25 May 2025, Volume 51 Issue 10
    

  • Select all
    |
  • Metabolic engineering of Corynebacterium glutamicum for high-level fermentative production of L-homoserine
    ZHONG Zhaoyue, MA Zhenping, QI Yuting, ZHANG Xia, XU Ning, LIU Jun, SHAO Li, JIANG Juquan
    Food and Fermentation Industries. 2025, 51(10): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.039668
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    L-homoserine is a non-protein chiral amino acid with broad application potential in the fields of food, feed, medicine, and agriculture.However, there are still limited examples of exploring the GRAS (generally regarded as safe) Corynebacterium glutamicum for fermentative production of L-homoserine.This study employed the wild-type C.glutamicum ATCC 13032 as an initial strain for designing and constructing L-homoserine producer.Firstly, this study attenuated the L-homoserine competitive pathway by knocking out thrB, alaT, and ddh, and overexpressed lysC, hom, and ppc to enhance L-homoserine biosynthetic flux, thus achieving effective L-homoserine accumulation.Subsequently, this study further enhanced L-homoserine production by improving intracellular NADPH supply and enhancing L-homoserine efflux capacity.Finally, through engineering and reshaping the glucose uptake and utilization system, an efficient biosynthesis of L-homoserine was achieved in C.glutamicum.The optimal engineered strain could accumulate 9.29 g/L L-homoserine in shake flasks and 77.53 g/L L-homoserine in a 5-L fermenter with a production rate of 1.29 g/L/h, representing the highest reported level of L-homoserine production by C.glutamicum.This study will provide a valuable reference for the construction of high-producing L-homoserine strains.
  • Expression of a heat-resistant transglutaminase in Streptomyces mobaraensis and its enzymatic property analysis
    CHEN Zhiheng, ZHOU Can, WEI Zuoquan, TAN Yamei, YE Jiacai, CUI Shixiu, LIU Song
    Food and Fermentation Industries. 2025, 51(10): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.039737
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Transglutaminase (TGase) which can catalyze protein crosslinking has been widely used in food processing.To promote its industrial application, Streptomyces mobaraensis which can efficiently produce heat-resistant TGase was successfully constructed in this study.First, this study synthesized the expression cassette of a TGase thermostable mutant TGm3 (1 745 bp), containing the natural promoter, pro-region, and terminator of S.mobaraensis TGase in addition to TGm3 coding sequence (optimized based on codon preference of streptomyces).Second, the expression cassette of TGm3 was integrated into the TGase gene locus of S.mobaraensis mutant smY2019-Δtg, yielding the TGm3-producing strain smY2019-TGm3.At last, the fermentation level of smY2019-TGm3 and the enzymatic properties of TGm3 were analyzed.As indicated by the shake flask fermentation, the extracellular TGase activity of smY2019-tgm3 reached the maximum value (19.5 U/mL) after 60 h fermentation.After being purified by the cation exchange column, the specific activity of TGm3 reached 41.76 U/mg, 2.7 times higher than that of wild-type TGase.The analysis of enzymatic properties showed that the 60 ℃ half-life (60.6 min) and the optimal temperature (60 ℃) of TGm3 were 33.6 times and 10 ℃ higher than those of wild-type TGase, respectively.These results show that smY2019-tgm3 can efficiently synthesize heat-resistant TGase and has a certain potential for industrial application.
  • Preparation and characterization of camellia oil microcapsules and their application in biscuits
    LU Yuanchao, YANG Ji, YE Qin, MENG Xianghe
    Food and Fermentation Industries. 2025, 51(10): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.040251
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Camellia oil is rich in unsaturated fatty acids which are easily oxidized and deteriorate to affect the quality and safety.Herein, camellia oil microcapsules (COM), whose core materials were camellia oil and wall material were gum arabic (GA) and whey protein isolate (WPI), were prepared through the frozen dry to delay the oxidation of camellia oil.Firstly, the preparation conditions of COM were optimized.Results presented that the highest oil embedding rate (78.04%) and core material ratio (59.98%) were obtained when the wall material was WPI and GA, the mass ratio of wall material to core material was 1∶2, the mass ratio of WPI to GA was 1∶1, and the solid content was 10%.Fourier transform infrared spectroscopy, X-ray diffraction spectroscopy, and differential scanning calorimetry showed that electrostatic interactions between WPI and GA were formed during COM preparation to improve stability.Furthermore, the peroxide value of camellia oil in COM was significantly lower than that of free camellia oil.Finally, it was found that the texture and sensory characteristics of biscuits (such as crispiness and taste) under 50% shortening substitution with COM performed no significant change with biscuits under 100% shortening.Thus, the intake of saturated fatty acids would be effectively reduced with COM, which provides a shortening substitution for biscuit production.
  • Screening and in situ inhibitory effects of probiotic lactic acid bacteria against Listeria monocytogenes
    HU Weizhong, LI Huiying, SHI Zao, YANG Xue, YI Zhiqiang, ZHOU Shuxin, KAN Jianquan, DU Muying
    Food and Fermentation Industries. 2025, 51(10): 23-32. https://doi.org/10.13995/j.cnki.11-1802/ts.039915
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dairy products are susceptible to contamination by Listeria monocytogenes, leading to serious health concerns.This study aimed to screen lactic acid bacteria with potent inhibitory activity against L.monocytogenes and evaluate their probiotic properties, safety, and in situ inhibitory effects in pasteurized milk.Twenty-six lactic acid bacteria strains were isolated from 9 yoghurt lump samples from Xinjiang, China.Among them, 5 strains exhibited significant inhibitory activity against L.monocytogenes as determined by the agar well diffusion method and characterized as Limosilactobacillus reuteri XJ-4, Pediococcus acidilactici XJ-14, Pediococcus acidilactici XJ-7, Pediococcus acidilactici XJ-24, and Limosilactobacillus reuteri XJ-47 based on morphological and 16S rDNA analyses.Evaluation of probiotic potential revealed that L.reuteri XJ-47 exhibited the highest tolerance to simulated gastrointestinal fluids.All 5 strains displayed excellent bile salt tolerance, auto-aggregation, and co-aggregation capabilities, with P.acidilactici XJ-14 and P.acidilactici XJ-7 demonstrating the highest hydrophobicity.Safety assessments indicated that all 5 strains were sensitive to penicillin, ceftriaxone, erythromycin, and chloramphenicol, with no hemolytic activity.In pasteurized milk, P.acidilactici XJ-24 exhibited the strongest inhibition of L.monocytogenes, reducing its count by 1.71 lg CFU/mL.Additionally, P.acidilactici XJ-24 almost completely suppressed L.monocytogenes in pre-fermented pasteurized milk.Scanning electron microscopy revealed that P.acidilactici XJ-24 could adhere to L.monocytogenes and significantly disrupt its cellular morphology.This study provides a theoretical foundation for the application of these 5 lactic acid bacteria strains in the fields of probiotics and the dairy industry.
  • Enzymatic preparation of 2-O-α-D-glucopyranosyl-sn-glycerol by whole-cell immobilization and evaluation of its application
    ZUO Yujie, SUN Mengxiao, SUN Jingjing, WANG Wei, JIANG Chengcheng, HAO Jianhua
    Food and Fermentation Industries. 2025, 51(10): 33-38. https://doi.org/10.13995/j.cnki.11-1802/ts.039598
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    2-O-α-D-Glucopyranosyl-sn-glycerol (2-αGG) has high moisturizing and antioxidant properties, making it a promising ingredient in cosmetics and pharmaceuticals.In this study, the production of 2-αGG was achieved by immobilizing cells that produced sucrose phosphorylase.The optimal conditions for the immobilization of cells using κ-carrageenan were determined.Immobilized cell pellets were prepared by combining 0.02 g/mL κ-carrageenan with cells at a concentration of 0.12 mg/mL.At a glycerol-sucrose concentration of 1 mol/L, a 39 g/L yield of 2-αGG was obtained after a 48-hour reaction at 35 ℃.Moreover, the impact of 2-α GG on the survivability of HepG2 cells was studied.The higher the concentration, the greater the inhibitory effect observed on HepG2 cells.After treating HepG2 cells induced by free fatty acids (FFA) with 2-αGG, comparing the cells with the model group, the experimental group showed reduced intracellular lipid droplets, decreased levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), alanine aminotransferase (ALT), and aspartate aminotransferase (AST).2-αGG has the potential to improve lipid deposition induced by FFA in non-alcoholic fatty liver cell.
  • Effects of temperature on quality of Antarctic krill canned products during storage
    WEI Ziying, LU Bingyi, LIU Baolin, DING Yaxin, LIU Zhidong
    Food and Fermentation Industries. 2025, 51(10): 39-47. https://doi.org/10.13995/j.cnki.11-1802/ts.040263
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study examined the changes in the edible quality, nutrition, and safety of Antarctic krill canned products under different storage temperatures over time.Results showed that the sensory and texture indexes of Antarctic krill canned products decreased with the increasing storage time.The first-order kinetic model effectively captured the variations in hardness during storage and offered predictive insights into the optimal consumption period.The protein content remained relatively stable during the storage period, while the moisture content exhibited stability under low-temperature storage conditions.Furthermore, the fat content at 4 ℃ and 10 ℃ generally exceeded that at 25 ℃ and 30 ℃.The impact of storage time on ash content was significant, while the differences between temperatures were not conspicuous.The fatty acid composition did not change significantly, the content of saturated fatty acids and monounsaturated fatty acids remained stable, the total amount of polyunsaturated fatty acids was stable, but the content of linolenic acid and trans-linoleic acid increased, and the content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) decreased.Storage time had a certain impact on the content of iron and selenium, and storage temperature had a greater impact on the content of zinc and aluminum, while the impacts on copper, manganese, tin, and lead were not obvious.Health risk assessment showed that the target hazard quotient (THQ) values of these elements did not have a significant change pattern during long-term storage.This result demonstrated that proper control of storage temperature and time could maintain the quality and safety of Antarctic krill canned products.
  • Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage
    ZHANG Chenyan, LIAO Tianhong, JI Hongwu, ZHANG Di
    Food and Fermentation Industries. 2025, 51(10): 48-55. https://doi.org/10.13995/j.cnki.11-1802/ts.040448
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the quality changes of tilapia fillets with Sous-vide(SV) during frozen storage, the traditional high-temperature cooked (TH) tilapia fillets were used as the control group.The moisture content, texture, total number of colonies, the content of total volatile base nitrogen (TVB-N), pH, the secondary structure, and the tertiary structure of myofibrillar protein were used as indicators to analyze the effects of Sous-vide of tilapia fillets on quality characteristics and myofibrillar protein structure after frozen storage at -18 ℃ for 120 days.Results showed that the moisture content loss of tilapia fillets in the SV group was 2.26% after 120 days of frozen storage, which was lower than that in the TH group (3.61%).Compared with the TH group, the tilapia fillets in the SV group maintained better hardness, elasticity, and chewiness during frozen storage.The total number of colonies, TVB-N, pH, and the content of thiobarbituric acid (TBA) in the TH group was significantly higher than in the SV group (P<0.05).Results of myofibrillar protein showed that the total sulfhydryl content, α-helix ratio of the secondary structure, and endogenous fluorescence intensity of the SV group were higher than those of the TH group during frozen storage.After 120 days of frozen storage, the increase in surface hydrophobicity was 9.31% lower than that of the TH group.In summary, extending frozen storage time would aggravate the quality deterioration of tilapia fillets, and the quality deterioration of the SV group was weaker than that of the TH group.The results of this study can provide a reference for the development of tilapia fillets prefabricated foods and the quality changes during frozen storage.
  • Mutation breeding and its liquid fermentation kinetics analysis of bacteriocin high-yielding strains
    LI Mengyao, XU Jingyu, XIAO Sisheng, YANG Daikang, XU Jingyu, YAO Mingyin, HUANG Lin
    Food and Fermentation Industries. 2025, 51(10): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.038782
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to increase the content of the novel bacteriocin Plantarum C010 produced by Lactobacillus plantarum C010.L.plantarum C010 was mutagenized by ultraviolet radiation, nitrite, acridine orange, and laser, and double plate antagonistic inhibition zone method and high-performance liquid chromatography were used to screen out the high-yielding mutant strains.Results showed that all four mutagenesis treatments could improve the production of bacteriocin Plantarum C010.The mutant strain JG-2 that was mutagenized and screened out by laser reached 17.79 mg/mL on bacteriocin Plantarum C010 production, which was 85.31% higher than the original strain C010 (9.60 mg/mL).Furthermore, the kinetic analysis of liquid batch fermentation showed that the model fitting determination coefficients (R2) of cell growth, total sugar consumption, and product synthesis of strains C010 and JG-2 were better than others.Bacteriocin synthesis of the two strains was partially cell growth-coupled, and the bacteriocin synthesis parameters of the mutant strain JG-2 were better than other original strain C010.The results provide data basis and research ideas to improve bacteriocin Plantarum C010 production.
  • Effects of light-flavor Baijiu with different storage time on attention function and after-drinking comfort
    HAN Ying, LIU Rong, GUO Liyuan, XING Moyu, WU Chengbin, REN Jie, LYU Gaochong, HUANGFU Jie
    Food and Fermentation Industries. 2025, 51(10): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.040104
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this research, attention network test (ANT) and electroencephalogram-event-related potential (EEG-ERP) of consumers were measured to study the influence of light-flavor Baijiu on attention network function (alerting, orienting, and executive control) and after-drinking comfort.Meanwhile, the effects of flavor components related to after-drinking comfort were explored, which provided a reference for the quality improvement of Baijiu.Results demonstrated that the after-comfort of light-flavor Baijiu with a longer storage time was significantly improved, which was mainly reflected in the significant improvement of the alert function, executive control function, accuracy rate, and reaction time of the attention network (P<0.05).However, the orientation function was not significantly affected (P>0.05).Combining the main flavor composition quantitative data and analytical results, it was speculated that longer storage time of light-flavor Baijiu produced a higher content of total acid and acid ester ratio, a lower content of total ester, a decrease of ethyl lactate, and an increase of acetal, improving overall after-drinking comfort level.
  • Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics
    TANG Haojie, YU Junbo, GAO Yingying, JIANG Di, CHEN Menghui, ZHANG Kaige, LIU Yuanxiao, BIAN Ke
    Food and Fermentation Industries. 2025, 51(10): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.038538
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To reduce the adverse effects of the direct addition of wheat bran on flour products, the collaborative fermentation of the wheat bran with Lactobacillus brucei and Aspergillus oryzae in the ratio of 2∶3 was studied.The wheat bran before and after fermentation was added to wheat flour at the ratios of 3%, 6%, 9%, 12%, and 15% to make different types of mixed powder, and the influence of different wheat bran addition before and after fermentation on dough characteristics was explored.Results showed that compared with the direct addition of wheat bran, when the addition of fermented wheat bran was less than 6%, the farinograph and gelatinization characteristics of the mixed flour were significantly improved, and the contents of wet gluten and disulfide bond were significantly increased.At the same time, the α-helix and β-fold contents changed little, which reduced the transformation of protein-stable conformation to other structures to a certain extent and weakened the negative effect of wheat bran addition on gluten.When the added amount of wheat bran was higher than 6%, the farinograph properties, gelatinization properties, and gluten content of the mixed flour were significantly reduced, which was not conducive to the formation of stable dough structure and affected the nutritional quality of wheat bran flour products, so the added amount of wheat bran should be controlled below 6%.The results provide a theoretical basis for determining the additive amount of wheat bran in whole wheat products.
  • Studies on alleviation of high-fat diet-induced liver and intestinal damage by pheophorbide a
    LIU Ruoxi, ZENG Quanheng, CAI Tian, CHEN Kewei
    Food and Fermentation Industries. 2025, 51(10): 77-87. https://doi.org/10.13995/j.cnki.11-1802/ts.040344
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This paper combined histopathology, blood biochemistry, and high-throughput analytical techniques (microbial diversity and metabolomics of liver and flora) to study the mitigating effect and mechanism of different concentrations (0.16, 0.12, 0.08, 0.04 mg/mL) of pheophorbide a (Pheo a) on the liver and intestinal damage induced by high-fat diet.Body weight results showed that the body weight of mice in the high-concentration group (0.16, 0.12 mg/mL) was significantly lower than that of the high-fat dietary control group (P<0.05).Blood glucose values were measured and found to be in the normal range in the high-concentration group, while the low-concentration group (0.08, 0.04 mg/mL) and the high-fat dietary control group were in the range of pre-diabetic blood glucose values.The results of serum indexes showed that pheophorbide a significantly reduced the high-fat diet-induced triglyceride, insulin, IL-6, IL-1β, and malondialdehyde expression levels (P<0.05) in a dose-dependent manner.Liver metabolomics results showed significant changes in metabolites of nicotinoylglycine, succinic acid, alanine, glutamic acid, and valine (P<0.05).Microbial diversity results revealed that the experimental group significantly increased the abundance of Muribaculaceae and Lactobacillus and decreased the abundance of Clostridium at the genus level (P<0.05).Metabolomics of intestinal flora revealed significant changed in metabolites such as oxalacetic acid, methyl-2-hydroxyisobutyric acid, and α-ketoglutaric acid (P<0.05).In conclusion, pheophorbide a could effectively delay weight gain and have a regulatory effect on the intestinal flora of mice, significantly reversing high-fat diet-induced intestinal flora dysbiosis and reducing high-fat diet-induced low-grade inflammation, which in turn alleviates the metabolic syndrome and promotes the health of the organism, and the corresponding regulatory mechanisms need to be studied in depth.
  • Study on active components and antibacterial mechanism of Houttuynia essential oil against Escherichia coli
    ZHAI Yasen, LIU Xiaohui, YANG Tianbo, GAO Jin, HU Wenyi, WU Yi, PENG Yuanyuan, ZHAO Linjing
    Food and Fermentation Industries. 2025, 51(10): 88-95. https://doi.org/10.13995/j.cnki.11-1802/ts.040178
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The antibacterial activity of Houttuynia essential oil (HEO) against Escherichia coli, a common food-borne pathogen, was investigated to explore its main active components and potential mechanism of action.Using gas chromatography-mass spectrometry combined with Kovats retention index, 41 chemical constituents were identified from HEO.The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of HEO were determined as 5.3 mg/mL and 7.1 mg/mL, respectively.Exposure to the subinhibitory concentration of HEO exhibited a significant inhibitory effect on the growth of E.coli compared to the control group.Scanning electron microscopy and fluorescence spectrum analysis revealed that varying concentrations (0.1-1.0 MIC) of HEO resulted in varying degrees of cellular atrophy, depression, and even membrane rupture while significantly reducing intracellular protein, nucleic acid, and reactive oxygen species levels by altering the permeability and integrity of the cell membrane.A significant dose-effect relationship was observed.By integrating network analysis and systematic research on greedy algorithms, it was discovered that linalool, cis-anethol, safrole, (+)-camphor, and cineole may serve as the primary active components responsible for the antibacterial effects against E.coli by targeting PTGS2, CYP1A2, MAOB, PARP1, ACHE, AR, DRD2, IDO1, MAOA, TRPV1, etc.The results provide valuable insights for the development and utilization of Houttuynia resources as well as research on natural antibacterial agents.
  • Effect of inoculation timing of Weissella confusa AR1038 on brewing characteristics and volatile flavor compounds in Huangjiu
    ZHAO Jixin, QIAO Yang, XIA Yongjun, WANG Guangqiang, SONG Xin, AI Lianzhong, YANG Yijin
    Food and Fermentation Industries. 2025, 51(10): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.041886
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Lactic acid bacteria play a crucial role in the flavor quality of Huangjiu.This study investigated the impact of different inoculation timings of Weissella confusa AR1038 as an adjunct fermentation agent (D2:early fermentation, D5:mid-fermentation, D9:late fermentation) on the physicochemical properties and volatile flavor compounds of Huangjiu.Results showed that the inoculation timing had no significant effect on amino acid nitrogen and ethanol, but delayed inoculation significantly reduced the consumption rate of reducing sugars and the total acid content.GC-MS analysis revealed that the inoculation timing significantly affected the accumulation of alcohols and esters.Delayed inoculation of AR1038 promoted the synthesis of fatty acid ethyl esters, especially when inoculated on day 2 (D2), which resulted in the highest content of fatty acid ethyl esters.Principal component analysis (PCA) indicated that delayed inoculation altered the flavor profile of Huangjiu, with similar flavor characteristics observed in the D5 and D9 groups.Caprylic acid ethyl ester, heptanoic acid ethyl ester, and hexanoic acid ethyl ester were identified as key flavor compounds in Huangjiu by analyzing odor activity value (OAV), with the D2 group exhibiting significantly higher levels of these three esters.In conclusion, appropriately adjusting the inoculation timing of W.confusa could effectively improve the flavor quality of Huangjiu, with a 2-day delayed inoculation being the optimal strategy.This study provides new insights into improving Huangjiu brewing techniques and flavor regulation.
