25 June 2023, Volume 49 Issue 12
    

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  • Fermentation of pine pollen by Rhizopus oryzae and its effect on adipocyte differentiation and lipid metabolism of 3T3-L1 cells
    WANG Xuan, LIU Qisong, GAO Fukai, HE Zhiyong, QIN Fang, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao
    Food and Fermentation Industries. 2023, 49(12): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.033779
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Obesity has become an important global public health problem.Natural products have always been an important direction of obesity prevention research.Pine pollen is a kind of traditional Chinese medicinal and food material, which is rich in phenolics and have activities for lowering lipids and improving lipid metabolism in vivo.However, previous studies have found that most phenolic ingredients in pine pollen exist in the form of binding state, which makes it unable to fully exert its activity of lowering lipids.In order to increase the lipid-reducing effect of pine pollen, fermentation by edible fungus Rhizopus oryzae was employed.Clean and dry pine pollen was used as the sole source of nutrients (substrate) for liquid medium (solid-liquid-ratio 1∶20) and was fermented in flask with 10% (mL∶g) inoculum (containing 106 spores/mL, 30 ℃, 180 r/min for 4 days.The effects of unfermented and fermented pine pollen (NFPP, FPP) on 3T3-L1 differentiation and lipid metabolism, including differentiation factors CCAAT enhancer-binding protein alpha (C/EBPα), peroxisome proliferator-activated receptor gamma (PPARγ), liposynthetic factors FAS, lipolysis factors hormone-sensitive lipase (HSL), adipose triglyceride lipase (ATGL) and fatty acid oxidation factor peroxisome proliferator-activated receptor alpha (PPARα), further the related mechanism was investigated.The results of HPLC showed that compared with NFPP, the contents of protocatechuic acid, p-courmaric acid, taxifolin and naringenin were increased by 176.30%, 10.42%, 88.43%, and 326.75%, respectively, while catechin was decreased by 32.51%.The total levels of five phenolic ingredients in pine pollen increased significantly, from 2 091.63 μg/g to 3 686.62 μg/g, and naringenin (NAR) increased from 475.06 μg/g to 2 027.30 μg/g.Oil red O staining and quantitative results showed that FPP could significantly reduce the lipid accumulation in 3T3-L1 cells, which was better than NFPP under the same concentration and at 400 μg/mL, the lipid accumulation of FPP was only 57.59%.In addition, the results of q-PCR and Western blot showed that FPP was able to significantly inhibit the adipocyte differentiation factor C/EBPα and PPARγ, up-regulate lipolysis-related factors HSL, ATGL and promote the expression of fatty acid oxidation factor PPARα in a dose-dependent manner (P<0.05).At 400 μg/mL, the mRNA expression of C/EBPα, PPARγ, HSL, ATGL, and PPARα in FPP were 0.25, 0.38, 6.37, 7.91 and 10.89 times of the blank control group, respectively, compared with NFPP.The results of western blot tests were almost consistent with q-PCR and except for the low concentration group of FPP (200 μg/mL), the other sample groups had almost no impact on FAS.It may due to adenosine 5′-monophosphate (AMP)-activated protein kinase (AMPK) activation (upregulated ratio of p-AMPKα /AMPKα, p-AMPKβ1/ AMPKβ1 and p-ACC/ACC).The significant inhibited expression of PPARγ and C/EBPα, increased expression of PPARα and ATGL induced by naringenin may be mainly responsible for the lipid-reducing effects of FPP.In conclusion, FPP has a better effect on reducing lipid accumulation in 3T3-L1 cells, which may be mainly attributed to the increase of phenolic ingredients, especially naringenin.This research may provide theoretical guidance for the development of new pine pollen product with higher lipid-reducing activity.
  • Effects of different drying methods on drying characteristics and quality of sugar-reduced hawthorn stick
    LI Li, WANG Bo, WANG Yuchuan, LIU Jiguang
    Food and Fermentation Industries. 2023, 49(12): 10-16. https://doi.org/10.13995/j.cnki.11-1802/ts.031703
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    Conventional hawthorn stick processing technologies have disadvantages such as a long drying cycle, high sugar content, and low quality.This study used the dehydration and coagulation-promoting method to produce sugar-reduced hawthorn sticks.The drying characteristics and quality attributes of the sugar-reduced hawthorn stick dried by hot-air drying (AD), mid-infrared drying (MIRD), radio frequency drying (RFD), and vacuum drying (VD) were measured, and compared with the conventional hawthorn stick (without sugar-reduction).Results showed that compared with conventional hawthorn stick drying technology (drying time was 72 h), the drying time of sugar-reduced hawthorn stick dried by four drying methods was significantly shortened.Among the four drying methods, the drying time of RFD was the shortest (32 h), followed by MIRD (40 h), VD (52 h), and AD (64 h).After sugar reduction, the total sugar content of hawthorn sticks was reduced by 4.51%.Flavonoid content increased from 16.76 mg/g to 21.55 mg/g.Polyphenols content increased from 19.48 mg/g to 25.58 mg/g.Antioxidant capacity and flavor enhanced.In terms of hardness, resilience, and chewiness, the VD hawthorn stick was the lowest and RFD hawthorn stick was the highest.In terms of antioxidant capacity, the VD hawthorn stick was the highest and the AD hawthorn stick was the lowest.In terms of temperature uniformity and sensory evaluation, the MIRD hawthorn stick was the best.By comprehensively comparing the quality and drying time, MIRD was suitable for the high-efficiency drying of hawthorn sticks, which reduced sugar and improved quality.
  • Preparation and in vitro properties of bighead carp peptide chitosan nanoparticles
    ZHENG Changliang, SUN Jie, CHEN Mengting, WANG Lan, SHI Liu, DING Anzi, QIAO Yu, LI Xin, QU Yinghong, WU Wenjin
    Food and Fermentation Industries. 2023, 49(12): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.031997
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    In this study, chitosan nanoparticles loaded with bighead carp peptides were prepared by the ion gel method.Taking the encapsulation efficiency as the main index and the particle size, polydispersity index (PDI), and Zeta potential as the reference indexes, the optimal preparation conditions were screened out by single-factor experiments, and the retention rate of the peptides before and after encapsulation in simulated digestion was analyzed.Results showed that the optimal preparation conditions for bighead carp peptide-chitosan nanoparticles were that:the molecular mass of chitosan was 50 kDa, the pH of the chitosan solution was 4, the concentration of the chitosan solution was 0.5 mg/mL, and the mass ratio of chitosan to sodium tripolyphosphate was 6∶1.Under the optimal conditions, the encapsulation rate was 79.6%, the particle size was 212 nm, the PDI value was 0.411, and the Zeta potential value was +30.8 mV.Fourier transform infrared spectroscopy showed that chitosan and sodium tripolyphosphate were cross-linked and bighead carp peptides were encapsulated in chitosan nanoparticles.Compared with unencapsulated peptides, bighead carp peptide-chitosan nanoparticles have improved thermal stability and improved peptide retention during simulated digestion.This study can provide some reference for the application of bighead carp peptides in food and drug production.
  • β-aminobutyric acid induces priming defence and enhances the accumulation of soluble sugars in postharvest grape berry
    LEI Changyi, WANG Kaituo, LI Chunhong, WANG Jinsong, TAN Meiling, WANG Jing, ZHOU Daxiang
    Food and Fermentation Industries. 2023, 49(12): 23-32. https://doi.org/10.13995/j.cnki.11-1802/ts.032271
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    The study was performed to determine the mode of β-aminobutyric acid (BABA)-induced disease resistance and to analyze the mechanism involved in BABA-mediated accumulation of soluble sugar on the basis of sorbitol metabolism and transcriptional regulation in postharvest grapes.The punched wounds in each berry were injected with 10 mmol/L BABA solution, 1.0×105 spores/mL spore suspension of Botrytis cinerea or BABA, followed by pathogenic inoculation.Afterwards, the grapes were stored at 20 ℃ for 5 days.The tissue samples were taken daily for assessment of disease occurrence and measurement of molecular and biochemical parameters involved in quality, resistance response, and sorbitol metabolism.Results showed that treatment of grapes with BABA alone could induce a defensive response at the basal level;however, the transcriptional values of PRs genes (VvNPR1, VvPR1, VvPR2, and VvPR5) and the content of individual phytoalexins in BABA-treated grape berries were significantly enhanced upon inoculation of the berries with B.cinerea, indicating that the resistance induced by 10 mmol/L BABA could be attributed to a priming mechanism in grapes since only the BABA-treated fruit showed an enhanced capacity to augment defence responses upon challenge with the pathogen.On the other hand, BABA treatment promoted the activities of a set of sorbitol metabolism-related enzymes, including S6PDH, NAD+-SDH, NADP+-SDH, and SOX, resulting in the accelerated conversion of sorbitol into glucose and fructose.Meanwhile, VvWRKY40 bound to the W-box motif in the promoter of sucrose-metabolizing enzyme genes and activated their transcription, by which BABA indirectly enhanced sucrose synthesis in grapes.Therefore, BABA elicitation not only activated priming resistance to inhibit gray mold disease in grapes during storage but also promoted the accumulation of soluble sugars through the regulation of sorbitol metabolism and transcriptional activity of VvWRKY40, which suggested that the BABA-triggered priming response could exert a balance between elevated disease resistance and maintenance of primary metabolism.
