructure, particle size, gel strength, and rheological properties of yogurt were investigated. The comparative studies among plant-based yogurt, skim milk and whole milk-based yogurt were also performed, which could provide the theoretical basis for development of plant-based yogurt. The results showed that fermentation can induce the formation of gel in soy protein and milk incorporated with wolfberry. The whiteness, water holding capacity, gel strength, and viscoelastic properties in soy protein-based yogurt are lower than the whole milk-based yogurt, but better than that of skim milk-based yogurt. In addition, sucrose/lactose fermentation leads to the soy protein-based yogurt with lower pH value and syneresis and improvement in viscoelastic properties than those from sucrose fermentation.
  • Study on formation of nutrients and characteristic flavors during stewing process of domestic pigeons
    ZHENG Yue, GAO Qianqian, CAO Mengnan, WANG Xin, LIU Dengyong
    Food and Fermentation Industries. 2023, 49(10): 199-205. https://doi.org/10.13995/j.cnki.11-1802/ts.034260
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    To study the release rule of nutrients and characteristic flavor substances of pigeon soup, the nutrients and flavor substances of pigeon soup under different heating time (1 h, 2 h, and 3 h) were identified and compared. The main flavor substances and contents were identified by high-performance liquid chromatography and gas chromatography-mass spectrometry (GC-MS), and the sensory evaluation was carried out in combination with the results of electronic nose and electronic tongue to evaluate the formation law of characteristic flavor substances of pigeon soup. With the extension of cooking time, the contents of protein, fat, and total sugar in pigeon soup increased significantly (P<0.05), and reached a maximum after 3 h of cooking. The electronic tongue results showed that umami and saltiness were the main taste characteristics of pigeon soup, and the content of nucleotides represented by umami reached the maximum when boiling for 3 h. GC-MS detected a total of 67 volatile compounds in pigeon soup, including alcohols, alkanes, aldehydes, ketones, esters, etc., including 17 volatile compounds in pigeon soup cooked for 1 h, 36 kinds of pigeon soup cooked for 2 h, and 34 kinds of pigeon soup cooked for 3 h. The relative content of aldehydes and ketones in pigeon soup first increased and then decreased, and the relative content of aldehydes and ketones in the volatile flavor substances of pigeon soup cooked for 2 h was the highest, and valeraldehyde, hexanal, heptaldehyde, and nonanal were the main volatile flavor substances in pigeon soup. Different cooking times significantly affected the content of nutrients in pigeon soup, and aldehydes were the main volatile flavor substances in pigeon soup, and the results could provide a theoretical reference for the development of nutritionally comprehensive pigeon soup flavor pots and the subsequent determination of the formation mechanism of key flavor substances.
  • Study on extraction process of insoluble dietary fiber base method of pepper seed and analysis of its physicochemical properties
    XIAN Shimin, ZHAO Degang, YANG Hong
    Food and Fermentation Industries. 2023, 49(10): 206-212;229. https://doi.org/10.13995/j.cnki.11-1802/ts.034398
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    Using chili seeds as materials, the insoluble dietary fiber (IDF) of chili seeds was extracted by alkali method. Taking the IDF extraction rate of pepper seeds as the index, the extraction process was optimized by univariate test combined with response surface analysis, the optimal extraction conditions were determined, and the composition and microstructure of the extracted IDF components under the optimal conditions were analyzed. Results showed that the optimal process conditions were that the NaOH concentration was 0.26 mol/L, the alkaline lysis time was 94 min, the alkaline lysis temperature was 40 ℃, the material-liquid ratio was 1∶18 (g∶mL), and the IDF extraction rate could reach 68.01%, which was not significant compared with the theoretical value of 67.83%. The water-holding capacity, oil-holding capacity, and expansion capacity of IDF decreased significantly with the increase of mesh (P<0.05). Dietary fiber was the main component of pepper seed IDF, the content was 80.93%, and IDF had a typical dietary fiber network structure. The above results showed that the IDF extracted by the alkali method had a high extraction rate and excellent quality, and this process could effectively extract insoluble dietary fiber from pepper seeds, which would provide data support for the development and application of pepper seed IDF.