  • Research on preparation and quality analysis of procyanidin-Bifidobacterium synbiotic yoghurt
    SU Yangyan, LI Runhan, LIU Siyi, LI Yan, TANG Cuie
    Food and Fermentation Industries. 2025, 51(10): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.040049
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Synbiotics have been widely studied and applied as food additives due to their unique biological activities.Hence, the combination of Bifidobacterium BB12 and proanthocyanidins was used to fortify the functionality of yoghurt.The effects of adding proanthocyanidins, bifidobacteria, xylitol, and fermentation time on the sensory characteristics and physical and chemical indexes of yogurt were investigated.Volatile compounds in yoghurt were determined by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry, and the rheological characteristics of yoghurt during storage were characterized by a rheometer.Results showed that the yoghurt had a uniform and delicate texture after optimization.The formulation of yoghurt was optimized as 0.035% proanthocyanidins, 0.4% Bifidobacterium, and 10% xylitol.The fermentation conditions of yoghurt were at 45 ℃ for 12 h.The addition of Bifidobacterium BB12 and proanthocyanidins altered the flavor compounds, especially the increasing ketone (19.55%) and acid (15.27%) contents.At these conditions, the results of mass spectrometry show that there are significant differences in the thresholds of various flavor substances in compound yogurt compared with single-component yogurt, among which ketones were the highest, followed by acids.Yoghurt containing Bifidobacterium BB12 and proanthocyanidins showed a more stable structure, higher viscosity, and longer quality retention time than the blank yoghurt after low-temperature storage.This study can provide a basic data reference for the specific application and development of plant polyphenol synbiotics.
  • Preservation effect of clove essential oil-chitosan nanomicrocapsules on freshly prepared meat
    ZHANG Yuhua, MENG Yi, CHEN Dongjie, MA Qianqian, ZHANG Changfeng
    Food and Fermentation Industries. 2025, 51(10): 110-118. https://doi.org/10.13995/j.cnki.11-1802/ts.041928
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To clarify the effect of clove essential oil-chitosan nanomicrocapsule on the quality of freshly prepared meat during storage, 0.1% and 0.5% clove essential oil and clove essential oil-chitosan nanomicrocapsule were used to treat freshly prepared meat.Changes in physicochemical, microbiological, sensory, and volatile components during cold storage at 4 ℃ were measured.Results showed that, from 4-day to 6-day storage, the content of total volatile basic nitrogen (TVB-N), total bacterial count, pH value, thiobarbituric acid reactive substances (TBARS) value, and juice loss rate in the 0.1% and 0.5% clove essential oil groups and their microcapsule groups were significantly lower than those in the control group (P<0.05), while the sensory scores were higher than those in the control group (P<0.05).Among these, when the amount of essential oil and microcapsule was the same, the microcapsule group exhibited better preservation effects than the free essential oil group.The group with 0.5% clove essential oil-chitosan nanomicrocapsule showed the best preservation effect, with TVB-N content of 15.07 mg/100 g, total bacterial count of 6.08 lg CFU/g, pH value of 6.42, and TBARS value of 0.47 mg/kg at 10 days of storage.The juice loss rate was 2.26 percentage points lower than that of the control group.At this time, the freshly prepared meat reached the criteria for the spoilage threshold of fresh meat or sub-fresh meat, and its shelf life was extended by approximately 4 days compared to the control group.The results of ultra-fast gas chromatography electronic nose combined with principal component analysis (PCA) showed that the direct addition of essential oil had an impact on the odor of freshly prepared meat, while the addition of microcapsules had no significant effect.The treatment groups were divided into essential oil microcapsule treatment area, essential oil treatment area, and control area at 10 days of storage.The 0.5% clove essential oil-chitosan nanomicrocapsule reduced the production of spoilage volatiles in freshly prepared meat and delayed odor deterioration.The results provide a theoretical basis for the development of green preservatives for freshly prepared meat.
  • Properties of polyvinyl alcohol-pectin-whey protein composite film and application in cherry tomato preservation
    LIU Duanwu, LIAO Haizhou, YANG Min, JI Wei
    Food and Fermentation Industries. 2025, 51(10): 119-127. https://doi.org/10.13995/j.cnki.11-1802/ts.040139
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study used the solution casting method to prepare multifunctional composite films.The films were made using polyvinyl alcohol (PVA), pectin (PEC), and whey protein (WP) as the main components, with tannic acid (TA) used as a crosslinking agent.Additionally, this study investigated the effects of heat treatment and ultrasound treatment on the color, transparency, water sensitivity, and mechanical properties of the composite films.It also evaluated their application in preserving cherry tomatoes.The experimental results demonstrated a notable increase in the water contact angle of the composite films with the addition of PEC, WP, and TA.However, the viscosity and brightness showed a decrease.Furthermore, both heat treatment and ultrasonic treatment significantly decreased the water vapor permeability of the composite films.The heat-treated composite film with a PVA to PEC ratio of 14∶6 (14∶6-H) exhibited the highest water contact angle and the lowest water solubility.However, the ultrasonic-treated composite film with the same ratio (14∶6-U) had the lowest water vapor permeability.In addition, the addition of PEC significantly improved the tensile strength of the composite films.The preservation experiment results showed that coating with the composite films significantly slowed down the weight loss of cherry tomatoes during storage and increased the titratable acid content, whereby the 14:6-U composite film had the best effect.This study offers scientific proof and a theoretical framework for developing novel preservation films for fruits and vegetables.
  • Ultraviolet mutagenesis breeding of ester-producing yeast for brewing rice-flavor liquor
    LIANG Jinglong, XU Yilin, YUAN Haishan, BAI Weidong, LIU Gongliang, ZHAO Chao
    Food and Fermentation Industries. 2025, 51(10): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.039428
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The ester-producing yeast plays an important role in ester bioproduction in rice-flavor Baijiu. Strains with strong ester-producing ability were screened out from seven ester-producing yeast strains, and the Cyberlindnera fabianii HJ31 and Saccharomyces cerevisiae JX14 were selected. The mutant strain H-8 with a 28.76% increase in ethyl acetate content and mutant strain J-5 with a 14.64% increase in ethyl lactate content were screened out by ultraviolet mutagenesis and tolerance test of acetic acid or L-lactic acid. Next, bioaugmentation inoculation to Baijiu fermentation with mutant strains was conducted. Results indicated that Baijiu fermentation with the mutant strains alone did not significantly increase the production of the key esters. However, the addition of a mixture of original and mutant strains demonstrated a notable enhancement of key esters in Baijiu fermentation. Specifically, the ethyl lactate content reached (79.34±0.28) mg/L, and the ethyl acetate content reached (133.58±0.94) mg/L, representing increases of 26.66% and 49.02%, by bioaugmentation fermentation with a 7∶3 ratio of JX14 and H-8. Therefore, the selected ester-producing yeasts show potential for improving the quality of rice-flavor Baijiu. However, the identification of mutant strains and optimization of fermentation processes still require further research.
  • Effect of lemon peel pomace fibre fat substitute on quality and flavour of Sichuan sausage
    ZHOU Jing, WANG Ying, CHEN Yifang, HE Xi, CHEN Cheng, LEI Ji
    Food and Fermentation Industries. 2025, 51(10): 136-144. https://doi.org/10.13995/j.cnki.11-1802/ts.040195
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Aiming at the problems of the low utilization rate of lemon peel pomace and the high-fat content of Sichuan sausage, modified lemon peel fiber compound gel was used as a fat substitute, the effects of its different additive levels (0%, 20%, 40%, 60%, 80%, 100%) on the quality and sensory of Sichuan sausage and its possibility of replacing pig back fat were discussed in this experiment.Results showed that with the increase in the proportion of fat substitutes, the fat content, cooking loss, elasticity, recovery, color redness, and brightness of sausage were significantly decreased, while the dietary fiber content, hardness, chewiness, and cohesiveness were significantly increased (P<0.05).The results of low-field nuclear magnetic resonance showed that the binding ability of sausage to water molecules could be enhanced by a 20% to 60% replacement ratio of fat substitutes.Gas chromatography-ion mobility spectrometry (GC-IMS) showed that adding fat substitutes increased the variety of volatile flavor compounds in sausage.The contents of characteristic flavor substances such as ethyl acetate and propyl acetate were higher in the sausages with a 60% substitution rate, and the substances showing lemon flavor such as terpene and citronellal were also contained, indicating that the addition of fat substitute had a positive effect on the enhancement of sausage flavor.The results of the sensory evaluation showed that the substitution ratio could reach 60%, and the sensory score was generally acceptable.At this time, the dietary fiber content of the sausage increased to 6.25 g/100 g, and the fat content decreased by 62.34%.In conclusion, the gel-like fat substitute prepared from modified lemon peel pomace fibre can be used to substitute pork back fat in Sichuan sausage with a maximum substitution ratio of 60%.This experiment can provide some theoretical basis for the fat reduction application of lemon peel pomace gel-like fat substitute in high-fat meat products such as sausages.
