15 July 2023, Volume 49 Issue 13
    

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  • Mining xylose reductase with D-galactose substrate specificity and its application in D-tagatose synthesis
    ZHANG Zhilin, CHEN Yao, ZHU Liying, LIU Wei, JIANG Ling
    Food and Fermentation Industries. 2023, 49(13): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.034310
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    D-tagatose is a rare natural food sweetener with special health care functions. Currently, the isomerization pathway for D-tagatose production using D-galactose as substrate is limited by the basic thermodynamic equilibrium, which often leads to low substrate conversion rate. However, D-tagatose biosynthesis based on redox pathway can avoid unnecessary reverse reactions by thermodynamically coupling cofactors and has a higher theoretical conversion rate. While, the existing aldose reductase, the key enzyme of the redox pathway, has a wide substrate spectrum and is not specific for substrate D-galactose, which is the bottleneck that restricts the development of this bioprocess. In this study, the xylose reductase from Scheffersomyces stipitis CBS 6054 (SsXR) was used as the template, and 11 homologous sequences were screened from National Center for Biotechnology Information (NCBI) based on amino acid homology analysis, and homology modeling and molecular docking were performed. Based on the binding free energy and the distance of action sites between D-galactose and protein molecule, the depth and matched-degree of substrate in protein pockets, the XR from Spathaspora gorwiae (SgXR) with highest substrate specificity was selected. SsXR and SgXR were expressed in Escherichia coli BL21 (DE3), and the enzymatic properties of the two purified enzymes were studied. The substrate specificity of SgXR for D-galactose was 4-times that of SsXR. The Km value and kcat of SgXR for D-galactose were 1/4 and 1.11 times that of SsXR, respectively. Furthermore, by introducing galactitol dehydrogenase RlGDH from Rhizobium legumenosarum, the recombinant strain containing SgXR produced 5.47 g/L D-tagatose from 10 g/L D-galactose within 48 h, which was 1.23 times higher than that of SsXR. The D-tagatose yield from D-galactose was 54.7%, which was higher than most reports based on isomerization pathways. These results laid a foundation for the development of efficient D-tagatose biosynthesis process based on redox pathway.
  • Cofactor specificity engineering and application of formate dehydrogenase from Komagataella phaffii
    HU Liyuan, LIU Luyao, BAI Zhonghu, YANG Yankun, JIN Jian
    Food and Fermentation Industries. 2023, 49(13): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.035349
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    Formate dehydrogenase (FDH) is often used in enzymatic cofactor regeneration system in the fermentation industry. To engineer the cofactor specificity of FDH from Komagataella phaffii (KphFDH) and apply it to an in vitro NADPH cofactor regeneration system, this study identified D195, Y196 as mutation sites based on multiple sequence alignment and literature review, constructed 16 variants and characterized their specific activities and kinetics of enzymatic reaction. The optimal NADP+-specific variant was KphFDHD195Q/Y196R, which had a catalytic efficiency (kcat/Km) of 1.967 (mmol·s)-1 for NADP+, a ratio of catalytic efficiency ((kcat/KmNADP+)/(kcat/KmNAD+)) of 36.426, and a catalytic efficiency (kcat/Km) of 0.02 (mmol·s)-1 for formate when using NADP+ as cofactor. Finally, this variant was successfully applied to the regeneration of NADPH in the phenylpyruvic acid (PPA) reductive amination reaction, which almost completely reacted within 200 min. This study fills a research gap in cofactor-specific engineering of FDH from K. phaffii, provides a tool enzyme for the application of in vitro NADPH cofactor regeneration system in the fermentation industry, and also offers a candidate variant for further engineering its cofactor specificity.
  • Synthetic scaffolds increased vitamin B6 biosynthesis in engineered Escherichia coli cells
    WANG Tenghe, WANG Yanyan, LIU Linxia, QIAO Changsheng, ZHANG Dawei
    Food and Fermentation Industries. 2023, 49(13): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.034781
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    Vitamin B6 is one of the important water-soluble vitamins, which has been widely applied in biomedicine, feed, food ,and beauty industries. At present, oxazole method is usually used for the production of vitamin B6 in industry, which has safety risks and causes environmental pollution. In this study, we constructed a potential and environmental vitamin B6 cell factory using Escherichia coli as chassis cells. In order to enhance the fermentation yield of vitamin B6 in E. coli and reduce the biotoxicity of the intermediate metabolite 4-hydroxy-L-threonine (4HTP) to E. coli, the key enzymes were modified by constructing an integrated protein scaffold and combining with random mutation technology. The results showed that among four different sources of 4HTP dehydrogenase (PdxA), PdxA3 from Sinorhizobium meliloti had the highest activity, reaching a yield of 2.24 mg/L; random mutation targeting PdxA3 resulted in a 60% increase in vitamin B6 titer, with a yield of 3.92 mg/L; the protein scaffold optimized at a ratio of 1∶1∶2 resulted in a greatly improved, with an approximately 20-fold increase in yield, compared to the starting strain, and eventually reached 21.23 mg/L. It was found that the pathway enzyme with optimal source and optimal expression ratio could significantly increase titer. This study is based on protein scaffolding technology, which avoids excessive accumulation of toxic intermediates in the metabolic process and is important for the construction of E. coli vitamin B6 engineered strains.
  • Effect of NaCl treatment on aroma of fresh-cut apples by regulating MdAAT1
    MA Su, MA Jinling, SHI Jingying
    Food and Fermentation Industries. 2023, 49(13): 23-30. https://doi.org/10.13995/j.cnki.11-1802/ts.031923
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    The effects and mechanisms of 0.1 mol/L NaCl treatment for 5 min on the aroma of fresh-cut apples was explored with aroma quality evaluation, gas chromatography-mass spectrometry (GC-MS), electron microscope observation, gene expression, and instantaneous transformation. Compared with the control group, NaCl treatment significantly improved the aroma evaluation (P<0.05) and significantly inhibited the concentration of ethanol of fresh-cut apples at the later stage of storage (P<0.05), maintained the cell structure, significantly increased the relative expression level of MdAAT1 (P<0.05) and changed the relative content of esters in apple pulp. Among them, the relative content of ethyl butyrate decreased. When TRV2-MdAAT1-S was transferred into apple pulp, the relative content of ethyl butyrate increased, which was contrary to the change in the relative content of ethyl butyrate after NaCl treatment. After pBI121-MdAAT1 was transferred into apple pulp, the relative content of ethyl butyrate decreased, which was the same as the change of relative content of ethyl butyrate after NaCl treatment. These results indicated that NaCl treatment changed the proportion of aroma substances of fresh-cut apples by regulating the expression of MdAAT1 at the transcriptional level.
  • Prediction of Brochothrix thermosphacta in unpackaged and PE-packaged chilled pork chops based on hyperspectral imaging
    ZHANG Zehua, LIU Xiaohua, LAN Weijie, TANG Changbo, TU Kang, WU Juqing, WU Jie, PAN Leiqing
    Food and Fermentation Industries. 2023, 49(13): 31-39. https://doi.org/10.13995/j.cnki.11-1802/ts.034609
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    To investigate the applicability of hyperspectral imaging (HSI) for microbial detection of packaged chilled meat, a method was proposed for quantifying Brochothrix thermosphacta in packaged chilled pork chops by HSI. The HSI data in the 400-1 000 nm and 1 000-2 000 nm were collected from unpackaged and polyethylene (PE) packaged chilled pork chops inoculated with B. thermosphacta, and preprocessed using different preprocessing algorithms, followed by the extraction of feature wavelengths by the successive projection algorithm (SPA) and the competitive adaptive reweighting sampling (CARS). Then, the partial least squares (PLS) and support vector machine (SVM) models for predicting B. thermosphacta contents were developed based on the full-band and the characteristic wavelengths, respectively. The results showed that the spectral values of the PE-packaged samples were slightly lower than those of the unpackaged group, without affecting the accuracy of the model. The prediction models based on full-band and feature wavelengths within 400-1 000 nm for B. thermosphacta in unpackaged and PE-packaged chilled pork chops were superior to those within 1 000-2 000 nm, where prediction models based on the feature wavelengths screened by the SPA algorithm ensured high prediction accuracy while minimizing the wavelengths, and the optimal models were the 1 st-SPA- SVM model (RP2=0.932, RPD=3.674) for the unpackaged group and OSC-SPA-PLS model (RP2=0.919, RPD=3.537) for the PE-packaged group, respectively. It provides the methodological reference and data support for the application of HSI technology for the microbial detection in PE-packaged chilled meat.
