25 April 2017, Volume 43 Issue 4
    

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  • Prokaryotic microbial diversity and geosmin content in the storage process of Daqu
    DU Hai,DU Xiao-wei,ZHAO Jing-long,ZHANG Xin,XU Yan
    Food and Fermentation Industries. 2017, 43(4): 1.
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    The necessity of storage of Daqu was clarified by analyzing microbial community structure of Daqu during different storage periods.119 genera of prokaryotic microbe were identified using the method of MiSeq highthroughput sequencing.Dominant microbes which have a relatively higher abundance in three kinds of Daqu mainly were Lactobacillus,Bacillus,Leuconostoc,Weissella,Streptomyces,Brevibacterium etc.Species diversity of three kinds of Daqu presented a rising tendency as time goes on.Species diversity and abundance of Gaowen Daqu were higher than those of Qingcha Qu and Hongxin Qu.It indicated that the craft process of Gaowen Daqu was more suitable for the growth of microbes.Both the content of geosmin and abundance of Streptomyces in the three kinds of Daqu were found obviously lower in the third month of storage compared with the initial stage.Therefore,Daqu storing over three month was conductive to the control of off-odor.
  • Study on biofilm formation conditions of Lactobacillus plantarum SCP53
    ZHANG Guo-li,PENG Yao,WEI Lu,YU Xi,AO Xiao-lin,LIU Shu-liang,ZHAO Ke
    Food and Fermentation Industries. 2017, 43(4): 7.
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    The biofilm formation ability of Lactobacillus plantarum SCP53 under different status was studied herein.The biofilm formed by Lactobacillus plantarum under different environmental conditions and nutrition had been quantitatively and qualitatively evaluated through determination of crystal violet stain in OD49o and scanning electron microscope(SEM).The results showed that the optimum culture condition for biofilm formation of Lactobacillus plantarum SCP53 was incubation at 42 ℃ for 36 h with inoculums size of 5 × 107 CFU/mL and pH value of 5.8.Addition of NaC1 (200 mg/mL),glucose (75 mg/mL),pectin (7.5 mg/mL),milk powder (75 mg/mL) in MRS could promote biofilm formation of Lactobacillus plantarum.Biofilms A490 values of formed biofilm was 4.492 3,while this value in control group was 0.136 5.Results from scanning electron microscopy (SEM) showed that there was obvious difference between the biological membrane and planktonic bacteria.
  • Identification and screening of Class Ⅱ bacteriocins of lactic acid bacteria and quorum sensing system
    WU Lin-hao,QIAN Yu,WANG Hui-chao,XUE Xiu-heng
    Food and Fermentation Industries. 2017, 43(4): 15.
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    The lactic acid bacteria with broad-spectrum antimicrobial effect of Class Ⅱ bacteriocin quorum sensing system were screened and identified.After exclusion of hydrogen peroxide and organic acid interference and treatment with trypsin,pepsin and proteinase K,lactic acid bacteria secreting bacteriocin with broad-spectrum antibacterial effect was screened by Oxford cup method.The minimal inhibitory concentration was detected by assay on minimal inhibitory activity.Phylogenetic tree was constructed based on 16S rDNA homology analysis.The primers specific for five operon plnEFI,plnJKLR,plnGHSTUV,plnABCD,and plnMNOP of the class Ⅱ bacteriocins were designed.Class Ⅱ bacteriocin genes of quorum sensing system were identified by PCR and electrophoresis.The molecular size of bacteriocin was determined by UPLC and urea-sds-page.L-4 was a kind of gram positive bacteria with broad spectrum antimicrobial activity.The diameters of inhibition zones for indicator bacteria were (18.83 ± 0.39) mm and (19.96 -±0.49) mm,with the minimal inhibitory concentrations of 55.68 μg/mL and 57.31 μg/mL.L-4 had Class Ⅱ bacteriocin gene of quorum sensing system.It could secrete a bacteriocin with molecular weight of 10 ku in the molecular range of Class Ⅱ bacteriocin.L-4 was a strain of Lactobacillus plantarum secreting 10 ku of Class Ⅱ bacteriocin with broad-spectrum antimicrobial activity.
  • Phylogenetic diversity and change of culture-dependent bacteria of Pixian bean paste during fermentation processes
    GUAN Tong-wei,WANG Peng-hao,DENG Ao-yu,TIAN Lei,DONG Dan,ZHAO Shun-xian,XIANG Hui-ping,ZHANG Xi-chao
    Food and Fermentation Industries. 2017, 43(4): 22.
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    Bacterial diversity and change of Pixian bean paste during fermentation processes were investigated using culture-dependent method.These bacteria isolated by 6 different media belonged to 11 genera based on 16S rRNA gene sequences analysis,namely Bacillus,Oceanobacillus,Halomonas,Lactobacillus,Virgibacillus,Aidingimonas,Pantoea,Weissell,Enterobacter,Glycomyces and Gracilibacillus.Of all the bacteria,species of the Bacillus genus was one of the most abundant.Bacillus,Oceanobacillus,Halomonas,Lactobacillus,Virgibacillus,Weissella,Enterobacter and Gracilibacillus was in all fermentation processes and Bacillus.Oceanobacillus and Halomonas were predominated microorganism with corresponding percentage of 84.9％.Phylogenetic analysis showed that strain XHU5999 having lower 16S rRNA gene sequence similarity of 96％ with Glycomyces halotolerans and strain XHU 5135 was the most closely related strain to Aidingimonas halophila (97％).The two strains should be designated as two novel species.The results showed that species and quantity of bacteria were changed with environmental change,and they played an important role in flavor formation of Pixian bean paste during fermentation.
  • Interaction analysis of the strains isolated from traditional fermented broad bean Paste
    FAN Zi-hao,ZHU Lin-jiang,LIU Si-yuan,WANG Jia-qi,LI Qi
    Food and Fermentation Industries. 2017, 43(4): 28.
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    To analyze the mechanism of the microbial community stability during the formation of broad bean paste,filter paper method and oxford cup method were used.Touch-down PCR (TD PCR) was also performed to detect the genes encoding certain antibiotics including subtilosin,subtilin,surfactin and plipastatin.Results showed that all the anaerobic bacteria and yeast could be inhibited by one or more aerobic bacteria,such as Bacillus subtilis HYM05,B.amyloliquefaciens HYM24,and B.tequilensis HYM42.TD PCR detection indicated that the genes encoding subtilosin and plipastatin existed in the genome of HYM42 and HYM05.