  • Antioxidant effects of pigeon meat in vitro digestive fluid and its secretagogue effects on cholecystokinin and glucagon-like peptide-1 in cells
    GUO Siqi, PAN Xiaona, DONG Hao, ZHAO Wenhong, ZENG Xiaofang, BAI Weidong, CHEN Weibo, YANG Juan
    Food and Fermentation Industries. 2025, 51(10): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.039271
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As a common food cooking and processing raw material, the nutritional and functional properties of the digestive products of pigeons have not been systematically studied.To determine the main nutritional and functional characteristics of pigeon meat, the degree of hydrolysis, total free amino acids content, molecular weight of peptides, and antioxidant activity of the in vitro digestive fluid of pigeon meat were determined, and the secretion-promoting effects of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1) of STC-1 cells were evaluated.Results showed that pigeon meat were decomposed gradually after simulated digestion, and the degree of hydrolysis varied from 24.24%-34.12%.During in vitro digestion, protein was decomposed into small molecular peptides and free amino acids.After digestion for 4 h, the maximum content of total free amino acids reached 37.54 mg/g, and the proportion of small molecular peptides<3 kDa was about 60%,the iron reduction rate, DPPH free radical scavenging rate and hydroxyl free radical scavenging rate reached 9.05%, 38.81% and 51.67%, respectively, indicating that pigeon meat digestion fluid had good nutritional value and antioxidant activity.The effect of digestive fluid on the secretion of cholecystokinin and glucagon-like peptide-1 in STC-1 cells was significantly higher than that in the control group.In conclusion, the in vitro digestive fluid of pigeon meat had certain antioxidant capacity and the function of regulating feeding and lowering blood sugar.
  • Study on properties of nano-SiO2 modified polyvinyl alcohol/quaternary ammonium chitosan composite films
    HUANG Yifei, KE Junmu, SU Yuhang, LIN Xinxing, YU Li, LIU Zhaoji
    Food and Fermentation Industries. 2025, 51(10): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.040423
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study investigated the effects of various mass fractions (2%, 4%, 6%, 8%, and 10%, relative to total dry mass) of nano-SiO2 on the structure and physicochemical properties of polyvinyl alcohol (PVA)/quaternary ammonium chitosan (QAC) composite films.The structural characterization of the composite films was performed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM).Additionally, the mechanical properties, water vapor permeability, water absorption, light transmittance, and soil burial degradation rate were evaluated.The SEM and FTIR results indicated that the composite films exhibited a dense and smooth surface, demonstrating good compatibility among PVA, QAC, and nano-SiO2, as well as the presence of hydrogen bonding.The XRD analysis revealed that the crystallinity of the composite film increased with the addition of 2% nano-SiO2, which significantly enhanced the mechanical properties (P<0.05).The tensile strength and elongation at break reached values of 23.9 MPa and 538.7%, respectively.Furthermore, increasing the content of nano-SiO2 led to a reduction in both water absorption and light transmittance of the composite films, while also slowing their biodegradation.Overall, nano-SiO2 effectively improves the performance of PVA/QAC composite films, suggesting promising applications in food packaging.
  • Effects of different aging periods on physicochemical indexes and volatile components of strawberry wine
    ZHOU Ying, ZHANG Jun, SUN Yafan, LI Yunzhe, Chen Rui, JIANG Cheng
    Food and Fermentation Industries. 2025, 51(10): 158-166. https://doi.org/10.13995/j.cnki.11-1802/ts.038946
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the quality changes of strawberry wine during the aging process, this experiment took the original wine and strawberry wine at different aging stages as the research objects to detect the changes of total phenols, total flavonoids, anthocyanins, chroma and hue, volatile compounds, and sensory indexes of strawberry wine during the aging process.Results showed that the physicochemical indexes of the four kinds of strawberry wine were in line with the requirements of national standard.During the aging process, the alcohol content, total acid, glycerol, and other physicochemical indexes of strawberry wine decreased gradually with the extension of time.The chroma value of anthocyanins, total phenols, and total flavonoids decreased, while the hue value increased.A total of 85 kinds of volatile compounds were detected in raw wine and strawberry wine aged for 6, 12, and 24 months.During the aging process, the variety of volatile compounds in strawberry wine decreased and the concentration increased.The main components and orthogonal partial least squares discriminant analysis of four kinds of wine samples showed that the characteristics of volatile compounds in 12 months and 24 months of aging strawberry wine were similar, including ethyl caproate, ethyl caprylate, isoamyl acetate, ethyl caprate, etc.The sensory evaluation showed that the quality of strawberry wine was improved by aging to some extent, and the strawberry wine aged in 6-12 months had a mellow aroma, complex taste, good balance, outstanding typicality, and the best quality.The research results laid a foundation for the in-depth study of strawberry wine aging technology and provided an effective theoretical basis for the industrialization of strawberry wine production and the improvement of flavor quality.
  • Difference of enzyme metabolites in Xinjiang seabuckthorn during different fermentation periods based on non-targeted metabolomics
    FAN Rui, WANG Wenwen, WANG Tengbin, LU Bin, LIU Xiao, CAO Xueqin
    Food and Fermentation Industries. 2025, 51(10): 167-176. https://doi.org/10.13995/j.cnki.11-1802/ts.039604
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, LC-MS non-targeted metabolomics technology was utilized to analyze diverse metabolic compounds produced by seabuckthorn enzymes across different fermentation periods.Methods including partial least squares discriminant analysis (PLS-DA), principal component analysis (PCA), HMDB compound classification, KEGG pathway enrichment, Venn mapping, and volcano plotting were employed to evaluate the metabolome data.A total of 1 164 metabolites were identified and classified into 16 distinct classes.The majority were organic acids, organic heterocyclic compounds, and lipids, prominently involved in the citric acid cycle (TCA cycle), butyric acid metabolism, and tryptophan metabolism.Using the criteria of variable importance in projection value ≥ 1, P-value<0.05, FC>2, and FC<1/2 in the PLS-DA model, 7 metabolites with significant differences were identified.This study aimed to elucidate the changes in metabolic substance content during various fermentation periods and explore active substance components, providing a scientific foundation for the functional components and metabolic regulation mechanisms of seabuckthorn enzymes.This research lays the theoretical groundwork for the future development and utilization of seabuckthorn resources, facilitating the advancement of the seabuckthorn industry.
  • Correlation of basic physicochemical indexes with dough rheology in medium-strong gluten wheat from Henan province
    CHEN Yanyan, TIAN Shuangqi, MENG Fanhao, XUE Xingao, GAO Peng
    Food and Fermentation Industries. 2025, 51(10): 177-185. https://doi.org/10.13995/j.cnki.11-1802/ts.040202
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Medium-strong gluten wheat was widely used because of its good gluten strength, which met product requirements well.However, current research mainly focused on comparing the properties of flour from different wheat, with insufficient discussion on the relationships between these properties.Therefore, 9 medium-strong gluten wheat varieties were selected for the study to explore the correlation between wheat quality characteristics and the rheological properties of their dough, investigating the processing suitability of different types of wheat flour.Results showed that the wet gluten content, water absorption, stability time, and maximum resistance of the 9 wheat varieties all met the requirements of medium-strong gluten wheat classification standards.Zhengmai 366, Zhengmai 918, Yunong 908, Xinmai 26, and Xinmai 45 exhibited characteristics of high-quality strong gluten wheat, suitable for blending or producing specialized bread flour.Zhoumai 32, Zhoumai 33, Zhoumai 36, and Zhoumai 52 were suitable for making steamed buns, instant noodles, and strong noodles.Correlation analysis results indicated that the hardness, ash content, protein content, and gluten index were positively correlated with the rheological properties of the dough.Wet gluten content showed no correlation with protein content but exhibited a negative correlation with gluten index.
  • Effect of pH shift on glycosylation to improve egg white emulsification
    WEI Haiyan, TANG Lingkui, LONG Tingting, LUO Yimeng, GONG Jiarui, LUO Qi, YE Silun, LIU Junfeng, YE Jinsong
    Food and Fermentation Industries. 2025, 51(10): 186-191. https://doi.org/10.13995/j.cnki.11-1802/ts.040332
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Aiming to improve the emulsifying performance of egg white, this paper studied the effects of different pH shift-assisted glycosylation treatments on the emulsification of egg white protein before and after modification.The changes of grafting, browning index, molecular weight, particle size ζ-potential, surface hydrophobicity, and free sulfhydryl content of egg white protein after pH shift were analyzed.Results showed that pH shift treatment induced the subunit separation and unfolding of protein molecules, which increased the degree of glycosylation, enhanced the electrostatic repulsion between protein molecules, decreased particle size, and exposed more hydrophobic groups and sulfhydryl groups, thereby improving the emulsifying performance of glycoconjugates.Among them, under the condition of pH 11 shift, the particle size was the smallest, the ζ-potential value was the largest (-32.2 mV), the surface hydrophobicity was the best, and the emulsion was more stable.With the emulsifying activity index (EAI) and emulsification stability index (ESI) being 14.426 m2/g and 38.603 min, the emulsion stability was respectively improved by 66.52% and 39.03% over the blank group (12.925 min) and control group (23.538 min).In conclusion, pH shift-assisted glycosylation treatment could change the structural properties of egg white protein and effectively improve its emulsifying properties.
  • Study on regulation of nine pesticide residues during wine brewing process
    TANG Lihua, GUO Yang, LYU Yi, ZHU Yanyan, ZHANG Yao
    Food and Fermentation Industries. 2025, 51(10): 192-197. https://doi.org/10.13995/j.cnki.11-1802/ts.039669
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To study the regulation of the wine brewing process on pesticide residues, the removal efficiencies of nine pesticide residues (thiamethoxam, imidacloprid, clothianidin, carbendazim, acetamiprid, metalaxyl, azoxystrobin, dimethomorph, and pyraclostrobin) in ‘Cabernet Sauvignon’ wine from Eastern foot of Helan Mountain by different processing methods (washed and unwashed) and fermentation methods (spontaneous fermentation and inoculated fermentation) were investigated under laboratory simulation used LC-MS/MS and QuEChERS.Results showed that the processing factor changes of nine pesticides indifferent processing procedures were different and the washed method had a more significant effect on pesticide removal than the unwashed method, which was inseparable from the physical and chemical properties of the pesticide.It was found that the pesticide residue levels of most pesticides under natural fermentation are higher than those under inoculation fermentation.The nine pesticide residues decreased by around 80% at the end of brewing.Besides, the alcohol fermentation stage had the most significant impact on pesticide degradation in each brewing stage.In conclusion, this study will provide a valuable reference for reasonable usage of pesticides in wine grape cultivation and various processing of wine brewing processes.
