25 March 2017, Volume 43 Issue 3

    

• Select all
  |

• Select
  Enhanced HSA-GCSFm production by Pichia pastoris under “low methanol concentration-high dissolved oxygen” induction strategy and its transcriptome analysis

  TU Ting-yong,JIA Lu-qiang,SUN Jiao-wen,CHEN Shan-shan,SHI Zhong-ping

  Food and Fermentation Industries. 2017, 43(3): 1.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In the process of producing HSA-GCSFm with methanol/sorbitol co-induction by Pichia pastoris,the consumptions of methanol and O2 couple with each other,making it difficult to maintain methanol concentration and dissolved oxygen (DO) at high level simultaneously.In this study,induction strategies of “high methanol concentration-low DO” and “low methanol concentration-high DO” were adopted,and the performances of HSA-GCSFm production were investigated.As a result,the titer of HSA-GCSFm under “high methanol concentration-low DO” and “low methanol concentration-high DO” strategies were 587.5 mg/L and 106 mg/L,respectively.The molecular mechanism of the two induction strategies causing different HSA-GCSFm expression level was revealed by transcriptome analysis.Under the “low methanol concentration-high DO” strategy,the partial genes correlated with methanol metabolic pathway,TCA cycle and peroxisome were up-regulated,while the partial genes involved in proteolysis were down-regulated.That indicated the higher metabolic activities of methanol and sorbitol,the enhanced resistance to the shock of high DO and reduced protein misfolding.
• Select
  Influences of a Lodderomyces elongisporus strain on fermentation of strong-flavored liquor

  YOU Ling,LI Mei-hua,WANG Zhi-yao,MEI Ling-li,SUN Xue-qin,YU Li-chen,WANG Tao

  Food and Fermentation Industries. 2017, 43(3): 9.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to explore the role of a Lodderomyces elongisporus yeast in the strong-flavored liquor fermentation,the strain was inoculated to fermentation grains,the fluctuation of physicochemical indexes,flavor substances and microflora in fermented grains were then analyzed after fermentation for 50d.It was found that the addition of this yeast strain significantly increased the content of reducing sugar and decreased the amino-N,and promoted the formation of acetal and hexanoic acid.Furthermore,the fungus diversity in fermentative grains considerably reduced when enhanced by the yeast strain,L.elongisporus became dominant strains instead of Zygosaccharomyce.Meanwhile,bacteria diversity was slightly influenced,as the dominant genus,the frequencies of Lactobacillus increased while Pseudomonas decreased.The results indicated that L.elongisporus could change the flavor of Strong-flavored liquor,and might result in unpredictable sustained influences on continuous fermentation.
• Select
  Effect of acids produced by metabolizing carbohydrate of protectants on viability of Lactobacillus during freezing

  CUI Shu-mao,ZHAO Jian-xin,CHEN Wei,ZHANG Hao

  Food and Fermentation Industries. 2017, 43(3): 14.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Vacuum freeze-drying is the key technology for preparing Lactobacillus powder.It is significant for cell pastes to be mixed with protectants before freeze drying.In this paper,the acid production rate in the mixing processing of cell pastes and protectants,and the effect of pH decrease caused by acid production on viability of Lactobacillus during freezing,were studied.The rate of acid production at room temperature and cold storage temperature,as well as the survival rate of Lactobacillus at different pH value after freezing,were determined.In addition,ATPase,β-galactosidase,lactate dehydrogenase (LDH),and cell membrane integrity and fluidity of Lactobacillus after freezing at different pH were measured.The results showed that the rate of acid production at room temperature was very fast,which could reduce the pH of the bacterial suspension to 4.0 in a short time after mixed with protectants.The low pH indeed decreased the survival rate of frozen strains,which was significantly reduced at pH 4.0.The damage of ATP enzyme and β-galactosidase,and the reduction of the fluidity of cell membrane caused by freezing under low pH could result in the low survival rate.Therefore,the temperature and time for mixing cell pastes with protectants must be controlled to avoid loss of lactic acid bacteria in pre-freezing stage in order to improve the survival rate during vacuum freeze drying.
• Select
  A high effective autonomous replicative sequence in Saccharomyces cerevisiae

  SHEN Fang-lin,HUANG Shuang-cheng,HOU Peng-chen,GENG An-li,RUAN Wen-quan

  Food and Fermentation Industries. 2017, 43(3): 20.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In the case of yeast expression,low-copy number of transformed genes and low stability are disadvantages of the conventional types of expression vectors.Therefore,finding a high effective Saccharomyces cerevisiae autonomously replicative sequence (ARS) that can be used for construction of replicative/integrated plasmid is significantly important.In this study,four different ARSs (ARS304,ARS315,ARS735,and ARS1512) were amplified from Saccharomyces cerevisiae and inserted into integrated yeast vector pNTS2K and four plasmids pNTS2K-ARS304,pNTS2K-ARS315,pNTS2K-ARS735,pNTS2K-ARS1512 were obtained.All the four plasmids were successfully transformed into S.cerevisiae and all transformants were able to grow on YPD plate containing 300 μg/mL of G418.However,only transformant containing plasmid pNTS2K-ARS315 was able to grow well in the YPD medium containing 500 μg/mL of G418.After G418 tolerance detection,36a (pNTS2K-ARS315) still could grow well in YPD medium containing 1 mg/mL of G418.Furthermore,the expression of the fluorescent protein by the plasmid pNTS2K-ARS 315 was higher than that by the ordinary commercial plasmid.It can be concluded that all of the four ARSs functioned and the ARS315 had the highest replicate ability in S.cerevisiae.Consequently,ARS315 can be potentially used for high expression and stable recombinant strain construction and metabolic engineering of S.cerevisiae.
• Select
  Effect of different heat treatment processes of skim milk on texture and microstructure of yogurt