  • Screening of oil-producing yeast strains by co-fermentation of glucose and xylose and lipid-acid component analysis
    ZHANG Yan-ping,BAI Xin-peng,GUO Shu-xian,WANG Dong-mei
    Food and Fermentation Industries. 2017, 43(4): 34.
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    In this paper,the strain YP-32 which could use mixed sugar of glucose and xylose as carbon source to produce lipid were screened from 12 wild yeast strains from the soil of Hainan province.The biomass,lipid concentration and lipid content of the strain reached 22.33 g/L,13.39 g/L and 60.42％ respectively by fermenting with 2:1 of glucose and xylose as carbon source.Simultaneously,lipid-acid component was analyzed.There was almost no difference in lipid-acids component by using different mixed sugar ratios as carbon source.Results showed that C16 and C18 series were main fatty acids.Oleic acid content was the highest,palmitic acid and stearic acid were next in all samples and the sum of them accounted for over 90％ of total content of lipid acids.The lipid component of this strain was similar to plant oil and could be used as biodiesel source.The strain was primarily identified as Lipomyces orientalis by the morphology feature,26S rDNA D1/D2 and ITS domain sequence analysis.The strain is a new record for distribution in our country.
  • Relationship between content and molecular weight of non-starch polysaccharides in barley malt and filtration rate of congress wort
    Food and Fermentation Industries. 2017, 43(4): 41.
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    Several parameters associated with filtration rate of 17 barley malt samples were analyzed by Congress mash.Pearson correlation analysis showed that the filtration rate was significantly negatively correlated with viscosity and total arabinoxylan content.Viscosity was significantly positively correlated with total arabinoxylan content and total β-glucan content.After precipitation with 75％ saturated ammonium sulfate and 80％ ethanol respectively,solutions of β-glucan and arabinoxylan were injected to gel filtration chromatography column to analyze the contents of β-glucan and arabinoxylan with molecular weight greater than 1 000 kDa,500-1 000 kDa,50-500 kDa and less than 50 kDa.The results showed that,contents of arabinoxylan with molecular weight greater than 50 kDa were highly significantly negatively correlated with filtration rate and significantly positively correlated with viscosity.,Content of β-glucan with molecular weight greater than 1 000 kDa were highly significantly positively correlated with viscosity.Compared with the total β-glucan and total arabinoxylan,the level of significance and coefficients of above correlation were greatly improved,which were main contributors to the high viscosity and slow filtration rate.
  • Effect of strengthening Sichuan bran vinegar fermentation by Monascus koji on the metabolites profiles
    Food and Fermentation Industries. 2017, 43(4): 50.
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    The effect of strengthening bran vinegar fermentation by Monascus koji (Monascus purpureus:As3.972) on the metabolites was investigated in present article.Results showed that the titrable acidity and contents of esters and unvolatile acid were increased.The contents of citric acid,succinic acid and lactic acid among organic acid were also increased notably,and the red chromaticity in fresh vinegar was raised.Meanwhile,DPPH scavenging activity in Sichuan brahe vinegar was firstly identified.The content of alcohols and esters and their proportion in the volatiles were enhanced significantly,while those of pyrazines and phenols decreased.The contents of phenethyl alcohols and phenylacetaldehyde increased with the strengthening of Monascus,which contributed to the strong fragrance of rose,flowers and chocolate.
  • Effects of the glycolytic inhibitor on ethanol fermentation by Monascus
    LI Chen-yang,ZHAO Jing,SHEN Yan-hua,ZHAO Shu-xin
    Food and Fermentation Industries. 2017, 43(4): 56.
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    Hongqu is a Chinese traditional fermented product in many regions.Hongqu has been used for brewing rice wines which have a long history and some of them belong to China's intangible cultural heritage,such as Zhejiang jinhua rice wine,Fujian rice wine,and so on.The traditional Hongqu used for brewing rice wines mainly contains Monascus,Saccharomyces cerevisiae,and other bacteria.Early researches indicated that Monascus could synthesize ethanol.In this study,the ethanol metabolic pathway involved in Monascus was studied.Results indicated that Monascus could synthesize ethanol with glucose as substrate.Sodium fluoride (Glycolytic inhibitor) inhibited the production of biomass,ethanol,and higher alcohols during the ethanol fermentation by Monascus at a certain level.It could predicate that the growth and ethanol fermentation by Monascus were based on the glycolytic pathway.When Embden-Meyerhof-Parnas pathway was seriously inhibited,Monascus could not synthesize pyruvic acid and ethanol.
  • The purification of the recombinant bovine chymosin expressed in prokaryotic system
    PU Yan,LI Yi-jie,ZHANG Fu-chun
    Food and Fermentation Industries. 2017, 43(4): 61.
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    The recombinant bovine chymosin expressed in prokaryotic expression system has the similar enzymatic properties to the commercial recombinant bovine chymosin,so it has the potential to be commercialized.Therefore the purification of the enzyme was studied.The recombinant bovine chymosin was purified successfully by centrifugation and saturated ammonium sulfate precipitation.The ultimate recovery is 1.82％.The total activity increased by 73.3％ and the specific activity increased 95.3-fold.How to improve the renaturation of inclusion body and recovery also were discussed,which provided technical reference for industrial production of the enzyme in the future.
  • Storage shelf life prediction model of low salt pickled white radish by different packaging
    MEI Ming-xin,LIU Wei,SONG Ying,YANG Man-qian,DONG Quan
    Food and Fermentation Industries. 2017, 43(4): 69.
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    Pickled vegetable industry has developed rapidly,pickled vegetables processing and storage are also among the research focus.However,the deterioration and quality changes of picked vegetable and its shelf life prediction model research were not paid enough attention.The experiment explored different packaging methods of low salt pickled radish stored at different temperature.The sensory evaluation,crispness,color and the total number of colonies changes with the time were tested and dynamic model of the quality changes was established to predict the product shelf life.The study was aimed to provide technical reference for better storage for low salt pickled radish.The experimental results showed that with the increase of storage temperate,transparent packaging group and foil packaging group sensory evaluation scores were decreased,crispy decreased gradually,the color difference and total number of colonies increased gradually;the aluminum foil packing showed more efficient in delaying the deterioration of the quality.Two kinds of different packaging methods were compared with 1/T as the abscissa,with lnk as the ordinate to perform linear fitting.The results of R2 is greater than 0.9,indicating a good linear relationship.In the shelf life prediction,transparent packaging model was better in predicting total number of colonies and the aluminum foil packing model was better in predicting of the crispy,it was also found that the lower temperature,the more accurate the prediction value.