  • Effect of Xifeng liquor intervention on LO2 cells and intestinal flora of healthy mice
    FU Huan, HU Fengrui, LIU Lili, CHEN Xuefeng, JIA Zhiyong, YAN Zongke, CHEN Mengyin, ZHOU Duan, ZHAO Yanni, CHENG Wei
    Food and Fermentation Industries. 2023, 49(10): 213-222. https://doi.org/10.13995/j.cnki.11-1802/ts.032750
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    There are rich varieties of trace components in Xifeng liquor, but there is little research on the effects and dose-effect relationships of these trace components. Therefore, the effects of trace components in Xifeng liquor (represented by Hongxifeng) on LO2 cells and intestinal flora of healthy mice were investigated based on cell and animal experiments. The results of cell experiments showed that the higher ethanol concentration, the greater the cell inhibition rate, ALT and AST leakage. At the same ethanol concentration, there was a significant difference between Hongxifeng and edible alcohol (control group) intervention groups (P<0.05). The results of animal experiment showed that intervention with different doses of Hongxifeng and edible alcohol could reduce body weight and HDL-C of mice, increase liver weight ratio, AST, ALT, TC, TG, and LDL-C, induce different degrees of steatosis in liver tissues, and significantly change intestinal flora (at the phylum level, the ratio of Firmicutes to Bacteroides decreased, while at the genus level, the relative abundance of Lactobacillus and Lachnospira decreased, and the relative abundance of Helicobacter and Streptococcus increased). LEfSe analysis results showed that the difference in intestinal flora of mice was related to the intervention dose of Hongxifeng and edible alcohol, and the effect of high-dose intervention on intestinal flora of mice tended to be expanded. However, at the same dose, the damage degree of Hongxifeng intervention on mice was lighter than that of edible alcohol, and the effect of low-dose Hongxifeng intervention on mice was the mildest, suggesting that each trace component in Hongxifeng might regulate the intestinal flora of mice to reduce the damage to the liver. The above results indicated that moderate intake of Hongxifeng could alleviate the negative effects of alcohol on LO2 cells and intestinal flora of mice to a certain extent, and this study would provide a theoretical basis for the healthy consumption of Xifeng liquor.
  • Study on preparation and properties of high internal phase emulsion stabilized by phosphorylated soybean protein
    ZHAO Yanyan, LU Xingxing, YIN Qi, ZHONG Xiyang, LUO Shuizhong, JIANG Shaotong, ZHENG Zhi
    Food and Fermentation Industries. 2023, 49(10): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.031668
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    Phosphorylated soybean protein (P-SPI) was prepared and used to prepare stable high internal phase emulsions (HIPEs). The effects of P-SPI on particle size, rheological property, microstructure, and centrifugal stability of HIPEs were investigated by changing the volume fraction of the oil phase. Results showed that there was a phosphorylated reaction between —OH on the side chain of SPI and PO3-4. P-SPI could prepare stable HIPEs in the range of 74%-86% oil phase volume. Compared to SPI, P-SPI stabilized HIPEs had small particle sizes. Rheological experiments showed that P-SPI stabilized HIPEs had higher apparent viscosity, forming a three-dimensional gel network structure with higher viscoelasticity. As the volume fraction of the oil phase increased, the microstructure of the emulsion droplets changed from spherical to hexagonal. P-SPI stable HIPEs had better centrifugal stability. This study provides a theoretical reference for the production and application of high-fat food containing plant protein.
  • Research on ferment beverage of Passiflora edulis peel and its effect on exercise endurance
    CAI Ning, YU Ao, TONG Yongqing
    Food and Fermentation Industries. 2023, 49(10): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.033110
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    Using Passiflora edulis peel as raw material, the ferment beverage of P. edulis peel was developed. Based on the result of single factor test, the optimal conditions for beverage fermentation were optimized by response surface methodology, and the effect of the fermented beverage on exercise endurance of mice was investigated. The results showed that the optimum conditions for beverage fermentation were as follows: inoculum amount of 17.3%, initial sugar content of 12.3 °Brix, and fermented for 31 h at 38.4 ℃. Under the above process conditions, the beverage presented color of uniform, special aroma of P. edulis peel after fermentation, moderate sour and sweet taste and without obvious precipitation after placement for a certain time, in addition, the SOD activity was (65.8±1.1) U/mL and sensory score was (88.4±2.2). The results of animal test demonstrated that the beverage at all doses could obviously increase reserve capacity of liver glycogen and muscle glycogen of mice (P<0.05, P<0.01), reaching a maximum of 12.4 mg/g and 3.1 mg/g, respectively. The beverage of all doses also could significantly reduce the levels of lactic acid and urea nitrogen of mice (P<0.05, P<0.01), reaching a maximum of 8.1 mmol/L and 7.0 mmol/L, respectively, and significantly extended the time of weight-bearing swimming (P<0.05, P<0.01). Therefore, the ferment beverage of P. edulis peel has better application prospect in movement food field.
