25 August 2023, Volume 49 Issue 16
    

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  • Efficient production of Rhv3 using a multi-copy gene strategy based on 3A assembly
    WANG Yali, LIU Xiuxia, YANG Yankun, BAI Zhonghu
    Food and Fermentation Industries. 2023, 49(16): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.034563
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    Hirudin variant Ⅲ (Rhv3), a leech derived active ingredient, has the potential effect on the prevention and treatment of cataracts. To prepare sufficient amounts of Rhv3 for clinical research, the effective and stable process for Rhv3 expression in Corynebacterium glutamicum was developed in this study. Firstly, Rhv3 secretion expression strain, which was controlled by Ptac promoter and CspA signal peptide, was constructed in C. glutamicum. The expression level of this strain was compared in different media. The results showed that Rhv3 activity was highest in the BHI medium and reached 3.02×103 ATU/L. Next, the RBSs was screened using egfp reporter gene to increase production of recombinant protein. And the RBS1 was finally selected and applied to the construction and expression of the strain of multi-copy strain of Rhv3. By screening the signal peptide and copy number using 3A assembly, the six was selected as the best copy number of Rhv3. It was found that this strain could promote the expression level to the maximum extent in C. glutamicum. Further increased production of Rhv3 was achieved in large-scale fermentation, the M6S-PorB strain was used to produce Rhv3. Its yield was approximately accumulate 1.89 g/L, and the activity of Rhv3 reached 10.91×103 ATU/L, which was 3.61 times higher than that of the starting strain. Finally, the Rhv3 was purified by nickel column, and the purity was higher than 90%. To the best of our knowledge, this is the first report of multi-copy strategy to produce recombinant protein in C. glutamicum. This strategy based on the 3A assembly would provide an expression system with effective, reliable, and low cost for recombinant protein expression in C. glutamicum.
  • Screening and fermentation characteristic of lactic acid bacteria from the wine region of central East Foot of Helan Mountain
    HAO Nan, TANG Yali, QIU Zixuan, ZHAO Yuzhu, GUAN Xueqiang, LIU Shuwen, SHI Kan
    Food and Fermentation Industries. 2023, 49(16): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.034093
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    Wine region of East Foot of Helan Mountain in Ningxia has superior geographical location, unique climate and soil characteristics, and abundant microbial resources to be exploited. In this study, we intended to select excellent stress-resistant lactic acid bacteria with indigenous characteristics during spontaneous malolactic fermentation (MLF) of wines from the wine producing region of central East Foot of Helan Mountain. The lactic acid bacteria were isolated and screened using ATB medium with stress conditions, and then identified by species-specific PCR. Assays of malic acid degradation, safety evaluation, and wine brewing were carried out to analyze the malic acid metabolism ability and effects on the basic physical and chemical index determination and aroma components of wine among these strains. Eight Oenococcus oeni strains with superior stress-resistant ability and high safety were selected. Among the eight strains, O. oeni XMN18 and BM68 showed significantly faster metabolic rate of malic acid than O. oeni 31-DH and SD-2a did, and completed MLF on the third day. The basic physical and chemical indexes in wines such as the concentrations of residual sugar and volatile acid met the national standard. Especially, the total concentration of aroma components in wine fermented by O. oeni XMN18 was significantly higher than that by the control and other strains. All the selected strains can complete MLF and have high safety, especially, O. oeni XMN18 has an extremely positive impact on the aroma quality of wine.
  • Rational design-based improvement of 1,3-propanediol oxidoreductase stability and activity
    FU Kaixuan, WANG Xueying, HUANG Yanzhe, XUE Haizhao, HU Yinghan, ZHAO Zongbao
    Food and Fermentation Industries. 2023, 49(16): 18-25. https://doi.org/10.13995/j.cnki.11-1802/ts.035803
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    1,3-Propanediol oxidoreductase (PDOR) is a key regulating enzyme which catalyzes the rate-determining step in the biosynthesis of 1,3-propanediol (1,3-PD) from glycerol. Rational design of site-directed mutations was performed to achieve better catalytic activity, thermal stability, and pH tolerance, through calculating the free folding energy of Klebsiella pneumoniae PDOR(KpPDOR) with PoPMuSiC 2.1 and identifying functional hotspot around the catalytic center, as well as sequence conservation analysis with HotSpot Wizard 3.0. Two improved variants were obtained after directed evolution, induced expression, and purification. Their enzymatic properties are further investigated. V155N showed 1.7-fold and 2.5-fold reducing activity, compared with that of KpPDOR at pH 7.5 and 4.0 respectively. While the half-life of N262E at 37 ℃ lengthened 40%. Protein structure analysis further illustrated the improved properties. V155N introduced two hydrogen bonds into the β-sheet where it’s located, while N262E introduced another two hydrogen bonds, strengthening the rigidity of catalytic center. Thus, both variants improved the stability. The results of the conversion of glycerol into 1,3-PD by resting cells showed that the production capacity of 1,3-PD was 1.16 mmol/L of the engineered strain V155N, which was higher than that of the wild-type engineered strain (0.82 mmol/L). This study highlights a rational-design method which can be further applied in other industrial enzymes′ optimization.
  • Screening, fermentation optimization, and safety evaluation of antagonistic bacteria of Cutibacterium acnes
    HE Mengni, PENG Zheng, ZHANG Juan
    Food and Fermentation Industries. 2023, 49(16): 26-34. https://doi.org/10.13995/j.cnki.11-1802/ts.035713
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    Acne is an inflammatory skin condition of the sebaceous units of the hair follicles, with a prevalence of up to 85% in adolescents, which is associated with the colonization of Cutibacterium acnes. To obtain microorganisms that can efficiently antagonize C. acnes and enrich the resource base of C. acnes antagonists. Agar diffusion method was used to screen the strains with strong antibacterial activity against C. acnes from sauerkraut. The strain was identified by colony morphology, biochemical identification, and 16S rDNA gene sequence comparison. The antibacterial activity of the antagonistic bacteria was enhanced by optimizing the culture medium and fermentation conditions. In vitro safety evaluation methods were used to assess the safety of antagonistic bacteria. A strain HA2 was screened for its ability to efficiently antagonize C. acnes and was initially identified as Bacillus haynesii. By optimizing the fermentation conditions of strain HA2, the diameter of the fermentation supernatant inhibition circle was increased from 38 mm to 53 mm. According to the conversion of the tetracycline potency curve, the potency increased from 20 308.6 U to 112 927.6 U, resulting in a 5.56-fold increase. After in vitro safety evaluation, strain HA2 was initially judged to be a safe strain. The Bacillus haynesii HA2 is a strain that can efficiently antagonize C. acnes and has successfully passed the in vitro safety evaluation, which is valuable for further research.
  • Interaction between kefiran and whey protein in neutral aqueous medium
    BAI Ying, WANG Chunwei
    Food and Fermentation Industries. 2023, 49(16): 35-40. https://doi.org/10.13995/j.cnki.11-1802/ts.033209
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    Kefiran-whey protein (WP) mixed system was prepared in neutral aqueous phase medium. The interaction between kefiran and WP in the mixed system was studied by measuring the particle size, potential absolute value, microstructure, fluorescence spectrum, and rheological properties by scanning electron microscope, laser particle size analyzer, fluorescence spectrophotometer, and rheometer. The results showed that the particle size increased, the absolute value of zeta potential decreased. The UV absorption peak intensity and fluorescence intensity all decreased through the interaction between kefiran and WP in the kefiran-WP mixed system. The microstructure showed that compared with the rough and loose granular structure of WP and the smooth and loose surface and occasionally reticular structure of kefiran with the characteristics of thin film, the kefiran-WP mixed system has a fragmented, compact, and smooth polymer structure. The rheological properties showed that the depletion between kefiran and WP improved the apparent viscosity and enhanced the gel properties of the mixed system. The stability of kefiran-WP mixed solution obviously depends on frequency.
  • Discover of key amino acids for functional differences between lycopene β-cyclase and neoxanthin synthase
    WANG Li, ZHAO Zilong, LIU Zhen, MAO Xiangzhao
    Food and Fermentation Industries. 2023, 49(16): 41-48. https://doi.org/10.13995/j.cnki.11-1802/ts.035768
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    Enzymes are naturally occurring and efficient catalysts. There are so many homologous enzymes during the long evolutionary process. The homologous enzymes have high sequence similarity but different functions, and the reasons for the functional differences are of great interest. In carotenoid synthesis,the amino acid sequences of lycopene β-cyclase (LCYB) and neoxanthin synthase (NSY) are highly similar but they have different functions in lycopene cyclization and there was no studies have reported the reasons for the differences in cyclization. Therefore, this study selected LyLCYB from Lycium barbarum origin and Solanum lycopersicum-derived SoNSY with 88.2% amino acid sequence similarity, and constructed different chimeric genes by replacing the fragment of soNSY with the fragment of lyLCYB at the corresponding position, and used the strategy of site-directed mutagenesis to construct point mutant proteins at different sites. Then, the modified genes were heterologous expression in Escherichia coli and their lycopene cyclization activity was determined. Finally, the research had identified the site of 219 as the key amino acid responsible for the functional differences in lycopene β-cyclization between LyLCYB and SoNSY. This study provides theoretical support for further investigation of the functional differences affecting LCYB and NSY from other sources.