  • Effect of Artemisia sphaerocephala Krasch gum on emulsifying and physicochemical properties of Mantis shrimp myofibrillar protein
    YUAN Cheng-cheng,ZHANG Kun-sheng,REN Yun-xia
    Food and Fermentation Industries. 2017, 43(4): 78.
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    In order to enrich mantis shrimp emulsion products,study was carried out to explore the emulsifying and physicochemical properties of myofibrillar protein from mantis shrimp.Extracted from Mantis shrimp,the myofibrillar protein and the different the amount of Artemisia sphaerocephala Krasch gum(ASK gum),NaCl concentration,temperature as well as the effects of emulsifying properties,including emulsifying activity and emulsion stability were tested.At the fixed concentration of NaCl,with the increase of ASK gum,Mantis shrimp protein emulsifying activity and emulsion stability increased first and then decreased,the viscosity also increased;with 0.6％-0.8％ ASK gum,the difference between the experimental group and the control group was significant (P ＜ 0.05);0.4％-0.6％ of ASK gum could significantly enhance the surface hydrophobic content of myofibrillar protein (P ＜ 0.05).The emulsifying activity was at the maximum at NaCl 0.4 mol/L;the turbidity was the lowest at 0.5 mol/L NaCl,NaCl concentration increase will decrease the viscosity of myofibrillar protein.With the increase of temperature,myofibrillar protein emulsifying activity and emulsion turbidity increased,stability increased first and then decreased,and viscosity decreased.The results provide a basis for the further research on the application of ASK gum in mantis shrimp products.
  • The variation of intramuscular lipid of processed Sichuan white rabbit during the cold storage
    WANG Chuo,HE Zhi-fei,SONG Cui,LI Yang-mei,LI Hong-jun
    Food and Fermentation Industries. 2017, 43(4): 84.
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    The hind leg muscles of Sichuan white rabbit was used to study the changes of fatty acid in intramuscular lipid of Sichuan white rabbit processed by four ways including microwaving,baking,stewing and ultrasonic treatment assisted salting,and packed by either vacuum or non-vacuum during the cold storage.The results showed that the intramuscular fat of Sichuan white rabbit mainly contains 20 kinds of fatty acids,the most of which are unsaturated fatty acids.During the 0 ～ 12 d storage,the content of intramuscular fat in processed-Sichuan white rabbit was significantly decreased (P ＜0.05).Comparatively,the effect of microwave treatment on UFA,especially PUFA,was small,while the destructive effect of stewing on PUFA was the 1 most.The content of SFA significantly increased (P ＜ 0.05),PUFA,UFA content and P/S and n-6/n-3 ratio decreased significantly with the extension of storage date (P ＜0.05),the MUFA content did not change significantly.In addition,in terms of lipid oxidation,MDA accumulation in processed meat increased in 0 ～10 days during storage,and the storage property greatly reduced.Meanwhile,vacuum packaging slowed down the increase of UFA and decrease of SFA and kept TBA at low level and delayed meat spoiling.
  • Dielectric loss rate of yellowtail fillets during ohmic heating
    CHEN Chao,QIU Wei-qiang,FUKUOKA Mika,SAKAI Noboru,CHENG Yu-dong,JIN Yin-zhe
    Food and Fermentation Industries. 2017, 43(4): 92.
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    Dielectric loss rate of white and red muscles of yellowtail fillets were calculated from measured electrical conductivity at frequencies between 50 and 20 000 Hz from 15 to 80 ℃ to provide insights on improving the modeling of continuous ohmic heating (OH) in fish products by LCR (Heinrich Lenz-Capacitor-Resistance).The effects of frequency,temperature,muscle composition (moisture and fat content),muscle and current direction (parallel and series),and muscle membrane on dielectric loss rate were investigated during OH.At 20 kHz,the dielectric loss rate of yellowtail fillets increased with the increase of frequency and temperature.Compared with red muscle,white muscle has a higher dielectric loss rate.The parallel type of yellowtail fillets has a higher dielectric loss rate than the series type.Temperature,fat,moisture contents,and current direction all influenced the dielectric loss rate,especially the muscle membrane which connected fiber has a major influence to both types of muscles.The structure change,protein denaturation and drip loss were also the influence factors during heat processing.Protein denaturation lead to the drip loss,and drip loss rate increased with the increase of temperature.The maximum drip loss was about 14％ when temperature increased to 80 ℃.The membrane is one of the main factors affecting the dielectric loss rate and heating rate during ohmic heating.
  • Thermal properties and structure characteristics of purified glycerolized lard
    DIAO Xiao-qin,GUAN Hai-ning,KONG Bao-hua,HAN Qi,ZHAO Xin-xin
    Food and Fermentation Industries. 2017, 43(4): 98.
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    Lipozyme RMIM was used as catalyst in the preparation of diacylglycerols from lard by enzymatic glycerolysis,and diacylglycerols was then purified by molecular distillation.The crystallization and melting profiles,polymorphic forms and crystalline structures were analyzed through differential scanning calorimetry (DSC),X-ray diffraction (XRD) and polarized light microscopy (PLM).The results showed the melting point and crystallization temperature of glycerolized lard (GL) and purified glycerolized lard (PGL) were higher than those of lard.Glycerolized lard and purified glycerolized lard had a large number of small crystal particles.The distribution of crystal particles was uniform and exhibited β-form and β'-form crystals.Glycerolized lard and purified had lower thermal oxidative stability than lard by thermal analysis.
  • Effect of co-culture of lactic acid bacteria and yeast on the quality characteristics of Soda biscuit
    YAN Bo-wen,ZHAO Jian-xin,ZHANG Jun-ye,FAN Da-ming,HAO Yu-jie,GUAN Lu-jing,CHEN Wei,ZHANG Hao
    Food and Fermentation Industries. 2017, 43(4): 104.
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    The co-culture of lactic acid bacteria and yeast improves the quality characteristics of soda biscuit.This paper is aimed at developing soda biscuit starter culture,which is fermented with the co-culture of lactic acid bacteria and yeast,to investigate the effect on the flavor and nutrition of soda biscuit.The results show that compared with the solo lactic acid bacteria fermentation,the acidification rates of dough fermented with the mixed-strains is faster,and the amount of acrylamide of biscuit is lower.Furthermore,it is a kind of favorite products for consumers and is suitable for industrial manufacture.The mixed-strains could also remarkably improve the rate of in-vitro protein digestibility,and enhance the amount of VB1,VB2 and GABA,it's good for improving the nutrition of the soda biscuit.
  • A comparative investigation on the effects of different fungi fermentation on the polyphenols content and antioxidant activity of Mojiang purple rice (Oryza sativa L.)