  • Development of meal replacement powder based on dairy with low glycemic index and its hypoglycemic ability in vivo
    SONG Fuxiang, PU Ting, GONG Zhiqing, LING Siting, ZHANG Zhihong, PAN Yao, LI Jing, CHEN Fang, DENG Zeyuan
    Food and Fermentation Industries. 2025, 51(10): 198-205. https://doi.org/10.13995/j.cnki.11-1802/ts.039847
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to develop a healthy food product that meets the dietary requirements of type 2 diabetes, aiming to decrease blood glucose levels and mitigate associated complications.According to the “Dietary Guidelines for Chinese Residents 2022”, “Guidelines for Medical Nutritional Therapy of Diabetes Mellitus in China 2022”, and other documents, a healthy food, meal replacement powder, that can meet the nutritional needs of type 2 diabetes patients was prepared by reasonably adjusting the proportion of dietary nutrients and adding a variety of food raw materials with low-glycemic index (GI) and raw materials with homology of medicine and food.The main nutrient content of the product was tested according to the methods specified in the national standard.A high-fat diet combined with streptozotocin induction was used to establish a mouse model of type 2 diabetes to confirm the beneficial effects of meal replacement powder on diabetes.The meal replacement powder formula was based on skimmed milk powder as the main ingredient and added a variety of raw materials with a homology of medicine and food (yam powder, Pueraria Mirifica powder, coix seed powder, and mulberry leaf powder).In animal experiments, meal replacement powder could improve the symptoms of polydipsia and weight loss in mice with type 2 diabetes.In the meal replacement group, fasting blood glucose was decreased, blood glucose tolerance was enhanced, insulin resistance was decreased, and high-density lipoprotein cholesterol (HDL-C) was increased.Meal replacement powder also decreased alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels in type 2 diabetic mice, while triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) levels were reduced.Moreover, the pathological changes of the liver, kidney, and islet in type 2 diabetic mice were improved in the meal replacement powder group.By referring to the actual nutritional requirements of diabetes patients and various related standards, a healthy food with balanced nutrition and the capacity to control blood sugar was produced.
  • Effect of ε-polylysine on refrigerated quality of pre-packaged fermented soybean whey-based tofu
    ZENG Wen, ZHONG Qiuli, HE Xiaoxuan, WANG Jianrong, CHEN Hao, ZHAO Dan, HUANG Zhanrui, ZHOU Xiaojie, LIN Bilian, ZHOU Jingsong
    Food and Fermentation Industries. 2025, 51(10): 206-215. https://doi.org/10.13995/j.cnki.11-1802/ts.040285
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To evaluate the effect of ε-polylysine (ε-PL) on the quality changes of pre-packaged fermented soybean whey-based tofu during refrigerated storage, the microbial, physicochemical, and sensorial indexes, and the moisture state of tofu samples treated with ε-PL were monitored after storage at 10 ℃ for 0, 4, 8, 12, 16, and 20 days.Results showed that compared with the control, the addition of ε-PL strongly retarded the increase of the total viable count, the total volatile basis nitrogen content, and malondialdehyde content and also inhibited the decrease of water content, the water-holding capacity, texture, odor, and sensory scores.The transverse relaxation time (T2) spectrum and magnetic resonance imaging showed that ε-PL could retard the conversion of non-mobile water (T22) to free water (T23), and T22 and T23 were correlated with several quality indexes.Through sensory evaluation, the application of ε-PL increased the shelf-life of pre-packaged fermented soybean whey-based tofu for another 12 days.In the concentration range used in this experiment, ε-PL treatment at 0.30 g/L had the best preservation effect on tofu, which could provide some theoretical basis and reference for the application of ε-PL in the quality preservation of soybean products during refrigerated storage.
  • Effect of tail liquor returning on production and quality of Maotai flavor Baijiu
    HU Chunhong, LI Xintao, XIAO Dongguang, LU Jun, YIN Xuezhong, WANG Guojiang, TIAN Yan
    Food and Fermentation Industries. 2025, 51(10): 216-223. https://doi.org/10.13995/j.cnki.11-1802/ts.039211
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Taking Daqu Kunsha sauce flavor Baijiu produced in the Renhuai area of Guizhou province as the research object, this paper analyzed the influence of the return of tail liquor on the production and quality of second-round base liquor.Results indicated that distillation with the aroma of the tail wine returning to the pot could effectively reduce acidity, increase esters, and increase alcohol content.Through the analysis of odor activity value (OAV), it was found that 9 flavor substances, such as acetic acid, ethyl acetate, β-phenylethanol, and other substances played an important role in the aroma characteristics of base liquor, among which the base liquor was processed after the tail liquor was returned to the pot the OAV of β-phenylethanol (1 274.29) was higher than that of non-return base liquor (1 030.00), while the OAV of acetic acid (1 144.26) was lower than that of non-return base liquor (1 289.72).The application of orthogonal partial least squares discriminant analysis (OPLS-DA) could effectively distinguish the flavor differences of base liquor under the treatment of whether the tail liquor was returned to the pot, and 14 variable importance factors were determined, including ethyl octanoate, n-propanol, ethyl acetate, acetic acid, etc.In terms of base wine evaluation, under the treatment of returning the tail wine to the pot, the total score of the base wine was higher than that of the non-returning base wine.The former performed strongly in terms of aftertaste, cleanliness, sand aroma, and mellow thickness.The yield of base liquor significantly increased by 51.94% (P<0.05) under the treatment of returning the tail liquor to the pot.This study elucidates the impact of returning the tail liquor to the pot on the quality of the base liquor, providing a theoretical reference for the distillation of other aroma types.
  • Inhibition effects and mechanisms of cyanidin-3-O-glicoside and cyanidin on tyrosinase
    ZHANG Chunzi, MA Xiaoyan, ABLIZ·Abdurahman, PANG Tuxia, MA Xiaoli
    Food and Fermentation Industries. 2025, 51(10): 224-232. https://doi.org/10.13995/j.cnki.11-1802/ts.039838
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Tyrosinase is the main rate-limiting enzyme of melanogenesis, and inhibition of tyrosinase activity is one of the effective ways to reduce melanogenesis and thus achieve a whitening effect.In this experiment, the inhibitory effects and mechanisms of cyanidin-3-O-glucoside (C3G) and cyanidin (Cy) on tyrosinase were comprehensively investigated using enzyme inhibition kinetic analysis, ultraviolet spectroscopy, infrared spectroscopy, fluorescence spectroscopy, circular dichroism spectroscopy, and molecular docking simulation analysis while using mushroom tyrosinase as the target.Results showed that the inhibitory activity of C3G (IC50 =124.8 μmol/L) and Cy (IC50 =278.1 μmol/L) on tyrosinase were better than that of the positive control kojic acid (IC50 =536.4 μmol/L).The inhibitory effect of C3G and Cy on tyrosinase was reversible, and the inhibitory effect of C3G on tyrosinase was competitive inhibition, while the inhibitory effect of Cy on tyrosinase was mixed inhibition.Results of ultraviolet, Fourier transform infrared spectroscopy, and circular dichroism spectra showed that the binding of C3G and Cy to tyrosinase resulted in the conformation change of tyrosinase, which led to the inhibition of the enzyme activity.Fluorescence quenching results showed that C3G and Cy combined with tyrosinase changed the microenvironment of Tyr and Trp residues, resulting in static quenching.Synchronous fluorescence results showed that the combination of C3G and Cy with tyrosinase enhanced the microenvironmental polarity of Tyr and Trp residues and reduced the hydrophobic ability.Three-dimensional fluorescence spectra showed that both C3G and Cy could reduce the intensity of spectral characteristic peaks of tyrosinase.Results of the multispectral analysis showed that the inhibitory effect of C3G on tyrosinase was stronger than that of Cy.Molecular docking simulation results showed that C3G formed six hydrogen bonds with amino acid residues HIS178, ASN174, GLN41, and GLN44 of tyrosinase, and π-π interaction was generated with amino acid residues GLU173 and LYS180.Cy bound to tyrosinase and formed four hydrogen bonds with amino acid residues ASN174, GLU173, GLN41, and GLN44, resulting in π-π interaction with amino acid residues GLU173.Molecular docking results further demonstrated that C3G bound tightly to residues in the active cavity of tyrosinase and had a higher affinity for tyrosinase compared to Cy.The conclusions of the inhibitory enzyme activity experiment and multispectral experiment were further supplemented.This study provides a reference for further research and development of polyphenols such as C3G and Cy in the field of tyrosinase inhibitors and acts as scientific support for the development of natural high-efficiency tyrosine inhibitors for cosmetic whitening additives.
  • Combinatorial strategies to enhance extracellular expression of diacetylchitobiose deacetylase in Bacillus subtilis
    LIU Yangtao, LI Yangyang, JIA Shiru, HOU Ying
    Food and Fermentation Industries. 2025, 51(10): 233-242. https://doi.org/10.13995/j.cnki.11-1802/ts.040103
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Diacetylchitobiose deacetylase (Dac) hydrolyzes N-acetylglucosamine (GlcNAc) into the biologically active substance glucosamine (GlcN), and efficient production of Dac is the key to realizing this catalytic process.Using a Dac-expressing Bacillus subtilis BS-P43-NMK-T0 as a starting strain, 12 signal peptides were first screened, among which, the signal peptide NprB had the strongest ability to direct Dac secretion, and after optimizing its functional region, the recombinant strain BS-P43-NMK-T4-N1 had an extracellular enzyme activity reached 69.83 U/mL.Subsequently, three inducible promoters were screened, among which the promoter Pgrac100 induced the best expression effect, and the extracellular enzyme activity of the recombinant strain BS-NMK-T4-N1-Pgrac was increased to 88.92 U/mL after optimizing the induction conditions.When the fermentation conditions were 4% inoculum, 20 g/L glucose (carbon source) and 10 g/L nutrient broth (nitrogen source), the extracellular Dac enzyme activity reached 127.59 U/mL, and the addition of glucose in the shake flasks could further increase the Dac activity to 144.25 U/mL.Finally, when the amplified culture was carried out in the 3-L fermenter, the extracellular Dac activity was 319.63 U/mL, which was 7.09 times higher than the extracellular Dac activity of the starting strain.This study provides basic research for the industrial production of GlcN by enzymatic conversion method.