  • Improving the quality of inoculated raw wheat Qu by reducing spatial heterogeneity
    DONG Guochen, LUO Yi, WU Mengyao, LIAO Hui, HUANG Xinlei, XIA Xiaole
    Food and Fermentation Industries. 2023, 49(12): 33-39. https://doi.org/10.13995/j.cnki.11-1802/ts.035131
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    Exploring the difference of spatial parameters in the fermentation process of raw wheat Qu and analyzing the spatial heterogeneity of each layer from the same batch in Qu room is of great importance to improve the quality of inoculated raw wheat Qu.Considering the key problem of spatial quality differences in the fermentation process of the same batch of raw wheat Qu, this study targeted the raw wheat Qu in different spatial positions of Qu room, measured the physicochemical and biochemical indexes of Qu blocks in different spatial positions.COMSOL Multiphysics was applied to combine empirically derived microbial growth kinetics and heat transfer phenomena to analyze the correlation between physicochemical properties and community structure.The spatial temperature variation and distribution law during fermentation were discussed, and finally the simulation results were used to optimize the subsequent experiments.The results showed that the saccharification activity and liquefaction activity of inoculation with raw wheat Qu increased by 10.2% and 54.1%, respectively, compared with that of before optimizing.Compared with the traditional raw wheat Qu, the saccharification activity increased by 30.1% and the liquefaction activity increased by 106.8%, indicating that the quality of Qu can be stabilized and improved by reducing spatial heterogeneity.In this study, the growth kinetics of microorganisms and spatial factors were combined for the first time in inoculation raw wheat Qu, and the laws and differences of temperature and humidity distribution in different fermentation stages were analyzed, which laid a theoretical foundation for the development of a new spatial control model of inoculated raw wheat Qu and other traditional solid-state fermentation products.
  • Effect of sulfur soaking combined with hot air drying on the quality of dried apricot
    CHENG Chunping, CHEN Kai, WANG Xuefei, ZHANG Hanyu, WANG Tian, XU Mingqiang, YANG Haiyan
    Food and Fermentation Industries. 2023, 49(12): 40-46. https://doi.org/10.13995/j.cnki.11-1802/ts.033352
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    Xinjiang Saimaiti apricot was used as raw material, using sulfite color protection combined with natural drying, the technological parameters of sulfite color protection were optimized with SO2 residue, sensory score and color (C and h°) as inspection indexes.Furthermore, through the optimal sulfite color protection technology combined with hot air drying, principal component analysis was used to study the effect of hot air drying temperature on nutritional components and non-enzymatic browning in dried apricot.The results showed that the optimal conditions were sulfite of 4 g/L, sulfur soaking temperature of 30 ℃, sulfur soaking time of 6 h.The sensory score reached 79.24 and the SO2 residue was 0.08 g/kg, which met the requirement of 0.1 g/kg of SO2 residue in dried fruit specified in the national standard.According to the best sulfur leaching and color protection technology combined with hot air drying, VC, 5-HMF, amino acid, browning degree and total phenol content were the main indexes affecting non enzymatic browning of apricot, And the apricot dried at 60 ℃ by hot air drying has less nutrient loss and low browning degree.
  • Effects of Bacillus subtilis pckA on the synthesis of tetramethylpyrazine
    HUANG Lu, GONG Xian, TONG Shuoqiu, WU Yongjun
    Food and Fermentation Industries. 2023, 49(12): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.033242
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    Tetramethylpyrazine (TTMP) is an important aroma compound in traditional fermented foods, and has physiological activities such as regulating cardiac contraction, repairing damaged liver and kidney.To improve the quality of fermented Douchi, this study optimized the TTMP metabolism capacity of Bacillus subtilis.Based on the reported TTMP synthesis pathway, phosphoenolpyruvate carboxykinase gene (pckA) was deleted in B.subtilis BJ3-2 via homologous recombination technology to study the effect of BJ3-2ΔpckA on the flavor of fermented Douchi.The results showed that knocking out pckA did not affect the growth of B.subtilis.Compared to B.subtilis BJ3-2, the content of TTMP was increased 23.71% at 45 ℃ for 72 h by BJ3-2ΔpckA, and the fermented Douchi was characterized by fragrant soy sauce flavor, little off ammonia flavor, and high-quality flavor.It is the first time found that pckA has a significantly regulating effect on TTMP synthesis, which will provide a theoretical basis for the improvement of the fermentation quality of Douchi.
  • Isolation and purification of polysaccharides from hawthorn fruit and the effects on fecal microbiota
    LIAO Qiang, DENG Zhiyang, LIU Jia, ZHANG Wenjing, SHAO Shujuan, WU Shan, LIU Jun
    Food and Fermentation Industries. 2023, 49(12): 54-61. https://doi.org/10.13995/j.cnki.11-1802/ts.032864
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    Polysaccharides are important functional components in hawthorn fruit with health beneficial effects of immunomodulatory, anti-inflammation, regulation on glucose and lipid metabolism, and anti-glycation activities.In this study, polysaccharides were aqueous extracted from fresh hawthorn fruit and collected by alcoholic precipitation.Then, the collected polysaccharide fractions were subjected for decolorization using macroporous adsorption resin AB-8, and subsequently separated by Q-SepharoseTM Fast Flow anion exchange chromatography and SephadexTM G-500 gel chromatography.A homogenous polysaccharide fraction that denoted as HFP-2 was obtained and its chemical composition and structural features were further characterized.The total sugar and protein content of HFP-2 was (93.84±0.58)% and (5.41±0.05)%, respectively.HFP-2 was majorly composed by galacturonic acid (36.91 mol%), arabinose (28.11 mol%), glucose (15.02 mol%), galactose (13.06 mol%), and rhamnose (7.49 mol%), with an averaged molecular weight of 2.60×105 kDa.Combined with the identified functional groups by Fourier transform infrared spectroscopy, HFP-2 could have a structure that similar with pectin with backbone of homogalacturonan.The prebiotic activity of HFP-2 was analyzed by in vitro fermentation with fecal microbiota.After 48 h fermentation, HFP-2 significantly (P<0.05) increased the relative abundance of genera Phascolarctobacterium, Bacteroides, Prevotella, and Roseburia.Moreover, the production of short chain fatty acids such as acetate, propionate, isobutyrate, and butyrate was significant increased after fecal microbial fermentation of HFP-2.Findings gained in this study indicated that HFP-2 exerted prebiotic effects through altered composition and metabolization of intestinal flora.Thus, HFP-2 could be potentially used as prebiotics in functional foods.
  • Research on pilot-scale application of optimal indigenous Hanseniaspora uvarum in dry red wine brewing
    LIU Yu, ZHANG Junqiang, HE Xiaoli, ZANG Wei, PENG Shuai, CHEN Xuelian, WANG Jing
    Food and Fermentation Industries. 2023, 49(12): 62-69. https://doi.org/10.13995/j.cnki.11-1802/ts.033450
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    Hanseniaspora uvarum BF345 is an indigenous yeast strain with high yield β-glucosidase activity that can impart a rich fruity aroma to wine, and be used as a flavor enhancer in the winemaking process.In this experiment, the BF345 active dry powder was used as a fermentation agent to explore its impact on the quality of dry red wine on an industrial scale.Cabernet Sauvignon grapes were used as raw materials, BF345 starter culture was fermented sequentially after 36 h of inoculation with Saccharomyces cerevisiae agent (FX10), and FX10 individually inoculated for fermentation was used as a control.The results indicated that the residual sugar, alcohol content, total acid and volatile acid of the wine made meet the requirements of GB 15037—2006 “Wine” for dry red wine.Compared with the control, the total anthocyanin content of H.uvarum BF345 treatment group of BF-SC-0, BF-SC-5 wine samples decreased by 42.75% and 39.14%, increased lightness L* by 88.08% and 103.03%, and increased chroma C* ab by 29.29% and 36.38%, respectively.The H.uvarum BF345 treatment group can significantly improve the aroma content of compounds such as isoamyl acetate, phenylethyl acetate, phenylethanol, α-terpene alcohol, nerol and trans-nerolidol, making the wine have rich fruit and floral fragrance.Furthermore, sensory evaluation suggests that using H.uvarum BF345 strains and S.cerevisiae to sequential fermentation can enhance the sensory properties of wines.In conclusion, in industrial production, using the sequential inoculation of H.uvarum BF345 strains has a good potential for application in improving wine aroma and improving quality.