    HUANG SHI-qi,XING Chen,CAI Sheng-bao
    Food and Fermentation Industries. 2017, 43(4): 112.
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    Mojiang purple rice (Oryza sativa L.) is a distinctive agricultural product in Yunnan province.However,information about the polyphenols content and antioxidant activity of Mojiang purple rice fermented by different fungi is still limit.Therefore,the purpose of the present work is to comparatively investigate the effects of five fungi fermentation (Aspergillus oryzae var.effuses 2083,Aspergillus oryzae 2011,Rhizopus oryzae 3005,Rhizopus oryzae 3079,Rhizopus oligosporus 3152) on the polyphenols content and antioxidant activity of Mojiang purple rice and identify the main anthocyanins.The results showed that four anthocyanins were detected in Mojiang purple rice,namely cyanidin-3,5-diglucoside,cyanidin-3-glucoside,cyanidin-3-rutinoside and peonidin-3-glucoside.The total phenolics content,total flavonoids content,anthocyanins content and antioxidant activity of Mojiang purple rice strongly depended on fungus type and fermentation time.R.oryzae 3005,R.oligosporus and A.oryzae var.effuses could significantly enhance the parameters mentioned above for Mojiang purple rice during 4 days of fermentation (P ＜ 0.05).The results of the present work suggested that Mojiang purple rice,especially the one fermented by fungus for a certain time,might be used as a good source of natural antioxidant and developed as nutraceuticals and functional food.
  • Effect of fermented milk with Streptococcus thermophilus on foaming properties of whole liquid egg
    LIU Qing-xia,LIN Wei-feng,CHEN Zhong
    Food and Fermentation Industries. 2017, 43(4): 119.
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    Egg has been extensively used in aerated food because of its functional properties of foaming.This study aimed at investigating the effect of fermented milk cultured for 24 hours with Streptococcus thermophilus (ST5-24 h fermented milk) on the foaming properties of liquid whole egg.Increasing fermented milk concentration (0％ w/ w-50％ w/w) gradually increased solution viscosity (17.9-197.3 mPa · s) and decreased pH values (7.75-4.95) and the interfacial pressure presented a decrease as a whole.The Zeta values decreased at the earlier and then increased,the minimum was reached when the content of fermented milk was about 25％.The foam ability presented a slightly decrease when its concentration was less than 30％.Incorporation of fermented milk enhanced the foam stability and the half-life of foam drainage increased rapidly from 38 min to 71 min (1.9 times compared to liquid whole egg) at 25％ and then decreased to 30 min.Moreover,microstructures at different time indicated that addition of fermented milk could possibly improve the bubbles elasticity and the stability of foams.In conclusion,the fermented milk had a significant impact on the foaming properties of liquid whole egg and little impact on the foaming ability without foam stabilizer.
  • Effects of different fermentation agent on volatile aroma compounds and texture properties of Edam cheeses
    JIAO Jing-kai
    Food and Fermentation Industries. 2017, 43(4): 125.
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    Two fermentation agents,which were commercial fermentation agent and traditional screened isolates combination agent,were used to make Edam cheese in this paper.Volatile aroma compounds and texture properties of Edam cheese in first and latest fermentation stage were detected.GC-MS method was used to detect volatile aroma compounds and Texture analyzer was used to detect texture properties.The results showed that there were Allyl aclcohol,3-hydroxy-2-Butanone etc.in first fermentation stage.There were more volatile aroma compounds were detected in latest fermentation stage,such as 3-methyl Butanal,Dodecane and Acetoin.Hardness was increased and adhesiveness and springiness were decreased.Different fermentation agent had big influence on volatile aroma compounds and texture properties of Edam cheeses.
  • Brewing technology of purple sweet potato and hulless oat wine
    WU Fang-tong,LIU Chun-mao,LU Tong-yang,CAO Qian-rong,ZHENG Xiang,YANG He-bao
    Food and Fermentation Industries. 2017, 43(4): 129.
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    On the basis of single factor experiment,the brewing technology of purple sweet potato and hulless oat wine was optimized by three steps response surface methodology.Results showed that the optimal fermentation condition of purple sweet potato and hulless oat wine was fermentation at 18 ℃ for 6 d with addition of SO2 96 mg/L.Under these optimized conditions,the alcohol degree was 11.00 ％ vol,and the contents of anthocyanin and β-glucan were 11.00 ％vol,21.23 and 36.85 mg/L,respectively,which were significantly higher than those of the control group.
  • Effect of tea tree oil electric auxiliary heating fumigation on quality of strawberry fruit and its related enzymes
    WEI Yan-zhen,SHAO Xing-feng,Wei Ying-ying,XU Feng,WANG Hong-fei
    Food and Fermentation Industries. 2017, 43(4): 135.
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    In order to reduce the amount of essential oil and save the cost,effects of electric auxiliary heating tea tree oil fumigation on fruit quality of strawberry fruit and related metabolic enzymes during its storage were investigated.The results showed that the 0.01％o tea tree essential oil fumigation treatment could inhibit the decrease of total soluble solid (TSS) content and hardness,and maintain the brightness and red color of the surface of the fruit.The treatment also reduced hydrogen peroxide (H2O2) content,increased the activity of catalase (CAT) and polyphenol oxidase (PPO),and reduced the activity of ascorbate peroxidase (APX) and phenylalanine ammonia lyase (PAL).It had almost no effect on the superoxide dismutase (SOD) and β-1,3-glucanase.Thus,the improvement of electric auxiliary heating tea tree oil fumigation treatment could not only greatly save the amount of essential oil,but also maintain the quality of strawberry and delay fruit senescence.
  • The effect of ultrasonic pretreatment on hydrolysate of Tuna skin and study on its mechanism
    HUANG Dan-dan,MA Liang,HAN Shuang,YANG Hui,ZHANG Yu-hao
    Food and Fermentation Industries. 2017, 43(4): 141.
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    Using tuna skin as raw materials,the effects of ultrasonic time,ultrasonic power,and ultrasonic solidliquid ratio on hydrolysate were studied.The collagen structure of tuna skin and the molecular weight of hydrolysate were determined to explain the reason why ultrasonic could improve hydrolysis.The results showed that when the ultrasonic time was 20 min,ultrasonic power was 30％ (195 W),ultrasonic solid-liquid ratio was 1∶ 15,the hydrolysis degree was up to 14.89％,hydroxyproline content was 0.046 g,which were significantly higher than those in the group without pretreatment.The results of FTIR showed that ultrasonic could break the structure of collagen efficiently.The peptides less than 10 kDa in ultrasonic pretreatment group accounted for 88.67％,while those in group without pretreatment accounted for 45.62％.Ultrasonic Pretreatment promote release of active peptide from triple helical of collagen,which has important implication for the further preparation and application of active peptides.