  • Screening of a marine chitinase-producing bacterium and its enzymatic properties
    YAN Jiajia, YOU Tian, ZHANG Xuemei, LI Xinge, XUE Xianli, WANG Depei
    Food and Fermentation Industries. 2023, 49(13): 40-48. https://doi.org/10.13995/j.cnki.11-1802/ts.033466
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    Ocean is a major source of chitin in nature, which encourages a wide variety of microorganisms capable of degrading chitinase. Therefore, screening bacteria with high activity of chitinase from the ocean is an effective way to obtain microorganisms with high yield of chitinase. In this paper, a bacterial strain Y-8, which can degrade chitin, was screened from the sea crab and its habitant-Bohai mudflats, with colloidal chitin as the sole carbon source, and its identification and the enzymatic properties of its chitinase were studied. Strain Y-8 was identified as Vibrio parahaemolyticus by molecular identification. SDS-PAGE and protein spectrum analysis of the fermentation broth supernatant revealed the presence of two chitinases. Chi1 chitinase, with amino acid residue of 848, has theoretical molecular weight of 87.6 kDa. Chi2 chitin endonuclease has a residual amino acid number of 1 054 and a theoretical molecular weight of 112.9 kDa. The chitinase produced by Y-8 could effectively degrade colloidal chitin to obtain a single product N-acetyl glucosamine. The optimal reaction temperature was 55 ℃, and the enzyme retained more than 70% activity after 1 h at 45 ℃. The optimum pH was 6.0, and the enzyme retained more than 55% relative enzyme retained after 1 h at pH 4.0-9.0 37 ℃, showing good stability. 10 mmol/L Mn2+ could increase chitinase activity by 362%, while EDTA, SDS, tween-20, tween-80 could inhibit chitinase activity.
  • Effect of exogenous melatonin on yeast cell apoptosis under sulfur dioxide stress
    ZHENG Zhuoqi, LI Songyan, FENG Guanlin, LI Jingyuan
    Food and Fermentation Industries. 2023, 49(13): 49-55. https://doi.org/10.13995/j.cnki.11-1802/ts.033023
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    The research focused on the effect of melatonin on apoptosis of Saccharomyces cerevisiae under sulfur dioxide stress. The survival rate of yeast cells, the change of mitochondrial membrane potential and cytochrome C in different fermentation systems were determined under different concentrations of melatonin in the medium. The results showed that the survival rate of yeast cells treated by melatonin was increased by 7.73 %, the fluorescence intensity of mitochondrial membrane potential was increased by 22.76 %, and the concentration of cytochrome C and the fluorescence intensity of intracellular reactive oxygen species was decreased by 44.59 % and 21.43 % compared with the black control. The results indicated that the addition of exogenous melatonin could reduce the death rate of yeast cells and play a protective role in cells during the process of yeast cell apoptosis induced by sulfur dioxide. Saccharomyces cerevisiae was widely used in biotechnology, food industry, and other fields. It was a great significance to analyze the protective effect of melatonin on yeast under different stresses conditions in practical production.
  • Effect of B vitamins on the production of orotic acid by fermentation of Escherichia coli
    LI Changgeng, GONG Yu, ZONG Yuan, XU Qingyang, YU Yifa
    Food and Fermentation Industries. 2023, 49(13): 56-63. https://doi.org/10.13995/j.cnki.11-1802/ts.033313
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    To improve the production and sugar-acid conversion rate of Escherichia coli fermented orotic acid, E. coli Ora-6 was used as the test strain, this study investigated the effect of several key B vitamins of VB1, VB3, VB5, VB6, VB7 and VB12 on the biomass, orotic acid production ,and sugar-acid conversion rate based on the original medium. The best combination addition was VB1 6.8 mg/L, VB3 4.8 mg/L, VB5 4 mg/L, VB6 3.4 mg/L, VB7 1.4 mg/L, VB12 4 mg/L. Under these conditions, the verification test in 5 L fermenter showed that the optimized medium biomass (OD600), orotic acid production, and sugar-acid conversion rate were 134.32, 121.41 g/L and 25.73%, an increase of 13.16%, 15.47%, and 12.96% respectively over the original medium. In addition, this study determined that the B vitamins were continuously fed from the 10th hour to the fermentation optimization strategy. The final biomass and production of orotic acid fermented in the 5 L fermenter reached 148.23 and 138.2 g/L, respectively. This study provides some references for the industrial fermentation of orotic acid.
  • Antifungal activity of volatile compounds from Pichia membranaefaciens and its component analysis against Botrytis cinerea
    CHEN Yingying, ZHANG Yamin, GUO Honglian
    Food and Fermentation Industries. 2023, 49(13): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.033373
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    In order to investigate the antifungal mechanism of Pichia membranaefaciens to postharvest Botrytis cinerea, the inhibition ability and main components of volatile organic compounds (VOCs) were tested. The result showed that pathogen mycelial growth was inhibited significantly when treated 48 h by VOCs, the inhibition rate reached to 72.41% and the spore production of B. cinerea was always lower than that of the control group (P<0.05). Treated after 72 h, the mycelial permeability of pathogen changed, the nucleic acid and protein leakage, the surface of mycelium wrinkled, intracellular contents leaked out evenly in SEM view. The wounded inoculation test proved that the fumigated tomato fruit spots were only 1.47±0.16 cm in diameter, lower than those of the control group in vitro test. Twenty volatile substances were identified by the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method, and the main components were butanediol (39.26%), butanone (24.72%), and organic acid (8.51%). Above all, VOCs from antagonistic yeast proved the theoretical probability of the application of biological inhibition agent, and provided an alternative strategy to control the diseases of postharvest fruits and vegetables.
  • Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation
    YANG Yang, LU Lingfei, LIU Guangqian, ZHANG Rui, WEN Fuli, SHEN Caihong, DONG Yi, WANG Xiaojun, WANG Songtao
    Food and Fermentation Industries. 2023, 49(13): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.033568
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    In this study, medium-temperature and high-temperature Daqu were collected from the core production area of high-quality Baijiu. High-throughput sequencing was applied to analyze and compare the bacterial community composition of Daqu samples with different peak temperatures achieved during fermentation. Results showed that the bacterial community structure of Daqu appeared less influenced by the manufacturer than by the peak temperature. The main difference of bacterial communities between medium-temperature Daqu and high-temperature Daqu was the composition, and there was no significant difference in the species number and community stability (indicated by α-diversity indices). Lactic acid bacteria (mainly Lactobacillus and Weissella) and Bacillales taxa (including Kroppenstedtia, Virgibacillus, and Oceanobacillus) dominated the bacterial community of the medium-temperature Daqu and high-temperature Daqu, respectively. There were significant negative correlations between certain Bacillus taxa and lactic acid bacteria taxa, and there were significant positive correlations among the respective members within these two categories. These co-exclusion and co-occurrence relationships could positively impact the overall stability of the microbiota in Daqu. This study further confirms the important influence of temperature on the microbiota of fermented Daqu and analyzes the interaction mechanism among main taxa via Spearman correlation analysis, providing a theoretical basis for improvements in craftsmanship and quality of medium-temperature and high-temperature Daqu.
  • Bacterial community structure of cellars in strong-flavor Baijiu
    ZHAI Lei, LIU Ruina, ZHANG Jingtao, ZHENG Jia, XI Wentao, ZHANG Tianyuan, ZHAO Dong, YAO Su
    Food and Fermentation Industries. 2023, 49(13): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.033887
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    To explore bacterial community structure and diversity of cellars in strong-flavor Baijiu, 16S rRNA genes V3-V4 region of six cellars samples were sequenced and analysed by HiSeq high-throughput sequencing. The composition and abundance of bacterial species in pit mud and fermented grains were compared. The common bacterial species and key different species in pit mud and fermented grains were analysed, and the potential key bacterial species in cellars of strong-flavor Baijiu were explored. The results showed that a total of 1 009 operational taxonomy units (OTUs) were annotated in three pit muds samples, mainly distributed in the phylum of Firmicutes and Bacteroidetes, and the abundance of Firmicutes exceeded 60%. A total of 518 OTUs were annotated in three fermented grains samples, mainly distributed in the phylum of Firmicutes, Proteobacteria, and Actinobacteria. The total number and diversity of bacterial species in pit muds samples were higher than those in fermented grains. The key bacterial species in the pit muds samples were mainly from genus Clostridium (Clostridium IV), Petrimonas, Sedimentibacter, Proteiniphilum, and Caloramator. The key bacterial species in fermented grains samples were mainly from genus Lactobacillus, Propionibacterium, Clostridium (Clostridium sensu stricto) and Escherichia. This study laid a foundation for the directional screening of characteristic microorganisms and microbial cultureomics of cellars in strong-flavor Baijiu.
  • Characteristics of flavor substances in the different distillation fractions of strong-flavor Baijiu brewed by modern technology
    NI Shugan, LUO Gaojian, ZHU Meiling, KE Feng, SHI Peng, WAN Zhen, WU Xin, YI Xiang, ZHAN Su, GUAN Ying, ZHU Cheng, YUE Xixuan, LIN Wei, TONG Guoqiang, LI Lanqi
    Food and Fermentation Industries. 2023, 49(13): 85-92. https://doi.org/10.13995/j.cnki.11-1802/ts.033323
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    To explore the distillation and correlation characteristics of flavor substances and corresponding alcohol content in different distillation fractions of strong-flavor Baijiu brewed by modern technology, the qualitative and quantitative analysis of flavor substances of 34 different distillation fractions measured by liquid-liquid-extraction gas chromatography-mass (LLE-GC-MS), sensory evaluation analysis, hierarchical clustering heatmap analysis (HCA), Pearson correlation analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were carried out. The mathematical modelling of different distillation fractions alcohol content over time was established: Ct=73.373-0.012e0.007t.The coefficient of determination and root mean square error are 0.997, indicating that the model fitting is very good. In conclusion, 34 fractions can be well divided into five categories, among which fractions 0-2 are the head of Baijiu, fractions 3-12 are the first section, fractions 13-18 are the middle section, fractions 19-25 are the tail section, fractions 26-29 are the tails of Baijiu. Sixteen main flavor substances were divided into two categories: A and B. There was a significant negative correlation between the two categories. The content of class A substances decreased gradually over distillation time, while class B substances showed the opposite trend. The results of sensory evaluation showed that the first section of distillation had the best comprehensive evaluation, with rich ester aroma, harmonious taste, and no obvious off odorants. This study provides references for the quantitative selection and classification of the strong-flavor Baijiu distillation fractions in different periods.