  • Optimization and quality analysis of roasted sunflower seeds
    ZHAO Junjie, WANG Yan
    Food and Fermentation Industries. 2023, 49(10): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.031986
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    Sunflower seeds are fried or roasted and have a crisp taste. They are an excellent snack food and are deeply loved by consumers. In this study, the two methods of cooking and negative pressure were combined, which greatly shortened the time for sunflower seeds to taste. At the same time, the formula and processing technology of sunflower seeds were optimized, and the best roasting sunflower seeds process (calculated by the weight of sunflower seeds) was obtained, the ratio of solid to liquid was 1∶4, the amount of salt added was 10%, the amount of sugar added was 6%, the amount of licorice added was 6%, the roasting temperature was 130 ℃, and the roasting time was 2 h. The protein content of roasted sunflower seeds was 19%, the fat content was 53%, the peroxide value and acid value were in line with national standards, and the color was uniform. At the same time, more than 70 kinds of flavor substances were detected, including heterocycles (pyrazine, pyrrole, pyridine, and furan), alkanes, aldehydes, ketones, esters, acids, alcohols, and other substances. The main aroma substances, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, etc., endowed sunflower seeds with their unique aroma.
  • Research on rapid quantitation of the yellow intensity of aged Baijiu
    HUANG Hao, LIN Wei, YANG Qiang, TONG Guoqiang, HU Zhiping, CHEN Shuang, XU Yan
    Food and Fermentation Industries. 2023, 49(10): 245-250. https://doi.org/10.13995/j.cnki.11-1802/ts.032389
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    Yellowish transparency is an important manifestation of the Baijiu quality during aging process, however there is still a lack of objective and accurate technical methods for the characterization of the yellow color intensity in aged Baijiu. In this paper, based on spectrophotometry, taking caramel color as a reference, a rapid and accurate analysis method of yellow color intensity in aged Baijiu was optimized and established. Using spectrophotometry under single wavelength, the concentrated volume of Baijiu samples (50 mL) and the absorbance of measuring yellow intensity were optimized, then a standard curve of yellow intensity was established using caramel tone, finally, the quantitative characterization of yellow color was realized according to the standard curve. The standard curve had a good linear relationship in the range of 0-2.5 mg/L, the regression equation was y=0.290 3x (R2=0.999 9), and the detection limit was 3.4 μg/L. Six parallel samples of one sample were selected for the accuracy test, with an intra-day relative standard deviation of 1.70% and an inter-day relative standard deviation of 3.76%. Through the detection of different type of aroma and different rounds of soy-sauce-aroma Baijiu samples, the concentration of yellow substances in vintage Baijiu was linearly fitted, and the concentration of yellow substances in rounds of Baijiu was fitted by Boltzmann function. The yellow intensity value is also in line with the industry′s perception of the yellow intensity of different Baijiu samples.
  • Analysis of Citrus reticulata ‘chachi’ quality during different growth periods
    CHEN Yuting, FU Manqin, WU Jijun, YU Yuanshan, WEN Jing, XU Yujuan
    Food and Fermentation Industries. 2023, 49(10): 251-258. https://doi.org/10.13995/j.cnki.11-1802/ts.031844
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    This study aimed to understand the dynamic changes of the physicochemical properties and active components of Citrus reticulata ‘chachi’ fruits in different growth stages, taking Citrus reticulata ‘chachi’ in different growth periods (2021.7.20—2021.12.20) as the object. The contents of main flavonoids, organic acids, and soluble sugars in fruit peel, fruit residue, and fruit juice were analyzed by HPLC. Results showed that from July to December, the weight of single fruit, pH value, peel rate, sugar-acid ratio, and soluble solids of Citrus reticulata ‘chachi’ increased gradually, and titratable acid content was significantly reduced. The content of citric acid decreased significantly from 46.54 mg/mL to 9.84 mg/mL. The content of sucrose increased by 97.15 mg/mL. The total phenolic and the total flavonoid content of Citrus reticulata ‘chachi’ fruit was in the order of peel > pomace > juice. The content of total phenols in the peel decreased from 0.33 mg GAE/g DW to 0.14 mg GAE/g DW. The contents of hesperidin, tangeretin, sinensetin, and nobiletin were significantly decreased. The DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity of peel showed a downward trend and the differences were significant, the decline rates were 31.13% and 49.27%, respectively. This change rule lay a foundation for comprehensive processing and utilization of Citrus reticulata ‘chachi’ fruit and had reference value for quality control of Citrus reticulata ‘chachi’.