  • Isolation of high-conversion ginsenoside strain and optimization of fermentation medium
    FANG Lei,CHEN Hong,YU Xiao-bin
    Food and Fermentation Industries. 2017, 43(4): 147.
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    Strains producing β-glucosidase were isolated by solid medium containing esculin and ferric.Then six strains having high β-glucosidase activity were selected with p-nitropheny l-β-D-glucopyranoside as substrate.Strain having high ginsenoside bioconversion was finally chosen with Rbl as substrate and converted products were determined by TLC and HPLC.β-glucosidase activity of this strain was 0.803 U/mL and ginsenoside Rd conversation rate was 97.234 2％.The selected strain was identified as Saccharomycopsisfibuligera based on the morphology and nucleotide sequence analysis of the 18S rDNA.Fermentation medium was optimized to contain lactose as carbon source and corn flour as nitrogen source,and Ca2+ as metal ion.Finally inducer was optimized to promote the ginsenoside bioconversion.Results indicated that inducer had little impact on the bioconversion but rutin,a kind of inducer,could promote the bioconversion of Rd to CK.The selected strain with high ginsenoside bioconversion had good potential application.
  • Optimization of ultra-high pressure of mussel meat tenderness based on neural network-simulated annealing algorithm
    ZHANG Bin,SUN Lan-ping,QIAN Shi-quan,XU Hui,TU Kang
    Food and Fermentation Industries. 2017, 43(4): 152.
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    To improve the mussel meat texture and improve the quality of mussel meat,ultra-high pressure technique is used to keep the tenderness of mussel meat.Based on the cascade BP neural network.A prediction models of ultra high pressure mussel meat tenderization process was established and the simulated annealing algorithm was used to optimize the process.Results show that the trained cascade BP neural network has a better predictive ability,the relative error between the predicted ones and the measured values were between 0.26 ％ and 8.70 ％.Using the simulated annealing algorithm to optimize the non-linear relation between the pressure conditions,the concentration of CaC12,the holding time and shear force were selected:pressure condition 345 MPa,pressure holding time 15 min,CaCl2 concentration 0.30 mol/L.Under the above conditions,the shear force is 10.54 N.With the same condition,the experimental results show the shear stress is (10.38 ± 0.13) N,which is less than the optimized one by the response surface design.This indicates that the simulated annealing algorithm based on cascade BP neural network forecasting model is a more effective method of optimizing the production process parameters.
  • Preparation and properties of okra polysaccharides/gelatin film
    LIU Yong,LAI Wen-feng,LI Yan
    Food and Fermentation Industries. 2017, 43(4): 160.
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    Okra polysaccharides/gelatin film was prepared,and effects of okra polysaccharides content on thickness,water-solubility,mechanical properties,water vapor permeability,color,transmittance and opacity of the film were studied.The preservation effects of the film on fish products were also investigated.The results showed that with the increasing of okra polysaccharides content,the thickness and water-solubility of the film increased but water vapor permeability and tensile strength of the film decreased,and elongation at break of the film first decreased and then increased.The film with okra polysaccharides changed color significantly and had excellent light resistance,and effectively inhibited lipid oxidation of fish.The okra polysaccharides/gelatin film has potential application in the food packaging and preservation.
  • Acetylated modification and antioxidant activity of polysaccharides from Tricholoma matsutake
    XU Tian-tian,CHEN Yi-yong
    Food and Fermentation Industries. 2017, 43(4): 164.
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    Polysaccharides from Tricholoma matsutake (TMP) was actylated by acetic anhydride,and its acetylated modification was studied.Effect of polysaccharides-to-acetic anhydride ratio,reaction time and reaction temperature on the substitution degree of actylated polysaccharides from Tricholoma matsutake (Ac-TMP) were investigated through the single factor experiment.The optimization of acetylation was obtained by response surface experiments with BoxBehnken design.Antioxidant activity in vitro of Ac-TMP was assessed by DPPH,hydroxyl and superoxide anion free radical scavenging assays.The optimal conditions were:polysaccharides-to-acetic anhydride ratio 1∶34.07 (g ∶ mL),reaction time 2.8 h and reaction temperature 42.42 ℃.Under the above conditions,the degree of substitution was 0.587.Compared with TMP,scavenging capacities of Ac-TMP against hydroxyl free radicals and DPPH free radicals were reduced,but the scavenging capacity against superoxide anion free radicals was improved.
  • Study on the preparation and properties of coconut oil microemulsion
    LU Meng-qi,XIANG Dong
    Food and Fermentation Industries. 2017, 43(4): 171.
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    The microemulsion of coconut oil was prepared with span 80 and Tween 80.The effect of preparation method,hydrophilic lipophilic balance value (HLB),cosurfactant and emulsifier amount were investigated for determining the best process parameters of coconut oil microemulsion.The results showed that stable oil in water microemulsion of coconut oil can be prepared by ultrasonic assisted stirring method with HLB12,glycerol as cosurfactant and 3.2％ of emulsifier.The microemulsion had the best stability when the ratio of total amount of coconut oil and emulsifier and the amount of water was 1 ∶ 9 or 2∶ 8,the microemulsion was not stable at low temperature when the ratio was 3∶7.
  • The processing technology of instant Tremella fuciformis preserves
    ZHAN Yi-shu,LIN Shao-xia,CHEN Bing-zhi,Lin Cheng,Xie Bao-gui,Wang Rui-qing,JIANG Yu-ji
    Food and Fermentation Industries. 2017, 43(4): 177.
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    Dried Tremella fuciformis' fruit bodies were used as raw material and technology of processing lowsugar instant T.fuciformis' preserve was studied.First,the technological parameters of soaking and boiling dried T.fuciformis were optimized.Second,the technologies of pre-soaking sugar dehydration,proportions of glucan to sucrose in the soaking process,soaking time,drying methods after soaking and microwave sterilization technology for instant low-sugar T.fuciformis' preserve were investigated.The optimal technological parameters for soaking and boiling conditions were:soaking temperature 30 ℃,soaking time 15 min,pH6,steaming time 8 min under 0.1 MPa.Under the above conditions,the loss of polysaccharide of T.fuciformis' fruit bodies was the smallest,and sensory evaluation value was the highest.Pre-dry of 700 w microwave could improve total sugar content.When soaking with a mixture of 20％ glucan and 30％ sucrose for 5 hours,the total sugar content of T.fuciformis' 'preserve was from 40％ to 45％,the taste was the best.The instant T.fuciformis' preserve was dried by 700 W microwave,and it was a fast and the best drying method.Polypropylene packed 50g instant T.fuciformis' preserves were treated at 700 W microwave for 120 seconds,82％ mold and 71％ yeast were sterilized and the shelf life of the product was extended to more than 180 d at room temperature.