  • Research on different varieties of sorghum used in the production of sauce-flavor Baijiu
    JIANG Yingli, SHEN Yi, CHENG Wei, NIU Jiao, LI Qiuxia
    Food and Fermentation Industries. 2023, 49(13): 93-99. https://doi.org/10.13995/j.cnki.11-1802/ts.033204
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    In order to explore the applicability of sorghum brewed for sauce-flavor Langjiu and the quality discrepancy of different sorghum varieties in the production of Baijiu, four kinds of sorghum varieties (special glutinous sorghum for Langjiu LJ1, Luzhou local glutinous sorghum LJ2, northeast glutinous sorghum NLJ1, and northeast japonica NLJ2) were used to produce sauce-flavor Langjiu. The brewing experiment was carried out under large-scale production conditions. The study compared and analyzed the differences of main components in different sorghum varieties and Baijiu quality produced by different sorghums. The results showed that the glutinous sorghum varieties (LJ1, LJ2, NLJ1) rich in amylopectin were more conducive to produce sauce-flavor Baijiu; the japonica sorghum is not suitable for the multiple rounds of cooking and fermentation of sauce-flavor Baijiu; starch content of LJ1 was high and was all amylopectin, producing the highest yield of liquor throughout the year, and from the third to fifth round of the production, the liquor yield of LJ1 was significantly higher than that of other varieties; the Baijiu quality of LJ1 was better than that of LJ2 and NLJ2, the Baijiu style of northeast japonica sorghum is the worst. Southern Sichuan factory is more suitable for using local glutinous sorghum varieties to produce sauce-flavor Baijiu.
  • Effects of storage in pottery pot on red wine color
    WANG Chenhui, HOU Jun, SHEN Liqun, LIU Xinyu, WANG Chengting, TANG Ke
    Food and Fermentation Industries. 2023, 49(13): 100-107. https://doi.org/10.13995/j.cnki.11-1802/ts.033035
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    Cabernet Sauvignon dry red wine was treated in four different storage vessels (oak barrel, unglazed pottery pot, glazed pottery pot, and stainless-steel tank). The effects of pottery pot storage on wine color were studied by comparing the changes of total anthocyanins, free anthocyanins and color parameters of samples stored in different containers. The results showed that the contents of total and free anthocyanins in all samples decreased with storage. Among the four kinds of storage containers, the decrease range of glazed pottery pot was the largest, and the effect on anthocyanins was greater, while the decrease range of oak barrel was the smallest. In addition, the change trend of anthocyanins in oak barrel and unglazed pottery pot was basically the same. The color changes of the samples with different treatments had great differences, among which the color changes of the glazed pottery pot were more obvious, and the yellow hue was darker. The color of the unglazed pottery pot changed to brick red, and the yellow hue was lighter than that of the glazed pottery pot. Oak barrel and stainless-steel tank had relatively little color change. This study provides data support and theoretical basis for developing new wine storage containers.
  • Effect of oak chips processing on phenolic compounds and antioxidant capacity of Cabernet Sauvignon wine
    ZHAO Yimei, WANG Xin, TANG Jiadai, WANG Xueqiu, WANG Furong
    Food and Fermentation Industries. 2023, 49(13): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.033550
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    The differences and correlations of phenolic compounds and antioxidant capacity in Cabernet Sauvignon wines from Hebei region with different oak chips treatment were analyzed. The results showed that with the treatment of oak chips, the physical and chemical indicators of wine changed significantly, the color intensity, color hue, and the content of phenols increased. During the aging, the total anthocyanin content in all samples showed a downward trend, and it was more significant at 90 d. ABTS cation radical and hydroxyl radical scavenging activity in wine treated with oak chips were enhanced. Wine aged with French heavy baked oak chips showed the strong hydroxyl radical scavenging activity at 60 d and 90 d, which was 44.0% and 44.6%. DPPH and hydroxyl radical scavenging capacity had significant positively correlation, total phenols, flavonoids, and tannins contributed more to the antioxidant capacity. Based on comprehensive evaluation results, the wine treated with American heavy baked oak chips got the highest score in our study, indicating that it had the best comprehensive quality.
  • Optimization of low temperature spray drying process and characteristics of Lactiplantibacillus plantarum P-8
    LIU Qingxuan, ZHENG Xinfei, ZHANG Jingwen, ZHANG Heping, YAO Guoqiang
    Food and Fermentation Industries. 2023, 49(13): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.034245
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    The preparation of probiotic preparations by spray drying has the advantages of low cost, large processing capacity and continuous production. However, its application is limited by the high temperature damage to the activity of the bacteria. To reduce the thermal damage and improve the survival rate of the bacteria, low temperature spray drying was applied in this study. Through single factor experiment and response surface center combination design, the optimum conditions to prepare Lactiplantibacillus plantarum P-8 active bacteria powder were obtained. The morphological changes and storage stability of strain were concerned. Tolerance in a dynamic extracorporeal bionic gastrointestinal digestive model was explored. The highest survival rate of L. plantarum P-8 was 81.50% at the feed rate of 9 mL/min, drying temperature of 75 ℃ and atomization pressure of 0.3 MPa, while the form of bacteria powder particles remained complete. Good tolerance showed after continuous digestion for 4 h in a dynamic in vitro bionic gastrointestinal digestion model. The survival rates of the bacterial powder were 92.18% and 87.49% after 35 days of storage at 4 and 25 ℃, respectively. The low-temperature spray drying technology can be used for the preparation of highly active bacterial powder of L. plantarum P-8. The optimized process parameters provide a reference for the pilot preparation of L. plantarum P-8.
  • Improvement of soluble protein in rapeseed meal by mixed culture solid-state fermentation
    GUO Zhenhong, GUAN Junjun, YANG Gang, GUO Linna, ZHANG Mengqi, LIU Yanxia, FENG Mingxing
    Food and Fermentation Industries. 2023, 49(13): 121-128. https://doi.org/10.13995/j.cnki.11-1802/ts.034499
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    In order to improve the soluble protein (SP) in the rapeseed meal, Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were mixed to apply to the solid fermentation. Results showed that the optimal process conditions for rapeseed meal fermentation were 1∶1.01 of rapeseed meal water ratio, 7.95% (mass fraction) of inoculation amount, 2∶2∶1 of L. plantarum, B. subtilis, and A. oryzae inoculation ratio, 34.02 ℃, 93.86 h, separately, through experimental and response surface optimization analysis. Compared with unfermented rapeseed meal, the polypeptide content of fermented rapeseed meal increased by 105.65% (P<0.01) and SP content increased by 22.335% (P<0.05). By SDS-PAGE, subunits with molecular weight below 14 kDa were degraded first. Fourier infrared spectroscopy showed that most of α-helixes in the protein secondary structure were transformed into β-cheets, random coils, and β-turns. After the analysis of palladium chloride method, degradation rate of glucosinolates reached (85.06±1.63) % (P<0.05). Colony plate counting showed that the total viable counts increased, reaching a maximum at 72 h. Therefore, multiple bacteria synergistic fermentation could effectively increase the content of SP and polypeptide, degrade glucosinolates, and change the protein structure.
  • Growth-promoting effects of active ingredients from Chinese yam (Dioscorea opposite Thunb.) on Streptococcus thermophilus
    OUYANG Jia, SONG Xiaoyan, LI Qingming, WANG Feng, LI Wenjia, YANG Hong, SU Xiaojun
    Food and Fermentation Industries. 2023, 49(13): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.033394
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    Streptococcus thermophilus is broadly used in food processing. It is important to explore substances that can effectively promote proliferation and maintain the activity of S. thermophilus. The effects of Chinese yam flour and its main active ingredients on the proliferation of S. thermophilus were analyzed by correlation comparison and partial correlation analysis. The results showed that yam flour from varying sources had different effects on the proliferation of S. thermophilus, and HS-4 flour had the most significant growth-promoting effect, with the viable count of S. thermophilus reaching (9.42±0.04) lg CFU/mL. Meanwhile, there was a significant positive correlation between the mass fraction of yam polysaccharides and the viable counts of S. thermophilus (P<0.05). It was further found that all crude polysaccharides from different yam flour could significantly promote the proliferation of S. thermophilus, among which HS-4 crude polysaccharides had the best growth-promotion effect. When the content of HS-4 crude polysaccharide was 0.1%-0.2%, its viable count could reach 9.00 lg CFU/mL. Also, HS-4 polysaccharide fractions (after separation and purification) also significantly promoted the growth of S. thermophilus, and the viable counts overall increased by 6.03%-11.48% compared with control group (CK). It was confirmed that the yam polysaccharide was the main growth-promoting factor that prompted yam flour can promote the proliferation of S. thermophilus effectively.