  • Protective effect mechanism of Lycium ruthenicum polyphenols on acrylamide-induced oxidative stress injury in SH-SY5Y cells
    WU Lingyu, XUE Yanzhong, YUAN Xiao, GAO Qinghan
    Food and Fermentation Industries. 2023, 49(12): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.032915
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    The protective mechanism of Lycium ruthenicum Murr. polyphenols (LRP) on acrylamide (ACR)-induced oxidative stress injury in SH-SY5Y cells were investigated.The oxidative stress injury model of SH-SY5Y cells was established by ACR, cells were pretreated with LRP.SH-SY5Y cells were divided into control group, ACR group (2.5 mmol/L) and LRP groups (500, 1 000, and 1 500 μg/mL).The cell viability was measured by CCK-8, the levels of reactive oxygen species (ROS), malondialdehyde (MDA), superoxide dismutase (SOD) and glutathione (GSH) activity were evaluated by biochemical kits, the expression levels of the nuclear factor E2-related factor 2 (Nrf2), glutamate-cysteine ligase catalytic subunit (GCLC), glutamate-cysteine ligase (GCLM), heme oxygenase-1(HO-1), c-Jun N-terminal kinase (JNK), p38 mitogen-activated protein kinase (p38), cysteinyl aspartate-specific proteinase-3 (Caspase-3) protein were measured by Western blot.The effects of expression of the above proteins were also observed after small interfering RNA (siRNA) blocking Nrf2 expression.The results showed that after the treatment of LRP, cell viability was increased, the levels of ROS and MDA reduced, SOD and GSH content increased, the expression levels of Nrf2, GCLC, GCLM, and HO-1 protein increased, while the expression levels of JNK, p38, and Caspase-3 protein decreased, the SH-SY5Y cells treated with 1 500 μg/mL LRP had the highest activity and the strongest ability to resist acrylamide-induced oxidative stress injury.After silencing Nrf2 gene expression with siRNA, the expression of Nrf2, GCLC, GCLM, and HO-1 protein decreased, the expression of JNK, p38, and Caspase-3 protein increased.In addition, there were significant differences between LRP group and LRP group with siRNA treated (P<0.05).Our research proved that LRP showed antioxidant and anti-apoptosis biological activities.And LRP can attenuate the toxicity of ACR to SH-SY5Y cells by activating Nrf2 signaling pathway and inhibiting apoptotic proteins JNK, p38, and Caspase-3.
  • Improvement of pectin/thyme essential oil nanoemulsion composite film properties by curdlan
    XUE Siya, ZHANG Runfeng, LI Huixue, CHEN Shan
    Food and Fermentation Industries. 2023, 49(12): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.035370
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    Functional films prepared by blending pectin with essential oil nanoemulsions have been extensively studied in recent years.The synergistic effect of the two makes the films have excellent bacteriological resistance, non-toxic, harmless, and degradable.However, the water resistance and mechanical properties of the films still limit their practical applications.This study used curdlan to improve the properties of pectin/thyme essential oil nanoemulsion films and explore the effects of different qualities of curdlan on water resistance, mechanical properties, surface structure, secondary structure, thermal stability, and bioactivity of the films.Results showed that the water resistance and mechanical properties of the composite films were improved with increasing curdlan (P<0.05).The secondary structure, microstructure, and thermal stability results also showed that curdlan could improve the network structure of pectin/thyme essential oil nanoemulsion composite film, and almost had no effect on antibacterial activity.The best comprehensive performance of the composite film was when 1.2 g curdlan was added.This study demonstrates that curdlan can improve the water resistance, thermal stability, and mechanical properties of pectin/thyme essential oil nanoemulsion composite films, and enhance their potential application in active packaging.
  • Optimization of Volvariella volvacea liquid culture medium and its cultivation comparison with solid starter
    TAN Qiangfei, WANG Wenpei, CHENG Zhihong, WANG Jing, WANG Qiaoli, YUN Jianmin, ZHAO Fengyun
    Food and Fermentation Industries. 2023, 49(12): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.033092
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    Liquid strains were more and more used in the factory and automated production of edible fungi.In this paper, through single factor and response surface tests, medium formula of liquid starter of Volvariella volvacea was optimized, and the cultivation comparison was carried out with liquid and solid starters of V.volvacea.The results showed that the optimal carbon source, nitrogen source, and inorganic salt of V.volvacea liquid culture medium were glucose, yeast powder, and KH2PO4, respectively.The optimal formulation of the medium for liquid starter was 20.60 g/L glucose, 4.10 g/L yeast powder, and 2.30 g/L KH2PO4 into potato dextrose broth, the dry weight of V.volvacea mycelium under this formula condition was 6.45 g/L.Cultivation experiments showed that, compared with solid starter, liquid starter could shorten the production cycle of V.volvacea by about 4 days, and significantly increase the diameter of fruiting bodies and the weight of single mushroom (P<0.05), but the difference in biological efficiency between the two was not significant (P>0.05).This study can provide a reference for the development and industrial utilization of V.volvacea liquid strains.
  • Effects of quorum sensing inhibitor D-ribose on the spoilage of Sichuan pickle
    PENG Qin, LIU Lei, ZHOU Ziye, DENG Xi, TAO Yufei, YANG Shuhui, TU Mingxia, QIAN Yang, RAO Yu
    Food and Fermentation Industries. 2023, 49(12): 92-99. https://doi.org/10.13995/j.cnki.11-1802/ts.033435
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    The quorum sensing system of microorganisms widely exists in fermented vegetables, which regulates the fermentation process of vegetables and affects the product quality of fermented vegetables.Therefore, this study investigated how the quorum sensing inhibitor D-ribose affects the Sichuan pickle fermentation, with exogenous spoilage bacteria Enterobacter cloacae, Klebsiella Trevisan, Providencia ewing and Citrobacter freundii.The results showed that, following D-ribose treatment, the formation of pellicle was significantly inhibited while the pH value of pickle was stable within a certain range during the maturity period.The effects of D-ribose on the growth, AI-2, and biofilm formation of single spoilage bacteria were explored further in this study.The results showed that after D-ribose treatment, the biofilm formation and the AI-2 activity were decreased whereas the growth of spoilage bacteria was unaffected.Scanning electron microscopy analysis showed the dispersal dynamics of the single bacteria but not the form of a tight biofilm following D-ribose treatment.Collectively, these results will provide new ideas for the development of new pickle preservatives.
  • Assessment of maturity of Cabernet Sauvignon grapes sorted by flotation
    ZHU Wensha, LIU Guoan, LI Ruyi, JIANG Wang, LI Yue, ZHANG Junxiang, XUE Tingting
    Food and Fermentation Industries. 2023, 49(12): 100-105. https://doi.org/10.13995/j.cnki.11-1802/ts.032874
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    It is widely acknowledged in wine industry that grapes from a given vineyard may differ at the time of harvest.However, an understanding of the effects of this heterogeneity on grape maturity and the composition and sensory qualities of the wine is incomplete.This study aimed to determine the usefulness of grape density as an independent sorting method for assessing grape maturity and its effects on wine composition.The grape densities and sizes, together with the titratable acid, reducing sugars, sugar content, phenolic content and alcoholicity of wines produced from grapes with known heterogeneities were assessed.Cabernet Sauvignon grapes were classified according to their densities by flotation in different saccharose solutions.The two most representative sugar content (315 g/L and 320 g/L) were selected, and grapes were sorted into three maturity classes.Wine was made from grapes of the three classes, yielding wines from musts with low, moderate, and high grape heterogeneities.It was found that different levels of grape heterogeneity had a subtle effect on both the Cabernet Sauvignon grape size and maturity, suggesting that the level of grape heterogeneity could be of relevance for wine quality.
  • Anti-aging effect of Abalone muscle enzymatic hydrolysate on Caenorhabditis elegans
    CAI Jiaqi, QIN Xiaoming, LU Hongyu, YE Wanqi, ZHANG Guifang, LIN Haisheng, ZHENG Huina
    Food and Fermentation Industries. 2023, 49(12): 106-112. https://doi.org/10.13995/j.cnki.11-1802/ts.035128
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    In present study, the Abalone muscle water extract residue enzymatic product (ARE) was prepared and analyzed.To evaluate the anti-aging activity of ARE, longevity, exercise ability, lipofuscin level, reproductive ability, and anti-stress ability of Caenorhabditis elegans were detected respectively.The results showed that the main component of ARE was protein.Compared with the control group, the high, middle, and low dose of ARE could significantly prolong the life span of C.elegans, improve the movement ability of C.elegans (the proportion of type A movement increased), and reduce the level of lipofuscin in vivo.Among them, the highest dose of ARE treatment group (2.50 mg/mL) had the strongest effect.The levels of the above indicators changed by 17.36%, 56.66%, and 21.93% respectively (P<0.05).ARE improved the anti-stress ability of C.elegans.Specifically, the 2.5 mg/mL ARE treatment group compared with the control group improved the survival rate of heat-damaged C.elegans by 35.85%, and increased the average life span of C.elegans by 25.73% under paraquat induced stress condition.Meanwhile, ARE increased the levels of superoxide dismutase (SOD) and glutathione (GSH) in C.elegans and significantly reduced malondialdehyde (MDA) level.In addition, ARE increased reproductive capacity accompanied with prolonged life span of C.elegans.In conclusion, ARE exhibits good anti-aging activity, which lays a good foundation for the development of abalone functional food.
  • Effect of peanut oil body on properties of vegetable whipped cream
    LIU Ying, ZHAO Luping, YANG Xufeng, ZHOU Li, MA Caihong, HAN Jie, WANG Dan, DING Xiuzhen
    Food and Fermentation Industries. 2023, 49(12): 113-119. https://doi.org/10.13995/j.cnki.11-1802/ts.031857
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    To solve the health problems caused by trans fatty acids in vegetable cream, peanut oil body was used instead of hydrogenated vegetable oil as the raw material to prepare vegetable cream.By measuring the emulsion properties, stirring properties, and rheological properties, the optimum addition amount of peanut oil was determined.The effects of homogenization on particle size, apparent viscosity, and stirring properties of peanut oil body cream emulsion were studied to determine the processing technology of vegetable whipped cream.Results showed that the content of peanut oil body had a significant effect on the properties of whipped cream, with the increase of the dosage of peanut oil body, the apparent viscosity increased gradually, the foam increased first and then decreased up to 182.5%, the foam stability was more than 92%, the highest yield stress was 265 Pa, and the thixotropy and viscoelasticity were the best when the dosage of 33%, the optimal dosage of peanut oil body was 33%.Homogenized cream cannot be whipped and homogenization is not suitable for the processing process of vegetable whipped cream.