  LIU Li-peng,LI Xue-qing,LI Hong-juan,YU Jing-hua

  Food and Fermentation Industries. 2017, 43(3): 26.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  By measuring the texture and microstructure of yoghurt,the effect of different heat treatment processes of skim milk on texture and microstructure of yogurt was analyzed.The results indicated that yogurt made of skim milk heated at 95 ℃ for 5 min got better texture characteristics and denser network structure.By using electrophoresis,the reason for the difference of texture and microstructure of yogurt was analyzed.The results showed that undenatured whey protein in skim milk did not participate in the formation of the network structure of yogurt,but denatured whey protein was involved in the gel,which affected the texture and microstructure of yogurt.
• Select
  Conjugated fatty acids production by Lactobacillus plantarum from Paocai

  YANG Bo,WANG Ao-ji-dong,ZHANG Hao,CHEN Yong-quan,CHEN Hai-qin,CHEN Wei

  Food and Fermentation Industries. 2017, 43(3): 31.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Conjugated fatty acids refers to a group of positional and geometric isomers of polyunsaturated fatty acids,including conjugated linoleic acid (CLA),conjugated linolenic acid (CLNA) and conjugated stearidonic acid (CSA).CLA and CLNA were derived from linoleic acid and linolenic acid,respectively,with a variety of healthy-associated functions,such as anti-cancer,anti-atherosclerotic,immunity improvement and anti-obese,which have become a hot research topic in functional lipids.In this paper,twenty-two of Lactobacillus plantarum isolated from Paocai were analyzed for conjugated fatty acids production via GC-MS.The results indicated that CCFM47 and CCFM232 had high conversion capability of both CLA and CLNA.Further analysis showed that the two strain convert over 30％ linoleic acid to CLA,total CLA in the supernatant fluid reached 0.1664 mg/mL and 0.1514 mg/mL.Additionally,the two strains could convert over 60％ of α-linolenic acid to CLNA,with total CLNA 0.1964 mg/mL and 0.1721 mg/mL in the supernatant fluid,respectively.
• Select
  The inhibitory effects of functional sugars and sugar alcohols on α-glucosidase activity in vitro

  LIU Guo-yu,LIU Jia,WAN Ning,WANG Xi,NI Qing-gui,YU Qin,SUN Zhong-wei,DU Yu-lan,YAN Jian-gang,WANG Fei,DUAN Sheng-lin

  Food and Fermentation Industries. 2017, 43(3): 36.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to provide references for the development of hypoglycemic nutrition diet,the inhibitory effects of D-xylose,L-arabinose,trehalose,raffinose,lupeose,erythritol,isomaltitol,sorbitol,xylitol,and maltitol on the α-glucosidase activity were investigated.By using the high performance liquid chromatography method,the decomposition of sugars and sugar alcohols by α-glucosidase was detected,and their inhibitory effects on α-glucosidase were tested in the presence of sucrose.Further,the compounds with better inhibitory effects were designed to observe their interaction by using Calcusyn software.L-arabinose,D-xylose,trehalose,erythritol,isomaltitol and sorbitol all could inhibit the activity of α-glucosidase,and the value of IC50 of D-xylose,L-arabinose,trehalose,erythritol,isomaltitol and sorbitol were 23.89 mg/mL,15.03 mg/mL,9.75 mg/mL,3.19 mg/mL,20.64 mg/mL,106.19 mg/mL,respectively.The inhibition of α-glucosidase were significantly increased when erythritol was combined with trehalose or isomaltitol (Combination Index ＜ 1) and showed a synergistic effect.The compounds of erythritol and trehalose or isomaltitol may contribute to the enhancement of inhibition of α-glucosidase.
• Select
  Effect of nitrite on the cell surface property and morphology of Lactobacillus plantarum FQR

  WEI Tian,MEI Lin,WANG Zhi-geng,XUE Xiu-heng

  Food and Fermentation Industries. 2017, 43(3): 42.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Effects of different concentrations of NaNO2 on the degradation ability,nitrite reductase (NiR) activity and cell surface properties of Lactobacillus plantarum (Lp) FQR were investigated,and the cell morphology of which was observed by electron microscope.The results showed that the degradation ability and NiR activity of FQR was decreasing with the increase of NaNO2 concentrations within 0-0.150％.Under the condition of 0.045％ NaN02,FQR could efficiently degrade NaNO2 within 16 h with (94.85 ± 2.96)％ of degradation rate and (174.60 ± 13.67) U/104 of NiR activity.In addition,high concentrations of NaN02 could also contribute to the significant increase of cell surface hydrophobicity and membrane permeability.There were no differences in cell surface morphology of FQR between the nitrite-free group and 0.045％ NaNO2 group,whereas the surface of FQR exposed to 0.120％ NaNO2 appeared depression and wrinkle by observation through scanning electron microscope.FQR in nitrite-free group exhibited numerous energy storage granules,number of which decreased obviously with increasing concentration of NaNO2.The intracellular energy storage material almost disappeared,and external flow of cytoplasm was observed through transmission electron microscope when FQR exposed to 0.120％ NaNO2.In summary,high concentrations of NaNO2 can cause changes in the surface morphology and internal structure of bacteria obviously.
• Select
  The cadmium removal mechanism of lactobacillus strains