  • Effect of natural and artificial inoculation on the quality of bacterial fermented Douchi
    GAO Mengying, WANG Haoyu, TAN Xiaoqin, ZHOU Caiqiong
    Food and Fermentation Industries. 2023, 49(13): 136-143. https://doi.org/10.13995/j.cnki.11-1802/ts.033191
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    This study compared and analyzed the effects of pure-bred fermentation (PF) of artificial inoculation and natural fermentation (NF) on the edible quality and safety of bacteria-fermented Douchi. The results showed that Bacillus spp. was the dominant microorganism. The total number of Bacillus spp. in PF and NF were 1.62×107-1.89×109 CFU/g and 1.74×105-3.80×107 CFU/g respectively, and each accounted for 87.23%-101.3% and 67.26%-83.25% in the total bacterial count. The pH was alkaline after 24 h in PF and remained stable in delayed fermentation. The pH in NF increased slowly at first and rose rapidly after 36 h. The color change in PF was higher than that in NF. The valley value of hardness, adhesiveness, springiness, and chewiness in PF appeared in 24-36 h, and remained stable in delayed fermentation, and all these indicators were lower than that in NF. The food hygiene indexes like thiobarbituric acid (TBA), peroxide and peroxide value (POV), total volatile basic nitrogen (TVB-N) ,and nitrite were 1.09-2.64, 43.37-72.64, 18.17-49.95 mg/100 g, and 2.66-10.08 μg/g in PF, and 1.76-3.30, 50.28-117.75, 16.07-169.79 mg/100 g, and 1.79-9.14 μg/g in NF. The values of TBA, POV and TVB-N in pure fermentation were lower than those in natural fermentation, and the content of nitrite was slightly higher than that in natural fermentation, especially that nitrite and POV were lower than the relevant standard during the whole fermentation. Free amino acids, total acids, and reducing sugars increased gradually with the extension of fermentation time, but there was no distinct difference between methods. The protease activity and viscous substance content in PF were 27.44-91.95 U/g and 13.32%-16.48% dry basis, and in NF were 9.99-92.26 U/g and 5.92%-9.65% dry basis. The protease activity and viscous substance content in PF were higher, and remain stable in delayed fermentation. These results showed that PF Douchi had better quality. In delayed fermentation, the variation of quality indicators in PF was smaller than that in NF. While delayed fermentation could improve the freshness and sour taste of Douchi, the continuous increase of TBA value and TVB-N value was not conducive to its quality. This study provides a reference for the control of fermentation time in different fermentation methods and also the safe consumption and commercial development of Douchi.
  • Screening of anti-inflammatory peptides from Ruditapes philippinarum by molecular docking
    JIANG Yu, LIN Haisheng, QIN Xiaoming, GAO Jialong, CAO Wenhong, CHEN Zhongqin, ZHENG Huina, WU Bin
    Food and Fermentation Industries. 2023, 49(13): 144-151. https://doi.org/10.13995/j.cnki.11-1802/ts.035099
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    Screening of active peptides with anti-inflammatory effects of Ruditapes philippinarum based on molecular docking. In this study, the proteins of R. philippinarum were extracted by trichloroacetic acid-acetone precipitation and identified by 2-DE and LC-MS/MS. The main protein was enzymolized by BIOPEP-UWM and the PeptideRanker and ToxinPred programs were used to evaluate and predict the physicochemical properties of peptides. Molecular docking was performed using Discovery studio 2019 and AutoDock Vina to screen potential anti-inflammatory peptide fragments, the improvement of LPS-induced inflammation in RAW264.7 cells was verified by synthetic anti-inflammatory peptides. The results showed that tropomyosin and histone were the main proteins of muscle tissue. Eight potential unreported active peptides were screened to use tropomyosin as substrate by virtual enzymolysis. DQTF had seven amino acid residues and eight amino acid residues binding sites with TLR2 and TLR4 respectively, while GYTR was closely combined with ten amino acid residues in TLR2 molecule and seven amino acid residues in TLR4 molecule , with the binding energy lower than -5 kcal/mol, indicating that it was a potential anti-inflammatory peptide. The activity verification results showed that the two synthetic oligopeptides could significantly enhance the cell viability (P<0.001) and reduce the ability of NO production(P<0.05), showing great anti-inflammatory activity. In conclusion, virtual enzymolysis and molecular docking methods can be used to screen anti-inflammatory peptides derived from R. philippinarum.
  • Preparation and activity screening of food-derived antioxidant peptides
    ZHANG Liwei, ZHANG Bojin, JIANG Yan, CUI Yongquan, YIN Jiayi, ZHANG Yinghua
    Food and Fermentation Industries. 2023, 49(13): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.031601
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    Apoptosis and tissue damage could be caused by excess reactive oxygen radicals, leading to chronic diseases. Food-derived antioxidant peptides show some potential in the prevention and treatment of diseases. α- lactalbumin, casein, rice bran protein, wheat gluten, and hemp kernel protein were selected to prepare antioxidant peptides, hydrolyzed by alkaline protease hydrolysis and a combination of pepsin and pancreatin respectively, and the antioxidant activity of the hydrolysates were measured. Results showed that the activity of hydrolysates was higher when hydrolyzed by alkaline protease. Moreover, the activity of the hydrolysates of α-lactalbumin, casein, rice bran protein, and glutenin was similar and significantly higher than that of hemp seed protein (P<0.05). Gel chromatography was used to isolate and purify the hydrolysates of four proteins with high antioxidant activity. Determination of the activity of different fractions revealed that the smaller the molecular weight, the higher the antioxidant activity. Finally, six tripeptides and five tetrapeptides were identified from α-lactalbumin, among which WVC, LFY, and YWL were antioxidant peptides with high antioxidant activity.
  • Separation of antioxidant peptides from salted duck egg white by ultrafiltration combined with medium-pressure column chromatography
    XIE Liangliang, LI Jingjing, CAI Weirong
    Food and Fermentation Industries. 2023, 49(13): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.032458
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    To improve the comprehensive utilization of salted duck egg white, the antioxidant peptides of salted duck egg white were prepared. Firstly, the optimal protease was screened and hydrolysis conditions were determined using desalted salted duck egg white powder as raw material and free radical scavenging ability as the index. Secondly, the hydrolyzed peptides were successively classified and purified by ultrafiltration combined with medium-pressure column chromatography. Finally, the purity and sequence of the obtained active peptide were identified. Results showed that acid protease was the best protease, and the optimal hydrolysis conditions were as follows: hydrolysis temperature of 45 ℃, substrate concentration of 3%, enzyme dosage of 2×104 U/g, and hydrolysis time of 6 h. Under these conditions, the DPPH free radical scavenging rate and hydrolysis degree of hydrolysate was 94.23% and 33.52%, respectively. The optimal component UF-43 was obtained by ultrafiltration and medium-pressure column chromatography with a purity of 91.97%, and its free radical scavenging ability was about 5 times higher than that of unseparated hydrolysate. Its amino acid sequence was Phe-Gly-Ser-Val by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS), and its molecular weight was 408 Da. Therefore, ultrafiltration combined with medium-pressure column chromatography can be used to classify and purify small molecule active peptides.
  • Hypoglycemic bioactivity of polysaccharide from Cyclocarya paliurus
    YAO Xinwei, ZHAO Jinjin, XU Deping
    Food and Fermentation Industries. 2023, 49(13): 165-171. https://doi.org/10.13995/j.cnki.11-1802/ts.032983
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    The purpose of this study is to explore the structure and hypoglycemic activity of Cyclocarya paliurus polysaccharide. Cyclocarya paliurus crude polysaccharides obtained by water extraction and alcohol precipitation from the leaves of Cyclocarya paliurus were separated and purified by DEAE-cellulose column, HW-55F gel column and Sephacryl S400 gel column. The hypoglycemic active components were screened by animal experiments, and the chemical structure was identified by nuclear magnetic resonance. Results showed that Cyclocarya paliurus crude polysaccharide and its DEAE-cellulose column water elution sample B could significantly reduce the fasting blood glucose (FBG) and increase the oral glucose tolerance in diabetic mice. B sample was further separated and purified to obtain polysaccharide CPP-1 with hypoglycemic activity. According to the results of its NMR spectrum analysis, it was preliminarily inferred that the polysaccharide consisted of (1→2)-β-D-glucose as the main chain, and β-D-glucose ethyl ester as the side chain, which was connected to β-D-glucose C3. This structure was first reported in the study of Cyclocarya paliurus polysaccharide.
  • Evaluation of antioxidant capacity of astaxanthin from different sources based on HepG2 cells
    DING Rui, FENG Minglei, CHEN Aqin
    Food and Fermentation Industries. 2023, 49(13): 172-176. https://doi.org/10.13995/j.cnki.11-1802/ts.032263
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    To explore the difference in antioxidant capacity between astaxanthin from Haematococcus pluvialis (E-AST) and synthetic astaxanthin (S-AST), the effects of astaxanthin on cell viability, different active oxygen molecules, and cellular antioxidant activity (CAA) in HepG2 cells were analyzed after 24 h treatment. Results showed that E-AST and S-AST had no obvious toxic effects on HepG2 cells, and 10 μmol/L E-AST could significantly improve the viability of HepG2 cells. Fluorescence probe DCFH-DA identified that both of E-AST and S-AST could significantly decrease ROS content in HepG2 cells compared with the control group (P<0.05), except 5 μmol/L E-AST and 2.5 μmol/L S-AST. However, there was no significant difference between the two astaxanthin treatment groups with the same concentration (P>0.05). The detection results with DHR123 showed that the scavenging capacity of 5 μmol/L E-AST on hydrogen peroxide (H2O2) was significantly higher than that of S-AST (P<0.05). Furthermore, superoxide anion free radical (·O2-) specific probes DHE demonstrated that the ·O2- content decreased significantly exposed to 2.5 μmol/L S-AST (P<0.05), while other treatment groups had no significant change compared with the control group (P>0.05). The CAA of the two astaxanthins was increased does-dependent, but there was no significant difference between E-AST and S-AST at the same concentration (P>0.05). These results suggest that the antioxidant capacity of astaxanthin from two different sources is different in HepG2 cells by scavenging reactive oxygen species.