  • Study on preparation technology of tea bag with neem leaves
    WANG Xinyi, ZHANG Yingying, WANG Zhaoxia, WANG Taihu, GUO Yongfeng, HOU Ruyan
    Food and Fermentation Industries. 2023, 49(12): 120-127. https://doi.org/10.13995/j.cnki.11-1802/ts.032024
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    In this work, taking neem leaves as the main raw material, the processing technology of neem leaves and the best formula for tea bags made of neem leaves were screened by single factor experiments and orthogonal experiments to remove the bitterness of neem leaves and retain its health function components at the same time.The specific formula was as follows:0.6 g of dried neem leaves after blanching for 4 min, 0.8 g of Fuding old white tea, 0.8 g of Cyclocarya paliurus tea, 0.4 g of dandelion root, and 0.4 g of ice sugar.The blended neem leaf tea was packed with filter paper or corn fiber thread drawing tea bag.After brewing, the soup of the tea bag was yellow-green and transparent, with a neem leaves fragrance, and tasted slightly bitter, which could be accepted by the public.A liquid chromatography-mass spectrometry (LC-MS) method for the determination of bitter substances in neem leaves was further established.It was found that the blanching process could remove 50.7% of the main bitter substance limonin in neem leaves and retain 96.7% of its antioxidant activity.The tea bag made of neem leaves can be used as a new functional tea drink that is worthy of development.
  • Effects of different drying methods on drying characteristics and quality of sauerkraut
    YI Junpeng, HE Jian, DONG Jingyin, LI Xin, DUAN Xu
    Food and Fermentation Industries. 2023, 49(12): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.034826
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    Using fresh sauerkraut as raw materials, the effects of hot air drying (HAD), vacuum freeze drying (FD), and microwave vacuum freeze drying (MFD) on its drying characteristics and quality were studied.It would provide the theoretical basis for the optimization of the sauerkraut drying process.Experimental results showed that for MFD treatment of sauerkraut, the drying time (2.5 h) was the shortest, the average drying rate [5.18 g/(g·h)] was the largest, and the energy consumption (25 kJ/g) was the lowest.These results were 50%, 1.99 times, and 55.56% compared with the experimental data of HAD treatment while 13.89%, 7.25 times, and 6.17% compared with FD.The MFD product had a similar color to the fresh sauerkraut (ΔE=3.71).The rehydration ratio (9.11) and the sensory score (88 points) of MFD sauerkraut were better than FD and HAD products.Scanning electron microscope analysis showed that the MFD sauerkraut cells were arranged neatly and had the minimum shrinkage, being alike to the FD sauerkraut.After drying, the total acidity of sauerkraut products was decreased and their pH was slightly increased, due to the volatilization of organic acids in the fresh sauerkraut.Both FD and MFD treatments could keep the characteristic volatile flavor of the sauerkraut.In summary, MFD has the shortest drying time, the lowest energy consumption, and the best quality among these three drying methods, making it an ideal drying method for sauerkraut.
  • Enzymatic controlled preparation of chitosan oligosaccharides and its application in preservation of pre-packaged tofu
    LIN Bilian, CHEN Hao, DAI Chuanzhi, GONG Zhouliang, WEN Ming, ZHOU Jinsong, XUE Guodian, ZHAO Liangzhong, WANG Jianrong
    Food and Fermentation Industries. 2023, 49(12): 136-143. https://doi.org/10.13995/j.cnki.11-1802/ts.033312
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    To investigate the effect of chitosan oligosaccharide (COS) with different degree of polymerization (DP) on preserving the quality of pre-packaged tofu during refrigerated storage.Three groups of COS mixtures with DP 2-4 (COS-2-4), 2-5 (COS-2-5) and 2-6 (COS-2-6) were prepared by controlling the amount of chitosanase ShCsn46, and added to pre-packaged tofu at a mass concentration of 4 mg/mL.The quality of pre-packaged tofu treated with COS-2-4, COS-2-5 and COS-2-6 were comprehensively evaluated through microbiological indexes-total viable count (TVC), physicochemical properties-pH value, total volatile basic nitrogen (TVB-N) content, water content, water-holding capacity, protein content, fat content, and sensory properties-sensory scores, texture and odor.The results showed that compared with the control group, the three groups of COSs could effectively inhibit the deterioration of pre-packaged tofu quality.Combining with the results of sensory evaluation, TVB-N and TVC, compared to the shelf life of the control samples at 10 ℃ refrigeration, the COS treatment could prolong the shelf life more than at least 6 days, and especially the sensory quality of tofu in COS-2-6 group remained the best.On the 15th day of storage, the quality indexes of TVC, TVB-N, moisture content, water-holding capacity, protein, and fat of COS-2-6 group were better than those of COS-2-4 and COS-2-5 groups.Therefore, COS with DP 2-6 could be used as the best choice for the preservation of pre-packaged tofu.
  • Effects of 1-methylcyclopropene treatment on shelf-life and flavor of ready-to-eat Hongyang kiwifruit
    LI Lamei, YAN Han, WANG Rui, JI Ning, CAO Sen, LI Jiangkuo, MA Chao, LEI Jiqing, BA Liangjie
    Food and Fermentation Industries. 2023, 49(12): 144-152. https://doi.org/10.13995/j.cnki.11-1802/ts.032088
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    To explore the effect of 1-methylcyclopropene (1-MCP) treatment on the shelf-life and flavor of kiwifruit, Hongyang kiwifruit was treated with 1-MCP (0, 0.25, 0.5 μL/L) after ripening with 250 μL/L ethylene and stored at 4 ℃ for 14 days under cold-storage condition and 20 ℃ for 7 days at room temperature on the shelf.The changes in physiological and quality indicators including rotting rate, hardness, solid-acid ratio, sensory evaluation, and aroma composition during fruit storage were analyzed in the present study.Moreover, principal component analysis (PCA) was also used to comprehensively evaluate the changes in the storage life on the shelf and flavor.Compared with the control group, 1-MCP could effectively maintain the hardness and delay the decrease of the solid-acid ratio and sensory quality of kiwifruit during the edible window period.With the extension of storage time, compared with CK and 0.25 μL/L 1-MCP treatment group, 0.5 μL/L 1-MCP treatment delayed the formation of esters (such as ethyl butyrate, methyl butyrate, methyl benzoate, and ethyl benzoate), and maintained higher aldehydes.PCA analysis showed that the flavor of 1-MCP treatment fruit had no negative impact during the edible window period.Therefore, 1-MCP treatment could effectively maintain the shelf quality of Hongyang kiwifruit during the edible window period, and the aroma of ‘green grass’, ‘sweet’, and ‘fruit’.0.5 μL/L 1-MCP treatment is the best way to maintain the shelf life and flavor effect of instant Hongyang kiwifruit.
  • Mutation breeding, enzymatic properties,and in vitro digestibility of Trichoderma reesei with high yield of β-glucanase
    WANG Na, LIN Qing, ZHAO Yu, ZHANG Minqin, LOU Kai, LI Li, YUAN Huawei, HUO Xiangdong
    Food and Fermentation Industries. 2023, 49(12): 153-159. https://doi.org/10.13995/j.cnki.11-1802/ts.033327
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    The β-glucanase can hydrolyze glucan in cereals such as barley and reduce the anti-nutritional effects of glucan in the digestive tract of monogastric animals.In order to obtain a strain with high β-glucanase production, Trichoderma reesei was mutated by atmospheric and room temperature plasma (ARTP).The mutant was verified by preliminary screening, rescreening, genetic stability, and enzymatic properties.Compared with the original strain, the β-glucanase activity of mutant ARTP-9 increased by 54.38%, reaching 43.75 U/mL, and its enzyme-producing ability was genetically stable.The optimum reaction temperature and pH of the enzyme were 50 ℃ and 6.0, respectively.The enzyme activity was stable in the temperature of 40-80 ℃, and pH of 2.5-6.5.The activity of this enzyme was enhanced by Fe2+, Mg2+ but inhibited by Fe3+, Mn2+, Zn2+, Ca2+, Cu2+.With β-glucan as substrate, the Km and Vmax values of the crude enzyme were 1.59 mg/mL and 6.99 μmol/(mg·min), respectively.The in vitro digestion viscosity treated with the mutant ARTP-9 solid fermentation enzyme preparation was the lowest, which was 2.23 mPa·s at 4 h of gastric phase, and 0.70 mg/mL of reducing sugar at 21 h of intestinal phase was 3.2 times that of blank.There was significant difference (P<0.05).Compared with the blank, the in vitro digestibility of barley flour treated by ARTP-9 solid fermentation enzyme preparation significantly increased by 9.02%, reaching 48.17%, and the difference was extremely significant (P<0.01).As shown by these results, the ARTP mutagenesis method could significantly improve the β-glucanase activity of T.reesei, which laid the foundation for its industrial production.