  • Screening of non-Saccharomyces yeasts endowed with high glucosidase activity and their adaptability to wine biotope in Hexi Corridor of Gansu Province
    YAO Honghong, REN Xuemei, YAN Huanru, ZHU Xia, YANG Xueshan
    Food and Fermentation Industries. 2023, 49(16): 49-58. https://doi.org/10.13995/j.cnki.11-1802/ts.033917
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    In order to screen non-Saccharomyces yeasts autochthonous strains endowed with high glycosidase activity, 912 yeasts were isolated from spontaneous alcoholic fermentations of the major wine grape cultivars planted in Hexi Corridor of Gansu Province. The β-glucosidase-producing non-Saccharomyces yeast strains were preliminarily screened by esculin medium, and the activities of β-glucosidase (β-Glu), α-L-arabinofuranosidase (α-L-Ara), α-L-rhamnosidase (α-L-Rha) and β-D-xylosidase (β-Xyl) originated from these screened strains were determined quantitatively by p-NP method. Comparing the glucosidase producing ability of non-Saccharomyces yeasts, the adaptability of the selected strains to wine fermentation conditions was analyzed. The results showed that non-Saccharomyces yeast autochthonous strains HX-1, HX-2, HX-3, and HX-4 had high glycosidase activity. According to the morphological characteristics of these strains grown on WL medium and the sequence analysis of 26S rDNA D1/D2 domain, HX-1 and HX-3 were identified as Hanseniaspora uvarum, while HX-2 and HX-4 were Metschnikowia pulcherrima. The individual glycosidase produced by these strains exhibited high activity at pH 5.0-6.0 and 40-50 ℃. In addition, high concentration of alcohol, SO2, and glucose can inhibit the glucosidase activity. The activity of β-Glu produced by HX-2 and HX-4 strains, α-L-Rha by HX-1 strain, α-L-Ara by HX-4 strain, and β-Xyl by HX-1 and HX-3 strains was high under the conditions of wine fermentation. Overall, our study provides technical support for the directional selection of the yeast strain with good aroma enhancement performance according to the type of glucosides in wine grapes.
  • Effects of Ca(OH)2 on gelling properties of rice starch
    XIAO Luting, LEI Lin, YE Fayin, CHEN Jia, ZHAO Guohua
    Food and Fermentation Industries. 2023, 49(16): 59-67. https://doi.org/10.13995/j.cnki.11-1802/ts.032461
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    In this study, rice starch was extracted from rice, and Ca(OH)2 of different mass fractions (0%-1.6%) was added to the rice starch. The crystallinity, thermal properties, gelatinization, rheology, texture, short-range order of starch, and the change of water state in the starch gel were studied. Results showed that the addition of Ca(OH)2 decreased the relative crystallinity and the gelatinization enthalpy, and the final viscosity and the retrogradation characteristics of the rice starch were improved when the addition of Ca(OH)2 was less than 0.8% (mass ratio). As the addition amount of Ca(OH)2 was 0.8%, the final viscosity and the setback of the paste achieved the highest value, which were 1.31 times and 3.93 times of the control samples, respectively. Ca(OH)2 could improve the rheological and texture properties of rice starch gel, and the storage modulus, hardness, and chewability of rice starch gel reached the maximum when the addition amount of Ca(OH)2 was 0.8%. By comparing the ratios of 1 047 cm-1/1 022 cm-1 to 1 022 cm-1/995 cm-1 in Fourier-transform infrared spectra, the short-range order of rice starch first increased and then decreased, as the steadily increased Ca(OH)2 addition amount. The transverse relaxation time T2 of rice starch gel was measured by low-field nuclear magnetic resonance technology and the results demonstrated that the overall fluidity of water decreased, the proportion of free water significantly increased with the addition of Ca(OH)2, and the proportion of the water that was not easy to flow partially decreased by converting to free water. It was suggested that the gelling properties of the rice starch were affected by Ca(OH)2 in a dose-dependent manner. This study could provide a reference for the application of Ca(OH)2 in the processing of starch gel food.
  • Study on change of volatile flavor substances during processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata
    LI Xuanming, LI Hongjun, XIAO Xu, LIAO Lin, CHEN Ru, XIE Zhaohua, HE Zhifei
    Food and Fermentation Industries. 2023, 49(16): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.031882
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    To clarify the flavor changes of volatile compounds during the processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata (DBSS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose technology were used to qualitatively and quantitatively analyze the differences of volatile flavor compounds in six groups of samples in the four processing processes of the fresh stalk, battering, pre-frying, and refrying. Results showed a total of 166 volatile flavor substances were identified in the four processing stages. By calculating the relative percentage content and relative odor activity values, it was found that the volatile flavor compounds of unfried samples were mainly alcohols and esters, and 1-octene-3-one contributed the most to flavor. The most aldehydes were found in the fried samples, and (E)-2-nonenal was the compound with the largest flavor contribution, and the richness of the flavor substances was significantly increased after frying, adding aromas such as roasted nut and chocolate aromas. Principal component analysis (PCA) showed that there were great differences in volatile flavor compounds in different processing processes, and the electronic nose could effectively distinguish between volatile flavor substances in pre- and post-frying samples. This study defined the flavor characteristics of DBSS during processing from a compound perspective, it could provide a theoretical reference for broadening the product form of S. rugoso-annulata.
  • Quality of rice wine fermented by mixed strains and different parts of Dendrobium officinale originated from Guizhou
    ZHANG Lin, LI Qiuyue, QIU Shuyi, WANG Chunxiao, WEI Chaoyang
    Food and Fermentation Industries. 2023, 49(16): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.033542
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    In this study, Dendrobium officinale and glutinous rice were used as raw materials and a mixture of Saccharomyces cerevisiae and Wickerhamomyces anomalus was used for the rice wine fermentation. Differences in the quality of rice wine fermented from different parts of Dendrobium officinale, flowers (Do-Fl), stems (Do-St), leaves (Do-Fo) and roots (Do-Ro), were compared by measuring physicochemical indexes, sensory quality, active substances and volatile flavor compounds. Rice wine fermented without D. officinale was used as a control. Results showed that among the five groups of rice wine, the sensory score of Do-Fl rice wine was up to 86.80, the total phenolic content was the highest at 721.02 mg/L, and the volatile flavor compounds was the most, 29 in total. The content of volatile flavor compounds in Do-Fo was the highest, totaling 64.71 mg/mL. Furthermore, Do-Ro was low in the contents of total phenols, flavonoids, and polysaccharides, and had only 25 volatile flavor compounds, which led to the lowest sensory scores. The quality of rice wine fermented by different parts of D. officinale was different, but it was generally higher than the control. Moreover, the quality of rice wine fermented from D. officinale flowers was better. This study provides a reference for the application of different parts of D. officinale in fermentation, for a better utilization of different parts of D. officinale.
  • Induction of VBNC state of Lacticaseibacillus casei Zhang under the stress of acid and low temperature
    DAI Lixia, MA Xuebo, WANG Huiying, LIU Chunfang, BO Xiaoyu, BAO Qiuhua
    Food and Fermentation Industries. 2023, 49(16): 83-87. https://doi.org/10.13995/j.cnki.11-1802/ts.034087
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    To investigate whether Lacticaseibacillus casei Zhang can form viable but non-culturable state (VBNC) under acid and low temperature stress, L. casei Zhang was cultured in MRS liquid medium with different pH (2.5, 3, 4, 5, 6) at 4 ℃ for acid and low temperature stress. Samples were taken at different time points, and then the activity of the strains after stress was measured by plate counting, fluorescence microscopy and flow cytometry. The results showed that L. casei Zhang did not obtain VBNC state under pH of 2.5, 3, 5, and 6 at 4 ℃ low. It entered the VBNC state by low temperature stress in MRS liquid medium at pH 4 after 120 d. Gram staining showed that the length of VBNC cells became shorter and curved. This study provides some reference for the mechanism study of L. casei Zhang VBNC state.
  • Effects of different strains on γ-aminobutyric acid content and tea quality of Huangjinya green tea
    PENG Ye, LI Meifeng, WEI Qi, YANG Yun, HUANG Tao, WANG Shaoying, LIU Jianjun
    Food and Fermentation Industries. 2023, 49(16): 88-95. https://doi.org/10.13995/j.cnki.11-1802/ts.034088
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    γ-Aminobutyric acid(GABA) tea processed by anaerobic and spraying sodium glutamate had poor aroma and taste. To improve the content of GABA and the sensory quality of tea, Huangjinya tea, which was fixed and rolled, was used as raw materials, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, yeast YA200, and Saccharomyces cerevisiae was inoculated in the tea, the content of GABA in tea was detected by HPLC. The principal components analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze the major components of catechin, caffeine, and amino acid components, the optimal strain that could significantly improve the content of GABA and the quality of tea was explored. Results showed that the GABA content of tea samples inoculated with L. bulgaricus, S. thermophilus, L. plantarum, yeast YA200, and S. cerevisiae increased by 73.68%, 165.79%, 203.51%, 548.25%, and 338.16% respectively. Among them, the GABA content of yeast YA200 was the highest, reaching 1.478 mg/g, 6.48 times of control. Different strains treatments significantly increased the content of simple catechins, and total catechins in tea samples, and significantly decreased the content of caffeine and total amino acids. The sensory evaluation results showed that, compared with control samples, the tea samples treated with five kinds of strains had pure aroma, fresh and mellow taste, with special strain taste or aroma. In all samples, tea samples treated with yeast YA200 had the highest score of aroma (92.83), taste (92.23), and comprehensive sensory score (90.71). The tea samples treated by yeast YA200 showed that simple catechins increased by 38.12%, ester catechins decreased by 9.33%, and caffeine decreased by 18.55%. These changes in taste components reduced the bitter taste of tea soup to a certain extent, making it more fresh and mellow.