  SHAO Xin,SUN Kai,XIONG Jing,YU Chong,WU Xi-Yang

  Food and Fermentation Industries. 2017, 43(3): 48.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  17 standard Lactobacillus strains were selected by MIC test against cadmium.Among them,4 strains showed high resistance to Cd (MIC ≥4.0 g/L).The selected bacteria were assessed in vitro for their ability to remove Cd (＞ 27％ in 100 mg/L Cd2 + solution).To clarify the removal mechanism of Lactobacillus rhamnosus ATCC 53103 (LAB-5 strain),fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to structurally and morphologically characterize the interaction of bacteria and Cd ion.LAB-54 (Lactobacillus plantarum ATCC 8014),a Cd-sensitive strain,was used as control.Results indicated that hydroxyl (O-H),carboxyl (C =O),phosphoryl (P =O),amide (N-H) and hydrocarbonyl (C-H) groups were involved in biosorption process.Cd removal mechanisms of LAB might include complexation,ion exchange,physical adsorption (electrostatic interaction),precipitation and diffusion.Cell microstructure was heavily damaged by treatment with Cd2 + ion.Distorted,sunken,rough,crumpled,cracked and perforated cells were observed.
• Select
  Influence of quorum sensing AHLs on spoilage factor secretion of Aeromonas sobria

  LI Ting-ting,CUI Fang-chao,MA Yan,LI Jian-rong

  Food and Fermentation Industries. 2017, 43(3): 54.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Aeromonas sobria AS7 separated from spoilage turbot were used as test strain.The relationship between different treatment (the nutrition of substrate,symbiotic cultivation and adding different kind of AHLs) and the spoilage factors (siderophore,protase and biofilm) were further studied.The results showed that the secretion of siderophore was affected by medium quality,that could be secret at natural substrate such as skim milk,while could not be produced at synthetic medium.Addition of AHLs had a significant influence on the production of siderophore,wherein C8-HSL was affected significantly and the production of siderophore presented positive correlation with the increase AHLs (P ＜ O.05),while effect on C6-HSL was not significant (P ＞ 0.05).The production of siderophore of Pseudomonas fluorescens and Shewanella putrefaciens was obvious promoted when symbiotic cultivation with AS7.Adding AHLs could also promote the production of protase and biofilm,and present the positive correlation (P ＜0.05),which demonstrated that the AHLs could regulate the production of extracellular protease,siderophore and biofilm in AS7.
• Select
  Effect of the different concentration of nitrogen sources on the formation of aroma compounds produced by yeast

  QIN Wei-shuai,DONG Shu-jia,JIANG Kai-kai,FENG Wen-tao,LIU Can-zhen,ZHAO Xin-jie

  Food and Fermentation Industries. 2017, 43(3): 61.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To explore the effect of different concentration of nitrogen sources on the formation of aroma compounds produced by yeast,the volatile aroma compounds of synthetic must from different concentration of nitrogen sources after alcoholic fermentation was determined by head space solid phase microextraction (HS-SPME) followed by the gas chromatography-mass spectrometry (GC-MS).The results showed that the sum of aroma compound increased with the increase of nitrogen concentration.The concentration of ethyl acetate,acetic acid,2-phenylethyl ester,dodecanoic acid,ethyl ester,acetic acid,octanoic acid,hexanoic acid,2,3-butanediol,1-butanol,and 3-methyl increased with the increase of nitrogen concentration.The concentration of 1-propanol,2-methyl decreased with the increase of nitrogen concentration.
• Select
  Promoting growth of four lactic acid bacteria by using prepared wheat peptones

  SUN Wen-jing,XIN Xiao-ya,GUO Wen-jie,CUI Feng-jie,FANG Song-ping,ZHU Ben-guo,FENG Yue-qin,XIA Tong-qian

  Food and Fermentation Industries. 2017, 43(3): 66.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The physical and chemical features of prepared wheat peptone (WP) and its effect on lactic acid bacteria (LABs) growth were investigated and compared with other commercial peptones.Results showed that the prepared WP met the requirements of peptone quality standards and contained higher percentages of high-molecularweight peptides (＞ 500 u) than those in other commercial peptones.WP promoted the growth of four LABs including Lactococcus lactis subsp lactis,Lactobacillus reuteri,Lactobacillus casei,and Lactobacillus plantarum with the highest OD600nm values and the microbial viable counts reached to 9.64 × 108 CFU/mL,2.30 × 109 CFU/mL,1.60 × 109 CFU/mL,1.14 × 109 CFU/mL,respectively.Further studies indicated that L.casei seemed to preferably utilize high-molecular-weight peptides (＞ 180 u) in WP as the nitrogen source for cell growth.
• Select
  Comparison of physicochemical property and oxygen radical absorbance capacity between Nostoc flagelliforme, Synechocystiss sp.PCC6803 and Chlorella pyrenoidosa exopolysaccharides