  • Preparation and antibacterial properties of catechin functionalized ZnO/Ag nanocomposites
    LIN Yamei, ZHI Hongxin, SUN Congcong, XING Yayan, LIU Zhiguo
    Food and Fermentation Industries. 2023, 49(12): 160-165. https://doi.org/10.13995/j.cnki.11-1802/ts.033016
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    It is crucial to develop new antimicrobial agents since the prevalence of pathogenic bacteria and antibiotic resistance poses great challenges to human health.To develop a simple method on synthesis of nanosized antibacterial agents with broad-spectrum antibacterial properties.Hydrothermal method was developed to synthesize the catechin functionalized ZnO/Ag nanocomposites wherein the catechin was regarded as the reducing agent and stabilizer.The morphology and structure of the prepared nanocomposites were characterized by ultraviolet-visible spectroscopy (UV-vis), transmission electron microscope (TEM), energy dispersive spectroscopy, X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy (FTIR).The antibacterial activity was also tested.The results of UV-vis and TEM showed that silver nanoparticles dot on the surface of ZnO nanorods to form nanocomposites.The FTIR measurement confirmed that there was a strong interaction between catechin and nanocomposites, indicating that the successful synthesis of hydrophilic catechin functionalized ZnO/Ag nanocomposites.The antibacterial test results showed that the catechin-ZnO/Ag nanocomposites exerted strong bacteriostatic effect on Escherichia coli, Staphylococcus aureus and Candida albicans.The catechin-ZnO/Ag nanocomposites synthesized by the hydrothermal method possess broad-spectrum antibacterial properties, and are expected to be a new antibacterial agent to solve the problem of bacterial infection and antibiotic resistance.
  • Directional domestication of Saccharomyces cerevisiae tolerant to high concentration ethanol and its application in mulberry wine brewing
    HUANG Qing, SU Yuanyuan, ZUO Yong, LI Qi
    Food and Fermentation Industries. 2023, 49(12): 166-173. https://doi.org/10.13995/j.cnki.11-1802/ts.033233
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    The tolerance of brewer′s yeast during fermentation affects the yield of ethanol and the quality of wine.To improve the tolerance of Saccharomyces cerevisiae to ethanol and increase the ethanol yield, a directional domestication method was used to obtain a series of ethanol tolerant yeasts from S.cerevisiae.The method of targeted domestication was used to obtain a series of strains tolerant to different ethanol concentrations by gradually increasing the ethanol concentration in the growth environment from S.cerevisiae.The alcohol production capacity of the strains was tested in the fermentation medium, and it was found that the alcoholic content of the fermentation broth of strain 221 was 7.93%vol and that of strain 202 was 8.03%vol, which were 10.4% and 11.8% higher than the starting strain, respectively.Finally, the above strains were applied to ferment mulberry fruit wine, and the alcoholic content of strain 221 reached 15.07%vol, which was 49.8% higher than that of the starting strain.The brewer′s yeast tolerant to high ethanol concentration obtained in this study can help to enhance ethanol production and enrich the strain resources, and at the same time lay the foundation for further research on ethanol tolerance of brewer′s yeast.
  • Effect of drying process on quality and ochratoxin A content in jujube inoculated with Aspergillus niger
    XIN Xueyan, NAN Mina, WANG Jiajie, LI Yuanyuan, ZHANG Xinhai, HE Tingting, XUE Huali
    Food and Fermentation Industries. 2023, 49(12): 174-181. https://doi.org/10.13995/j.cnki.11-1802/ts.033167
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    Aspergillosis of jujube caused by Aspergillus niger can not only affects the nutritional quality of jujube, but also produce ochratoxin A (OTA), which is a potential threat to the health of consumers.This study analyzed the quality changes of red jujube inoculated with A.niger under different culture days and drying temperature. The change of OTA content in dried jujube spiked with OTA was also determined at different drying temperatures.The results showed that the total acid, total sugar, and vitamin C contents of jujube increased gradually with the increase of culture days, but the browning degree and soluble solids decreased slightly.The drying temperature had great effect on browning degree, but the effect of vitamin C was not significant.The OTA content in jujube showed a downward trend after drying process, and the best temperature for drying jujube was 65 ℃.Studying the difference of quality and mycotoxins in jujube through controlling the drying temperature could optimize the drying process and improve the taste quality of jujube, which is conducive to safeguard the interests of consumers.
  • Distribution and diffusion of special volatile substances in air system of citrus
    WANG Daming, LI Huaying, ZHANG Liusheng, GOU Yujiang, HE Huibo
    Food and Fermentation Industries. 2023, 49(12): 182-186. https://doi.org/10.13995/j.cnki.11-1802/ts.031926
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    The internal infestation of citrus caused by pests and diseases is difficult to detect by surface characteristics.However, the composition and content of volatile substances within citrus can change with the infestation of pests and diseases.Studying the distribution and dispersion of newly produced or disappearing volatiles in the air near the infestation can provide a basis for internal quality testing of citrus.This paper studied the diffusion motion of newly generated volatiles represented by β-elemene and hexanol and vanished volatiles represented by α-terpineol in the air system based on the molecular dynamics simulation method.This paper studied the diffusion movement of newly generated volatile substances and disappeared volatile substances in the air system based on the molecular dynamics simulation method.β-elemene and hexanol represented newly generated volatiles and α-terpineol represented vanished volatiles.The simulation results showed that the interaction energy of air with hexanol was stronger, while the interaction energy of air with β-elemene and α-terpineol was weaker.The trajectories and velocities of hexanol, β-elemene, and α-terpineol in the air were different.There was a positive correlation between the moving distance of the center of mass of hexanol, β-elemene, and α-terpineol in the air, as well as the diffusivity and interaction energy. The larger the interaction energy, the larger the diffusion velocity and displacement of the center of mass.This study provides a reference value for internal quality testing of citrus.
  • Effect of waxing treatment on quality of fresh cassava tuber roots stored at ambient temperature
    DENG Fuming, GAO Zhaoyin, SUN Mengya, YU Shan, AN Feifei, CAI Jie, LU Xiaojing, OU Wenjun
    Food and Fermentation Industries. 2023, 49(12): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.034612
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    To investigate the effect of waxing on the quality of fresh cassava tuber roots during storage at ambient temperature, the tuber roots of cassava cultivar ‘South China 9 (SC9)’ was used as test material in this study.The two ends of the root segment were treated with morpholine fatty acid salt fruit wax (5%) and the water-treated group was used as the control.The changes in weight loss rate, respiratory intensity, color, hardness, total soluble solids, and fatty acid content of cassava root segment during storage at ambient temperature [(25±1) ℃] were measured.Results showed that compared with the control, waxing treatment significantly reduced the weight loss rate, inhibited the respiration, delayed the decrease of color parameter (L* value) and hardness of cassava root (P<0.05), but had no significant effect on total soluble solids.At the same time, waxing treatment significantly increased the contents of five fatty acids (tridecanoic acid, palmitic acid, elaidic acid, linoleic acid, and α-linolenic acid) and total fatty acids in cassava root (P<0.05), but had no significant effect on the contents of undecanoic acid and stearic acid.In addition, waxing treatment could significantly increase the percentage of unsaturated fatty acids and unsaturated degree of fatty acids in cassava root (P<0.05).The above results indicated that waxing treatment could effectively maintain the quality of fresh cassava root during ambient temperature storage.
  • Isolation and purification of angiotensin-converting enzyme inhibitory peptides from the digestive hydrolysate of simulated gastrointestinal fluid of the Enteromorpha clathrata
    ZHANG Di, LUO Wei, LIANG Haidi, WANG Yuhan, GUO Tianfu
    Food and Fermentation Industries. 2023, 49(12): 194-201. https://doi.org/10.13995/j.cnki.11-1802/ts.033135
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    In order to prepare angiotensin-converting enzyme (ACE) inhibitory peptides from simulated gastrointestinal digestion products of Enteromorpha clathrata and to characterize their structures, the E.clathrata was used as raw material for preparation of hydrolysis of simulated gastrointestinal digestion products.And in vitro ACE inhibition rate was used as an indicator.The amino acid sequences of the ACE inhibitory peptides were analyzed and identified by high performance liquid-quadrupole time-of-flight tandem mass spectrometry.The results showed that the ACE inhibitory active peptide in the hydrolysate of simulated gastrointestinal digestion of E.clathrata was mainly distributed in the ultrafiltration fraction with H4.A new ACE inhibitory peptide was found with molecular weight of 348.1 Da and peptide sequence of Leu-Tyr was identified after isolation and purification.And the IC50 value of ACE inhibitory peptide was (0.12±0.01) mg/mL and purified by 11.17-fold.Thus, E.clathrata is a kind of beneficial and nutritional food and its simulated gastrointestinal digestive product contains ACE inhibitory peptide, which is a pharmaceutical component for the treatment of hypertension.E.clathrata has potential as an ingredient for hypotensive health products.