  • Impact of high hydrostatic pressure, microwave, and ultrasonic treatment on the qualities of astragalus liquor
    KONG Xiangjin, CHEN Chunxia, LIANG Yuhao, CUI Yuanyuan, JIANG Yumei
    Food and Fermentation Industries. 2023, 49(16): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.033533
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    To improve the quality of astragalus liquor. Astragalus, sea-buckthorn, and honey were used as raw materials for the astragalus liquor in the experiment. The liquors were treated with aging, high hydrostatic pressure (HHP), microwave and ultrasonic. The physicochemical and aroma components of the samples were analyzed. The results showed that aging, HHP, microwave, and ultrasonic improved the aroma and physicochemical quality of samples, and the pH, total phenol content, total flavonoid content, and antioxidant capacity of the samples were increased, and the total acid content were reduced, and the treated-samples had more fruitiness aroma. The principal component analysis showed that the HHP treated samples had the best quality with sandy yellow in color, and the highest b* value, total flavonoid content, aroma, and ester content. The HHP treated samples were superior in fruity and green aroma than the aged samples. However, HHP treated samples had similar floral, sweet, and nutty aromas with the aged samples. The aroma quality of HHP treated sample was overall better than the aged samples. Therefore, the HHP technology can be used as a substitute of aging to improve the aroma and physicochemical quality of astragalus liquor.
  • Effect of commercial direct vat set cultures on the quality of fermented sausages
    WANG Qin, LI Hongjun, YANG Li, LIU Shuyun, SHI Jialong, XIE Zhaohua, HE Zhifei
    Food and Fermentation Industries. 2023, 49(16): 103-111. https://doi.org/10.13995/j.cnki.11-1802/ts.033804
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    To explore the effect of several commercial direct vat set cultures on the quality characteristics of fermented sausage, screened out the most suitable starter for fermented sausage production, the fermented sausages produced by four commercial starter cultures, SM-181 (containing Lactobacillus sakei and Staphylococcus xylosus), LHP+CS-300 (containing Pediococcus pentosaceus, Pediococcus lactis, and Staphylococcus carnosus), ECLC-719 (containing Debaryomyces hansenii, Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus vitulinus), and BFFI-712 (containing L. sakei, S. carnosus, and Staphylococcus carnosus subsp.), were served as the experimental group, the moisture content, pH, thiobarbituric reactive substances, acid value, color difference, texture, micro-structure, free amino acid content were analyzed, and the sensory evaluation and electronic nose analysis were performed to explore the effect of different starter cultures on the quality of fermented sausage. The sausage fermented without starter culture was served as control group (CK). The results showed that the pH of the experimental groups was between 5.007-5.380, which was significantly lower than that of the CK group (5.880). Compared with the CK group, the addition of starter cultures could effectively reduce the degree of lipid oxidation, improve the stability, color and texture, and enhance the flavor, and the effects of different starter cultures on the quality of fermented sausage were different. Among the four experimental groups, the SM-181 group showed the best anti-lipid oxidation effect, the greatest color and texture improvement effect, the highest content of free amino acids, the highest sensory score and the richest flavor. On the whole, SM-181 is considered to be the best for the production and processing of high-quality fermented sausage among the four starter cultures.
  • Purification of Dendrobium officinale polysaccharides using ultrafiltration combined with electrodialysis technology
    QIAN Peiyu, LI Yuanlele, FENG Simin, CHEN Bilian, SHAO Ping
    Food and Fermentation Industries. 2023, 49(16): 112-118. https://doi.org/10.13995/j.cnki.11-1802/ts.031224
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    In this study, a novel process coupling two-step ultrafiltration (UF) and electrodialysis (ED) was developed to produce high-purity Dendrobium officinale polysaccharides. In the UF-1st process, 0.5 mol/L NaCl was introduced to increase the extraction rate of polysaccharides. Afterwards, the ED process was employed to remove NaCl and heavy metal ions from the extraction. The high-purity Dendrobium officinale polysaccharides were obtained after removing small-molecule impurities such as monosaccharides and oligosaccharides through the UF-2nd process. The operation parameters of the UF and ED processes were optimized in the present study. When the temperature and pH of the feed fluid were at 35 ℃ and 6, the optimal recovery (78.2%) and purity (86.4%) of polysaccharides were achieved. When the voltage and ED time were set at 15 V and 30 min, the removal rate of lead, copper, and mercury reached 95.8%, 26.8%, and 73.3%, respectively.
  • Preparation of tablet composed of Ganoderma lucidum polysaccharide and γ-aminobutyric acid and its assessment of sleep improvement function
    LIU Chunfang, LIN Yonglu, CHEN Liang, LI Jing, LI Yusheng, ZENG Ronghua, XU Wendong
    Food and Fermentation Industries. 2023, 49(16): 119-124. https://doi.org/10.13995/j.cnki.11-1802/ts.032114
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    Ganoderma lucidum has shown a high dual-purpose value in medicine and food, and there are still great prospects for the development of its modern products. Based on the pharmacological and nutritional theories, the research aimed to design a new product with polysaccharide-rich Ganoderma lucidum extract and γ-aminobutyric acid and assessed its effect on sleep improvement. The tablets composed of Ganoderma lucidum polysaccharide and γ-aminobutyric acid were prepared by wet granulation. According to the results of granulation and tableting, as well as the tablet hardness and disintegration time, the optimal formulation was screened out. According to the “Technical Standards for Testing & Assessment of Health Food”, the function assessment for the purpose of verifying its effect on sleep improvement was carried out with SPF mice. Results showed that the optimal prescription consisted of Ganoderma lucidum extract (12.5%,mass fraction), γ-aminobutyric acid (25%), microcrystalline cellulose (32.5%), maltodextrin (13.75%), corn starch (1.25%), croscarmellose sodium (5%), povidone K30 solution (10%) with a concentration of 65%, and magnesium stearate (0.5%). With the procedures of mixing, tableting, and coating, the tan, smooth, and round tablets were obtained. As for the assessment, the tablets significantly prolonged the sleep time of mice treated with pentobarbital sodium in the high-dose and medium-dose groups (P<0.01). Compared to the control group, there was no apparent synergistic effect on subthreshold dose hypnosis with pentobarbital sodium in the three experimental groups. The sleep latency of mice treated with barbital sodium was significantly shortened in the high-dose group (P<0.01). There was no obvious direct sleep effect on mice. It could be concluded that the preparation procedure of the tablets is stable and the qualities of the products are controllable, so it is suitable for industrial production. The functional experimental studies suggest that tablets composed of Ganoderma lucidum polysaccharide and γ-aminobutyric acid contribute to improving the quality of sleep.
  • Analysis and evaluation of nutritional components in different tissues of Notarchus leachii cirrosus Stimpson
    ZHAO Juan, SUN Yulin, WEN Qianyu, WANG Shuping, ZENG Qiao, HUANG Chuxin, WEN Jing, CHEN Daohai
    Food and Fermentation Industries. 2023, 49(16): 125-130. https://doi.org/10.13995/j.cnki.11-1802/ts.032440
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    In this study, the nutritional components (proximate compositions, amino acids compositions, fatty acids compositions, and mineral elements contents) of the gonad, mantle, muscle, and liver in Notarchus leachii cirrosus Stimpson were analyzed and evaluated through national standard methods, and the purpose was to provide a reference for its resource development and utilization. Results showed that the contents of moisture, crude protein, crude lipid, and ash in different tissues of N. leachii cirrosus were 59.16% to 81.01%, 42.03% to 67.27%, 4.85% to 9.88%, and 17.17% to 28.52%, respectively, and the highest value was in mantle, muscle, gonad, and liver, respectively. 17 amino acids were detected in all 4 tissues, and the contents of total amino acids, essential amino acids, and delicious amino acids were 14.02% to 60.36%, 4.48% to 13.58%, and 5.84% to 29.55%, respectively, with the highest values all found in the muscle. The first limiting amino acid was Met + Cys in all 4 tissues. The highest essential amino acid index was 82.91 in the gonad. A total of 16 fatty acids were detected in the 4 tissues, and polyunsaturated fatty acid content was 26.95% to 63.00%, with the highest value in the muscle, and the highest value of a sum of eicosapentaenoic acid and docosahexaenoic acid content was in the gonad. All 4 tissues were rich in various mineral elements. In conclusion, the 4 tissues in N. leachii cirrosus are rich in nutrients, especially the gonads and muscle, which have great prospects for development and utilization.