  CAI Lu-yang,FAN Hua,JIAO Wen-dong,LIU Ning,WANG Ning

  Food and Fermentation Industries. 2017, 43(3): 73.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The physicochemical property and oxygen radical absorbance capacity of Nostoc flagelliforme,Synechocystiss sp.PCC6803 and Chlorella pyrenoidosa exopolysaccharides were studied in this paper.The extracellular polysaccharides of Nostoc flagelliforme,Synechocystiss sp.PCC6803 and Chlorella pyrenoidosa (abbreviated as EPSF,EPSJ and EPSX) were precipitated by ethanol and then dialyzed.The physicochemical properties and oxygen radical absorbance capacity of EPSF,EPSJ and EPSX were studied through spectrum analysis and determination of molecular weight and oxygen radical absorbance capacity.The results showed that the yield of EPSJ was highest,which was 4.10 times higher than that of EPSF and 1.84 times higher than that of EPSX.There were not starch,phenolic hydroxyl groups or sulfate groups in three exopolusaccharides but there were protein and uronic acid in them.EPSF,EPSJ and EPSX had β-glucosidic bonds and EPSJ and EPSX also had α-glucosidic bonds.EPSF was low molecular weight polysaccharide.EPSJ and EPSX were high molecular weight polysaccharide and the components were homogeneous.EPSF,EPSJ and EPSX could absorb oxygen radical.EPSF was the best,and EPSJ was better than EPSX.The yield of EPSF was lower than that of EPSJ and EPSX,but EPSF possessed the best oxygen radical absorbance capacity among them.
• Select
  Identification and protein spectrum analysis of Mucorracemosus CGMCC8700

  JIANG Li-wen,XIE Jing,LIAO Lu-yan,ZHOU Hong-li,ZHOU Hui,ZENG Yu-lun

  Food and Fermentation Industries. 2017, 43(3): 78.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Mucor is a kind of specie commonly used for fermented soybean products.In this paper,a pure mold was isolated from naturally fermented soy products using conventional separation methods.Through culture and microscopic observation method,its fatty acid composition,(G + C)％ (mol) content,rRNA gene sequence ITS1-5.8S-ITS2 region,binding protein spectrum were analyzed.The results showed that it was identified as Mucorracemosus (CGMCC8700) and had mycelium of cotton wool,thick wall sporeswith oval or elliptical shape,brown color,G + C mol content of 39.53％,and TM value of 70％.ITS1-5.8S-ITS2 region of rRNA gene sequence comprising 640 bp.Proteins spectrum identified by mass spectrometry had 1 304 specific peptides for Mucorracemosus.The sizes of the identified peptides were ranged from 8aa to 22aa with average size of 14.62aa,wherein the number of llaa peptide was the highest.The average coverage for identification of protein was 17.25％.These indices were related to fermentation characteristics.
• Select
  Effect of the bamboo shoots insoluble dietary fiber on physical properties of strawberry jam

  DAI Yao-yi,LIU Min,ZHENG Jiong

  Food and Fermentation Industries. 2017, 43(3): 83.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to investigate the influence of dietary fiber on the rheological,quality and structure of the jam,strawberry jam was mixed with different proportions of dietary fiber of bamboo shoots to study the changes of the rheological,quality and structure and microstructure,and then discussed the preliminarily mechanism.The results show that the bamboo shoot dietary fiber/jam mixed system is a typical yield pseudoplastic fluid.Adding bamboo shoots insoluble dietary fiber,the consistency coefficient K increases and the fluid index n decreases.At the same time,adding the bamboo shoots insoluble dietary fiber can increase the elastic and viscous system,strengthen the solid feature and improve the stability of jam.With the increase of the bamboo shoots insoluble dietary fiber in jam,the hardness,chewiness,adhesion of jam mixed system are enhanced.At the same time,scanning electron microscopy (SEM) observed,the bamboo shoots IDF make jam internal particles more closely,gel enhancements increased.And it began to form a mesh structure when the fiber amount was 3％.
• Select
  Effects of heating temperature on physicochemical properties,texture and microstructure of goose meat

  JI Hong-fang,ZHANG Ling-wen,WANG Fang,HAO Shu-ting,MA Han-jun

  Food and Fermentation Industries. 2017, 43(3): 89.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effects of heating temperature on physicochemical properties,texture and microstructure of goose meat were explored by convention assay method.Results were shown that with the increase of temperature,the loss rate of goose generally increased.The meat loss rate was from 8.14％ (at 55 ℃) to 35.07％ (at 95 ℃),increased by 26.93％.The pH value of goose increased at first between 55-60 ℃,then decreased between 70-85 ℃,and increased again at 90-95 ℃ (P ＜ 0.05),the highest pH value was 6.622.L* value of goose generally increased,a* value generally decreased,and b* value increased firstly,and then decreased.The shear force of goose increased at first,and then decreased,with the largest shear force of 43.255 N at 85 ℃,much higher than those of goose treated at other temperatures.Additionally,both the hardness and chewiness increased firstly,and then decreased.And at 85 ℃,their values were the highest.At 55-60 ℃,the myofibrillar protein started to contract.At 65-75 ℃,endomysium and perimysium separated from muscle fiber,and with the increasing of heating temperature,muscle fiber structure was more seriously damaged.While at 95 ℃,endomysiums almost disappeared.Temperature between 90 and 95 ℃ was much suitable for goose meat.
• Select
  The isolation,screening and identification of yeasts for mulberry wine

  CAO Qian-wen,ZHENG Fei-yun,ZHAO Jia-di,ZHANG Ming-fang,LI Jia-tai,WANG Jin-jing,LI Qi

  Food and Fermentation Industries. 2017, 43(3): 94.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A total of 42 yeast strains were isolated from natural fermented mash of commercially available mulberries.Through duchenne tubular screening,alcohol yield ability test,SO2 resistance ability test and odor activity value (odor activity value,OAV) screening,the optimal strain JNB-14 was obtained finally.The 18S rDNA sequence amplification was conducted for molecular biology identification of JNB-14 and it turned out to have the highest degree of match (100％) with Saccharomyces cerevisiae(sequence ID:AFD50639.1).
• Select
  Improved wine making process and integrated quality evaluation of ‘Meili’ rose wine