  • Effect of geometric arrangement on hydrofluidization quick-freezing process of strawberry in CaCl2 solution
    NING Jinghong, JIA Yongqin, SONG Zhipeng, MA Zhicheng, ZHANG Ziyang
    Food and Fermentation Industries. 2023, 49(12): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.035416
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    Hydrofluidization quick-freezing (HF) is a novel and promising food quick-freezing technology.Due to the high heat transfer coefficient, the processing time is short and the product quality is greatly improved.Based on the principle of conventional fluidized quick freezing, an HF chamber was designed.Using Fluent to analyze the heat and mass transfer of a single strawberry in the HF chamber and the 30% low-temperature CaCl2 solution, a suitable numerical model was established to describe the heat transfer and solute diffusion between the CaCl2 solution and the strawberry during the quick-freezing process and the accuracy of the numeric calculation model was verified by experiments.The effects of the ratio of strawberry height (H) from the orifice plate to orifice diameter (d) on the flow process in the HF chamber, strawberry freezing rate, solute absorption, and other parameters were studied.Results showed that the larger the H/d, the lower the cooling rate of the strawberry.When H/d was less than 8.88 and greater than 26.66, the change of geometric parameters had no significant effect on the heat transfer effect.The absorption of solute in strawberries mainly depended on the cooling rate, and H/d had little correlation.Therefore, rationally designing the geometric layout of the HF chamber can maximize the quick-freezing effect and obtain higher-quality quick-frozen products.
  • Revealing microbial diversity in Huangjiu Xiaoqu by metagenomic binning approaches
    WANG Yurong, LI Wenpeng, CAI Wenchao, LIU Huijie, YU Haiyan, HOU Qiangchuan, GUO Zhuang
    Food and Fermentation Industries. 2023, 49(12): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.033064
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    In this study, the microbial diversity of Xiaoqu of Huangjiu in Fangxian region was resolved using metagenomic binning technology.Based on an average of 148 458 867 high-quality sequences and an average sequencing volume of 20.74 Gb per sample, it was found that Firmicutes, Proteobacteria and Ascomycota were the dominant phyla in Huangjiu Xiaoqu with a cumulative percentage of 99.06%, while Pediococcus pentosaceus (24.04%), Weissella cibaria (18.86%), and Weissella confusa (16.15%) were the dominant species.A total of eight high-quality metagenome assembly genome (MAGs) belonging to five genera of Firmicutes were obtained from the metagenomic sequence by binning.In addition, two suspected new species, Weissella sp.and Lactobacillus sp, were identified from the high-quality MAGs by average nucleotide identity (ANI) analysis.The results of gene function annotation indicated that Lactobacillus sp.has high carbohydrate transport and metabolism ability and contains many unique carbohydrate transport and metabolism genes, which may promote the fermentation process of Huangjiu.Thus, it is extremely necessary to explore the microbial resources contained in the Xiaoqu used in the processing of Huangjiu in Fangxian region in subsequent studies.
  • Purification, structure, and property analysis of parvalbumin from Trachinotus ovatus
    QIU Hui, WANG Xin, DUAN Weiwen, WEI Shuai, SUN Qinxiu, XIA Qiuyu, WANG Zefu, HAN Zongyuan, LIU Shucheng
    Food and Fermentation Industries. 2023, 49(12): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.032015
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    This study aimed to isolate and purify parvalbumin (PV) from Trachinotus ovatus.The structure and property of PV were also analyzed.The protein was obtained from the Trachinotus ovatus by Tris-HCl extraction, heat treatment, and twice of column chromatography.The SDS-PAGE result showed the molecular weight of the protein was about 10 kDa.The result of the Western blot showed that positive reaction at 10 kDa, which was further identified as PV by mass spectrometry.The structure analysis of PV showed that it contained typical α-helix.The UV absorption peak at 248 nm was observed and the peak of intrinsic fluorescence was found at 350 nm.The characterization analysis of PV showed that it had thermal stability and was resistant to weak acids and alkalis.The digestion test showed that pepsin could decompose PV, but it was resistant under trypsin.
  • Gene cloning, expression, and enzymatic characterization of fructokinases isolated from Sorangium cellulosum
    LYU Yongmei, ZHANG Yiwen, ZHANG Xiaoyang, WANG Mian, JIN Wenbin, LIU Jinbin, WANG Dujun, YU Xiaohong
    Food and Fermentation Industries. 2023, 49(12): 221-228. https://doi.org/10.13995/j.cnki.11-1802/ts.033285
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    To promote the biocatalytic production of fructose-6-phosphate by recombinant of fructokinases, novel fructokinases from Sorangium cellulosum were isolated and well analyzed.The fructokinase genes SoCeFruK1852 and SoCeFruK7579 were cloned by designing primers from the genomic DNA of S.cellulosum.The recombinant plasmids of pET30a-SoCeFruK1852 and pET30a-SoCeFruK7579 were constructed and transformed into Escherichia coli (DE3) for overexpression.The recombinant fructokinases were purified.The activity and biochemical characterization of fructokinases were determined.The molecular weights of recombinant fructokinase SoCeFruK1852 and SoCeFruK7579 were about 31.2 kDa and 32.8 kDa.The protein concentrations were 2.04 and 1.8 mg/mL.The specific activities were 35.8 and 18.3 U/mg, respectively.The optimal temperature and pH of recombinant SoCeFruK1852 were 37 ℃ and 4.5.The activity of SoCeFruK1852 was inhibited by Co2+, Fe3+, Zn2+, SDS, EDTA and Tween 20.However, Mg2+and Mn2+ could enhance its activity.The Km and Vmax values of SoCeFruK1852 were 0.54 mmol/L and 1.28 μmol/s when fructose was used as the substrate.SoCeFruK1852 could specifically catalyze fructose, whereas it also showed slight activity to D-tagatose.The recombinant fructokinases SoCeFruK1852 and SoCeFruK7579 isolated from bacteria S.cellulosum were successfully obtained.SoCeFruK1852 showed good enzymatic activity, characterization and highly substrate specificity, laying a foundation for the research related to recombinant fructokinases.
  • Effect of Lactobacillus plantarum P9 fermentation on the quality of Lycium barbarum pulp
    MA Xiaojuan, XIE Youfa, NI Caixin, LIU Jianbing, CHENG Hao, CHEN Chong, HU Junjie, BAI Le, LI Yiguang
    Food and Fermentation Industries. 2023, 49(12): 229-234. https://doi.org/10.13995/j.cnki.11-1802/ts.033071
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    Using Lycium barbarum pulp fermented by Lactobacillus plantarum P9 as the research object, the effect of L.plantarum P9 fermentation on the quality of L.barbarum pulp was studied.The phenol sulfuric acid method, HPLC, GC, and electronic tongue were used to measure the changes of total sugar, glucose, short chain fatty acids(SCFAs), flavor and antioxidant activity of L.barbarum pulp after fermentation.The results of research showed that L.plantarum P9 grew well in the L.barbarum pulp.Lactic acid bacteria produced acid from the carbon source of L.barbarum pulp after fermentation.Additionally, the pH value decreased significantly, total sugar and glucose content decreased significantly by 16.75% and 26.61%.The SCFAs (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid and caproic acid) content increased integrally.The antioxidant activity was significantly improved, and the hydroxyl radical scavenging rate and DPPH radical scavenging rate were increased respectively by 6.94% and 16.69%.The value of flavor response had different degree of change in L.barbarum pulp, including the value of sourness response increased significantly.The values of sweetness response and umami response decreased significantly.This study provided a scientific theoretical basis for the fermentation of L.barbarum products by L.plantarum P9.
  • Evaluation of nutritional quality and flavor value in Katsuwonus pelamis cooking liquid
    DAI Li, LIU Dan, ZHANG Di, JI Hongwu, LIU Shucheng, SU Weiming, SONG Wenkui
    Food and Fermentation Industries. 2023, 49(12): 235-241. https://doi.org/10.13995/j.cnki.11-1802/ts.032112
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    This study evaluated the nutritional value of Katsuwonus pelamis cooking liquid by measuring the main nutritional components and flavor components of Katsuwonus pelamis cooking liquid to lay a foundation for the further development and utilization of anchovy cooking liquid resources.Results showed that the protein content of freeze-dried powder in Katsuwonus pelamis cooking liquid was (55.69±0.38)%, crude ash content was (32.42±0.02)%, and crude fat content was (0.58±0.04)%.The content of glycine in total amino acids was the highest, accounting for about (28.81±0.84)%.Among all fatty acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids accounted for (38.31±0.65)%, (30.83±0.77)%, and (30.86±1.42)%, respectively.There were 38 kinds of volatile flavor components determined by GC-MS, 15 kinds of aldehydes were the most, followed by 10 kinds of alkanes, 6 kinds of ketones, 3 kinds of heterocycles, and 3 kinds of alcohols.The content of functional components carnosine was (10.43±2.74) mg/g and anserine was (19.24±1.78) mg/g.This study can provide a theoretical reference for the processing and utilization of Katsuwonus pelamis cooking liquid.