  • Analysis of fungal diversity in the major cultivated kiwifruit from Guizhou Province during postharvest low-temperature storage
    LI Lamei, WANG Rui, YU Jiangping, LEI Jiqing, MA Chao, LI Jiangkuo, WU Sufang, LU Xiangliu
    Food and Fermentation Industries. 2023, 49(16): 131-138. https://doi.org/10.13995/j.cnki.11-1802/ts.033461
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    Kiwifruit infection diseases caused by fungi contributing to significant industry losses. In order to explore the diversity of fungal communities in mainly cultivated of ‘Guichang’ and ‘Hongyang’ kiwifruits in Guizhou Province during low-temperature storage, the composition of kiwifruit fungal communities in different producing areas was compared by high-throughput sequencing technology, and the post-harvest infection diseases were analyzed in combination with the rainfall during flowering, young fruit and harvest periods. The results showed that Ascomycota was the dominant phylum, Botrytis, Fusarium, and Diaporthe were the main dominant genera. Principal component analysis results showed that ‘Guichang’ and ‘Hongyang’ cultivated in Guizhou Province had similar fungal community structures and diversity. Combined with local meteorological conditions, it should be presumed that the diversity of kiwifruit fungi in Guizhou Province is related to rainfall. Rainfall is inversely proportional to the diversity of kiwifruit fungi fruit, and is proportional to the relative abundance of decayed kiwifruit pathogenic fungi for storage. Heavy rainfall could increase the probability of kiwifruit infection. The findings of this study could provide theoretical support for kiwifruit infection control, postharvest storage, and other related fields in Guizhou Province.
  • Germination dynamics and physiological changes of metabolism in maize seed
    ZHENG Ran, LYU Dan, LUO Hongbing
    Food and Fermentation Industries. 2023, 49(16): 139-144. https://doi.org/10.13995/j.cnki.11-1802/ts.032087
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    In this study, normal maize (Xiangnongyu27), sweet maize (Xiangnongtianyu3), and waxy maize (Xiangnongbainuo3) were used as the research material. The changes in the length of embryo and radicle, the contents of albumin, globulin, gliadin, glutenin, total protein, reducing sugar, total sugar, amylopectin, amylose, total starch, and lysine in maize seeds after germination of time 0-72 h were tested, and the correlation was analyzed to provide the basis for the physiological changes of maize seed germination. Results showed that the embryo and radicle length of maize increased significantly after germination. The changing trend of physiological indexes of different types of maize was the same, but the change range was different in the process of germination, among them, the content of total protein, gliadin, glutenin, amylose, total starch, and total sugar decreased significantly and the contents of albumin, globulin, reducing sugar and lysine increased significantly after germination, the contents of albumin increased by 1.37%, 0.31%, and 0.55% respectively, and the contents of globulin increased by 0.53%, 0.21%, and 0.58% respectively. The content of reduced sugar was the highest, reaching 4.12%, 5.82%, and 4.05% respectively, the content of lysine increased by 1.64, 2, and 1.71 times, respectively. Correlation analysis showed that the length of embryo and radicle was significantly/extremely significantly positively correlated with albumin and globulin, extremely significantly/significantly positively correlated with reducing sugar and negatively correlated with amylose.
  • Effect of green tea powder on quality and digestibility of sorghum noodles
    WEI Xiangyu, YU Kun, WU Di, HUANG Xiaoxiu, HE Wei, DU Chuanlai
    Food and Fermentation Industries. 2023, 49(16): 145-150. https://doi.org/10.13995/j.cnki.11-1802/ts.032210
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    This study aims to improve the quality and digestibility of sorghum noodles by adding green tea powder. The effects of different additional levels of green tea powder on the thermomechanical properties, cooking quality, texture properties, sensory properties, microstructure, and starch digestibility of sorghum noodles were studied. Results revealed that the quality of sorghum noodles was significantly improved after adding green tea powder. Green tea powder contents increased, while the formation time and stabilization time of sorghum dough increased markedly. Compared with sorghum noodles without green tea powder, the cooking loss and breaking rate of sorghum noodles with 2% green tea powder decreased significantly from 9.19% and 6.67% to 8.57% and 3.33%, respectively, and the surface microstructure of sorghum noodles was relatively close. Furthermore, green tea powder decreased the rate of in vitro starch digestion markedly, and the estimated glycemic index (eGI) was reduced from 58.91 to 54.60 with the addition of green tea powder at 2%, which could lead to the increase of resistant starch (RS) and the decrease of rapidly digestible starch (RDS). In a word, the appropriate addition of green tea powder may be beneficial to stabilize the textural quality and reduce the rate of starch digestion of sorghum noodles.
  • Effects of calcium chloride treatment on nutritional components and antioxidant capacity of germinated mung bean
    JIN Xiaolin, JIA Yitian, ZHANG Xiaomei, HUI Chuanyin, TIAN Xiaoyu, HOU Yinchen, ZHANG Yiming
    Food and Fermentation Industries. 2023, 49(16): 151-158. https://doi.org/10.13995/j.cnki.11-1802/ts.029487
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    The effects of different calcium contents on the nutritional quality and antioxidant activity of germinated mung beans were studied. The calcium concentrations were 0.5, 2.0, and 5.0 mmol/L, respectively. Results showed that 2 mmol/L calcium chloride could significantly promote the growth of mung bean sprouts and increase the contents of free amino acids, soluble sugar, total phenols, total flavonoids, and ascorbic acid. The contents of total phenols, total flavonoids, and ascorbic acid were significantly positively correlated with DPPH free radical scavenging ability and total reducing ability. The correlation results showed that the antioxidant capacity was mainly related to the content of phenolic substances and ascorbic acid. Therefore, it was recommended to choose mung bean sprouts spraying with 2 mmol/L calcium chloride and germinating for 4 days. At this time, mung bean sprouts had high antioxidant substances and antioxidant capacity, which was most beneficial to the human body.
  • Analysis and evaluation of environment and product quality of production area of watermelon in dry sand land of Jingyuan
    TANG Taoxia, REN Kaili, SU Yongquan, KONG Weiping, ZHANG Huasheng, CHENG Hong, FAN Donglong
    Food and Fermentation Industries. 2023, 49(16): 159-167. https://doi.org/10.13995/j.cnki.11-1802/ts.031751
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    This research selected the soil and watermelon fruits as experimental materials, which were taken from 9 administrative villages in 3 townships in the main production area of watermelon in the dry sand land of Jingyuan, used the relevant national standards and high-performance liquid chromatography method to analyze the environment, product safety, and product quality of its production area, and the correlation analysis was carried out to scientifically evaluate the advantages of watermelon in dry sand land of Jingyuan. Results showed that the production environment and product quality and safety of watermelon could meet the standard of green food in the dry sand land of Jingyuan. The advantages in quality were obvious, specifically manifested in the crisp texture, thin peel, high edible rate, soluble strange solids and sugar-acid ratio with an average of 64.91%, 11.90, and 67.96 respectively, and the crude fiber content was as low as 0.29%. It was rich in lycopene, citrulline, calcium, magnesium, selenium, and other nutrients, with an average content of 15.49 mg/100 g, 1.64 g/kg, 67.93 mg/kg, 129.25 mg/kg, and 10.82 μg/kg. There were differences in the quality of watermelon products from different origins. Among them, the contents of total sugar, calcium, phosphorus, potassium, magnesium, and selenium in watermelon products in Gaowan Town were the highest. While the contents of lycopene, protein, vitamin C, citrulline, and arginine in watermelon products in Wuhe Town were the highest. In addition, single melon weight was significantly positively correlated with soil total nitrogen, organic matter and cation exchange capacity, and the nutrient element selenium was extremely significantly positively correlated with soil available phosphorus and organic matter. This research systematically analyzed and evaluated the characteristics of Jingyuan dry sand watermelon product quality, safety, good quality and high nutrition, and provided theoretical guidance for improving the quality and yield of watermelon in the dry sand land of Jingyuan.
  • Study on characteristics of wheat granule powder and quality of steamed bread
    CHEN Meng, WU Tengfei, WANG Xiaojian, ZHENG Xueling
    Food and Fermentation Industries. 2023, 49(16): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.032741
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    By selecting eight kinds of wheat granule flour produced by large domestic wheat flour processing enterprises and widely sold at present, and selecting a common wheat flour for comparison, the particle size, basic physical and chemical characteristics, gelatinization characteristics, dough fermentation characteristics, and the quality of steamed bread were studied. Results showed that compared with common wheat flour, the particle size of granular flour was larger, the ash content was lower, and the damaged starch content was lower. In addition, the granular powder had good fermentation characteristics, and the steamed bread made had a large specific volume, small hardness, and is relatively soft and non-sticky. To sum up, compared with ordinary wheat flour, the processing quality of steamed bread with granular wheat flour was better. Therefore, when making flour from wheat flour for steamed bread, the milling process can be appropriately changed, the milling intensity can be controlled, the grinding times can be reduced, the damaged starch content can be reduced, and the use value of wheat flour can be improved. The granular powder can be applied to the development of new steamed bread flour.