  • The preparation of 1, 3-DG pig fat microcapsule and its characteristic analysis
    Food and Fermentation Industries. 2017, 43(4): 184.
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    This study was to reduce oxidation of 1,3-DG pig fat and extend its shelf life.The fat microcapsule was made by sodium alginate as the wall material and 1,3-DG pig fat as the core material,and sucrose ester as the emulsifier.According to single factor experiment and response surface methodology,embedding fat rate was selected as the main index,the optimal microcapsules formula and its morphological characteristics,oxidation stability and storage stability were studied.The results showed that the best encapsulator conditions were:100 mmol/L CaCl2 as condensation agent,1 000 Hz frequency and 0.06 MPa pressure;the optimum formula of microencapsulation was:the wall material concentration 1.4％,mass ratio of core to wall 1 ∶ 1.9 and emulsifier dosage 2.8％.Under these conditions,the microencapsulation of 1,3-DG pig fat exhibited good oxidation stability,storage resistance and other properties,85.2％ embedding rate,0.227 water activity,1.98％ ash content,and about 280 μm particle size.
  • Effects of different processing and storage conditions on the stability of anthocyanin extracted from blueberry peel
    ZHOU Xiao-li,XIA Xue-bing,WANG Rui,XIE Guo-fang,HE Jin,MA Li-zhi,ZHU Kun-long
    Food and Fermentation Industries. 2017, 43(4): 192.
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    The stability of Anthocyanin extracted from blueberry peel was studied at different processing and storage conditions.The results indicated that:temperature,light and O2 all had obvious effects on the stability of anthocyanin from blueberry peel.According to arrhenius equation,the degradation of anthocyanin fit the first-order reaction under 40 ～ 80 ℃ incubation.The thermal degradation activity Ea was 1.50 × 104 kJ/mol.The degradation of anthocyanin at 100 ℃ fit the second-order reaction.The blueberry peel pigment should be preserved in dark place to prevent light irradiation.The degradation of blueberry peel anthocyanin fits first-order reaction under O2.
  • Processing technology of ready-to-eat steamed Ayu fish
    XU Xiao-yin,LIU Hai-ying
    Food and Fermentation Industries. 2017, 43(4): 197.
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    Sensory and texture of Ayu fish were used as indicators in optimizing the seasoning formula by orthogonal experiments.The blanching processing and sterilization time under 121 ℃ were also studied using the indexes of microbiology,sensory and texture.The results showed that the optimal formula was:salt 100 g/kg,monosodium glutamate7.5 g/kg,cooking wine 150 mL/kg,vinegar 25 mL/kg.The optimal blanching process was at 90 ℃ for 10 s and sterilization for 15 min.The products had Ayu fish unique fragrance and tender texture.The study provided a new way for processing of Ayu fish.
  • Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS
    CHEN Shuang,CHEN Hua-rong,WU Qun,XU Yan
    Food and Fermentation Industries. 2017, 43(4): 201.
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    The volatile aroma compounds in cooked sorghum were extracted by headspace solid-phase microextraction,and further analyzed by gas chromatography mass spectrometry.A total of 46 volatile aroma compounds were identified in cooked sorghum,including 16 aldehydes,7 acids,6 alcohols,6 esters,4 phenols,2 ketones,2 furans,and 3 others.Aldehydes,acids and furans were the key aroma components in cooked sorghum.The concentrations of benzaldehyde (20.21％),hexanoic acid (9.00％),nonanal (8.66％),furfural (8.9％),2-pentyl furan (6.48％),and naphthalene (5.49％) were relatively higher.The thresholds of nonanal,(E,E)-2,4-decadienal,(E)-2-octenal,(E)-2-aldehyde decene,1-octen-3-ol,vanillin,4-ethyl guaiacol,4-vinylguaiacol,γ-octalactone,and γ-nonalactone were relatively lower.These volatile aroma compounds may be the key aroma compounds in cooked sorghum.
  • Verification of the quantitative method for GMO foods
    RAO Hong,HAN Yue,GUO Zheng-lei,XU Shan,LI Wei,GU Qiang,LIN Yuan-hui
    Food and Fermentation Industries. 2017, 43(4): 208.
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    According to the requirements of Guidance document from the European Network of GMO laboratories (ENGL) of JRC,"GB/T 19495.5-2004 Detection of genetically modified organisms and derived products-Quantitative PCR methods based on nucleic acid" including four typical indexes,DNA extraction,accuracy,repeatability and LOQrel,was verified.After verification,DNA extraction kit was qualified.The trueness was within ± 25％ of the accepted reference value.RSDr ＜ 25.LOQrel was 0.1％ GMO content.The verification on the national standard confirms that the guidance is applicable for method verification in laboratory.
  • Rapid identification of hydroxypropyl starch adulteration by mid-infrared spectroscopy
    ZHANG Yue,LI Sha,ZHONG Jin-feng,LIANG Hui-pei,QIN Xiao-li
    Food and Fermentation Industries. 2017, 43(4): 216.
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    Mid-infrared spectroscopy was used to measure adulterated hydroxypropyl corn starch.Effect of mathematical processing methods,such as the number of derivation and the number of smoothing points,on the prediction model of adulterated hydroxypropyl corn starch built by partial least squares (PLS) was studied.The model (using first derivative with 5 smoothing points) in the calibration set gave satisfactory performance with an R2c value of 0.984 0 and root-mean-square error of 3.723％.The correlation coefficient between the experimental values of various adulteration levels and the predicated values calculated by the best predication model was 0.980 0.The results indicated that it is possible to use mid-infrared spectroscopy combined with PLS in rapid identification of hydroxypropyl corn starch adulterated with corn starch.
  • Rapid determination of arsenic belete mushrooms by infrared spectroscopy
    LI Jie-qing,YANG Tian-wei,WANG Yuan-zhong,LIU Hong-gao,LI Tao
    Food and Fermentation Industries. 2017, 43(4): 222.