  • Characterization and in vitro digestibility of large yellow croaker roe phospholipids/maltodextrin-astaxanthin microcapsules
    DU Yanyu, HUANG Luyao, WU Chenxin, ZHANG Huadan, HUO Yuming, ZHU Yujie, LIN Yixuan, LIANG Peng
    Food and Fermentation Industries. 2023, 49(13): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.032443
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    This study aimed to investigate the physicochemical properties of astaxanthin embedded with large yellow croaker roe phospholipids (LYCRPLs)/maltodextrin (MD) microcapsules. LYCRPLs/MD-astaxanthin (AST) microcapsules were prepared by spray drying technology with AST as core material. The properties of microcapsules were characterized by measuring the water content, peroxide value, acid value, astaxanthin embedding rate, and solubility, combined with field emission scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The sustained-release properties of microcapsules during in vitro digestion were also analyzed. Results showed that the encapsulation efficiency of lecithin/maltodextrin as wall material was as high as (90.12±2.01)%, and the microcapsules were nearly spherical, with compact surface and no obvious cracks. The LYCRPLs/MD and AST could form a stable microcapsule system. In vitro simulated digestion experiments showed that microcapsules could be released slowly in simulated gastric and intestinal fluid. The results provide a theoretical basis for the application of LYCRPLs as a new microcapsules wall material.
  • Preparation and properties of modified bagasse microcrystalline cellulose/gelatin membrane
    SUN Xue, LI Xinping, CHEN Cheng, FAN Fangyu
    Food and Fermentation Industries. 2023, 49(13): 183-190. https://doi.org/10.13995/j.cnki.11-1802/ts.032475
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    In this paper, etherified microcrystalline cellulose and acetylated microcrystalline cellulose were prepared from bagasse microcrystalline cellulose. The properties of two kinds of modified bagasse microcrystalline cellulose were analyzed by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry. At the same time, the effects of two kinds of modified bagasse microcrystalline cellulose on the properties of the composite membrane were studied. The structure and thermal stability of the composite membrane were analyzed by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry. Results showed that after bagasse microcrystalline cellulose modification, the morphology did not change significantly, the modified groups were successfully incorporated, and the crystallinity and melting temperature decreased. The water permeability and mechanical properties of the composite membranes of gelatin, bagasse microcrystalline cellulose, etherified microcrystalline cellulose, and acetylated microcrystalline cellulose were lower than those of gelatin films. Acetylated microcrystalline cellulose had the best performance. The three microcrystalline celluloses had good compatibility with gelatin, compact structure, and enhanced stability.
  • Preparation and properties of thyme essential oil/phosphorylated starch crystal/gelatin composite film
    WANG Yao, CHEN Ping, WANG Pengkai, HONG Pengzhi
    Food and Fermentation Industries. 2023, 49(13): 191-199. https://doi.org/10.13995/j.cnki.11-1802/ts.032957
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    The hydrophobicity and mechanical property of gelatin films were improved by the addition of phosphorylated starch crystals using gelatin as a raw material. The effect of thyme essential oil at different mass fractions (4%, 6%, and 8%, relative to the total mass of the dry base) on the structural and functional properties of gelatin/phosphorylated starch crystals was investigated. The results of the Fourier transform infrared spectrum showed that molecular interaction of the composite film within the components of gelatin/phosphorylated starch crystal/thyme essential oil were non-covalent linkages, containing hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The scanning electron microscopy revealed that the surface of the composite film became rough after adding thyme essential oil. The results of the contact angle indicated that the surface hydrophobicity of the composite film decreased with the amount of thyme essential oil added. Compared with gelatin and gelatin/phosphorylated starch crystal films, adding 4% thyme essential oil, composite films showed excellent hydrophobicity and antibacterial and antioxidant activities. As the thyme essential oil mass fraction increased to 8%, composite films performed strong antibacterial and antioxidant activities and also had strong UV shielding performance. In addition, dynamic migration experiments showed the effective controlled release formed by composite films in a water environment. Therefore, the theoretical basis for the development of multifunctional food preservation films can be established by adjusting the content of thyme essential oil.
  • Interaction between daidzein or puerarin and whey protein and the characteristics of their complexes
    YANG Min, WANG Yucheng, JI Wei, LI Qian
    Food and Fermentation Industries. 2023, 49(13): 200-208. https://doi.org/10.13995/j.cnki.11-1802/ts.032653
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    Daidzein and puerarin are natural polyphenols with multiple bioactivities, but their bioavailability is low. In this study, whey protein was chosen as the matrix and daidzein or puerarin was chosen as a ligand to prepare complexes. The interaction between daidzein/puerarin and whey protein was analyzed by using fluorescence spectroscopy. The structures of the complexes were characterized by Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscope (SEM). The thermal stability and antioxidant properties of the complexes were evaluated, as well as the release properties of daidzein or puerarin from the complexes during simulated gastrointestinal digestion. Results showed that the main interaction between puerarin and whey protein was hydrogen bonds and Van der Waals forces, but hydrophobic forced in daidzein-whey protein. After combining with whey protein, some of the FTIR and XRD typical peaks for daidzein and puerarin disappeared. However, the morphology of the daidzein/puerarin-whey protein complexes was similar to that of free whey protein. The DPPH radical scavenging activity of daidzein was enhanced by complexing with whey protein. In addition, the combination with whey protein inhibited the release of daidzein and puerarin during simulated intestinal digestion. The results could provide the basic references for the application of daidzein and puerarin in functional foods, as well as whey protein.
  • Structural changes of hemicelluloses from corncob by hydrothermal extraction and its effects on enzymatic hydrolysis behavior
    ZHOU Mingchun, TENG Chao, LI Liangjun, ZHANG Xiaohan, FAN Guangsen, ZHANG Junli
    Food and Fermentation Industries. 2023, 49(13): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.032970
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    This paper aimed to improve the reuse of xylan-rich agricultural waste-efficient preparation of xylo-oligosaccharides. In this study, corn cob was used as raw material, and different components of hemicellulose were obtained by hydrothermal pretreatment combined with fractional ethanol precipitation and the basic characteristics of hemicellulose components were characterized by molecular weight determination, sugar structure, and infrared spectroscopy. The results showed that when three times the volume of ethanol was used to separate hemicellulose, the yield of xylan reached a maximum of 48.67%, and each xylan component obtained by alcohol precipitation was composed of xylose, glucose, mannose, etc. The branching degree (xylose/arabinose) was found to be 6.61-16.10. The precipitation of xylan was mainly affected by the molecular weight and branching degree. The catalytic adaptability of the enzyme was significantly higher than that of other components, and the results indicated that molecular weight and branching degree might be the key factors affecting the enzymatic hydrolysis efficiency. The results of enzymatic reaction kinetics experiments with different components showed that the Km and Vmax of the R3 component with the smaller molecular weight distribution coefficient and the smallest degree of branching were (5.43±0.31) mg/ml and (154.9±2.33) U/mg, respectively, showing a catalytic effect. The adaptability was significantly higher than other components, and the results indicated that molecular weight and branching degree maybe the key factors affecting the efficiency of enzymatic hydrolysis.
  • Effect of enzymatic extrusion on physicochemical properties of oat starch and its application in oat milk production
    REN Xiaoru, LIU Qing, YANG Yueyue, JIN Zhengyu, JIAO Aiquan
    Food and Fermentation Industries. 2023, 49(13): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.035201
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    Oat milk is prone to precipitation and taste deterioration due to starch regeneration, which is a common problem faced by oat milk production, storage, transportation and consumption. In this study, the effect of enzymatic extrusion on the physicochemical properties of oat starch was investigated, and the feasibility of its application in oat milk processing was evaluated. The results showed that the molecular weight of oat starch was negatively correlated with the amount of enzyme addition, while water solubility index, reducing sugar content and gelatinization degree were positively correlated with the amount of enzyme addition under the conditions of 0%, 0.02%, 0.06%, 0.1%, and 0.2% of α-amylase addition. After the addition of 0.2% α-amylase, the molecular weight of starch decreased from 178.38×104 g/mol of original oat starch to 41.42×104 g/mol, water solubility index and reducing sugar content increased from 0.41% and 15.13 mg/g of original oat starch to 44.39% and 56.72 mg/g, respectively, and the gelatinization degree was 98.19%. The viscosity of the extruded samples decreased significantly. Scanning electron microscopy (SEM) observation showed that enzymatic treatment caused the fragmentation of starch granules and the formation of irregular shapes. The rheological results indicated that the enzymatic extrusion samples exhibited stronger fluid properties. After enzymatic extrusion treatment, the stability of oat milk was significantly enhanced and the sensory evaluation was good. This study provides a new way to process high quality oat milk.