  • Determination of shelf life of raw chicken based on headspace-gas chromatography-ion mobility spectrometry technology
    YAO Wensheng, YANG Jing, LIU Dengyong, ZHANG Mingcheng, GOU Zihui, CAI Yingxuan, WU Huiying
    Food and Fermentation Industries. 2023, 49(12): 242-250. https://doi.org/10.13995/j.cnki.11-1802/ts.033013
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    Shelf life is an important index for evaluating the freshness of fresh chicken.At present, the analytical methods based on gas chromatography-ion mobility spectroscopy (GC-IMS) technology to evaluate shelf life is insufficient.In this research, the fresh chicken meat delivered straight from the slaughterhouse production line was stored in a 4 ℃ freezer, the pH value, texture and color difference, total volatile basic nitrogen (TVB-N) value, and total bacterial count were studied at 0-6 days.Results showed that the shelf life of fresh chicken stored at 4 ℃ was less than 4 days.On this basis, GC-IMS combined with chemometrics was used to analyze the flavor volatile compounds and establish the flavor fingerprints of shelf life.A total of 45 volatile flavor substances were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), among which 2-butanone, 2-hexanol, (E)-2-octenal, and pentanal were the main flavor compounds of fresh chicken on the first day (day 0) stage.Dimethyl trisulfide, dimethyl disulfide, and 3-methylbutyric acid were the key volatile substances for the 4-day storage.These compounds were mainly produced by the corruption of fresh chicken, which can be used as characteristic markers substances to determine the shelf-life of fresh chicken products.The shelf-life fingerprint of fresh chicken based on GC-IMS technology could provide new technical parameters for the production company.
  • Simultaneous determination of 96 drug residues in bean sprouts by dispersive-SPE-ultra performance liquid chromatography-tandem mass spectrometry
    MA Kai, YANG Changbiao, CUI Shanshan, YANG Chunping
    Food and Fermentation Industries. 2023, 49(12): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.032728
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    A modified dispersive-SPE coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for the simultaneous determination of 96 kinds of plant growth regulators, antibiotics, and fungicides in bean sprouts.Samples were extracted with 1% formic acid-acetonitrile and salted out with anhydrous sodium sulfate and sodium chloride, and then the supernatant was purified with C18 as the adsorbent.The analytes were separated on a C18 chromatographic column using gradient elution with acetonitrile-5 mmol/L ammonium acetate in water containing 0.1% formic acid aqueous solution as the mobile phase, detected by MS/MS in both positive ion and negative ion mode using dynamic multiple reaction monitoring (DMRM), and finally quantified by the matrix-matched external standard method.Results showed that good linearity was observed for the 96 compounds with correlation coefficients greater than 0.990 in the corresponding mass concentration ranges. The limits of quantitation were between 5 and 50 μg/kg. The average recoveries at three spiked levels of 10, 50, and 200 μg/kg were in the range of 75.8%-117.7%, 64.3%-114.5%, and 64.3%-114.4%, with relative standard deviations (RSDs) of 2.3%-12.9%, 1.2%-14.1%, and 2.4%-17.5%.The method was applied to the determination of 72 bean sprout samples.In all, 8 drug residues were detected in the 19 samples.This method is simple, rapid, accurate, and reliable with wide coverage, which can effectively evaluate the types and content of drug residues in bean sprouts, and provide technical support for risk supervision of drug residues in bean sprouts.
  • Interaction between Oridonin and pepsin by multispectral and molecular docking simulation
    WANG Lunji, GUO Xiaosong, GAO Ting, BAI Xue, JIU Min
    Food and Fermentation Industries. 2023, 49(12): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.034787
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    The interaction mechanism between Oridonin (ORI) and pepsin (PEP) was investigated using multispectral and molecular docking simulation.The fluorescence spectrum analysis at different temperatures showed that ORI quenched the fluorescence of PEP through static quenching of non-radiative energy transfer.The number of binding sites n is close to 1, indicating that ORI and PEP were combined in 1∶1 form.Thermodynamic analysis results manifested that the interaction between ORI and PEP was mainly hydrogen bond and van der Waals force, and the interaction was spontaneous.The analysis of UV absorption spectrum, synchronous fluorescence spectrum and three-dimensional fluorescence spectrum showed that the addition of ORI could affect the microenvironment around the tryptophan residue in PEP, resulting in changes in the conformation of PEP.The result of Fourier transform infrared spectroscopy indicated that ORI changed the secondary structure of PEP.Molecular docking simulation results further suggested that ORI was bound in the groove of the active center of PEP, and five amino acid residues participated in the binding of ORI.The results of this study are helpful to understand the binding mechanism of ORI and PEP, and provide basis for rational use of ORI.
  • Determination of C2O42- in spinach and chives by discoloration spectrophotometry
    PANG Haixia, LI Yu, JIANG Min, ZHANG Dan, XIONG Haitao
    Food and Fermentation Industries. 2023, 49(12): 264-268. https://doi.org/10.13995/j.cnki.11-1802/ts.032931
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    C2O2-4 and Fe3+ can form stable complex [Fe (C2O4) 3]3- that makes the complex of chrome cyanine R and Fe3+decompose, the color of the solution becomes red from blue, the recognition of C2O2-4 ion in water was realized by the naked eye, the decrease of absorbance ΔA at 647 nm is proportional to the concentration of C2O2-4, while other common anions do not cause the corresponding color and spectral changes.Based on this observation, this study established a novel method for the identification and detection of C2O2-4.Under the optimal experimental conditions, the relative absorption intensity showed a good linear relationship with the concentration of C2O2-4 in the range from 2.0×10-5 mol/L to 1.4×10-4 mol/L, the method could apply to detect the content of C2O2-4 in vegetables with the recoveries of 93.3%-104.3%.
  • Change in quality indices and gas chromatography-ion mobility spectroscopy identification of volatile substances in yak milk during storage
    LI Hongqiang, WANG Hongbo, XI Bin, YANG Xiaoling, HE Xiaona, DU Tianqing, LI Weihong, GAO Yaqin
    Food and Fermentation Industries. 2023, 49(12): 269-277. https://doi.org/10.13995/j.cnki.11-1802/ts.032558
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    The changes in quality indexes (pH, acidity, protein, fat, and lactose) of fresh yak milk during storage (1, 3, 6 days) at different temperatures (-18, 4, 20 ℃) were analyzed, at the same time, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to determine the volatile flavor compounds in yak milk.Combined with chemometrics analysis, the differences in volatile substances of yak milk during storage at different temperatures were compared and the volatile substances related to the spoilage of yak milk were screened.Results showed that the fat content of yak milk changed significantly (P<0.05), while the other quality indexes did not change significantly at -18 ℃.The quality indexes of fresh yak milk were similar to those of fresh yak milk at 4 ℃ stored for 1 day and significantly changed at 3-6 days (P<0.05) but had significant changes (P<0.05) from the 1-day storage at 20 ℃.There were 46 kinds of volatile compounds in yak milk during storage, including ketones, esters, aldehydes, and alcohols.The results of principal component analysis and cluster analysis showed that the flavor of frozen samples at -18 ℃ was more similar to that of fresh yak milk, followed by refrigerated samples at 4 ℃ for 1 day and 3 days, and then refrigerated samples at 4 ℃ for 6 days and stored at 20 ℃ for 1 day, a marked deterioration in flavor was unacceptable.The results of the orthogonal partial least square discriminant analysis showed that 10 sances, 2-butanone, 3-hydroxy-2-butanone, 4-methyl-2-pentanone, hydroxyacetone, isovaleraldehyde, methyl tert-butyl ether, ethyl acetate, ethyl butyrate, tert-butyl alcohol, and pyridine were related to the spoilage of yak milk (VIP>1).This study can provide a theoretical basis for the rapid evaluation of the nutritional value and freshness of yak milk during storage.
  • Direct determination of 19 amino acids in raw materials of Moutai-flavor Jiuqu by ultra performance liquid chromatography-tandem mass spectrometry
    QIAO Minsha, WANG Fan, SHAN Qimuge, QIAO Xiaona, BI Rongyu, ZHANG Changxia, LU Jun
    Food and Fermentation Industries. 2023, 49(12): 278-284. https://doi.org/10.13995/j.cnki.11-1802/ts.033093
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    An efficient and rapid method was established by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of 19 free amino acids in Moutai-flavor Daqu starter and its raw material -wheat.And the variation tendency of these amino acids in the production process of Moutai-flavor Daqu starter was preliminarily analyzed.The sample was for direct content determination after crushing, ultrasonic extraction, centrifugation and appropriate dilution.The results showed that the linear relationship of these 19 free amino acids was good within a specific range (R2≥0.998 3), the limit of detection (LOD) was 0.3-6.1 ng/mL, the limit of quantitation (LOQ) was 2.1-29.3 ng/mL, and the recovery rate was 84.5%-118.5%.The relative standard deviation values of repeatability and instrument precision were both less than 6.5% (n=6).The method has the advantages of high speed, high sensitivity and good selectivity and is suitable for the quantitative analysis of 19 free amino acids in Moutai-flavor Daqu starter and its raw material.
  • Determination and influencing factors of sodium diacetate in soybean and its products
    LI Daoxia, LIU Jun, ZHANG Chisong, ZHOU Haiyan, DI Feida, FANG Qiuye, WANG Qiao
    Food and Fermentation Industries. 2023, 49(12): 285-290. https://doi.org/10.13995/j.cnki.11-1802/ts.032934
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    This paper aimed to study the factors affecting the determination of sodium diacetate in soybean and bean products when using GB 5009.277—2016 National food safety standard determination of sodium diacetate in food.The contents of sodium diacetate and acetic acid in soybean and bean products were determined respectively by using GB 5009.277—2016, and the influence of the background subtraction method, compounds containing “ac-” such as acetic acid, sodium acetate, and ammonium acetate on the determination of sodium diacetate were also investigated.The effect of acetic acid generated during fermentation on the determination of sodium diacetate was investigated by simulating the preparation process of Sufu.According to the deducting acetic acid background method of GB 5009.277—2016, no sodium diacetate was detected in 31 batches of soybean, but 52.44% of bean products were detected.The method of deducting the acetic acid background of GB 5009.277—2016, the existing form of acetic acid, and the acetic acid produced during the fermentation of bean products were the factors affecting the determination of sodium diacetate in bean products.When the test result of sodium diacetate was positive, which was tested by the method of GB 5009.277—2016, it could not be directly determined that the food additive sodium diacetate was used in the sample.