  MENG Qiang,WEN Jing-fang,ZHANG Wen-qin,LIU Shu-wen

  Food and Fermentation Industries. 2017, 43(3): 99.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Since the winemaking process is the crucial part for wine quality,three craft factors with two levels of each were chosen to explore the optimal route of ‘ Meili’ rose wine,wherein the three factors included maceration temperature,fermentation temperature and carrying out malolactic fermentation (MLF) or not.The quality of wine was assessed by determining various physicochemical and physiological active parameters,followed by sensory evaluation,through variance analysis coupled with principal component analysis.The physicochemical parameters of all wines were in accordance with wine quality standard.The total score of physiological active parameters of wine sample 5 was the highest.The sensory scores of wine sample 1 and 5 were significantly higher than those of the others (P ＜0.05),especially the former.The integral quality of ‘Meili’ rose wine was greatly influenced by winemaking process.Finally,it suggested that low temperature maceration,alcohol fermentation at room temperature and nonMLF should be the best strategy for production of ‘ Meili’ rose wine in this research.
• Select
  Optimization of mixed Halophilic archaea fermentation for fish sauce

  YUAN Li,SUN Chu-chu,ZHAO Meng-qin,LU Wen-ting,CUI Heng-lin,GAO Rui-chang

  Food and Fermentation Industries. 2017, 43(3): 105.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Bombay duck without internal organs was used to ferment fish sauce using Halobacteriaceae sp.,Halogranum rubrum and Halomicrobium mukohataei as mixed starter culture.Amino acid nitrogen,total soluble nitrogen,histamine,free amino acids and the relative proportion of value volatile flavor compounds were used as parameters to assess the quality of the fish sauce.Factors affecting the fish sauce fermentation such as the amount of salt,fermentation temperature,fermentation time,inoculation of bacteria and 3 kinds of bacteria proportion were optimized by uniform design.The results showed that the optimum fermentation conditions for fish sauce was 15％ salt content,fermentation temperature 42 ℃,fermentation time 6 months,the amount of bacteria l07 CFU/mL and the proportion of inter strain 3:1:1.The theoretical content of total soluble nitrogen,histamine,amino acid nitrogen,free amino acids and the relative proportion of valuable volatile flavor compounds was 3.615 g/100 mL,24.395 mg/100 mL,1.682g/100 mL,485.898 mg/100 mL,and 0.856,respectively.
• Select
  Optimization of starter solid-state vinegar culture acetic fermentation of Zhenjiang aromatic vinegar

  LI Xin,YU Yong-jian,ZHU Sheng-hu,ZHANG Jun-hong,ZHAO Di,YAO Qing

  Food and Fermentation Industries. 2017, 43(3): 111.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A cycle-inoculation technique is used for the production of Zhenjiang aromatic vinegar,this technique is important to the acetic fermentation of Zhenjiang aromatic vinegar since it directly determines the quality of products.The relative abundance of acetobacter and alcohol dehydrogenase in different starter solid-state vinegar culture were analyzed.The culture from the last batch was taken as the starter for the new batch,and the changes of temperature,total acid and non-volatile acid in the new batch were studied.In this research it was found that the optimum starter solid-state vinegar culture fermentation time was 7th day in spring and autumn,the optimum starter solid-state vinegar culture fermentation time was 7th day in summer,and the optimum starter solid-state vinegar culture fermentation time was 8th day in winter.The optimum starter solid-state vinegar culture has maximum relative abundance of acetobacter and alcohol dehydrogenase.The optimum starter solid-state vinegar culture has a major impact on the quality of vinegar.
• Select
  Optimization of γ-aminobutyric acid production by Lactobacillus plantarum BC114 from Sichuan pickle

  ZENG Lin,TAN Xiao,ZHANG Qing,YANG Ying,TANG Jie

  Food and Fermentation Industries. 2017, 43(3): 116.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The aim of the present study was to optimize the fermentation conditions of γ-aminobutyric acid (GA-BA)-producing by lactic acid bacteria from Sichuan Pickle.The performance of GABA-producing strains was evaluated by high performance liquid chromatography (HPLC) method.The results showed that strain BC114 had the higher GABA-producing ability (1.72 g/L) in MRS broth with 10 g/L initial glutamic acid after fermented at 37 ℃ for 48 h.On the basis of MRS culture medium,fermentation conditions of Lactobacillus plantarum BC114 for GABA were optimized by response surface central composite design (CCD).The results showed that the optimal fermentation medium was comprised of glucose 15 g/L,beef extract 10 g/L,peptone 10 g/L,yeast extract 5 g/L,trisodium amine 2 g/L,dipotassium phosphate 1.50 g/L,L-glutamate 17 g/L,sodium acetate 5 g/L,manganese sulfate 0.05 g/L,magnesium sulfate 0.10 g/L,and Twain-80 1 mL/L.And the optimal fermentation condition was as follows:pH 5.50,fermentation temperature 37 ℃,fermentation time 80 h and inoculum amount 4％.Under the optimized conditions,the production of GABA by L.plantarum BC114 reached 3.82 g/L,which was 2.22-fold higher than that before the optimization.
• Select
  Isolation, identification and characterization of lactic acid bacteria from traditionally fermented foods in Xinjiang