  • Comprehensive evaluation of blueberry storage quality based on two-dimensional correlation spectroscopy
    ZHOU Jindong, FENG Guohong, ZHU Yujie, DIAO Pengfei
    Food and Fermentation Industries. 2023, 49(10): 259-264. https://doi.org/10.13995/j.cnki.11-1802/ts.032772
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    Two-dimensional correlation spectral analysis of blueberries based on visible/near-infrared spectroscopy was performed for the prediction of the comprehensive storage quality of blueberries. In this study, visible/near-infrared spectra of blueberries were collected for 10 storage periods, and four physicochemical indexes, including hardness, mass loss rate, vitamin C, and soluble solids, were integrated and their combined scores were calculated by linear orthogonal transformation to classify the storage quality levels. The spectral data were subjected to single and combined Savitzky-Golay convolutional smoothing (SG), standard normal transform (SNV), multiple scattering correction (MSC), and iterative adaptive weighted penalized least squares (airPLS) preprocessing, and after comparative analysis, the model established after SG preprocessing had the best prediction accuracy, with 94.59% prediction results. Based on this pretreatment, a two-dimensional correlation spectral analysis of blueberries was performed, and the wavelengths corresponding to the four self-phase peaks were preferentially selected as the characteristic wavelengths using the integrated score of blueberries as the external disturbance, and then the prediction model of integrated storage quality of blueberries was established using support vector machine (SVM). Results showed that the established model obtained superior prediction results, with prediction accuracy of 100%, 93.75%, and 100% for the three classes, respectively. Therefore, the use of two-dimensional correlation spectral analysis technology can achieve accurate prediction of comprehensive storage quality of blueberries and provide new ideas for quality detection of blueberries.
  • Analysis of volatile flavor compounds in mutton from different regions based on gas chromatography-ion mobility spectrometry
    ZHANG Lanyue, SUN Wancheng, LUO Yihao
    Food and Fermentation Industries. 2023, 49(10): 265-272. https://doi.org/10.13995/j.cnki.11-1802/ts.032572
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    To explore the differences in mutton flavor in different regions, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to qualitatively analyze the volatile flavor substances of mutton in Qinghai Chaka, Qinghai Yushu, Qinghai Qilian, Sichuan, Inner Mongolia, and Ningxia. The fingerprint of volatile compounds, principal component analysis, and cluster analysis were used to distinguish the characteristic flavor compounds of mutton in different regions. Results showed that 36 volatile compounds were identified in mutton from different regions, mainly including ketones, alcohols, aldehydes, and others. Among them, benzaldehyde, butanol, acetone, 2-butanone, octanal, and 1-octene-3-alcohol were the characteristic flavor substances of Qinghai Chaka mutton. 2,3-butanedione was the characteristic flavor substance of Qinghai Yushu mutton. Pentanol, hexanal, 1-penten-3-ol, heptanaldehyde, trimethylpyrazine, 2-heptanone, cyclohexanone, E-2-pentanal, hexanol, 3-octanol, and 2-pentylfuran were the characteristic flavor substances of Qinghai Qilian mutton. Methyl acetate, 2-pentanone, and 2-hexanol were the characteristic flavor substances of Sichuan mutton. Propionaldehyde, butyraldehyde, and dipropyl sulfide were the characteristic flavor substances of Inner Mongolia mutton. Acetoin and isoamyl butyrate were the characteristic flavor substances of Ningxia mutton. Fingerprint, principal component analysis, and cluster analysis showed that there were differences in mutton from different regions. The flavor of Qinghai Chaka and Qinghai Qilian mutton was similar and richer than that of the other four regions. GC-IMS can provide direction for mutton flavor analysis, origin identification, and consumers′ purchase of products.