  • Effect of trehalose on texture characteristics and water state of frozen steamed bread
    PENG Ruifang, ZHANG Xia, TIAN Yu, XING Jinjin, ZHENG Ya, WANG Qi, LIANG Ying, WANG Jinshui
    Food and Fermentation Industries. 2025, 51(10): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.040114
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To solve the problem of quality deterioration of frozen steamed bread, the effects of trehalose addition on texture characteristics, water content, water distribution, gluten protein content, and microstructure of frozen steamed bread treated by freeze-thaw cycle were studied.Results showed that trehalose could effectively improve the quality of frozen steamed bread, which was manifested as improving the hardness and chewability of steamed bread, and the gluten network structure was denser when the additional amount was 2%, which effectively reduced the damage to the structure of steamed bread by the freeze-thaw cycle.The analysis of the water status of steamed bread before and after treatment showed that water retention of steamed bread was significantly improved when the amount of trehalose was 2% and frozen 3 times, and the T21, T22, and A21 of steamed bread increased by 26.2%, 22%, and 4.96%, respectively, thus inhibiting water migration of steamed bread and reducing water loss.In summary, when the amount of trehalose was 2%, the processing quality of frozen steamed bread could be improved best.This study laid a theoretical foundation for the application of trehalose in the quality improvement of frozen steamed bread processing.
  • Effect of fried processing on quality of rabbit meat and changes in volatile flavor substances
    LAN Zifan, HE Zhifei, ZHANG Wenzhen, SUN Xuelian, LI Hongjun
    Food and Fermentation Industries. 2025, 51(10): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.040480
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this paper, the effects of different frying temperatures (150, 160, 170, 180, 190 ℃) and time (140, 160, 180, 200, 220 s) on the quality and flavor of rabbit meat were investigated, and moisture content, yield, color, texture, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation of rabbit meat were comparatively analyzed.The volatile flavor components were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the volatile flavor components were analyzed by odor activity value (OAV) method was used to determine the key flavor substances.Results showed that with the increase of frying temperature and time, the moisture and yield of rabbit meat decreased significantly (P<0.05), the colour became darker, the hardness and chewiness increased significantly (P<0.05), the elasticity showed a tendency of increasing and then decreasing, and the TBARS value showed a tendency of gradually increasing.Forty-six volatile compounds were identified in the HS-SPME-GC-MS assay, with aldehydes and hydrocarbons being the main ones.There were some differences in the volatile flavor substances under different frying conditions, and the contents and types of aldehydes, hydrocarbons, and alcohols decreased with the increase of frying temperature and time, heterocyclic compounds were detected when the frying temperature was 190 ℃.Among them, the rabbit meat fried at 170 ℃ for 200 s showed the best performance in terms of quality.This study lays a theoretical foundation for the production of rabbit meat by deep-frying, which can provide a reference for the large-scale production of rabbit meat products.
  • Effects of emulsifier hydrophile lipophilic balance value on quality of virgin coconut oil-based whipped cream
    LI Mingzhu, TANG Minmin, WANG Hui, ZHANG Yufeng, YANG Jinyan, ZHAO Wenbin, SONG Fei
    Food and Fermentation Industries. 2025, 51(10): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.039884
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Emulsifiers with different hydrophilicity lipophilic balance (HLB) values were made by mixing monoglycerides and sucrose esters in a certain proportion.The changes in whipping performance and quality of virgin coconut oil-based whipped cream products under different HLB values (4.0-6.0) were studied.Results showed that the whipping time and whipping foaming rate of cream gradually decreased with the increase of HLB value, while the partial coalescence rate of fat globules and the apparent viscosity of emulsions gradually increased.The research on texture characteristics and decoration performance demonstrated that when the HLB value was 4.0-4.5, the hardness value of the cream was small, and the whipped cream was soft and easy to collapse.When the HLB value was higher than 5.0, the hardness of the cream increased significantly, the whipped cream was rough and the whipping performance of the cream decreased.In comparison, when the HLB value of the mixed emulsifier was 5.0, the whipping time of cream was moderate (128 s), the foaming rate of whipping was high (84.68%), the stability of foam was good (81.52%), the hardness was moderate, and the spreadability was good.Therefore, an emulsifier with an HLB value of 5.0 was more suitable for the virgin coconut oil-based whipped cream system.The research results provide theoretical guidance to produce high-quality zero trans fatty acid whipped cream.
  • Effects of compound yeast fermentation on fermentation rate and quality of strawberry-sugarcane wine
    ZHANG Xueer, SUN Yuxia, LIU Zhenyu, YANG Jian, YANG Yi, YANG Xiaoping, JIA Dongying
    Food and Fermentation Industries. 2025, 51(10): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.038996
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To solve the insufficient aroma of strawberry-sugarcane wine, the fermentation effect of Saccharomyces cerevisiae and aroma-forming yeast was compared, and the effects of the adding sequence, interval inoculation time, and inoculation amount of yeasts on fermentation rate, physicochemical indexes, sensory quality, and volatile substances of the wine were studied.Results showed that the addition sequence of inoculating aroma-forming yeast first then followed by Saccharomyces cerevisiae could decrease the fermentation rate of wine and increase the level of total esters, total acids, sensory score, and the variety and concentration of volatile substances in the wine.The wine obtained by this inoculation sequence contained the most variety (46) and a high content of volatile substances (4 692.59 μg/L), while esters (2 811.32 μg/L) and alcohols (1 663.55 μg/L) were the main volatile flavor components.As the interval inoculation time increased, the wine showed gradually decreased fermentation rate and alcohol content, continuously increased contents of total esters and total acids, and increased first and then decreased sensory score.With an increased inoculation amount of compound yeast, the fermentation rate of the wine increased continuously, the level of alcohol, total esters, total acids, and sensory score increased first and then decreased.The most suitable addition sequence was inoculating aroma-forming yeast first and then Saccharomyces cerevisiae, and the optimal interval inoculation time and inoculation amount were 24 h and 5% (v/v), respectively.The wine fermented at this condition contained 10.0%vol of alcohol, 0.64 g/L of total esters, and 5.92 g/L of total acids, and it had 89.73 on sensory scores.
  • Effects of wine on protein oxidation and in vitro digestive properties of braised pork
    HUAI Xue, ZHU Wenzheng, ZHOU Xiaoyan
    Food and Fermentation Industries. 2025, 51(10): 271-276. https://doi.org/10.13995/j.cnki.11-1802/ts.039478
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The preparation of braised pork requires prolonged heating, and excessive heating can lead to proteins oxidation, digestion reduction, and other problems.Effects of different wines that were added during the preparation of braised pork on the edibility, protein oxidation, and digestive properties of braised pork were investigated.After analyzing colour, tenderness, moisture content, protein digestibility, carbonyl, sulfhydryl content, and surface hydrophobicity, results showed that the mixed wine group had the best overall colour, and the moisture content of the wine-added groups was significantly higher than that of the non-wine-added control group (P<0.05), while the yellow rice wine group had the highest moisture content of 54.1%.Effects of adding different wines on the tenderness of braised pork were also significantly different (P<0.05), whereas the yellow rice wine group had the best tenderness, which corresponded to the results of moisture content.Compared with the control group, all four groups with the addition of wine significantly increased protein digestibility (P<0.05) and reduced protein oxidation, where the yellow rice wine group had the highest protein digestibility and the lowest carbonyl content, and the beer group had the highest sulfhydryl content.In conclusion, the addition of wine in the production process of braised pork was scientifically rational, and it could also improve the edibility as well as the nutritional value of braised pork.
  • Composition analysis of Monascus products and its auxiliary blood lipid reduction study
    WANG Yangyang, YUAN Yutong, LI Qing, ZHAO Liang, ZHAO Lei
    Food and Fermentation Industries. 2025, 51(10): 277-282. https://doi.org/10.13995/j.cnki.11-1802/ts.039626
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, the contents of Monacolin K, red yeast rice (RYR) pigment, crude polysaccharide, amino acid, polyphenol, and γ-aminobutyric acid were analyzed in four kinds of RYR products (common red yeast rice, functional red yeast rice, fruit RYR, and RYR hyphae).The contents of triglyceride (TG), total cholesterol (T-CHO), and superoxide dismutase (SOD) in the serum of mice were analyzed.Results showed that the content of functional components in different RYR products had obvious differences.In the animal experiment, compared with the model group, all four kinds of samples had the effect of regulating blood lipid, and such effect was enhanced with the increase of dose.In terms of antioxidant function, the four samples did not significantly increase the activity of superoxide dismutase in serum of experimental animals.
  • Structure, properties, and function of non-starch polysaccharides in grains and its effects on brewing of wheat beer
    LI Miaomiao, WANG Cong, WANG Miao, DU Jinhua
    Food and Fermentation Industries. 2025, 51(10): 283-288. https://doi.org/10.13995/j.cnki.11-1802/ts.039564
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Non-starch polysaccharides (NSP) are an important component of the cell wall of brewing grains, which has an important effect on the brewing process and quality of the beer.As an important component of dietary fiber in grains, NSP has shown a variety of physiological functions, such as hypoglycemic, hypolipidemic, antioxidant, antitumor, immunomodulatory, and intestinal flora regulation.Therefore, the structure, properties, and functions of NSP in brewing grains, including arabinoxylan and β-glucan, were reviewed, and their degradation during brewing of the wheat beer and their effects on beer quality were discussed.Hence, this review provides a reference for further research on the correlation between molecular structure, physiological activities, and development of functional products.