  LING Kong,ZHAI Lei,YAO Su,SONG Zhen,YANG Yu-xin,CHENG Chi

  Food and Fermentation Industries. 2017, 43(3): 123.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Thirteen strains of lactic acid bacteria were isolated from traditionally fermented foods including camel milk,mare milk and chilli sauce in Xinjiang.These lactic acid bacteria were identified by phylogenetic analyses of 16S rRNA gene and pheS gene,combined with phenotypic characteristics.Based on the abilities of acid-and salt-resistance,acid production,nitrite degradation,activity of amino acids decarboxylase and antimicrobial properties,the lactic acid bacteria with potential for application were chosen.As a result,three lactic acid bacteria designated as Lactobacillus pentosus CPC1 (CICC 6283),Lactobacillus pentosus CPC2 (CICC 6294) and Lactobacillus kefiranofaciens CC3 (CICC 6287) were obtained and laid a foundation for vegetable fermentation application.
• Select
  Study on lactic acid bacteria fermented vegetable

  YANG Li-na,CHI Xue-mei,CHI Nai-yu,SHI Qun,REN Nan-nan,QIAO Hui,ZHANG Qing-fang

  Food and Fermentation Industries. 2017, 43(3): 130.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The fermentation of vegetables using 9 kinds of lactic acid bacteria such as Streptococcus lastic,Lactobacillus brevis,Lactobacillus casei etc.was studied.Based on the determination of several index including Vitamin C,amino acid,total sugar,total acid,volatile acid,nitrate,nitrite and sensory evaluation of products,Streptococcus lastic strains suitable for use as a vegetable starter was screened out.Results showed that fermentation of vegetable with Streptococcus lastic strain could efficiently degrade the nitrite in fermented vegetables.Streptococcus lastic can be made into composite fermentation bacteria with other bacteria for the production of fermented products with rich nutrition.
• Select
  The effect of fermentation conditions on the production of Monacolin K and β-glucan of hullesbarley Monascus

  HU Jiu-ping,YAN Ping,QI Shan-shan,ZHAO Hui

  Food and Fermentation Industries. 2017, 43(3): 134.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effects of fermentation temperature (high and low temperature phase),humidity and the fluctuation of temperature and humidity on Monacolin K and β-glucan content of hullesbarley Monasus on Tibetan plateau were investigated.The results of single factor experiment and orthogonal experiment indicated that the order of effect from high to low was temperature phase,low temperature phase and humidity.The best fermentation conditions were high fermentation temperature 30 ℃,low fermentation temperature 21℃ and 60％ humidity.The Monacolin K production in hullesbarley Monascus could achieve 1.94％ using these fermentation conditions.This research showed that the β-glucan content on hullesbarley Monasucs just had relationship with the growth of Monascus in high temperature ferment phase.The fluctuations of temperature and humidity in the process of fermentation would have great influence on Monacolin K content in hullesbarley Monascus.
• Select
  Development of Lactobacillus plantarum fermented grapefruit compound beverage

  FAN Jun-hua,XIAO Zhi-jian,ZHANG Wen

  Food and Fermentation Industries. 2017, 43(3): 140.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Mixture of grapefruit,apple,pear juice was used as raw material to produce a fermented compound juice beverage by Lactobacillus paraplantarum.By single factor analysis,effect of inoculation amount,fermentation temperature and fermentation time on product taste was discussed.Using orthogonal experiment and sensory evaluation as quality index,optimum process conditions for fermentation and the addition of grapefruit,apple,pear juice and sucrose were studied.It was fermented with inoculum of 3％ at 30 ℃ for 40h was the best fermentation condition.The optimum addition amount for grapefruit juice,apple juice,pear juice,sugar was 20％,10％,15％,9％,respectively.Product obtained by this formula had the best mouth feel,appropriate sweet and sour flavor,soft fermentation taste,and fruit aroma.Stored at 4℃ refrigerator in three months,product can keep viable cell count of 106cfu/ml or more and unchanged taste.
• Select
  Effect of calcium chloride on the characteristics of cheddar cheese

  WANG Mo-yi,YIN Jun-ling,LIU Xiao-ming,ZHAO Jian-xin,ZHANG Hao,CHEN Wei

  Food and Fermentation Industries. 2017, 43(3): 144.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A range of 0-500 mg/L CaCl2 was added to cheddar cheese to determine the effect on the ripening and quality of the cheese.The insoluble Ca、pH4.6-soluble nitrogen、12％ TCA-soluble nitrogen and volatile flavor were measured during the ripening of cheddar cheese.The sensory evaluation of odor,taste and texture were also tested.The result indicated that CaCl2 efficiently reduced proteolysis and bitter taste,improved hardness and springiness of the samples.Adding 0 to 200 mg/L CaCl2 had no significant influence on the texture.But a higher concentration of 500 mg/L could lower the adhesiveness and cohesiveness,and increase the crumbly and pulverous of the cheese product.
• Select
  Effect of electron beam on the quality and protein attributes of vacuum-packaged pork

  CHENG Shu-zhen,LIU Wei,FENG Xiao-lin,ZHANG Jie,LIN Qiong,XIE Xin-fang,WANG Zhi-dong

  Food and Fermentation Industries. 2017, 43(3): 151.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The pork loins after cooling flushing were irradiated at dose of 2.0,4.0,6.0k Gy using High-energy electronic Eradiating accelerator and then stored at 4 ℃ to estimate the changes of microbial,biochemical and protein attributes at each storage period (0d,5d,10d).The total bacterial counts of control group was 4.74 (lg C FU/g) at the beginning,While those of irradiated treated groups were 2.97 (lg CFU/g),2.83 (lg CFU/g) and 2.66 (lg CFU/g),respectively.The difference between control group and irradiated groups was significant.At earlier storage period,the TVB-N values and pH values of irradiated groups were significantly lower comparing with the control,but the difference was not significance at later storage period even those values were lower in the irradiated groups.Electron beam irradiation accelerated the lipid oxidation degree,increased the NPN content and protein solubility,but protein content was not affected.
• Select
  Research and development on rice peptide functional beverage