  • Study on variation of four heavy metals during chicken growth by inductively coupled plasma mass spectrometry with graphite digestion
    GAO Yahui, ZHANG Yuan, LI Zijie
    Food and Fermentation Industries. 2023, 49(10): 273-278. https://doi.org/10.13995/j.cnki.11-1802/ts.032328
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    This study aimed to establish a rapid and accurate metal detection method for chromium, cadmium, arsenic, and lead in various parts during chicken growth. Based on the quantitative analysis of these four heavy metals, the change rule of chicken growth was studied. All the samples were processed by graphite digestion method, and four heavy metals were quantitated by inductively coupled plasma mass spectrometry (ICP-MS) in standard mode, helium collision mode, and ammonia reaction mode. The methodology was verified by eliminating the interference of mass spectrometry. Results showed that the good linear range of 4 heavy metals was 0-50 μg/L and 0-5 μg/L with a correlation coefficient (R2) ≥0.999 9. The qualitative detection limits were 35.7-68.3 ng/kg and the quantitative detection limits were 118.9-227.7 ng/kg. The recovery rates were 90.9%-109.2%. The relative standard deviation of reproducibility was less than 4.3% (n=10). Based on this method, the experiment analyzed that the cadmium was easily enriched in the liver of chickens. The arsenic, chromium, and lead were eventually enriched in the lungs during the chicken growth. During the whole breeding process, the total amount of 4 heavy metals was the lowest in the grown chicken, so the grown chicken was at the best age for production and consumption.
  • Application of correction factor in determination of organophosphorus pesticide residues
    ZHENG Zhi, ZHI Hongfeng, HU Zhonghao, WENG Shuai, YANG Liuhua
    Food and Fermentation Industries. 2023, 49(10): 279-284. https://doi.org/10.13995/j.cnki.11-1802/ts.032619
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To establish a simple, rapid, convenient, accurate, and efficient method for the detection of multiple pesticide residues, the uncertainty evaluation of pesticide detection results corrected by the spiked recovery was discussed. Db-1701 capillary column was used for separation and a flame photometric detector was used for detection. Results showed that the spiked recoveries of 12 pesticides were 71.34%-99.23% with the condition of apple as the blank sample, and the relative standard deviations (RSD) were 2.58%-14.08%. This method could meet the requirements of quality control of pesticide residue analysis and detection. When the confidence was 95%, the significance test results of pesticides used in this test showed that there were significant differences between the spiked recoveries and 1 (the spiked recovery is 100%), and the test results needed to be corrected with the correction factor f. This method introduces a correction factor, which could provide a theoretical reference for the application of spiked recovery rate in the practical detection of pesticide residues in edible agricultural products.
  • Bioactivity of ergothioneine and its application in food industry: A review
    HE Xinyi, ZHOU Ziyi, CHEN Yuanyuan, ZHAO Jichun, LI Fuhua, MING Jian
    Food and Fermentation Industries. 2023, 49(10): 285-292. https://doi.org/10.13995/j.cnki.11-1802/ts.032334
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    Ergothioneine (EGT) is one of the most representative bioactive ingredients in edible fungi. In addition to being abundant in the fruiting bodies of edible fungi, it can also be synthesized by a variety of microorganisms, including actinomycetes, fungi, certain yeasts, and archaea through various pathways. EGT has a variety of physiological activities such as antioxidant, anti-inflammatory, and immune-enhancing effects. In the food industry, EGT also shows a good color-protecting effect and food preservation function due to its free radical scavenging ability and anti-lipid peroxidation ability. In this paper, the sources, biological activities, and applications of EGT in the food industry were reviewed to provide references for further research and application of EGT in the future.
  • Progress in determination of protein secondary structure by Fourier infrared spectroscopy and Raman spectroscopy
    LIU Kelin, HE Yueshan, WANG Zhao, MA Changming, YUAN Xiaoyu, YU Xiaoling
    Food and Fermentation Industries. 2023, 49(10): 293-298. https://doi.org/10.13995/j.cnki.11-1802/ts.031883
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    Protein secondary structure is the structure formed by a polypeptide chain circling through a hydrogen bond, including α-helix, β-folding, β-turning, and random crimping. When the external conditions change, the secondary structure of the protein changes accordingly. Fourier infrared spectroscopy and Raman spectroscopy are the main methods to study the secondary structure of proteins at present. In this paper, the definition, principle, determination methods, advantages and disadvantages, application progress, and other aspects of protein secondary structure research methods were summarized, and topside meat was used to compare the difference between the two methods, hoping to provide a theoretical basis and data support for the selection of protein secondary structure determination method.