  • Effects of ultra-micronization defatted rice bran on flour processing characteristics, moisture distribution, and noodle quality
    HU Han, WANG Yashu, ZHANG Yuxin, QIAN Xin, ZHOU Wenhua
    Food and Fermentation Industries. 2023, 49(13): 222-229. https://doi.org/10.13995/j.cnki.11-1802/ts.032301
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    To reduce the adverse effect of defatted rice bran on flour quality and noodle taste and to maximize the nutritional value of rice bran, the effects of different ultra-micronization time and different additions of defatted rice bran on flour processing characteristics, moisture distribution, and noodle quality were studied. There was deterioration in the pasting and farinograph properties of the dough, due to the addition of rice bran powder (0-9% substitution), which was reduced by increasing the crushing time of the rice bran (0-8 h). With the increase in the amount of rice bran flour added, the proportion of bound water in the dough prepared from three kinds of rice bran flour with different particle sizes increased from 10.56% to 26.07%, 31.83%, and 32.08%, respectively. The reduction of the particle size of rice bran flour would promote the conversion of bound water to bound water in the dough. In addition, the addition of rice bran powder reduced the cooking characteristics and sensory scores of noodles. However, when the crushing time reached 8 h, the breaking rate of noodles decreased (P<0.05) and the swelling rate increased (P<0.05) compared with the 4 h crushing group. This study proved that the addition of defatted rice bran deteriorated the processing characteristics of flour and the edible quality of noodles, and the reduction of rice bran particle size by ultrafine grinding could reduce this deterioration and improve the edible quality of noodles.
  • Regularities of distribution and association relationships of pigment, sugar, and acid in pulp of Tarocco blood orange
    JI Nan, ZENG Kaifang, DENG Lili
    Food and Fermentation Industries. 2023, 49(13): 230-238. https://doi.org/10.13995/j.cnki.11-1802/ts.031911
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    To study the relationship between sugar, acid, and coloration differences in different parts of Tarocco blood orange, the contents of soluble solids, reducing sugars, glucose, fructose, sucrose, titratable acids, citric acid, malic acid, anthocyanin, and total carotenoids in different parts of Tarocco blood orange with different degree of flesh coloring were determined. Results showed that the coloration of the pulp at the top position was faster than that at the equator position which was faster than that at the stem end position, and the coloring of the lateral pulp near the pericarp was faster than that of the inner pulp. In the pulp of different parts, the distribution of pigment content (anthocyanin and total carotenoid), soluble solids content, reducing sugar content, and soluble sugar content (fructose, glucose, and sucrose) showed as follows: pedicel<equator<fruit top, and there were differences in the distribution of inside and outside of the three parts, and there were some differences in nutrients which were significantly correlated with pigment content in different parts. In the pulp at the stem end position of the fruit, the contents of soluble solids were positively correlated with total carotenoids (P<0.01). There was a significant negative correlation between malic acid content and anthocyanin content (P<0.05). In the pulp at the equator position of fruit, the contents of soluble solids were positively correlated with anthocyanins and total carotenoids (P<0.05), the content of reducing sugar was significantly positively correlated with the contents of anthocyanins and total carotenoids (P<0.01), there was a significant negative correlation between malic acid content and anthocyanin content (P<0.05). In the pulp of the top position of the fruit, there was a significant positive correlation between the content of soluble solids and total carotenoids (P<0.05), and the content of reducing sugar was positively correlated with the content of anthocyanins (P<0.05). In summary, the specific distribution of sugar and acid content in different parts has a close relationship with the coloration of pulp.
  • Designing in situ air collecting bag to detect apple aroma and predict its quality change
    CAO Xiaomeng, DU Guorong, ZHAO Pengtao, LIU Hui, ZHAO Qinghao, CHENG Chenyaqiong, WANG Xiaoyu
    Food and Fermentation Industries. 2023, 49(13): 239-249. https://doi.org/10.13995/j.cnki.11-1802/ts.033528
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    To establish a new apple quality evaluation standard and find the apple's iconic aroma compounds, this paper collected the apple's escaped aroma using a gas bag, and combined headspace solid-phase microextraction gas chromatography-mass spectrometry and electronic nose analysis technology to analyze the apple's aroma compounds. Results showed that 47 aroma species were collected by in situ airbags, and the highest peak area values were hexyl 2-methyl butyrate, hexyl hexanoate, hexyl acetate, 2-methyl butyl acetate, and 2-methyl butyl butyrate, however, the retention aroma of apple are 30 kinds. Analysis of odor activity value showed that the number of aroma compounds that played a major role in apples decreased with the increase in shelf life. Thermal map clustering analysis and partial least squares regression could be used to distinguish the shelf life according to the characteristic aroma changes, and 1-butanol, 2-methyl-1-butanol, and 2-methyl-butyl acetate were screened as potential signature aromas by variable importance factor analysis. Electronic nose results showed that different shelf life in LDA2 could be distinguished significantly. This study provided a feasible method for the detection of aroma quality changes in apples during storage and circulation after harvest.
  • Study on process of producing biological products by high-value utilization of pineapple leaves
    WANG Liuhe, ZHANG Yuyu, GAO Chen, LI Song, CHEN A'na
    Food and Fermentation Industries. 2023, 49(13): 250-254. https://doi.org/10.13995/j.cnki.11-1802/ts.032350
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    This study developed a simple and efficient method that converted pineapple leaves into bioethanol, yeast protein, and fiber materials. Pineapple leaves produced leaf juice and fiber materials through mechanical pressing. Each ton of fresh pineapple leaves could produce 0.75 t leaf juice and 0.12 t dry fiber. The nutrient components of the pineapple leaf juice could completely provide the requirements for the growth of Saccharomyces cerevisiae. The sugar contained in the pineapple leaf juice was mainly glucose and fructose. Saccharomyces cerevisiae was adopted for anaerobic fermentation to produce bioethanol and yeast protein. Through the optimization of fermentation parameters, under the conditions of temperature 30 ℃, initial pH 4.0, and inoculum size of 10% (volume fraction), the maximum yield of ethanol was up to 12.88 g/L and the dry yeast powder was up to 3.83 g/L. The result of this study can provide an experimental reference for the comprehensive utilization of pineapple leaves.
  • Anchoring for the quality difference factor of strong-flavor Baijiu based on sensory quantitative descriptive analysis and sorbent pen-gas chromatography-mass spectrometry
    HOU Yaxin, MA Yanchao, HUANG He, WU Yashuai, CHEN Hao, ZHAO Dongrui, AO Ran, ZHAO Zhigang, ZHANG Chunsheng, SUN Jinyuan, HUANG Mingquan
    Food and Fermentation Industries. 2023, 49(13): 255-265. https://doi.org/10.13995/j.cnki.11-1802/ts.034549
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    Among 12 aroma types of Baijiu, the strong-flavor Baijiu with rich and full aroma profile is the mainstream of Baijiu production and consumption in China. Of note, the strong-flavor Baijiu of different grades had unique characteristics, which are closely related to the type, content, and proportion of trace components. However, the reasons for the differences in strong-flavor Baijiu in different grades are still unclear. Hence, three representative grades of strong-flavor Baijiu were chosen to explore their differences in sensory attributes and aroma compounds. In this study, sensory quantitative descriptive analysis (SQDA), sorbent pen combined with GC-MS as well as liquid-liquid extraction (LLE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were applied to anchor the quality difference factor for three different grades of strong-flavor Baijiu. Sorbent pen combined with GC-MS has the characteristics of convenience and rapidity, larger adsorption capacity, high sensitivity and selectivity, and is suitable for the identification and analysis of trace components in complex Baijiu. According to the database search and retention indexes comparison, the results indicated that a total of 80 trace components were identified in three different grades of strong-flavor Baijiu, which were mainly esters, acids and alcohols. The results showed that various trace components contributed differently to the grade characteristics of strong-flavor Baijiu. Moreover, combined with the relevant thresholds, odor activity values (OAVs), taste activity values (TAVs), and aroma expression intensity, 47 odor quality factors and nine taste quality factors were identified in the three samples, which made important contributions to the flavor quality of strong-flavor Baijiu. Among 47 odor quality factors, including 18 esters, eight alcohols, seven acids, three aldehydes and ketones, two furans, eight aromatic compounds, and one sulfur-containing compound. Among nine taste quality factors, including three esters, one alcohol, one furan, and four aromatic compounds. These quality factors in the three representative grades of strong-flavor Baijiu had significant difference. Furthermore, combined with sensory evaluation, the comprehensive determination of aroma expression intensity concluded that ethyl acetate, ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl lactate, 1-butanol, hexanoic acid, furfural, phenylacetaldehyde and dimethyl trisulfide were further considered to be the different quality factors that distinguished different grades of strong-flavor Baijiu. Among them, most esters were strongly correlated with aromas of fruity and sweet, and alcohols mainly had a strong correlation with fermented grain aroma, while acids contributed to acidity and pit aroma. The anchoring of quality difference factors provides an effective method for the classification of strong-flavor Baijiu. The research results of this study can provide a reference for the stable improvement of the quality of strong-flavor Baijiu and the high-quality sustainable development of the Baijiu industry.