  Food and Fermentation Industries. 2017, 43(3): 157.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To promote the application of rice peptides,and develop new rice peptide products,a new kind of beverage using rice peptides was prepared.Antioxidant peptides was prepared by enzymatic preparation from rice protein,honey,malic acid,citric acid,were added to give a rich flavor,and CMC-Na,agar,gelatin and xanthan gum were used as a compound stabilizer.The drink has a good taste and is stable and clear,full of nutrition,is a health rice peptide beverage.Optimized formula was studied by single factor and orthogonal experiment:rice peptide 2％,honey 9％,citric acid 0.40％,malic acid 0.20％.In addition,the orthogonal process determine the optimum formula of composite stabilizer was:CMC-Na 0.12％,agar 0.08％,gelatin 0.12％.The best technological condition is:rice peptide mixed at 55 ℃,40 MPa,homogeneous for 30min,and then sterilized at 120 ℃ for 30min.The final product has a good color,soft and delicate,and good flavor.
• Select
  Comparison of chemical antioxidant capacities in two kinds of purple sweet potato

  Food and Fermentation Industries. 2017, 43(3): 163.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In this experiments,the physical and chemical components,phenolics and antioxidant activity of two kinds of purple potato(Violets and Qin Zi 1) produced in YangLing region were determined.The results showed,crude ash,protein and total sugar content of purple sweet potato were abundant,(4.47 ±0.16) g/100 g,(19.08 ± 0.72) g/100 g,(16.69 ±0.05) g/100 g respectively;flavonoids were the main phenolic compounds,the highest content was (7.38 ±0.21) mg/g;The species of mono-phenol up to 10 species,which the highest content of catechins is 4.54 mg/L.Two kinds of purple potato all had strong antioxidant activity,and the phenolic substances in purple sweet potato were significantly correlated with different antioxidant methods,and the total phenolic compounds were significantly correlated with the six antioxidant indexes.
• Select
  Research on steviolbioside inclusion complex preparation by γ-cyclodextrin

  LI Dan,WAN Hui-da,WU Hai-yan,WANG Da-wei,SHI Gang

  Food and Fermentation Industries. 2017, 43(3): 169.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Sbio is a typical steviol glycoside,and is used as sucrose substrate and possess many pharmaceutical values.In order to overcome Sbio poor aqueous solubility,Sbio/γ-CD was prepared by a co-evaporation method.Preliminary,the possible binding mode of Sbio with γ-CD was identified using AutoDock software.The phase solubility curve displayed a typical AL-type,which is 1∶1 inclusion complex.The inclusion is an endothermic,spontaneous and positive entropy process according to the apparent stability constant (Ks),inclusion thermos-dynamical functions,ΔG、ΔH and ΔS.Fourier transform infrared spectroscopy (FT-IR),Scanning electron microscope (SEM),X-ray diffraction (XRD) and NMR were tested to characterize the Sbio/γ-CD.
• Select
  Preparation and stability of β-cryptoxanthin nanoemulsion

  SUN Zhi-gao,HUANG Qiao-juan,SHENG Ran,HAO Jing-mei

  Food and Fermentation Industries. 2017, 43(3): 175.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Nanoemulsion of β-cryptoxanthin was prepared by D-limonene as oil phase.The effect of temperature and light on β-cryptoxanthin nanoemulsion and β-cryptoxanthin oil solution were compared.The effect of acid,alkali,oxidant,reducer to β-cryptoxanthin nanoemulsion was also studied.The results are:average particle size of β-cryptoxanthin nanoemulsion 12.14nm;β-cryptoxanthin nanoemulsion has better resistance of heat and light;acid and alkali has a little effect of β-cryptoxanthin nanoemulsion in short time;however strong acid accelerated β-cryptoxanthin degradation and strong alkali made β-cryptoxanthin nanoemulsion solution cloudy at long time.High concentration oxidant can cause slightly degradation while reducing agent has certain protection to β-cryptoxanthin nanoemulsion.So,β-cryptoxanthin nanoemulsion has better stability,and needs to avoid in strong acid and alkali.
• Select
  Effect of different thawing methods on muscle proteins and histamine variation of skipjack tuna

  LI Tian-xiang,BAO Hai-rong,WANG Xi-chang,GUO Quan-you,HAN Qiu-yu,ZHANG Qing

  Food and Fermentation Industries. 2017, 43(3): 180.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effect of different thawing methods(natural room temperature,static water,running water,and4℃) on metmyoglobin (metMb),soluble myofibrillar proteins (SMP),soluble sarcoplasmic proteins (SSP),Ca2+-ATPase activity,active sulfhydryl(A-SH) and histamine content of skipjack tuna.Meanwhile,evaluations of thawingloss rate,color and texture were performed.The results indicated that thawing loss rate and chewiness with SMP con-tent,Ca2+-ATPase activity,A-SH content;Ca2+-ATPase activity with A-SH content were highly correlation (P ＜0.01).4℃ thawing method remained the best color,inhibited metMb and histamine content significantly (P ＜0.05),presented a better structure and functional property of myofibrillar protein,and remained a lower thawing lossrate and a better texture.Overall,the better thawing method is 4℃.
• Select
  The effect of processing methods on the concentrations of EGF in goats(m)ilk