  • Proteolysis and production of key flavor substances of cream cheese at different maturing stages
    FAN Min, WANG Mengsong, LIU Hui, ZHANG Huiling , WEI Chaokun
    Food and Fermentation Industries. 2023, 49(16): 174-181. https://doi.org/10.13995/j.cnki.11-1802/ts.033995
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    In order to develop new varieties of cream cheese and explore the ripening mechanism of cream cheese. The sensory, physical and chemical, protease activity, total number of lactic acid bacteria and protein decomposition amount of cheese were measured at different ripening stages. Solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) was adopted to study changes to flavor substances at 0, 10, and 20 d. The results showed that during the fermentation of cream cheese, both pH and water content decreased gradually, whereas protein decomposition and total free amino acids tended to increase. At the same time, protease activity and the total number of lactic acid bacteria increased first and then decreased gradually. The results of SPME-GC-MS analysis showed that 18, 28 and 16 volatile flavor substances were respectively identified after 0, 10 and 20 d of fermentation. The volatile substances were significantly different in different fermentation stages, and the sample of 10 d fermentation was most abundant in flavor substances. Finally, using partial least squares discriminant analysis, aroma activity value, and variable importance for the projection (VIP) analysis, it was concluded that the key flavor substances in cream cheese fermentation were 2-heptanone, acetoin, 2-undecanone, butyl decyl lactone, 2,3-butanediol, butyl dodecalactone, decanoic acid, benzoic acid, eicosane, 2-decyl ketone, caproic acid, trans-9-octadecyl alcohol, limonene, isovaleric acid, and phenylacetaldehyde.
  • Application of natamycin in cake surface preservation
    ZHANG Zuli, XU Huan, LI Xin, QIN Ping, ZHANG Guodong, MO Hong
    Food and Fermentation Industries. 2023, 49(16): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.033467
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    As a natural, novel food preservative, natamycin has an effective and safe inhibitory effect on fungi in baking foods. Different concentrations of natamycin were applied to the cake′s surface preservative treatment, and natamycin′s antimicrobial effect and function in cake storage and preservation were investigated. To further investigate the optimal ratio of natamycin and potassium sorbate on the surface of the cake, the three most common preservatives in baked goods were chosen for comparison. According to the results, 300-400 mg/kg of natamycin has the best microbiological inhibition in cakes. The solution of natamycin with concentration of 0.4 g/kg and potassium sorbate with concentration of 8 g/kg can increase the cake′s shelf life to over ten days. Actual production and application cost analysis revealed that compound use of natamycin and potassium sorbate in cakes could result in cost savings, and effective inhibition of bacteria and mold growth.
  • Changes in aroma compounds and characteristics of ‘Chardonnay’ dry white wine from the Eastern Foot of Helan Mountain during fermentation
    ZHENG Mingpeng, LI Yajun, ZHANG Zhong, HE Xi, CHEN Fangyuan, CHEN Jiansheng, ZHANG Junxiang
    Food and Fermentation Industries. 2023, 49(16): 188-195. https://doi.org/10.13995/j.cnki.11-1802/ts.034015
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    To investigate the change patterns of aroma components and characteristics of ‘Chardonnay’ dry white wine from the Eastern Foot of Helan Mountain during fermentation, the volatile compounds and olfactory profiles of wine samples were analyzed using the headspace solid-phase microextraction gas-chromatographic mass-spectrometry (HS-SPME-GC-MS) technique and quantitative descriptive analysis (QDA) method. The results showed that the total amount of aroma components, the contents of higher alcohols, fatty acids, and isoprenoids increased as the fermentation proceeded, reaching the maximum at the end of fermentation. The total amount of esters got the highest value on the 10th day and decreased slightly when the fermentation terminated. The concentrations of aldehydes and ketones increased to the peak on the 6th day and then decreased steadily. The aroma of grape juice was described as sweety, which was gradually transferred into stronger flavors of pear, apple, peach, melon, pineapple, banana, citrus, lemon, honey, nut, and acacia flower. The highest sensory scores of peach, melon, honey, nut, and citrus were registered on the 8th day, which of pear, apple, pineapple, banana, and lemon were on the 10th day, and that was at the end of fermentation for acacia flower. This study provides a theoretical basis for the regulation of aroma components and characteristics of Chardonnay dry white wine.
  • Effects of three thermal processing methods on physicochemical and sensory properties of pork air-dried sausages
    LYU Wei, XU Wenqi, HUANG Yicheng, SHI Yu, MU Siyu, LI Xiaolei, LI Dan
    Food and Fermentation Industries. 2023, 49(16): 196-205. https://doi.org/10.13995/j.cnki.11-1802/ts.033469
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    To explore the effect of thermal processing on physicochemical changes and the final quality of air-dried sausage, this paper took microwave, boiled, and steamed pork air-dried sausages as the research objects and evaluated their texture, color, acidity, nitrous acid, and volatile compound contents. Results showed that the hardness and chewiness of the three kinds of air-dried intestine were as follows: steamed air-dried sausage > microwave air-dried sausage>water-cooked air-dried sausage, and there were significant differences between them (P<0.05). The lightness value (L*), redness value (a*), and yellowness value (b*) were as follows: boiled and air-dried sausage>microwave air-dried sausage>steamed and air-dried sausage, and there was a significant difference between the L* values (P<0.05). The residual amount of nitrite was between 0.03-0.07 mg/kg, respectively. In addition, a total of 62 volatile flavor compounds were detected, and 32, 34, and 37 volatile flavor compounds were detected in the microwave, steamed, and boiled air-dried sausage, respectively. A total of 15 volatile flavor compounds with OAV≥1 were detected. The OAV values of wheatgrass methyl in 3 treatment groups were all above 6 959 and had an anise-like aroma, which was an important component of the flavor of the air-dried sausage. In addition, (Z)-β-basilene with a citrus-like aroma was a unique volatile flavor substance in boiled air-dried sausage. 3-carene with a lemon-like aroma produced a unique flavor in steamed air-dried sausage. In three thermal processing methods, microwaves can effectively improve the color of air-dried sausage, steaming can retain the flavor substances of air-dried sausage to a greater extent, and boiling can improve the sensory quality of the air-dried sausage.
  • Metabolomics-based study of changes in vegetable noodles during storage under high-temperature conditions
    CHEN Lijun, DENG Jisi, JIN Zihan, CHEN Xuehan, CAI Tian, CHEN Kewei
    Food and Fermentation Industries. 2023, 49(16): 206-213. https://doi.org/10.13995/j.cnki.11-1802/ts.032736
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    With the unique flavour and improved nutritional value, vegetable noodles have gained popularity among consumers. However, only a few studies have been carried out on changes in vegetable noodles during the storage process, mainly focusing on basic physicochemical indicators such as colour, sensory quality, and textural properties of vegetable noodles. In this study, based on the analysis of the changes in colour and textural properties of four vegetable noodles including turmeric, carrot, purple kale, and spinach noodles, during the storage process, a systematic qualitative and quantitative analysis of metabolite changes was performed using ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) combined with non-targeted metabolomics, and various multifactorial analysis methods were used to analyse and screen out the significantly different metabolites in each vegetable noodles during the storage. Results showed that the L* values of the four vegetable noodles tended to decrease, the b* values tended to increase, and the a* values did not change significantly as the storage time increased. The hardness of the vegetable noodles gradually increased, while the elasticity gradually increased and decreased finally. Both the adhesiveness and chewiness increased. Among the screened 24 low-molecular-chemical-substances with significant differences, polyphenols, flavonoids, and fatty acids showed significant down-regulation, while some phytosterols, vitamins, and alkaloids showed significant up-regulation. This study can provide references for the production and quality control of new vegetable noodles.
  • Optimization of extraction and composition analysis of flavonoids from olive kernels by response surface
    XU Ying, ZOU Ping, XU Rong
    Food and Fermentation Industries. 2023, 49(16): 214-221. https://doi.org/10.13995/j.cnki.11-1802/ts.032376
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    Taking olive kernel red peel as raw material, ethanol-water solution was used to extract natural flavonoids with strong activity, and the optimal extraction conditions were obtained through one-factor extraction experiments and response surface experiments, and the antioxidant activity of the extract was determined by ascorbic acid as a control, and the extracted active substances were identified by thermo ultra-high performance liquid chromatography system. Results showed that the optimal extraction conditions for olive kernel red flavonoids (FRSOK) were an extraction temperature of 57.61 ℃, an ethanol volume fraction of 75%, an extraction time of 35 min, and a predicted total flavonoid content of 243.53 μg/mL. Natural FRSOK in ·OH scavenging ability was strong, followed by DPPH free radical scavenging ability, and ·O-2 scavenging ability was the weakest. Through analysis and comparison, it was determined that the red peel of olive kernel contained 21 kinds of flavonoids, including neohesperidin, quercetin, kaempferol, isorhamnetin, etc., and their respective derivatives. Therefore, FRSOK can be applied to the food industry as an antioxidant product or its substitute, with good application prospects.