  • An indirect competitive enzyme-linked immunosorbent assay for determination of indomethacin and acemetacin in health food
    LIU Fengyin, LU Manzhi, LIANG Shuiyuan, HU Yulu, HUAGN Gengsheng, ZOU Hongli, LI Gongke
    Food and Fermentation Industries. 2023, 49(13): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.034835
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    This study focused on the illegal addition of indomethacin and acemetacin in health food. Indomethacin as an immune hapten was coupled to bovine serum albumin to produce immunogen, and acemetacin as a coating hapten was coupled to ovalbumin to produce coating antigen. New Zealand white rabbits were immunized and a polyclonal antibody was obtained which could recognize both indomethacin and acemetacin. Then an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for simultaneously detecting indomethacin and acemetacin residues in antirheumatic pain relieving health food samples was developed. The ic-ELISA demonstrated a half inhibition concentration (IC50) of 5.6 ng/mL for indomethacin and 7.4 ng/mL for acemetacin, respectively. The linear ranges were 0.9-32.9 ng/mL with a limit of detection (LOD) of 0.3 ng/mL for indomethacin, and 2.2-24.3 ng/mL with a LOD of 1.1 ng/mL for acemetacin. No cross-reactivity was observed to all the non-steroidal anti-inflammatory drugs tested. The antirheumatic pain relieving health food in tablets, hard capsules and soft capsules were extracted with methanol and the matrix effect was eliminated by diluting with standard solutions. The average recoveries of indomethacin and acemetacin in spiked samples were 80.0%-119.7%, with relative standard deviation below 15%, respectively. Good correlation between the ic-ELISA and liquid chromatography-tandem mass spectrometry was obtained for spiked health food samples, and the correlation coefficient were greater than 0.99. This proposed ic-ELISA was suitable for rapid screening for indomethacin and acemetacin in health food samples.
  • Analysis of flavonoids and volatile compounds in yuzu based on high performance liquid chromatography-diode array detector and gas chromatography-mass spectrometry/pulsed flame photometric detector
    CHENG Yujiao, LI Guijie, HUANG Linhua, HAN Leng, TAN Xiang, WU Houjiu, CHEN Weiling
    Food and Fermentation Industries. 2023, 49(13): 272-280. https://doi.org/10.13995/j.cnki.11-1802/ts.033764
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study took different parts of yuzu (pulp and peel) as the research objects. Six kinds of flavonoids (narirutin, naringin, hesperidin, neohesperidin, naringenin, and hesperetin) and volatile substances in yuzu fruit were qualitatively and quantitatively analyzed by a high-performance liquid chromatography-diode array detector, solid phase microextraction combined with gas chromatography-mass spectrometry/pulsed flame photometric detector. The distribution of target flavonoids and volatile compounds in different parts of yuzu fruit was investigated. Results showed that only four target flavonoids were detected in yuzu pulp and peel, including narirutin, naringin, hesperidin, and neohesperidin. The content of total target flavonoids in the peel was significantly higher than that in the pulp. Moreover, a total of 69 volatile compounds were identified in the yuzu fruit. The number of volatile compounds in the pulp (60) was more than that in the peel (57), while the content in the pulp was lower than that in the peel. In addition, linalool (floral), limonene (citrusy), ethyl butanoate (fruity), p-cymene (citrusy), α-pinene (piney), β-myrcene (fruity and fatty), terpinolene (piney), and butyl acetate (fruity) were important characteristic flavor components with odor activity values (OAV)>100 in the pulp. Linalool (floral), limonene (citrusy), α-pinene (piney), β-myrcene (fruity and fatty), p-cymene (citrusy), α-phellandrene (citrusy), caryophyllene (fried, spice), and ethyl butanoate (fruity) were important characteristic flavor components with OAV>1 000 in the peel. Linalool was the most flavor-active substance in yuzu. This study can provide a theoretical basis for yuzu production and processing.
  • Analysis and comparison of aroma components of tea extracts based on different treatment methods
    YUAN Huawei, ZHANG Minqin, LIU Yujie, DAI Qiulian, ZHANG Liqiang, YIN Liguo, WEI Qin, CHEN Jing, LI Li, CHEN Xingming, SHEN Caihong, WANG Songtao
    Food and Fermentation Industries. 2023, 49(13): 281-287. https://doi.org/10.13995/j.cnki.11-1802/ts.032247
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    The composition and characteristics of tea aroma extracted by different methods were explored. Ultrasonic-assisted extraction and β-glucosidase, cellulase, and pectinase enzyme-assisted extraction were used to extract aroma substances from tea, respectively. The aroma characteristics and components of the extracts were compared with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. Odor activity value (OAV) and principal component analysis were used to investigate the key aroma substances. The GC-MS results showed that there were some differences in the composition and content of aroma components extracted by the four methods. A total of 87 compounds were identified, and 58 aroma substances were shared, among which alcohols were the most abundant and the content was the highest. OAV results showed that β-ionone, geraniol, and linalool were the main aroma substances, so the main aroma was floral fragrance, and trans-2, 4-sebacdienal also endowed the cellulase extract with rich lipid aroma. Principal component analysis showed that the aroma of the four extracts differed greatly due to the different characteristic aroma substances. The sensory evaluation showed that the aroma of β-glucosidase extract was strong and durable, with high coordination and a rich sense of hierarchy. The difference in composition and content of aroma compounds resulted in a great difference in aroma, and the overall aroma of β-glucosidase extract was the best.
  • Analysis of flavor characteristics of Procambarus clarkia in different cooking methods
    SHA Xiaomei, JIANG Wenli, LI Xin, ZHANG Binbin, XIE Zuohua, HUANG Guotai, TU Zongcai
    Food and Fermentation Industries. 2023, 49(13): 288-296. https://doi.org/10.13995/j.cnki.11-1802/ts.031877
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    In this study, electronic tongue, electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS) techniques were used to analyze the flavor compounds in crayfish with different cooking methods (spicy, garlic, steamed) and raw crayfish. Results showed that the electronic tongue, electronic nose and GC-IMS could distinguish the four samples well, and their flavor and odor composition were significantly different. According to the electronic tongue, the taste of crayfish with different cooking methods was significantly different and could be clearly distinguished. Totally 47 kinds of volatile flavor compounds were identified by electronic nose combined with GC-IMS, and 5 common flavor substances (acetone, pentanal-M, pentan-1-ol-M, 2-heptanone, and nonanal) existed in the four samples (spicy, garlic, steamed, and raw crayfish). In addition, there were 12 and 6 characteristic flavor substances of spicy and garlic crayfish, respectively. 2-heptanone, pentanal-M, and pentanol-1-ol-M had the largest content of all flavor substances in steamed crayfish. The main flavor compounds of raw crayfish were 3-hydroxy-2-butanone, 2-pentanone-M/D, and 2-nonanone. The results of this study could provide a theoretical reference for the deep processing and utilization of crayfish food.
  • Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River
    HOU Yingying, MA Junyi, ZHU Jianzhao, HU Cuilan, HUANG Panpan, ZHAO Lin
    Food and Fermentation Industries. 2023, 49(13): 297-303. https://doi.org/10.13995/j.cnki.11-1802/ts.028593
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    Three Zanthoxylum bungeanum (Sichuan pepper) cultivars of Shizitou, Maowen Dahongpao, and Shisheng Dahongpao from the Germplasm Bank of Longnan Economic Forest Research Institute in Gansu Province were used as the test materials. Reversed phase-high performance liquid chromatography (RP-HPLC) was used to detect numb-taste substances. Electronic nose and gas chromatography-mass spectrometry (GC-MS) were used to detect and analyze volatile substances. The dynamic changes of flavor substances in pericarps of three cultivars of Z. bungeanum were analyzed during growth and development. At the same time, numb-taste substances and volatile substances were used as the evaluation indexes to compare and analyze the quality of the three cultivars. Results showed that the contents of numb-taste substances in the pericarps of the three cultivars increased with the fruit ripening during the growth and development, showing a trend of continuous accumulation, which was consistent with the local harvest time. The contents of numb-taste substances from high to low were Maowen Dahongpao, Shizitou, and Shisheng Dahongpao. The electronic nose sensors of W2W, W1W, W2S, W1S, and W5S exhibited good responses to volatile substances from the three cultivars. There were seven main common volatile substances in Shizitou, Maowen Dahongpao, and Shisheng Dahongpao during their growth and development. Linalool, limonene, and 2-aminobenzoic acid-3,7-dimethyl-1,6-octandien-3-ester were detected continuously with high relative contents. The dynamic changes of volatile substance contents in the three kinds of Z. bungeanum were significantly different. Based on the principal component analysis, and using numb-taste substances and volatile substances in the maturity stage as the quality evaluation index, the quality of the three cultivated peppers was in the order of Maowen Dahongpao, Shizitou, and Shisheng Dahongpao.