  • Protective effect of lacto-N-neotetraose against loperamide-induced constipation in mice
    SHAN Yi, WANG Min, YANG Yuju, FANG Lei, XU Wei, ZHENG Miaomiao
    Food and Fermentation Industries. 2025, 51(10): 289-296. https://doi.org/10.13995/j.cnki.11-1802/ts.041836
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, 10 mg/kg of loperamide was administered to induce a constipation mouse model, aimed at investigating the protective effects of lacto-N-neotetraose on constipation and its impact on the intestinal flora in mice.Six-week-old Balb/c mice were randomly assigned to three groups, including the normal control group (Ctrl), the model group (Model), and the lacto-N-neotetraose treatment group (LNnT).Mice were fed the respective treatments for 14 days.The mice were analyzed for cecal water content, gastric emptying rate, small intestinal transit rate, time to the first black stool, levels of regulatory peptides in the gastrointestinal tract, intestinal histology, cytokine levels, MUC2 secretion, and intestinal flora.Results indicated that compared to the Model group, the fecal water content, gastric emptying rate, and small intestinal transit rate in lacto-N-neotetraose-treated mice increased by 20.89%, 19.94%, and 74.48%, respectively.The time to the first black stool appearance was reduced by 91 minutes.Gastrin, gastric motility, and substance P levels increased by 28.76%, 45.58%, and 17.06%, respectively, while vasoactive intestinal peptide content decreased by 27.60%.Additionally, prokinetic peptide and prokaryotic peptide levels both decreased by 27.60%.The levels of pro-inflammatory cytokines (IL-1 and IL-1β) were significantly reduced, while the levels of the anti-inflammatory cytokine IL-6 were significantly increased.In addition, lacto-N-neotetraose enhanced MUC2 gene expression and protein levels.Furthermore, lacto-N-neotetraose treatment enhanced the relative abundance of Ackermannia, Prevotella anomalosa, and Bifidobacterium, while reducing the relative abundance of Eisenbergia, Lachnoclostridium, and Ruminalococcus.In conclusion, lacto-N-neotetraose alleviated constipation symptoms, intestinal inflammation, and mucin secretion induced by loperamide in mice.The underlying mechanism may involve the regulation of intestinal flora and the promotion of beneficial bacterial growth.
  • Preparation and functional properties of whey protein-chlorogenic acid covalent complex
    ZHAO Tingting, LI Bingye, CHENG Dai
    Food and Fermentation Industries. 2025, 51(10): 297-303. https://doi.org/10.13995/j.cnki.11-1802/ts.040255
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Whey protein is an important raw food material and it is widely used in the food industry.However, the physical and chemical properties of whey protein are easily affected by the special processing conditions encountered in food manufacturing.This may affect the functional properties whey protein and limit its applications.To further improve functional properties of whey protein, this study aimed to explore the effect of chlorogenic acid covalent binding on the structure and function of whey protein by constructing the whey protein-chlorogenic acid covalent complex via free radical grafting.Research was conducted through analytical methods such as polyacrylamide gel electrophoresis, multispectrometry, and Nile red staining.Results showed that the covalent binding of chlorogenic acid changed the secondary structure of whey protein, making its microstructure looser.In terms of functional properties, the solubility, antioxidant properties, thermal stability, foaming ability, and emulsion stability of the complexes have been improved to some extent.This study used whey protein as a carrier to improve the bioavailability of chlorogenic acid, which can provide a theoretical basis for the development and utilization of new food ingredients.
  • Impact of Wickerhamomyces anomalus enhancement on quality of liquid-fermented Hongqu rice wine
    JIAO Songdan, KOU Yaru, CAI Wenqin, XIONG Yuheng, FAN Haowei, FU Guiming, WU Xiaodan, JIN Yongchun, WAN Yin
    Food and Fermentation Industries. 2025, 51(10): 304-311. https://doi.org/10.13995/j.cnki.11-1802/ts.039585
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Hongqu rice wine with innovative liquid-state brewing achieves higher yields and shorter fermentation time than traditional solid-state brewing while its contents of volatile compounds are lower.Wickerhamomyces anomalus with the strong ability to produce aromatic compounds, is widely utilized in the fermentation of various types of wines.In this study, W.anomalus NCUF307.1 was reinforced to the liquid-state brewing of Hongqu rice wine, and its physicochemical parameters, bioactive components, and volatile aromatic compounds were analyzed.Results showed that the reinforcement of W.anomalus NCUF307.1 was found to soften the Hongqu rice wine taste by reducing acidity.The content of Monacolin K in Hongqu rice wine was increased from 55.65 mg/L to 56.27 mg/L.The content of phenolic was increased from 265.50 mg/L to 302.80 mg/L and the content of flavonoid was increased from 85.45 mg/L to 92.27 mg/L, which were increased by 14.05% and 7.98%, respectively.Meanwhile, the content of esters increased from 14.64 mg/L to 29.30 mg/L.The content of alcohols rose from 2.82 mg/L to 5.34 mg/L, in which substances with significant differences in contents included ethyl oleate, ethyl butyrate, methyl palmitate, ethyl phenylacetate, octyl formate, n-butyl alcohol, n-octanol, and citronellol.Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) revealed that the reinforcement of W.anomalus NCUF307.1 resulted in differences in the composition of key volatile aromatic compounds in Hongqu rice wine, and improved the flavor quality of Hongqu rice wine.
  • Differential analysis of volatile components of pineapple peel extracted by spinning cone column with different temperatures
    YANG Pengfei, LIU Yanzhang, SUN Zhengguang, WU Wei, SHANG Zibo, KONG Lingqi, SUN Haifeng, MAO Duobin
    Food and Fermentation Industries. 2025, 51(10): 312-320. https://doi.org/10.13995/j.cnki.11-1802/ts.040353
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the effect of the temperature of a spinning cone column (SCC) on the extraction of volatile compounds from pineapple peels, gas chromatography-mass spectrometry (GC-MS), chemometrics and relative odor activity value (ROAV) were applied for the quantitative and qualitative analysis of the volatile compounds from pineapple peels.Results revealed that 58, 95, and 85 volatile compounds were extracted by SCC at 60, 80, and 100 ℃, respectively.Principal component analysis (PCA) demonstrated significant differences in the types and relative contents of volatile compounds extracted by SCC at different temperatures.Orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with variable importance in projection (VIP) and ROAV determined 17 key differential aroma components, which were identified as nerolidol, geraniol, propyl heptanolactone, methyl butanoate, ethyl butanoate, isoamyl alcohol, ethyl phenylacetate, phenylethyl alcohol, methyl oct-4-enoate, methyl 2-methylbutanoate, ethyl 2-methylbutyrate, citronellol, methyl hexanoate, 4-terpineol, (+)-limonene, and α-pinene.Pearson correlation analysis indicated that most of these components were positively correlated with fruity aroma and negatively correlated with vanilla-caramel and bean aroma.The results provide references for SCC in the development and application of flavor with pineapple characteristics and offer new ideas for the development of other fruit flavors.
  • Change analysis of major aroma volatile compounds of ‘Gonggan’ mandarin fruits during postharvest storage
    QIU Diyang, ZHU Congyi, FAN Ruiyi, MAO Genlin, HUANG Yongjing, WU Pingzhi, ZENG Jiwu
    Food and Fermentation Industries. 2025, 51(10): 321-327. https://doi.org/10.13995/j.cnki.11-1802/ts.038784
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    ‘Gonggan’ mandarin (Citrus reticulata cv.Gonggan) is a cultivated high-quality citrus variety in South China.However, the flavor of ‘Gonggan’ fruits deteriorates rapidly during postharvest storage.This study aimed to explore the change of flavor quality and flavor compounds in ‘Gonggan’ fruits during postharvest storage at room temperature (20 ℃) and low temperature (7.5 ℃).The aroma volatile compounds in fruit pulps were extracted with a solid phase microextraction (SPME) fiber and analyzed using gas chromatography-mass spectrum (GC-MS).During storage, there were no significant changes in the “sweetness” quality, the “sourness” quality, soluble solid content, and titratable acid content.However, the deterioration of “aroma” quality was the major change of flavor quality in ‘Gonggan’ fruits.Among the 23 major aroma volatile compounds in ‘Gonggan’ fruits, the content of 16 volatiles decreased significantly in the early stage of storage (0-12 days), and the content of other three volatiles decreased significantly in the late stage of storage (12-28 days).These results indicated that the decrease of the content of aroma volatile compounds such as ethyl butanoate, β-myrcene, D-limonene, linalool, 1-octanal, and 1-decanal was the main reason for the postharvest flavor deterioration of ‘Gonggan’ fruits, and the early stage of storage was the key period for the change of aroma volatile compounds.In addition, refrigerated storage could effectively delay the decline of the content of four volatiles in the early stage of storage and the decrease of three volatiles in the late stage of storage. These results indicated that refrigerated storage was an effective technique to delay the postharvest flavor deterioration of ‘Gonggan’ fruits.The results of this study would facilitate the understanding of postharvest changes of aroma compounds in ‘Gonggan’ fruits and provide a theoretical basis for the innovation of postharvest preservation technology for ‘Gonggan’ fruits.
  • Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying
    WU Lianzhang, ZHANG Yingping, LIAO Fangping, ZHOU Jilan, HUANG Mei, YANG Yi, MU Mingxing, HE Yuqiu, HE Juncai
    Food and Fermentation Industries. 2025, 51(10): 328-335. https://doi.org/10.13995/j.cnki.11-1802/ts.039926
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to explore and analyze the differences in physical and chemical quality and volatile oil aroma components of Amomum tsaoko fruit and kernel before and after drying.In this study, fresh Amomum tsaoko fruits and kernels were used as raw materials and smokeless green drying technology was used to dry Amomum tsaoko.The moisture, color difference, volatile oil content, and free amino acid content of Amomum tsaoko fruits and kernels before and after drying were analyzed and detected, and the GC-MS method was used to analyze and identify the aroma components of volatile oil.Results showed that the moisture content of Amomum tsaoko was significantly reduced after drying.The volatile oil content of Amomum tsaoko was higher under the same condition.The L* values of the whole fruit and kernel of Amomum tsaoko were significantly increased, and the a* and b* values of the whole fruit were also significantly increased.Sixteen free amino acids were detected in all four Amomum tsaoko samples, and the free amino acid components were similar.The total amino acid content was 2.09-6.05 g/100 g, and the flavor amino acid content was significantly different.A total of 27 aroma components were detected in four kinds of Amomum tsaoko samples, including 5 terpenes, 9 alcohols, 9 aldehydes, and 4 esters, mainly alcohols and aldehydes.There were more aroma components detected in the volatile oil of dried fruit.The highest relative content of aroma components in fresh fruit and fresh fruit kernel was nerol, and the highest relative content of aroma components in dried fruit and dried fruit kernel was 1,8-cineole.These results demonstrated that there were some differences in moisture, color, and volatile oil content of Amomum tsaoko fruits and kernels before and after drying.The free amino acid content and volatile oil aroma components had both commonalities and certain differences.The results of this study can provide a theoretical reference for the development and utilization of fresh and dried Amomum tsaoko fruits and kernels.