  • Processing technology of fermentation transformation of Ginsenoside Rg3 by lactic acid bacteria
    YAN Jiangang, LU Lu, FU Shaowei, FANG Lei, WANG Yuqing, ZHANG Xinxue
    Food and Fermentation Industries. 2023, 49(16): 222-230. https://doi.org/10.13995/j.cnki.11-1802/ts.033919
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    The most suitable lactic acid bacteria and the combination for the fermentation transformation of ginsenoside Rg3 were screened. The fermentation process was optimized by single factor experiment and response surface methodology, and the possible bioconversion pathway of the ginsenosides during the fermentation was elucidated. The results showed that Lactobacillus paracasei B16NY2107 and B04WI2501 at the inoculation ratio of 1∶1 had the best fermentation effect. The optimal conditions were 39.0 ℃, pH 5.0, 7.5% addition of sucrose (as carbon source), and fermentation time of 9 d. The concentration of Rg3 reached (92.981±3.188) mg/L under the optimal conditions, which was 14.86 times higher than that before fermentation. The possible bioconversion pathways of ginsenosides during fermentation were consistent with the change trend of the contents of ginsenosides, which might be five pathways: Rb1/Rb2→Rd→Rg3, Rb1/Re/Rg1→Rh1, Rb1/Re→CK, Rb1→Rd→F2, Rb1/ Rc→Rd→Rg1→Rh2. The study proved that the fermentation of lactic acid bacteria could effectively transform rare ginsenoside Rg3, laid a foundation for ginseng deep processing and provided a reference for the development and utilization of ginseng fermentation products.
  • Effect of sweet potato tea fermented by Eurotium cristatum on lipid metabolism and gut microbiota in hyperlipidemic rats
    KOU Jing, SHI Linna, MA Tianyi
    Food and Fermentation Industries. 2023, 49(16): 231-239. https://doi.org/10.13995/j.cnki.11-1802/ts.034117
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    To investigate the influence of sweet potato tea fermented by Eurotium cristatum on lipid metabolism and gut microbiota in hyperlipidemia rats induced by high-fat diet. Healthy male SD rats as experimental subjects were divided into normal control group, high-fat control group, high-dose tea intervention group and low-dose tea intervention group for eight weeks. During the experiment, rats' body weight and serum biochemical indicators were measured, and the liver and feces were collected for pathological analysis and Intestinal microbiota detection after dissection. The results showed that the intervention of fermented sweet potato tea could significantly reduce the contents of serum total cholesterol, triglyceride and low-density lipoprotein, promote liver lipid metabolism and reduce the accumulation of fat in the liver of high-fat diet rats. The sequencing results showed that fermented sweet potato tea also markedly reversed gut dysbiosis in hyperlipidemic rats caused by high fat diet, as indicated by the significantly increased Firmicutes-to-Bacteroidetes ratios and the abundance of Ruminococcus_NK4A214 group and Christensenellaceae R-7 group, together with the decreased Bacteroides. In conclusion, fermented sweet potato tea could effectively improve the lipid metabolism disorder, liver injury and intestinal gut disorder in high-fat diet rats.
  • Correlation analysis of fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area
    WANG Yurong, LEI Yan, LIU Zhongjun, ZHANG Min, LI Qing, GUO Zhuang
    Food and Fermentation Industries. 2023, 49(16): 240-246. https://doi.org/10.13995/j.cnki.11-1802/ts.034075
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    In order to analyze the fungal community structure and physicochemical characteristics of medium-temperature Daqu from Hetao area, MiSeq high-throughput sequencing was used to analyze the fungal communities of medium-temperature Daqu collected from the Hetao area and the samples contained seven fungal genera with an average relative content>1%, which were Thermomyces, Aspergillus, Wallemia, Lichtemia, Rhizomucor, Dipodascus, and Rhizopus. The physicochemical analysis showed that the saccharification and esterification fluctuated significantly between samples. Correlation analysis showed that Lichtheimia and Dipodascus were both positively correlated with the liquefaction and saccharification of Daqu (P<0.05), and Dipodascus was also significantly correlated with water content (P<0.05). Wallemia had a significant positive correlation with the fermentation power of Daqu (P<0.05), while Rhizomucor was not conducive to the formation of the fermentation power of medium-temperature Daqu in Hetao (P<0.05). At the same time, two yeasts were isolated from the samples, which were identified as Saccharomycosis fibuligera. To sum up, the medium-temperature Daqu in Hetao area were rich in fungus and a certain number of culturable S. fibuligera, and there was obvious correlation between some fungal genera and the physicochemical indexes of Daqu. By exploring the correlation between the fungal community structure and physicochemical characteristics of Hetao medium-temperature Daqu, we can provide reference for the standardized production of this kind of Baijiu-making Daqu.
  • Immunomodulatory effects of Streptococcus thermophilus S131 on RAW264.7 cells of mice
    LI Xuyang, GUO Runqing, LU Jianghao, YAN Mengjie, ZHANG Peng, LIU Mingyue, YANG Ling
    Food and Fermentation Industries. 2023, 49(16): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.034101
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    This study aims to explore the effects of Streptococcus thermophilus S131 in improving immunity and its mechanism of enhancing immunity. Firstly, the ability of the strain to colonize in intestine and produce exopolysaccharides was evaluated. Then, the effect of the strain on proliferation, phagocytosis, and cytokine secretion of macrophage RAW264.7 (mouse monocyte macrophage leukemia cell) cells was detected by cell experiment. The results showed that S. thermophilus S131 had good adhesion ability and could produce exopolysaccharide, The relative proliferation rate and phagocytosis rate of RAW264.7 cells which treated by S131 were 131.11% and 115.13%, respectively, it can promote cells to secrete tumour necrosis factor-α (TNF-α), interleukin-10 (IL-10) and IL-12. In conclusion, S131 could adhere in intestine and can produce exopolysaccharides.It could activate macrophages and produce physiological inflammatory reaction, improve body immunity, which might be used for the development of immune enhancing functional foods.
  • Biosynthesis of silver nanoparticles from lotus root extract and its antibacterial activity
    WU Chengzong, WEI Yanan, DAI Xintong, MIAO Yuying, HUANG Ting, ZHAO Kanghui, WANG Lei, SU Hongyan
    Food and Fermentation Industries. 2023, 49(16): 253-260. https://doi.org/10.13995/j.cnki.11-1802/ts.033570
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    Lotus root is a kind of medicinal and edible food with great development potential. Silver nanoparticles (AgNPs) antibacterial agent could be biosynthesized by one-step method using lotus root extract as reducing agent and stabilizer. The influences of AgNO3 concentration, volume of extraction solution, reaction temperature and time on the synthesis of AgNPs were investigated by single-factor experiment. The optimized synthetic product was confirmed by UV-visible spectra, transmission electron microscope and X-ray diffraction analysis. The results showed that the product had a strong plasmonon resonance absorption peak near 426 nm, which was the characteristic of AgNPs. The AgNPs were spherical with an average particle size of 8.2 nm. They had good dispersion and formed in a typical face-centered cubic structure. The antibacterial experiments showed that the biosynthesized AgNPs from lotus root had significant antibacterial effects on four clinical pathogens as well as four aquatic pathogens, which showed higher antibacterial activity compared with the chemical synthesis of AgNPs. The minimum inhibitory concentration and minimum bactericidal concentration of the AgNPs against Staphylococcus aureus was 11.25 and 22.5 μg/mL, respectively. The stability experiment showed that the biosynthesized AgNPs had excellent thermal stability and long-term stability. In conclusion, the lotus root extract can be used to biosynthesize ideal AgNPs antibacterial agent, which is expected to be widely used in clinical, aquatic and other antibacterial fields.
  • Residue analysis and dietary risk assessment of metiramin and pyraclosrtrobin in Zanthoxylum bungeanum Maxim
    ZHANG Yaohai, ZHAO Qiyang, WANG Chengqiu, JIAO Bining
    Food and Fermentation Industries. 2023, 49(16): 261-268. https://doi.org/10.13995/j.cnki.11-1802/ts.033611
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    In this experiment, Zanthoxylum bungeanum was used as the research object. The residues of metiramin, pyraclosrtrobin and its metabolite ethylene thiourea (ETU) in Zanthoxylum bungeanum during the growth and development were detected by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) and gas chromatography coupled with flame photometric detector (GC-FPD). Results showed that the sensitivity and accuracy of the established method were good, the mean recoveries were 81%-107%, the relative standard deviations (RSDs) were 1.0%-9.5%, and the limits of quantitation (LOQs) were 0.05 mg/kg, which could meet the requirements of residue detection in Zanthoxylum bungeanum. According to good agricultural practices, after the application of metiramin and pyraclosrtrobin on Zanthoxylum bungeanum, with the growth and development, both metiramin and pyraclosrtrobi were rapidly digested, and the digestibility rates of fresh Zanthoxylum bungeanum were 95.3%-97.7% and 94.1%-96.9%, respectively after 28 days of application. Processing fresh Zanthoxylum bungeanum into dry could significantly reduce the residue of metiramin in dry Zanthoxylum bungeanum, while pyraclosrtrobin had a significant enrichment effect in dry Zanthoxylum bungeanum. The residual levels of metiramin and pyraclosrtrobin in Zanthoxylum bungeanum were within the acceptable range of acute and chronic dietary exposure risks to human health. The research results provided technical support and reference for the quality and safety production, monitoring and consumption guidance of Zanthoxylum bungeanum in China.