  • Application of antibacterial functional nanofibers fabricated by electrospinning technique in food packaging
    ZHANG Zhihang, WANG Wenjuan, CHEN Jie, YANG Weiqiao, DUAN Xiaoliang, SUN Hui
    Food and Fermentation Industries. 2023, 49(12): 291-300. https://doi.org/10.13995/j.cnki.11-1802/ts.032425
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    Food antibacterial packaging plays an important role in extending food shelf life and maintaining food nutrition and safety.In recent years, fabrication of antibacterial functional nanofibers by electrospinning technique has become a research hotspot in the field of antibacterial packaging.Through the stable embedding or functional modification of antibacterial active ingredients by high molecular polymers, the stability of antibacterial active ingredients could be improved, and antibacterial active ingredients could be realized.The controllable release of functional ingredients, through the interaction of a sustained concentration of antibacterial agents with pathogenic bacteria, ultimately achieves efficient antibacterial function.At present, antibacterial functional composite nanofiber materials are mainly divided into four categories:inorganic, metal-organic frameworks, organic, and natural, according to the source of antibacterial agents.This review focuses on the domestic and foreign research status of electrospinning to prepare antibacterial materials, and analyzes the current status of electrospun nanofibers in the application problems in the field of food packaging, and its development prospects in the field of food packaging are prospected.
  • Studies on color deterioration and protection of low-temperature stored aquatic products
    PAN Chuang, MA Jingrong, LI Yahui, YANG Xianqing
    Food and Fermentation Industries. 2023, 49(12): 301-308. https://doi.org/10.13995/j.cnki.11-1802/ts.035067
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    Aquatic products are one of the most important nutrient sources for human beings.As the result of long-term evolution and adaptation to the environment, aquatic products are rich in varied colors and recognized as the direct index for their quality.Low-temperature storage could maintain the shelf life for a certain period, but the color would fluctuate greatly due to water migration, ice formation, lipid oxidation, protein denaturation, and microbial activities.At present, the researches on color change of aquatic products during preservation are mostly used to assist in analyzing the change in muscle quality.This review focused on the color deterioration and protection of aquatic products caused by water change, lipid oxidation, protein changes, and microbial activities during low-temperature preservation.The illumination of the color change on aquatic products could provide theoretical support for effectively maintaining the quality of aquatic products under low-temperature storage.
  • Research progress on aging technology of dark tea
    YANG Xiaoping, ZHAO Xiao, LUO Yuexin, ZHUGE Tianqiu
    Food and Fermentation Industries. 2023, 49(12): 309-318. https://doi.org/10.13995/j.cnki.11-1802/ts.032715
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    The aging process of dark tea generally refers to the process of placing fermented tea leaves naturally after airing.Aging is the last link in the processing of dark tea, and it is also the key process for the secondary improvement of quality.However, the current aging mostly relies on experience.To further understand the aging mechanism and process status of dark tea, this paper introduced the processing technology of dark tea, intelligent determination technology of tea fermentation degree, and the aging technology of dark tea, especially the influence of physical and biological environment on the aging process, and prospected the future development of dark tea aging process, so as to provide a reference for studying the theory of aging, relying on the means of intelligent to control aging process parameters, and improving the quality of dark tea products.
  • Research progress of green extraction technology of chitin
    LEI Jiachi, ZHANG Jun, LIU Hai, LIU Shucheng, TAN Minghui, LI Kuntai
    Food and Fermentation Industries. 2023, 49(12): 319-328. https://doi.org/10.13995/j.cnki.11-1802/ts.032651
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    Chitin, as a biomass material with a wide range of sources, is the second highest content natural polymer polysaccharide in nature.The application research of chitin has been attracting attention due to its unique physicochemical properties.However, the large-scale commercial application of chitin is still in the bottleneck stage of development due to the defects of traditional extraction methods and the difficulties of using chitin itself, causing a large number of chitin biomass have been abandoned.Thus, finding an eco-friendly method for chitin extraction is the important direction of current research.This review focused on the latest extraction methods of chitin as an object, elaborated on the research status of chitin extraction from the aspects of physical, chemical, and biological methods, and emphasized the advantages and disadvantages and development status of the chitin extraction process by chemical and biological methods.In addition, this review looked forward to the application of genetic engineering and other modern biotechnology in chitin extraction to provide a reference and practical basis for the subsequent improvement and upgrading of the green extraction process of chitin.
  • Research progress on influencing factors and application of collagen rheological properties
    ZHAO Gaiming, WANG Zhuangzhuang, ZHU Chaozhi, WANG Xiaopeng, XU Long, LI Hang
    Food and Fermentation Industries. 2023, 49(12): 329-335. https://doi.org/10.13995/j.cnki.11-1802/ts.032182
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    As one of the important properties of collagen, rheological properties can be used as a reference for the research and development of collagen-based materials.This paper introduced the source, structure, and rheological properties of collagen, expounded the influence of internal factors and external factors such as temperature, pH, ionic strength, and cross-linking agents on the rheological properties of collagen, and introduced its application in medicine, food, beauty, and emerging technology.The application progress in such aspects was aimed at exploring the relationship between different factors and collagen rheological properties, improving the diversity and stability of collagen-based materials, and broadening the utilization of collagen.
  • Research and application progress of active substances and their metabolic regulatory effects of Cyclocarya paliurus
    CHEN Xumeng, WANG Yajing, CHEN Liang, ZOU Yaqian, TIAN Xing
    Food and Fermentation Industries. 2023, 49(12): 336-344. https://doi.org/10.13995/j.cnki.11-1802/ts.035077
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    As a long-established resource of tea substitute, Cyclocarya paliurus has attracted much attention for its various health effects.As for its rich polysaccharides, triterpenes, flavonoids, phenolic acids, and other active ingredients, these substances can produce the effect of regulating the metabolism of sugar, lipids, and proteins.It is the material basis for its efficacy in lowering blood pressure, blood lipids, and blood glucose.This paper reviewed the main active ingredients and their metabolic regulating effects, the current situation of functional product development, and the prospect for its development.The results provide a theoretical basis and data reference for the in-depth research and development of Cyclocarya paliurus.
  • Research progress on preparation, structure characterization, and physiological activity of Arctium lappa polysaccharide dietary fiber
    HAN Yupeng, LIN Peiying, CUI Baowei, GAO Yue, WU Chenqi, SONG Jingcheng
    Food and Fermentation Industries. 2023, 49(12): 345-351. https://doi.org/10.13995/j.cnki.11-1802/ts.032370
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    Arctium lappa, which is a medicinal and food homologous plant with a long history in China, has rich nutritional value.Polysaccharide as dietary fiber is one of the important active substances in Arctium lappa.In recent years, Arctium lappa polysaccharide dietary fiber has received more attention in food, medicine, and other application fields.Meanwhile, more application technologies of Arctium lappa were invented with the developments of modern instrument analysis.This paper summarized the preparation methods of Arctium lappa polysaccharide dietary fiber in recent years and analyzed the advantages and disadvantages of each method.The existing research methods of purity analysis, monosaccharide composition, sugar chain structure, functional groups, and other structural characteristics of polysaccharide dietary fiber were also generalized.The physiological characteristics of Arctium lappa polysaccharide dietary fiber on regulating blood glucose, anti-tumor, anti-oxidation, anti-inflammation, and regulating intestinal microecological activity were summarized.The purpose of this paper was to explore the relationship between the structural characteristics and physiological functions of Arctium lappa polysaccharide dietary fiber and to provide a partial reference for the follow-up study and application based on the physiological activity mechanism.
  • Application status of food additives in domestic aquatic products and its products
    LIU Keyu, TAO Dawei, ZHAO Saisai, SUN Mengjie, WANG Oulan, NING Xibin
    Food and Fermentation Industries. 2023, 49(12): 352-360. https://doi.org/10.13995/j.cnki.11-1802/ts.032413
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Food additives play an important role in the industry of aquatic products and its products, and the research and development of food additives drive the development of the aquatic industry.Food additives need to be used in many aquatic products, such as fresh aquatic products, surimi food, dry salted products, canned aquatic products, etc.The selection of types of food additives also varies according to different foods.Currently, antibacterial agents and antioxidants with antiseptic functions, thickeners and moisture retention agents with quality improvement functions, and flavor enhancers and sweeteners with flavoring functions are widely used.However, the effect of using a single food additive may not be satisfactory, and the same food additive may play multiple roles in food, so several food additives are usually operated in concert to perform in products.This article expounded on the application and research of the main food additives in aquatic products, which was of guiding significance for the application of food additives in aquatic products and its products, and of great significance for driving the development of the aquatic 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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