  • Place of origin identification for air-dried yak meat from Tibet based on portable near-infrared spectroscopy
    HAN Yuanxi, HU Yun, ZHANG Erhao, LIU Zhendong, LI Liang, LUO Zhang
    Food and Fermentation Industries. 2025, 51(10): 336-343. https://doi.org/10.13995/j.cnki.11-1802/ts.040024
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Place of origin is one important factor affecting the quality of yak meat.To quickly identify the place of origin of air-dried yak meat from Tibet, this study utilized a portable near-infrared spectrometer to trace the origin of air-dried yak meat samples from different Tibet regions.A total of 240 air-dried yak meat samples from 4 Tibet regions were collected, which were randomly assigned into the training set and the test set at a ratio of 3∶1.Initially, abnormal near-infrared spectra were eliminated by Mahalanobis distance, and 3 classification models, namely partial least-squares discrimination analysis, support vector machine (SVM), and random forest, were created separately using 7 pre-processing methods, including Smooth, Savitzky-Golay, standard normal variate, multiplicative scatter correction, second derivative, mean centralization (MC), and de-trend.Results showed that the MC-SVM model had the optimal classification effect, with the accuracies on the training and prediction sets being 95.24% and 91.67%, respectively.To further simplify the model, methods like competitive adaptive reweighted sampling, variable iterative space shrinkage approach, and bootstrapping soft shrinkage (BOSS) were adopted for feature wavelength screening.Through multivariate data analysis, the MC-BOSS-SVM model was found to display the best effect, with the accuracies on the training and prediction sets being 88.10% and 91.67%, respectively.This study offers a theoretical basis for rapid and non-destructive identification of the place of origin for air-dried yak meat from Tibet.
  • Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value
    WEN Fuli , JIANG Xiaofeng, JIA Junjie, NIU Mansi, YANG Yang, HUANG Zhangjun, WANG Songtao
    Food and Fermentation Industries. 2025, 51(10): 344-351. https://doi.org/10.13995/j.cnki.11-1802/ts.040368
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To clarify the advantages and key flavor substances of different varieties of Osmanthus, the volatile substances and flavor characteristics of 9 varieties of Osmanthus fragrans from the Chengdu area in Sichuan province were analyzed by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and relative odor activity value (ROAV).Results showed that Osmanthus fragrans (Luteus Group) ‘Boye Jinggui’, Osmanthus fragrans (Luteus Group) ‘Susheng Jin’, and Osmanthus fragrans (Aurantiacus Group) ‘Hangui’ were the three varieties with the highest content (P<0.05).The three most abundant varieties were ‘Boye Jinggui’ (36), ‘Yanhong’ (34), and ‘Zhushagui’ (34).Volatile aroma compounds including α-ionone, β-ionone, dihydro-β-ionone, geranyl acetone, linalool, linalool oxide (furanoid), geranyl, γ-decalactone, β-phenylethanol, dihydro-β-ionol, hexanal, benzaldehyde, (E,E)-2,4-heptadienal, and 1-nonanal were the main flavor substances of the 9 varieties of Osmanthus fragrans.Principal components analysis (PCA) showed that the kinds of different Osmanthus groups had a certain degree of differentiation, Osmanthus fragrans (Luteus Group) and Osmanthus fragrans (Aurantiacus Group) were relatively clustered, reflecting a certain correlation, however, the content among ‘Boye Jinggui’, ‘Liuye Jin’, and ‘Susheng Jin’ had a significantly differences (P<0.05).The content between ‘Zhushagui’ and ‘Hangui’ had no differences but there was a significant difference between ‘Hangui’ and ‘Yan Hong’ (P<0.05).According to the analysis of ROAV, dihydro-β-dihydroionone was the most important aroma contributor in Osmanthus fragrans flower, embodied in the fragrance of wood and fruit.In addition, (E,E)-2,4-heptadienal, dihydro-β-ionol, α-ionone, β-laurene, geraniol, α-violonone, γ-decalactone, and other compounds were also important aroma contribution components of Osmanthus flower.In this study, 9 kinds Osmanthus fragrans were analyzed from the perspective of volatile components, content, and aroma contribution, providing a theoretical basis for the quality control and identification of Osmanthus flavor and the differentiation of Osmanthus varieties in Sichuan.
  • Research progress in biological characteristics of Smac and its regulating IAPs to promote apoptosis
    WANG Jingyu, HU Tieying, CHEN Cheng, ZHANG Li, ZHANG Yubin, MA Guoyuan, LI Aixia, SHI Xixiong
    Food and Fermentation Industries. 2025, 51(10): 352-359. https://doi.org/10.13995/j.cnki.11-1802/ts.040737
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The second mitochondria-derived activator of caspase (Smac) is a pro-apoptotic protein released from mitochondria, which is located in the mitochondrial membrane gap.Studies have found that the mitochondrial localization signal peptide of Smac is removed, and Smac will be released from mitochondria into the cytoplasm.It can competitively bind to inhibitors of apoptosis proteins (IAPs) or promote the ubiquitination-degradation of IAPs, inhibit the expression of IAPs, and relieve the inhibition of IAPs on caspase, thereby inducing the occurrence of apoptosis cascade.This paper summarizes and reviews the biological characteristics of Smac, the ways of Smac regulating IAPs to promote apoptosis, and the research progress of Smac regulating IAPs to promote apoptosis of tumor cells, T cells, and muscle cells.The future research direction of Smac regulating IAPs to promote apoptosis of tumor cells, T cells and muscle cells is prospected, which can provide new insights for targeted therapy of tumors and the theory of muscle tenderization.
  • Mechanism and research progress of quality change of black tea during storage
    LI Ranyang, YUAN Haibo, QU Lichi, LIAN Xueyan, SUN Hong, HUA Jinjie, ZHU Xizhe, WANG Kunbo, WANG Jinjin
    Food and Fermentation Industries. 2025, 51(10): 360-367. https://doi.org/10.13995/j.cnki.11-1802/ts.040208
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Black tea is one of the six tea categories and is highly popular among consumers.Storage, as the final stage before consumption, significantly influences its quality and economic value.In recent years, research on tea storage has mostly focused on green tea and dark tea, and there are fewer studies on the quality chemistry of black tea storage.Based on this, this paper systematically summarized recent studies on the effects of moisture, temperature, oxygen, and light on the non-volatile and volatile quality components of black tea during storage, elaborated the mechanisms of quality changes in black tea throughout the storage process, introduced methods for assessing stored black tea quality, and put forward prospects for the future research in the field of black tea storage.The purpose of this paper is to offer insights for improving black tea storage quality and developing advanced storage technologies.
  • Research progress on effects of biosynthetic selenium nanoparticles on intestinal mucosal immune function and microbial homeostasis
    XU Dandan, CHENG Yirui, HUANG Shimeng, LIU Shuang, WANG Fenghuan
    Food and Fermentation Industries. 2025, 51(10): 368-375. https://doi.org/10.13995/j.cnki.11-1802/ts.040130
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Selenium nanoparticles have been widely used in functional foods and other fields due to their good biocompatibility, bioavailability, and low toxicity.This article reviewed the biosynthesis methods of selenium nanoparticles and research progresses in regulating intestinal mucosal immune function and maintaining intestinal microbiota homeostasis.Selenium nanoparticles could alleviate intestinal injury by activating the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway and its downstream genes.They exerted anti-inflammatory effects by inhibiting the Toll-like receptor 4 (TLR4)/nuclear factor kappa-B (NF-κB) pathway.In the future, researchers could further explore the probiotic mechanism of biosynthesis of selenium nanoparticles, leverage the synergistic effect of probiotics and selenium nanoparticles, and achieve more precise and efficient probiotic effects, based on the foundations provided by this study.
  • Advances in solubilization modification technology and its application of yeast β-glucan
    ZOU Yan, YUAN Peng, ZHOU Fang, YAN Mengqing, LI Haizhi, ZENG Xueying, WANG Haotian, ZHANG Tianyu, LIU Guoyu, DUAN Shenglin
    Food and Fermentation Industries. 2025, 51(10): 376-385. https://doi.org/10.13995/j.cnki.11-1802/ts.040364
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Yeast β-glucan is a functional polysaccharide that exhibits abundant bioactivity within the yeast cell wall.However, the dense triple-helical structure of yeast β-glucan leads to poor solubility, which greatly restricts the application potential of yeast β-glucan.Therefore, the strategies for modifying yeast β-glucan to enhance its solubility have been a popular research topic in recent years.This article comprehensively reviews the source and structure of yeast β-glucan and explores the advancements in solubility-enhancing modification methods both domestically and internationally.Furthermore, it outlines the current application status of yeast β-glucan in the food, pharmaceutical, and cosmetic industries.With a primary emphasis on the physical, chemical, and biological modification approaches for yeast β-glucan, the paper analyzes the characteristics of various solubility enhancement techniques and discusses their future development trends.
  • Research progress on quality and brewing performance of special wheat for brewing
    SHI Wei, GUO Ju, ZHENG Hongmei, CHAI Lijuan, XU Zhenghong
    Food and Fermentation Industries. 2025, 51(10): 386-392. https://doi.org/10.13995/j.cnki.11-1802/ts.040350
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    With the development of the Baijiu industry and the increasing quality requirements for raw materials, special wheat for brewing has become a research hotspot in recent years.Special wheat for brewing is not only one of the main raw materials for brewing fermentation but also a raw material for making Daqu.Its quality has a significant impact on microbial fermentation, alcohol yield, and the flavor substances of Baijiu.This paper reviews the appearance and nutritional quality of special wheat for brewing and comprehensively analyzes the impact of wheat quality on brewing performance and the factors affecting wheat quality.It discusses the current problems in the special wheat for the brewing industry and proposes suggestions in terms of variety breeding, quality matching, and supporting planting techniques, aiming to provide a theoretical reference for the breeding of special wheat varieties and their application in the Baijiu industry.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
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
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Powered by Beijing Magtech Co. Ltd,.