  • Hyperspectral technology combined with grid search optimized support vector machines to detect defects of peach
    ZHANG Lixiu, ZHANG Shujuan, SUN Haixia, XUE Jianxin, REN Rui, LIU Wenjun
    Food and Fermentation Industries. 2023, 49(16): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.033557
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    To quickly distinguish intact peaches, scab peaches, and rotten peaches (insect-eaten peaches and bird-pecked peaches) and realize nondestructive testing of external defects of Kubo peaches, hyperspectral technology was used to study the external defects of Kubo peaches. A total of 302 Kubo peach samples (120 intact peach samples, 120 defective peach samples, and 62 verified peach samples) were collected, and the five pretreatment methods such as spectroscopy, baseline correction, and median filtering (MF) were used for spectral pretreatment and partial least squares method (PLS) model was carried out to obtain the better performance. Finally, MF was selected as the pretreatment method, and based on the pre-treated spectral data. The regression coefficient method and competitive adaptive reweighting algorithm (CARS) were used to extract the important wavelength. The grid search method optimized SVM (GS-SVM) model, genetic algorithm optimized SVM model, and particle swarm optimization algorithm optimized SVM model were established and compared. Results showed that the CARS-GS-SVM model had the best prediction effect on the three types, the discrimination rate of the training set was 93.33%, the discrimination rate of the prediction set was 96.77%, the discrimination accuracy of the validation set was 91.94%, and the running time was 11.55 s. In this study, hyperspectral technology combined with the CARS-GS-SVM model was used to detect the external defects of Kubo peach, which provided a theoretical basis for the development of fruit grading and sorting equipment.
  • Determination of five prostaglandins in onion by liquid chromatography tandem mass spectrometry
    REN Xingquan, ZHOU Li, ZHANG Haixia, ZHANG Xueliang, ZHAO Jun, HUO Wenqing, TAO Lu, LIU Pan
    Food and Fermentation Industries. 2023, 49(16): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.033393
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    A scientific, accurate, and efficient method for the determination of five prostaglandins (PG) in onions by liquid chromatography-tandem mass spectrometry was established. After ethanol extraction, the sample was absorbed with magnesium sulfate anhydrous, centrifuged on a high-speed refrigerated centrifuge and evaporated to dryness on a rotary evaporator. Finally, it was redissolved with methanol + acetonitrile, 5 mmol/L ammonium formate solution + acetonitrile + methanol as the mobile phase, gradient eluted, the flow rate was 0.2 mL/min, the column temperature was 35 ℃, and the injection volume was 2 μL. The extract was separated by a chromatographic column, and multi-reaction analysis was carried out by a four-pole mass spectrometer in the mode of electrospray spray anion. Within the range of experimental concentration, the standard curves of five PG were linear, and the correlation coefficient (R2) was greater than 0.999. At the concentration levels of 10, 20, and 40 ng/mL, the recoveries of the five PG were 96%-109%, the relative standard deviation was 0.26%-1.81%, and the detection limit and quantitative limit were 1.0 and 2.5 μg/kg. This method and the method reported in the literature were used to extract and analyze the samples and samples after spiking. The comparison of test data showed that this method had a better extraction effect, and the recovery rate of spiking was far higher than the method reported in the literature, which further proved the feasibility of this method. The results showed that the method was scientific, accurate, and easy to operate, and it could completely meet the analysis and determination of five PG in onion.
  • Moisture monitoring model of blueberry during hot air drying process based on portable near-infrared spectrometer
    HUANG Jiwei, LI Yang, YUAN Di, ZHANG Xinshuo, LI Guoqing
    Food and Fermentation Industries. 2023, 49(16): 283-290. https://doi.org/10.13995/j.cnki.11-1802/ts.033224
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    Portable near-infrared spectroscopy was used to collect the spectrum of the blueberry drying process. The “Lanfeng” blueberry was taken as the research object, establishing a rapid detection model of moisture content in the blueberry hot air drying process. The principal component analysis (PCA) was used to qualitatively monitor the drying stage of blueberries. This study analyzed and compared the selection of characteristic variables of the blueberry infrared spectrum by competitive adaptive reweighting sampling (CARS), moving window partial least squares (MWPLS), and Monte Carlo uninformative variable elimination (MCUVE), evaluated the PLS model by error parameters such as correlation coefficient (R2) and root mean square error (RMSE), and the optimal near-infrared prediction model of blueberry moisture content was obtained. Each characteristic variable selection algorithm could improve model fitting degree and prediction ability based on reducing the wavelength variables involved in modelling. Among them, the CARS-PLS modelling was selected, and a total of 11 characteristic variables were selected to participate in the modelling. The model correction correlation coefficient was 0.951 0, the corrected root mean square error was 0.042 9, the prediction correlation coefficient was 0.946 5, and the prediction root mean square error was 0.047 3. The moisture content of the blueberry drying process established based on the CARS characteristic variable selection method could effectively carry out accurate, rapid and stable nondestructive testing of moisture content of the blueberry drying process, provide theoretical and technical support for the drying characteristics of fruits and vegetables and related food development research, and promote the application of near-infrared nondestructive testing of fruits and vegetables to other quality indexes.
  • Determination of 7 kinds of synthetic colorants in preserved fruits by optimized high-performance liquid chromatography and risk analysis
    XIAO Jie, SU Ming, ZHONG Yusi, WANG Yonglin, LI Yubao
    Food and Fermentation Industries. 2023, 49(16): 291-297. https://doi.org/10.13995/j.cnki.11-1802/ts.033500
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    This work proposed an optimized high-performance liquid chromatography (HPLC) method for the efficient detection of 7 kinds of synthetic colorants in preserved fruits, and further analyzed the risk of their illegal addition. The edible parts of the sample were smashed. Synthetic colorants were extracted by ultrasound with ethanol/ammonia alkaline solution in a water bath at 60 ℃. Then, they were purified with a polyamide solid phase extraction technique and detected at a fixed single wavelength of 428 nm. The detection limits for 7 kinds of synthetic colorants were both 0.2 mg/kg, and their correlation coefficients were above 0.999 0 in the range of 0.1-50 μg/mL. The average recoveries were between 82.1%-96.6% and the relative standard deviations (RSD) were between 3.71%-8.35%. This proposed method had the advantages of high accuracy and sensitivity, simple operation, and strong universality, which was suitable for the efficient large-batch detection of various synthetic colorants in preserved fruits. Based on these, this method was used to detect many batches of commercially preserved fruit samples. Results showed that synthetic colorants such as tartrazine, amaranth, carmine, and sunset yellow, were detected frequently, and illegal addition behaviors still could be observed. Notably, market supervision should be strengthened for the food safety of preserved fruits and the protection of human health.
  • Rapid determination of chlorogenic acid in Stevia rebaudiana by near-infrared spectroscopy
    WEI Junfeng, GAO Wei, CHENG Yuanxin, LYU Xingna, JI Guizhen, SHI Wenjie
    Food and Fermentation Industries. 2023, 49(16): 298-304. https://doi.org/10.13995/j.cnki.11-1802/ts.033410
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To realize the rapid detection of chlorogenic acid content in Stevia rebaudiana, near-infrared spectroscopy combined with the partial least square method was used to analyze the spectral data of chlorogenic acid content in Stevia rebaudiana. Results showed that the performance of the near-infrared model of chlorogenic acid content was the best by using multiple scatter correction (MSC) + Savitzky-Golay smoothing preprocessing algorithm and uniform variable elimination (UVE) characteristic wavelength selection algorithm. The correlation coefficient in cross-validation (RCV) and root mean square error of cross-validation (RMSECV) were 0.945 3 and 0.263 1 respectively. The correlation coefficient in validation (RP) and root mean square error of prediction (RMSEP) were 0.952 1 and 0.247 2 respectively. Results showed that it was feasible to use near-infrared spectroscopy to detect the chlorogenic acid content of Stevia rebaudiana quickly, and the model had a good prediction effect on the chlorogenic acid content, which could provide a new reference for the rapid detection of the chlorogenic acid content of Stevia rebaudiana.
  • Research progress of key technologies for long-distance transportation of live fish and multi-omics technologies in transportation stress assessment
    HE Jingyi, WEI Ya, CEN Jianwei, LI Laihao, YANG Xianqing, HUANG Hui, HAO Shuxian, ZHAO Yongqiang, WANG Yueqi, LIN Zhi
    Food and Fermentation Industries. 2023, 49(16): 305-313. https://doi.org/10.13995/j.cnki.11-1802/ts.032900
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    Long-distance transportation of live fish can effectively solve the problem of imbalance in the supplement of aquatic products. The fish suffered various stresses during the transportation process, which resulted in the deterioration of the quality. This paper summarized the latest research achievements about 3 key technologies including real-time monitoring of water quality, low-temperature temporary cultivation, and awakening, and described the progress of using omics technologies to analyze the stress response caused by transportation. This paper analyzed the principles, advantages, and disadvantages of transcriptomics, proteomics, and metabonomics in the usage of stress response assessment, and pointed out the application value of multi-omics technologies in the field of transportation of live fish according to its mechanism. The multi-omics technologies could analyze the effects of various stress factors on fish from the molecular perspective, and the relevant mechanism research could provide help promote the standard practice of live fish transportation. Combining with the current development, this paper came up with the challenges and suggestions of omics technology in the transportation of live fish.