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    Fourier transform infrared spectroscopy combined with partial least squares discriminant analysis was used to establish a rapid method for determining whether arsenic content is over the standard limit in bolete mushrooms.The infrared spectral of 85 Boletus edulis and Boletus tomentipes samples were collected,and were optimized by smooth,second derivative and standard normal variables.The arsenic contents were determined by inductively coupled plasma emission spectrometer,and the food safety of bolete mushrooms was evaluated according to Chinese national food safety standards and limit contaminants in food (GB2762-2012).Infrared spectroscopy dates combined with arsenic contents of bolete samples were used to establish a classification method of detecting whether arsenic is over the standard limit.The results showed that:(1) The arsenic content in boletes were 0.033-8.301 mg/kg DW,and its differences in different samples were dramatic.(2) Arsenic content exceeded the standard limit of GB 2762-2012 (As≤0.5 mg/kg) in most samples;arsenic in B.tomentipes collected from Simao Puer severely over the standard,and has potential of safety risks.(3) Infrared Spectroscopy peak shape did not show obvious difference in samples with arsenic exceeded samples and not exceed samples.The optimized spectral data were analyzed by partial least squares discriminant analysis.The results showed principal components scores scatter plot can be used to distinguish the products of arsenic over or under the standard,and the classification accuracy was 91.76％.The study provides a new method for determining arsenic content in edible mushrooms and find out whether it exceeds the standard limit or not.
  • Determination of citric acid in the fresh lemon by multi-wavelength color fading spectrophotometry
    JIANG Hong,PANG Xiang-dong,HONG Xin,HE Ting-ting
    Food and Fermentation Industries. 2017, 43(4): 228.
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    A fast multi-wavelength color fading spectrophotometry for quantifying citric acid in fresh lemon was developed.In Tris-hydrochloric acid buffer pH 6.15 solution,brilliant green reacted with citric acid to form a green ion association complex with obvious three negative absorption peak and bleaching effect in visible area.The maximum and the second largest and the smallest negative absorption wavelength was located at 652 nm and 582 nm and 426 nm respectively.Beer's law was obeyed in definite mass concentration range within 0.02-3.84 mg/L(652 nm and 582 nm) or 0.48-3.84 mg/L(426 nm) of citric acid.Their apparent molar absorptivity (κ) were 3.33 × 104 and 2.84 × 104 and 1.44 × 104 L/(mol · cm) respectively with the limitation of quantitation of 0.019 g/100 g(652 nm 和 582 nm) and 0.45 g/100 g(426 nm).The sensitivity of double wavelengths or three-wavelength superposition were 6.16 × 104 L/(mol · cm) and 7.61 × 104 L/(mol · cm) respectively with the quantitative limits were 0.019 g/ 100 g.The optimum reaction conditions,the main properties of analytical chemistry and the compound ratio were studied.The method were applied to determine the content of citric acid in fresh lemon with spiked recoveries and RSD％ (n =6) in the ranges of 98.85％-101.1％ and 2.2％-2.5％ respectively.
  • Determination of purine and uric acid in cooked cow and sheep offal by high performance liquid
    WANG Jing-ying,BO Hai-bo,JI Sheng-jun,CHENG Zi-yu,CHEN Xiu-hong
    Food and Fermentation Industries. 2017, 43(4): 232.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A high performance liquid Chromatography method for the determination of uric acid,guanine,hypoxanthine,xanthine and adenine in meat was established and applied.The detecting method for Chromatography was:Shiseido CAPCELL PAK-C18 (4.6 mm × 250 mm,5 μm) column,column temperature was at 30 ℃.The mobile phase was 7 × 10-3 mol/L KH2PO4-H3PO4 (pH =3.83)at a flow rate of 1.0 mL/min.The UV detector was used and the wavelength was set at 254 nm and the Sample volume was 10 μL.Result:Under the above conditions,good separation was obtained and four kinds of purines and uric acid was showed in the range of 0.05-50 μg/mL;a good linear relation was observed between the concentration and peak area,and all the correlation coefficients are higher than 0.9996,the limit of detection was between 0.010-0.024 g/mL,precision detection of RSD％ was between 0.25％-0.81％,the recovery rate of each component was between 92.0％-105.0％,the precision RSD％ was between6.27％-11.09％.Conclusion:The method was simple,rapid and reliable,had a good separation for each component,and can be used for the analysis and determination of purine and uric acid in meat products.
  • Analysis on flavor compounds of concentrated apple juice fermented by different strains
    WANG Xin-yue,CAO Shao-jun,ZHAO Hua-jie,QIN Jing,WU Xiao-dan,HU Xiao-hui,CHEN Rong-rong
    Food and Fermentation Industries. 2017, 43(4): 238.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The aroma components,free amino acids,and organic acids of concentrated apple juice and corresponding changes before and after fermentation by Lactobacillus plantarum strain EM1L115 or Kluyveromyces lactis strain EM1Y071 were comparatively analyzed.Results showed that flavor compounds of concentrated apple juice fermented with L.p EM1L115 had no significant change,except that more lactic acid was detected.When the concentrated apple juice was fermented with single strain K.lactis EM1Y071 or cooperative fermentation with K.lactis E M1 Y071 and L.p E M1 L115,significant changes of volatile flavor compounds were detected due to changes of ester,alcohols,amino acids and organic acids after fermentation.This article provides the basic theory for flavor control and metabolic regulation on fermentation of fruit and vegetables.
  • The effect of different cooling methods on the quality of water-cooked chicken legs during storage
    XU Lei,JIA Fei,DU Ying,GAO Fang,ZHAO Fang-hui,DAI Rui-tong,LIU Yi,LI Xing-min
    Food and Fermentation Industries. 2017, 43(4): 244.
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    To explore the effect of vacuum cooling-immersion vacuum cooling (VC-IVC) on the quality and safety of water-cooked chicken legs,the physical and chemical indicators in four methods including air blasting (AB),water immersion (WI),vacuum cooling (VC),immersion vacuum cooling (IVC) during four weeks storage were compared.The results showed that,VC-IVC group's TVB-N value,TBARS value and the total number of microorganisms were lower and pH value was higher than the other groups.VC treated group has better quality than WI,AB,IVE and VC-IVC group during the storage.This indicated that the cooling process after the vacuum improved the shelf life.We predict that VC-IVC must have a prospective application in food industry.
  • The property of nano-ZnO/chitosan composite film and its application in chilled fresh pork preservation
    KUANG Heng-feng,HU Chang-ying,WEN Xiao-min,LYU Jing-quan
    Food and Fermentation Industries. 2017, 43(4): 251.