  • Analysis of differences in nutrient composition between blueberry seed oil and six commonly used vegetable oils
    LI Tong, LIU Huimeng, ZHOU Huiyu, GU Ruolan, GAN Hui, WU Zhuona, ZHU Xiaoxia, DOU Guifang, MENG Zhiyun
    Food and Fermentation Industries. 2023, 49(13): 304-310. https://doi.org/10.13995/j.cnki.11-1802/ts.034980
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    To evaluate the nutritional value and quality of fatty acids in blueberry seed oil and to investigate the differences in nutritional composition between blueberry seed oil and other common vegetable oils such as corn oil, soybean oil, sesame oil, caraway oil, peanut oil, and sunflower oil, this experiment compared the content of fatty acids and trace nutrients in blueberry seed oil with six common vegetable oils by GC-MS analysis. Results showed that blueberry seed oil had the highest relative content of unsaturated fatty acids and the lowest relative content of saturated fatty acids among the seven vegetable oils mentioned above. In the nutritional value assessment of fatty acids, it had the advantage of preventing atherosclerosis and high cholesterol, and with its relatively high content of micronutrients, including the highest content of squalene, rape sterols, and β-sitosterol, blueberry seed oil has a significant nutritional alue advantage. Compared with the other six commonly used vegetable oils, blueberry seed oil was characterized by high polyunsaturated and low saturated fatty acids and high micronutrient content, it could reduce the potential risk of atherosclerosis and hypercholesterolemia and had higher nutritional value. The experiment provides a theoretical basis for the nutritional evaluation of vegetable oils, the exploitation of blueberry seed resources and the product development of related food and health products.
  • Research progress of dietary components in helping alleviate gestational diabetes mellitus
    LAN Xiaowen, WU Zhenhong, ZHAO Jianxin, ZHANG Hao, YANG Bo, CHEN Wei
    Food and Fermentation Industries. 2023, 49(13): 311-319. https://doi.org/10.13995/j.cnki.11-1802/ts.033439
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    Gestational diabetes mellitus (GDM) is a type of diabetes mellitus that occurs for the first time during pregnancy due to glucose metabolism disorders, and insulin resistance is the main pathogenesis. Dietary nutrition intervention is the main method to improve GDM. This article summarized the research progress and mechanism of food ingredients with functions of improving insulin resistance, glucose and lipid metabolism, reducing inflammation and oxidative stress in GDM, providing a reference for the nutritional intervention of GDM and further development of GDM special formula food.
  • Research progress in the application of quantum dots-based visualization technology for rapid detection of foodborne pathogens in fresh agricultural produces
    GU Xin, HU Jinqing, HU Yumei, LIU Jiani, OU Jie, PAN Yingjie, ZHAO Yong, LIU Haiquan
    Food and Fermentation Industries. 2023, 49(13): 320-327. https://doi.org/10.13995/j.cnki.11-1802/ts.033283
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    Fresh agricultural products have become new choices for healthy diet and an important part of dietary structure due to their low nutritional loss and ease of consumption. However, they are susceptible to contamination by foodborne pathogens during transportation and storage, which can lead to spoilage and food safety incidents. Therefore, it is crucial to develop a simple and visualized rapid detection technique for foodborne pathogens contamination of fresh agricultural products. Quantum dots (QDs) are a class of nano-scale semiconductor particles capable of generating fluorescence, and their applications in food detection have grown enormously in recent years because of their good stability, strong visibility, high sensitivity, and high quantum yield. Based on the physical and chemical properties, synthesis and preparation of QDs, the paper reviews the research progress in the application of QDs in the detection of foodborne pathogens, and describes the main challenges and future prospects of QDs in the rapid detection of fresh agricultural products, in order to provide strategies for the wide application of QDs-based rapid detection in food safety, so as to protect food safety and human health.
  • Overview of identification of direct feed microorganisms and fermentation production strains
    CAO Yanhua, CHENG Kun, LIU Yiru, DING Jian, BAI Feirong, ZHANG Xin, WANG Quan, SONG Zhiquan, ZHANG Na, XIE Jiuyan, LI Ting, YAO Su, HU Guangdong
    Food and Fermentation Industries. 2023, 49(13): 328-333. https://doi.org/10.13995/j.cnki.11-1802/ts.033727
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    Biological fermentation feed additives mainly include two types in China, namely, direct feed microorganisms and fermentation production (such as enzymes, amino acids, etc.). Scientific and accurate identification of microorganisms is the basis for the safety evaluation of biological fermentation feed additives, and also the priority for product research and industrial development. This article introduced the identification requirements in European Union and China for direct feed microorganisms and fermentation production strains, analyzed the identification techniques of morphology, physiology, biochemistry, and molecular biology, and systematically expounded the application of microbial identification techniques, which could provide references for the identification of direct feed microorganisms and fermentation production strains.
  • Research progress on fermentation and other applications of sweet potato residue
    ZHOU Yunfeng, FU Jiaolong, HU Cuiying, WANG Taoyun, SUN Zilong, WANG Yue
    Food and Fermentation Industries. 2023, 49(13): 334-341. https://doi.org/10.13995/j.cnki.11-1802/ts.033168
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    The annual output of sweet potato in China is about 52 million tons. During sweet potato starch processing, a large amount of sweet potato residue will be produced. The residue is usually used as cheap animal feed or directly discarded into landfills. This dispose might cause serious environmental issues, such as soil and water pollution, and emanation of offensive odors. Sweet potato residue is rich in starch, pectin, cellulose, and other components. Using microbial fermentation and modification, high value utilization of sweet potato residue can be realized. It is of great significance to reduce environmental pollution, improve the industrial structure of sweet potato and enhance the economic value of sweet potato. In this paper, the research progress of sweet potato residue in fermentation, food processing, wastewater treatment and energy preparation were reviewed. The latest development of sweet potato residue in fermentation production was emphatically introduced, and the existing problems and future development were analyzed and prospected. It is hoped that this review can provide some references for relevant researchers.
  • Research process of 4D printing technology in food processing field
    LI Xin, PENG Chang'an, ZHANG Shuang, XU Yueming, WANG Peng, XU Xinglian
    Food and Fermentation Industries. 2023, 49(13): 342-348. https://doi.org/10.13995/j.cnki.11-1802/ts.034299
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    4D printing is an extension of 3D printing. 3D printing products can produce the required structure in the process of 4D changes, achieving the change of shape and function. As an emerging digital production technology, 4D printing technology has broad development prospects in many areas of application. In recent years, 4D printing technology has also attracted attention in the field of food processing and achieved some research results. New foods with higher nutritional value, better sensory quality, and more interesting can be designed and produced through 4D printing. This paper reviewed the research process of 4D printing technology in the food processing field. It involved printing materials, external stimuli, and changes in printed products. Finally, opportunities and challenges were anticipated in the future development of 4D printing technology.
  • Recent advances and industrial applications of biosurfactants
    WANG Guangyu, CHEN Yuping, WU Yajie, ZHANG Yi, LIU Yuxin, QIU Weifen
    Food and Fermentation Industries. 2023, 49(13): 349-356. https://doi.org/10.13995/j.cnki.11-1802/ts.035385
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    Biosurfactants are surface-active chemical compounds produced by microorganisms (bacteria, fungi, and so on), which contain both hydrophilic and hydrophobic parts. Biosurfactants can reduce surface tension at the interfaces between liquids, solids, and gases and exhibit various properties such as emulsification, wetting, dispersion, solubilization, and decontamination. In addition, it also has significant potential for anti-adhesion and antimicrobial activity. Compared with chemical surfactants, biosurfactants have the advantages of high surface activity, salt and acid resistance, low toxicity, and good biocompatibility and degradability. They have good prospects for application in food, petroleum, cosmetic, detergent, environmental, pharmaceutical, agricultural, and other industries. This paper presented the classification and physicochemical properties of biosurfactants and then discussed the different characterization techniques and their applications in various fields.
  • Research progress on the function and mechanism of sulforaphane
    ZHAO Songmin, LI Yingchang, DONG Gaoyuan, CUI Fangchao, TAN Xiqian, LI Jianrong, YU Zhangfu, SHEN Ronghu
    Food and Fermentation Industries. 2023, 49(13): 357-362. https://doi.org/10.13995/j.cnki.11-1802/ts.032835
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    Sulforaphane is an isothiocyanate compound, also known as sulforaphane, which is produced by hydrolysis of glucosinolates under the action of endogenous myrosinase, and widely exists in cruciferous vegetables. Sulforaphane has been gradually proved to have many beneficial effects on human body, which has attracted wide attention of scholars at home and abroad. Sulforaphane has been proved to have antibacterial function, and it can inhibit the growth of bacteria by influencing the synthesis of nucleic acid and protein. Sulforaphane also participates in the corresponding NF-κB signaling pathway to reduce or inhibit inflammation. Sulforaphane is a natural active substance, it has the best anticancer effect and the strongest efficacy among vegetables. It has a good inhibitory effect on skin cancer, liver cancer, and colon cancer. In this paper, the antibacterial, antioxidant, anti-inflammatory, anti-inflammation, and anti-cancer functions, and mechanisms of sulforaphane are reviewed, and its research prospects is discussed, so as to provide reference for the application and scientific research of sulforaphane.
  • Exploration of full-scale teaching mode of Bioengineering Analysis and Detection course based on 4C educational theory
    YOU Ling, XIE Yusong, ZHANG Yongguang, PAN Wanshu, TIAN Zhige, WANG Song
    Food and Fermentation Industries. 2023, 49(13): 363-368. https://doi.org/10.13995/j.cnki.11-1802/ts.034604
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Based on 4C educational theory (Communication, Collaboration, Creativity, Critical thinking), the education reform of “New Engineering” for the major of bioengineering was carried out from the aspects of integration of online and offline teaching and ideology. In the process of the reform, autonomous learning in all links of online, offline and application was emphasized focused on the industrial demand and student development. The full-scale teaching mode of “MOOC + SPOC+ rain class + laboratory” was established for this course. The practice in three grades among 172 students showed that this teaching mode has produced good teaching results according the questionnaire.
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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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