  • Research on nutritional and medical value and development status of Tricholoma matsutake
    CHEN Yan, JIANG Xingyue, LIU Qiuyan, JING Lin, XIE Xiaofang, PENG Cheng
    Food and Fermentation Industries. 2023, 49(16): 314-322. https://doi.org/10.13995/j.cnki.11-1802/ts.033049
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    Tricholoma matsutake is a kind of homologous fungi of medicinal and food, rich in sugars, amino acids and polypeptides, volatile substances, vitamins and minerals, lipids, and other components. Among them, Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide, and Tricholoma matsutake alcohol are the main active substances. Tricholoma matsutake has a wide range of pharmacological effects, including but not limited to anti-radiation, immune regulation, whitening and skin care, anti-photoaging, gastrointestinal regulation, anti-diabetes, anti-hypertension, anti-oxidation, anti-cancer, and anti-tumor. At present, Tricholoma matsutake is also widely used in pharmaceutical preparations, food industry, cosmetics, and other industrial fields. In recent years, many studies have used Tricholoma matsutake or drug formulations containing Tricholoma matsutake for the treatment of cancer and other diseases. It has been confirmed that Tricholoma matsutake can effectively inhibit the growth and metastasis of tumor cells and improve the body′s immunity. It has a broad market prospect in the research and development of anti-tumor drugs. This paper analyzed and summarized the chemical constituents, pharmacological effects, product development and utilization of Tricholoma matsutake based on the existing research, and the future exploration direction of Tricholoma matsutake was prospected to provide a basis for the further development and utilization of Tricholoma matsutake.
  • Research progress on effect of cloudy particles on flavor of juice
    ZHOU Jia, JIA Meng, ZHANG Chen, MA Yaqin
    Food and Fermentation Industries. 2023, 49(16): 323-330. https://doi.org/10.13995/j.cnki.11-1802/ts.032631
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    Aroma components, as an important index to evaluate the quality of fruit juice, are easily affected by various factors during the processing. The fine particles suspended in fruit juice are called cloudy particles, which are essential to maintain and improve the natural “primary” fruit flavor during juice processing. Whereas the interaction between cloudy particles and volatile substances also strongly affects the release of aroma substances. This paper summarized the composition and structure of cloudy particles, the interaction between cloudy particles and flavor compounds in the key operation for juice processing, the influence of different processing units on cloudy particles and flavor, and the interaction mechanism among cloudy particles and volatile substances. Meanwhile, the advantages and mechanisms of the new non-thermal processing technology in retaining and enhancing the aroma of fruit juice were explained. The purpose of this review was to expand the research on cloudy particle systems in fruit juice, analyze the interaction mechanism among polyphenols, proteins, and volatile substances, and explore the interaction law between processing technologies and cloudy particle systems to promote green processing of fruit resources and enhance the flavor of fruit juice products. However, it is very challenging to accurately detect the quantitative effects of various factors on the retention and release of flavor substances in the cloudy particles. Therefore, to improve the flavor quality of fruit juice, it will be looking forward to more in-depth studies on the cloudy particle system of fruit juice.
  • Study on numerical simulation in drying of agricultural products
    LIU Ye, CHEN Pengxiao, ZHU Wenxue, FAN Mengke, WU Jianzhang, JIANG Mengmeng
    Food and Fermentation Industries. 2023, 49(16): 331-339. https://doi.org/10.13995/j.cnki.11-1802/ts.032564
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    China is a big agricultural country, with abundant varieties of agricultural products, and its output ranks among the top in the world. However, at present, the post-natal processing and storage links are weak, which often causes mildew of products due to delayed post-natal drying, or unreasonable drying parameters that affect the quality of agricultural products, resulting in huge economic losses. With the development of computer technology, the numerical simulation method has been widely used in the study of agricultural products drying, through the numerical simulation method to analyze the drying process of agricultural products, can effectively simulate the change of temperature and humidity in the drying process, save the drying process development time, and reduce the production cost. This article summarized the research progress of the empirical model, theoretical model, and artificial neural network prediction model, proposed the current problems in numerical simulation research of agricultural product drying process, and looked forward to future development trends to provide a reference for the optimization and application of numerical simulation technology in the field of agricultural product drying.
  • Research progress on electrochemical detection of quinolone antibiotics in animal-derived food
    ZHU Yiting, HAN Jing, ZHANG Yanan, ZENG Qiuyan, CHEN Shujuan
    Food and Fermentation Industries. 2023, 49(16): 340-349. https://doi.org/10.13995/j.cnki.11-1802/ts.031801
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    With the prosperity of the economy and the improvement of people′s living standards, the quality and safety of animal-derived food have attracted much attention. Fluoroquinolone antibiotics (FQs) are widely used in veterinary medicines and animal farming as synthetic drugs, but their residue in animals and humans can cause adverse effects and damage. Compared with the traditional method of detecting FQs residues, the electrochemical detection method has obvious advantages such as fast detection, easy miniaturization, and in-line detection. This paper reviewed the research progress of electrochemical sensors in FQs residue detection in recent years, analyzed the mechanism and advantages and disadvantages of different types of electrochemical sensors, focused on the application of electrochemical sensor detection technology in animal-derived foods (such as milk, livestock and poultry meat and aquatic products, etc.), and looked forward to the challenges and development prospects in this field, providing a reference for the prevention and control and detection of FQs in animal-derived foods in China.
  • Research progress of anaerobic fermentation to promote antioxidant substances synthesis in pickled tea
    PAN Lianyun, ZHAO Bi, RAN Longxun, XIA Lifei, LIANG Mingzhi
    Food and Fermentation Industries. 2023, 49(16): 350-355. https://doi.org/10.13995/j.cnki.11-1802/ts.033176
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    Pickled tea is an anaerobically fermented tea with a distinct microbial community and numerous antioxidant substances. The primary substances generated during pickled tea fermentation are yeasts and lactic acid bacteria (LAB), which improve the antioxidant capacity and flavor of pickled tea by producing various organic acids. Yeasts and LABs also provide their own antioxidative properties. Organic acids create acidic fermentation conditions, thereby reducing the hydrolysis of EGCG and maintaining stable polyphenol levels. Moreover, anaerobic fermentation promotes high levels of gallic acid accumulation and the synthesis of novel antioxidant components. This article summarizes recent research into anaerobic fermentation and the antioxidant components of pickled tea and provides a reference for further investigations into the antioxidant substances in pickled tea.
  • Research progress on postharvest physiological and preservation technology of fresh waxy corn
    WANG Juanzi, QIAO Yongjin, WANG Chunfang, LIU Chenxia, ZHONG Yaoguang
    Food and Fermentation Industries. 2023, 49(16): 356-361. https://doi.org/10.13995/j.cnki.11-1802/ts.031814
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    Fresh waxy corn is soft and delicate, tastes fragrant and waxy, and is rich in nutrition. It is welcomed by consumers. However, fresh waxy corn has a short preservation period after harvest, which is prone to problems, such as loss of green and yellow bracts, loss of water and shrinkage of grains, deterioration of flavor, and decline of quality and nutrition. Aiming at the postharvest problems of fresh waxy corn, the changes in moisture, protein, carbohydrate, vitamin, volatile flavor substances, and grain tenderness of fresh waxy corn after harvest were summarized in this paper. The effects of storage temperature, storage humidity, gas composition in the storage environment, and postharvest diseases and insect pests on the storage quality of fresh waxy corn were analyzed. The applications of low-temperature preservation, heat treatment preservation, modified atmosphere preservation, irradiation preservation, chemical preservation, and biological preservation in the storage of postharvest waxy corn storage were summarized, providing theoretical references for the research and application of postharvest mechanism and fresh-keeping methods of fresh waxy corn.
  • Dietary nutrition of walnuts—Analysis of full utilization of walnut kernels from perspective of dietary structure demand
    XU Mengting, LI Jun, HAO Yanbin, QI Jianxun, ZHANG Yunqi, WU Jisheng, DING Baomiao, CHEN Yonghao
    Food and Fermentation Industries. 2023, 49(16): 362-368. https://doi.org/10.13995/j.cnki.11-1802/ts.032814
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In recent years, the planting area and yield of walnuts have been increasing rapidly in China. The consumption of walnut kernels for direct consumption is limited. At the same time, the proportion of single-processed walnut products is relatively large, and the utilization rate of walnut resources needs to be improved. In this review, the necessity and feasibility of the whole utilization of walnut kernels were analyzed from the perspective of dietary structure requirements, and the concept of walnut dietary nutrition was proposed. A valuable complement to walnut nutrition for the dietary needs of different groups of people was realized through the effective separation and directional utilization of the main nutritional components of walnut kernels so that walnut nutrition could promote the balance of the dietary structure of the population in a variety of product forms. In this review, the connotation of walnut dietary nutrition and the potential role of walnut dietary nutrition in the dietary structure of the population was introduced, and the realization paths and technical plans of walnut dietary nutrition were analyzed to provide references to improve the level of walnut processing and comprehensive utilization and promote the sustainable development of the walnut 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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