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    Nano zinc oxide (50 nm) at different concentration 10％ and 3％ (w/w,ZnO/Chitosan)were mixed with chitosan to prepare the composite film by solution casting method.The functional groups,the crystallinity and morphology were tested using FTIR,XRD and SEM,XGT.The inhibition zone and antibacterial rate method were used to testing the antibacterial activity.At last,the composite films were applied as the pad in fresh pork packaging at 4 ℃.The results showed that Nano zinc oxide improved the crystallinity of composite film dramatically,and Nano zinc oxide could well dissolve in chitosan matrix.The inhibition zone test showed that chitosan film had antibacterial against E.coli and S.aureus,and Nano zinc oxide could increase the inhibition zone,especially at lower concentration.The antibacterial rate for composite film was 93％,10％ increase than the control film.The composite film controlled TVB-N and CFU number in fresh pork's very well.
  • Research on 1-MCP Coupled with MAP on Preservation of Adenophora hunanensis Nannf.
    CAO Sen,WANG Rui,ZHONG Mei,JI Ning,XIE Guo-fang,MA Li-zhi,YANG Tao,TIAN Ya-qin
    Food and Fermentation Industries. 2017, 43(4): 257.
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    In order to improve the marketability of Adenophora hunanensis Nannf during the storage and sales,a safe and effective method of preservation after harvest was studied.First,the suitable storage conditions were selected by decaying rate and the content of MDA;then 1-MCP treatment with various concentrations(0.25、0.5、0.75 μL/L) on Adenophora hunanensis Nannf was carried out.The changes of Adenophora hunanensis Nannf's physiological index,nutrients,nitrate and nitrite were tested.The results showed that the appropriate environmental temperature is 1 ℃ during storage,fresh-keeping film is PE20.Coordinated action of environmental storage and 1-MCP showed obvious effect,all three treatments can inhibit the increasing of decaying rate,yellowing rate and weight loss,decrease the ascension of MDA content,respiration rate and ethylene's production rate,and maintain the higher activity of POD,the lower activity of PPO,nitrate and nitrite.Therefore,1-MCP at 0.5 μL/L,PE20 and store at 1 ℃ was the best conditions.The decaying rate of Adenophora hunanensis Nannf was only 4.33％ at the end of the storage.
  • Effects of CPPU and 1-MCP treatments on kiwifruit quality during cold storage
    SONG Xiao-qing,REN Ya-mei,ZHANG Yan-yi,SHI Jun-ling,FAN Ming-tao
    Food and Fermentation Industries. 2017, 43(4): 266.
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    Kiwifruit (Actinidia deliciosa cv.Qinmei) with 1-MCP and CPPU treatments was studied during 0 ℃ ± 0.5 ℃ storage.The effects of different treatments on respiratory rate,ethylene production rate,firmness and sensory quality were studied.The results showed that 5 mg/L CPPU accelerated ethylene production rate,organic acids degradation,softness and rotting race.Therefore,5mg/L CPPU was not suitable for the production of kiwifruit (Actinidia deliciosa cv.Qinmei).With 1.0 μL/L 1-MCP,it delayed respiration peak time and ethylene production rate,significantly slowed down fruit softening and the reduced titratable acid,decreased the fruit soften and rotting rate,but reduced fruit sensory evaluation.1-MCP and CPPU treatments had no effect on soluble solid content (SSC).The combination of 1-MCP and CPPU treatments can effective delay the reduction of firmness,time of respiration peak and titratable acid,reduced rotting rate of kiwifruit by CPPU treatment.Therefore 1-MCP treatment can be used in preservation of fruit with CPPU treatment in production,but the combination of 1-MCP and CPPU treatments had negative effects on the sensory quality of kiwifruit.In summary,the fresh-keeping effect of kiwifruit with 1-MCP treatment was the best.It can compensate the negative effects of CPPU treatment and extend storage time.This study can provide theoretical basis for fresh-keeping technology of kiwi fruit.
  • Effect of combined ozone and intermitted heat treatment on quality of ‘ Tarocco'oranges in logistic environment under different temperatures
    Food and Fermentation Industries. 2017, 43(4): 272.
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    In this study,the effect of combined ozone (200 mg/L) and intermitted heat treatment (hot water 56 ℃ for 40s',then return to 5 ℃,2minutes for total treatment) on keeping the quality of ‘ tarocco'oranges was studied.The ‘tarocco'orange was evaluated in composite film packaging (at 10 ℃ RH 60％-70％ for 7 days) and its shelf life (at 20 ℃ RH 60％-70％ for 7 days).The results showed that the combined treatment regulated the enzyme activity (such as PPO,POD,SOD,CAT),delayed metabolize,it had positive effects on the quality attributes (total acid,soluble solids content and anthocyanins content).In addition,the combined treatment decreased the decay rate,maintained its hardness,and had good effect on keeping quality of ‘ tarocco'oranges.
  • Effects of saccharides on wine fermentation
    ZHANG Ye,SUN Yu-mei,YU Zhi-min,YOU He,MA Lei,HAN Yue
    Food and Fermentation Industries. 2017, 43(4): 280.
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    Sugar is the necessary energy for the growth and metabolism of yeast during wine fermentation.The type and content of saccharide will affect the fermentation ability and metabolites production of yeast.This paper reviewed and analyzed the effects of the type and content of saccharide,and the way of adding sugar on the wine fermentation,in order to provide a theoretical basis for the selection of saccharide and quality control for wine brewing.
  • Recent development in multi-residue determination of drugs in animal derived food by ultra-high-performance liquid chromatography-tandem mass spectrometry research
    YIN Zhi-qiang,SONG Yue,CHAI Ting-ting,WANG Xin-lu,JIA Qi,YANG Shu-ming,QIU Jing
    Food and Fermentation Industries. 2017, 43(4): 286.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to screen and monitor the residue of veterinary drugs and therapeutic drugs in animal processed food,high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) has become the most widely method used in the field in trace detection.The research progress of sample preparation,latest research topics,evaluation of matrix effects,and selection of the mass spectrometer were introduced.At the same time,the development prospects of this application was also discussed.This paper is to provide a reference to related research in the future.
  • Advance study on quality improving additives for quick frozen flour products
    ZHANG Yun-huan,ZHAO Wen-hua,MA Jun-tao,LI Shu-guo
    Food and Fermentation Industries. 2017, 43(4): 295.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As a new "sunrise industry",quick-frozen flour products development is extremely fast in recent years due to its stable,easy cooking,long shelf-life and relatively low cost.However,problems has prevented its development,the main challenges were analyzed.The mechanisms of quality improving agents (modified starches,emulsifiers,thickeners,enzymes,natural substances,water retention agents and cryoprotectantsto) and their applications were reviewed.The suggestions of effectively promoting its healthy and sustainable development are proposed.
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基本信息
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: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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