  • Research progress on effect of irradiation sterilization on food quality and its control
    HE Kaifeng, CHEN Xiujin, ZANG Peng, DONG Haisheng, ZHANG Mengying, LI Zhaozhou
    Food and Fermentation Industries. 2023, 49(10): 299-305. https://doi.org/10.13995/j.cnki.11-1802/ts.032622
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    As an efficient non-thermal sterilization technology, irradiation sterilization can not only effectively kill the majority of harmful microorganisms in food, but also maintain the original quality of food to the greatest extent, and ensure food safety. Irradiation sterilization is a potential technology for prolonging the shelf life of food and ensuring food quality. Therefore, we introduce the principle and characteristics of irradiation sterilization, overviews the influence and control measures of irradiation sterilization on food quality and nutrients, and put forward the problems and measures in the application of irradiation sterilization in food industry.
  • Application of surface functionalized silver nanoparticles (Ag NPs) in biosensors construction
    DILINU Kuerban, CHEN Fei, WANG Deping, QIN Yanan, XING Jun, ZHANG Minwei
    Food and Fermentation Industries. 2023, 49(10): 306-313. https://doi.org/10.13995/j.cnki.11-1802/ts.032462
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    Silver nanoparticles (Ag NPs) exhibit high extinction coefficient, large specific surface area, low cost and surface functionalization, which are widely used to build biosensor for the detection of hazard factors in food, drugs and environment. The selectivity, sensitivity, and stability of the Ag NPs-based biosensors are strongly dependent the surface of Ag NPs. Currently, the surface of Ag NPs could be modified via covalently bonded, non-covalently bonded, or doped compound functionalization to improve the stability and analytical applicability of Ag NPs. In this review, the surface functionalization of Ag NPs is comprehensively summarized. More importantly, the application principle of functionalized Ag NPs in the construction of fluorescent biosensor, colorimetric biosensor, electrochemical immune biosensor, and surface plasmon resonance biosensor are highlighted in detail. The review provides effective guidance on how to construct nano-biosensors.
  • Research progress of foodomics in food quality, safety, and processing
    YANG Li, LI Hongjun, WU Han, HE Zhifei
    Food and Fermentation Industries. 2023, 49(10): 314-322. https://doi.org/10.13995/j.cnki.11-1802/ts.032681
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    With the development of analytical methods in food science and technology, a new and modern method involving human health and food quality and safety-foodomics has been applied in the field of food. Foodomics, a newly proposed term, is a method for studying food quality and safety based on technologies such as genomics, transcriptomics, proteomics, and metabolomics. Before that, omics has been widely used in biology and medicine. In recent years, researchers have also tried to apply omics to food quality, safety, and processing. This paper reviews several common omics methods in the field of food science and technology, and provides richer technical means for food quality and safety detection.
  • Research progress in application of bio-based pH-responsive intelligent film in food industry
    ZHANG Peng, CHEN Qijie, YOU Na, WANG Feng, ZHANG Bo, WANG Jianhui
    Food and Fermentation Industries. 2023, 49(10): 323-328. https://doi.org/10.13995/j.cnki.11-1802/ts.032630
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    The bio-based film is widely used in chemical, food, medicine, and other fields, due to its strong plasticity and green environmental protection. As a new functional material film, the pH-responsive intelligent film can directly respond to the pH of food freshness, environmental changes, and other factors, and has the advantages of being fast, accurate, low cost, etc. In this study, the response principle and response indicators of the pH-responsive intelligent film were reviewed, and the development trend of bio-based pH-responsive intelligent film in the food field was prospected.
  • Research progress on application of prebiotics in flour products
    XING Zhuqing, GUO Qi, ZHOU Yuyuan, ZHONG Huiying, YANG Yan, ZHANG Zixuan
    Food and Fermentation Industries. 2023, 49(10): 329-335. https://doi.org/10.13995/j.cnki.11-1802/ts.032510
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    In recent years, the potential applications of prebiotics in flour products have attracted extensive attention as a new dietary supplement. It not only improves the sensory properties of products, but also has the functions of regulating intestinal flora and preventing metabolic disorders. Flour products account for a high proportion in China′s national diet. The development of prebiotic functional flour products not only has a good market consumption prospect, but also can satisfy the urgent needs of people for a healthy diet. This paper reviews the current functional researches and bottleneck problems of prebiotic flour products. Furthermore, the reference basis for the research, development, and promotion of new prebiotic flour products is provided.
  • Research progress on functional components of plant-derived antioxidants and their application in cured meat products
    TAN Junrui, HE Xiaorong, WANG Caixia, LI Cheng, YE Qi, CHEN Hong, LIU Yuntao, CHEN Saiyan, ZENG Zhen
    Food and Fermentation Industries. 2023, 49(10): 336-342. https://doi.org/10.13995/j.cnki.11-1802/ts.032545
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    Moderate lipid oxidation is an important source of the characteristic flavor of cured meat products. However, the fat content of cured meat products is high, and it is easy to cause excessive lipid oxidation during processing and storage due to improper operation or storage time, consequently affecting the flavor, color, and safety of products. In recent years, it has attracted widespread attention about the use of plant-derived antioxidants in cured meat products to delay the deterioration of product caused by lipid oxidation. In this paper, the functional components of plant-based antioxidants were summarized into four categories, including plant polyphenols, vitamins, plant proteolytic substances and others, and their extraction sources and application in preserved meat products were reviewed. The purpose of this study is to provide references for the resource development of natural antioxidants from plants, an in-depth analysis of their functional components, and efficient utilization in preserved meat products.
  • Research progress on separation, purification, chemical properties, and bioactivity of polysaccharide from Bletilla striata
    ZHU Beibei
    Food and Fermentation Industries. 2023, 49(10): 343-350. https://doi.org/10.13995/j.cnki.11-1802/ts.033193
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As a traditional medicinal and food homologous plant, Bletilla striata has the effects of promoting muscle and hemostasis, and a long history of application. Studies have shown that Bletilla striata polysaccharide is its main functional active component, which has the functions of antioxidant, anti-inflammatory, hemostasis, immune regulation, gastrointestinal mucosal protection, etc. These biological activities are closely related to the chemical structure of Bletilla striata polysaccharide. The chemical structure of Bletilla striata polysaccharide is the basis of its biological activity, which is affected by many factors, such as monosaccharide composition, molecular weight, glycosidic bond connection mode, spatial conformation, and extraction, separation, and purification methods of Bletilla striata polysaccharide, etc., which could cause differences in polysaccharide structure. In this paper, the research progress of extraction, purification, structural characteristics, and biological activity of Bletilla striata polysaccharide was reviewed, and the structure-activity relationship between the structure and biological activity of Bletilla striata polysaccharide was clarified to further promote the application of Bletilla striata polysaccharide in functional food and biomedicine.
  • Teaching reform and practice of Fermentation Engineering Principle and Technology with brewing characteristics
    FENG Shoushuai, DU Hai, CHEN Xusheng, YANG Hailin
    Food and Fermentation Industries. 2023, 49(10): 351-356. https://doi.org/10.13995/j.cnki.11-1802/ts.035050
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Fermentation Engineering Principle and Technology is the core course of the national first-class undergraduate major of Jiangnan University, as well as the core course of Brewing Engineering major. This course aims to cultivate students' professional knowledge system in fermentation engineering, and focus on improving students′ engineering practice and ability to solve practical problems in modern fermentation industry. However, there are still some problems in the teaching process of this course, such as the brewing characteristics of the course system are not prominent enough; the students′ professional fear of difficulties is heavy; the theoretical study and industrial connection are poor; the evaluation system and feedback need to be improved; and the students′ awareness of innovation and practical ability cultivation is weak. Based on the above problems, we should give full play to the scientific and educational advantages of Jiangnan University in the field of brewing by restructuring the curriculum system covering the whole process of brewing technology, activating professional enthusiasm through the design of ideological and political elements, making theoretical learning and industrial in-depth integration through classic industrial case teaching, making continuous improvement of diversified evaluation and teaching feedback based on OBE(outcomes-based education) concepts, and extending the second classroom teaching of scientific and technological innovation competitions/industrial topics. Multi-dimensional strategies guarantee of the completion of curriculum training objectives. Through the above teaching reform and practice activities, the goal achievement of the course has been continuously improved, and the students have repeatedly won the awards of top discipline competitions. The course construction effectively realized the organic unity of knowledge teaching and innovation practice ability training, and continuously delivered innovative practical talents with engineering characteristics for the modern brewing industry.
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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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