  LEI Fei-yan,YUN Dan,WANG Bi-ni,SHAO Yu-yu,ZHANG Fu-xin

  Food and Fermentation Industries. 2017, 43(3): 186.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effect of processing methods on goat milk EGF concentration,including homogeneous,stirring,sterilization,fermentation by lactic acid bacteria and storage conditions was studied.The results showed that homogeneous had no effect on goat milk EGF concentration;EGF concentrations increased and then decreased by low-speed string,if stirring at high speed,goat milk EGF concentration decreased gradually.High-temperature short-time pasteurization (75℃/15 s and 85℃/10 s) had little effect on EGF concentration in goat milk,retention rate reached more than 90％;but low-temperature,long-time pasteurization (63℃/30 min) and ultra-high temperature sterilization (137℃/2 s) significantly reduced goat milk EGF concentration.Fermentation process influenced goat milk EGF concentrations and caused its decreased rapidly with the fermentation time.EGF concentration had little change during refrigerated storage and are very stable in EGF enhance goat milk and EGF enhance whole goat milk powder.
• Select
  Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry

  Food and Fermentation Industries. 2017, 43(3): 191.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Volatile flavor constituents of fried zanthoxylum essential oil were extracted by simultaneous distillation and solvent-assisted flavor evaporation.The extracts were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS).The key aroma compounds of the extract was identified by aroma extract dilution analysis coupled with gas chromatography and olfactometry (GC-O).A total of 75 volatiles were identified in fried zanthoxylum essential oil,including 19 hydrocarbons,13 aldehydes,22 alcohols,5 ketones,8 ethers and 8 heterocyclic compounds;a total of 58 olfactory active regions were found and 44 of them were identified.Those of higher flavor dilution factors (FD ≥34) were linalool,germacrene D,limonene,linalyl acetate,4-terpinenyl acetate,etc,which were the key aroma-active compounds of fried zanthoxylum essential oil.
• Select
  Correlation analysis between sensory descriptive attributes and analysis indexes of stewed pork with brown sauce

  Food and Fermentation Industries. 2017, 43(3): 199.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Six reginal special dish of stewed pork with brown sauce were analyzed by sensory evaluation method and instrumental method.PLS was applied to analysis the correlation between sensory descriptive attribute and analysis indexes.Results showed that a better correlation between a* vale and the descriptors with dominant red,L* value had a better correlation with ruddy;aroma flavor and pot-stewed aroma were contributed mostly by palmitic acid and anethole,aniseed aroma was contributed by estragole,anisic aldehyde,cinnamaldehyde,phenylpropyl aldehyde;Caramel was contributed mostly by amino acid,soy aroma and salty were mostly contributed by umami nucleotide.Reversion and cohesiveness of pig skin are related to elasticity,hardness and glutinous,sticky respectively;Stalemate,chewiness,hardness of fat had negative correlation with mouth feel,glutinous,moist,flaccid,juicy,soft,smooth;Hardness,ankylosis,chew degrees of lean meat had positive correlation with chewy and negative correlation with exquisite,fresh,tender.
• Select
  The model of predicting of the brittleness of Lingwu jujube by visible-near infrared spectroscopy and its optimization

  WANG Qin-zhi,QIANG Feng,HE Jian-guo,WANG Song-lei,HE Xiao-guang,WU Long-guo

  Food and Fermentation Industries. 2017, 43(3): 205.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A model of predicting the brittleness of Lingwu jujube stored at 4 ℃ for 24 hours by Visible-near infrared Spectroscopy was established and optimized.Hyperspectral images of 112 jujubes of samples over 400-1000 nm were acquired.PLSR(Partial least squares regression,PLSR)models of raw spectral and spectral processed by SNV,MSC,S-G,1ST,2ND,SNV +1ST,MSC +1ST,SNV +2ND,MSC +2ND,SNV +S-G,MSC +S-G for brittleness were compared.Characteristic wavelengths were selected by principal component analysis (PCA),successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS);PLSR models and PCR models on characterizing wavelengths were established.The simplified PLSR model after pretreatment and completed full wavelength PLSR model were compared.The results showed that the PLSR model with pretreatment by SNV was superior to CARS-PCR and full spectralspectral pretreatment.The optimal wavelengths by CARS-PLSR model had an excellent ability to predict the brittleness of jujube and was better than CARS-PCR model and PLSR model to predict brittleness composition.The correlation coefficient (Rp) and root mean square error of prediction (RMSEP) were 0.786 and 1.224 respectively.Therefore,it' s possible to determine the brittleness of chilled Lingwu jujubes by Visible-near infrared Spectroscopy and the SNV-CARS-PLSR model was the best.
• Select
  Study on capillary electrophoresis fingerprints of alkaloids from lentinus edodes

  HE Jin-zhe,MAO Yi-jie,FENG Ting-ting,SUN Pei-long

  Food and Fermentation Industries. 2017, 43(3): 212.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Accelerated solvent extraction was used in extracting alkaloids from lentinus edodes and its analysis was performed by capillary electrophoresis.The optimized conditions of capillary electrophoresis were:background electrolyte 25 mmol/L borax-10 mmol/L β3-cyclodextrin;pH 9.5;the running voltage 20 kV;the sample size 20 psi × 5 s;the column temperature 25 ℃ and the detection wavelength 214 nm.Capillary electrophoresis methodology analysis showed that the method is precision,stable and reproductive.They were meet with the requirements of fingerprints.The capillary electrophoresis fingerprints of the alkaloids of letinous edodes in different regions were established.We found out 14 common peaks from the fingerprints,and evaluated the similarity of 10 batches of lentinus edodes through professional similarity evaluation system.The results showed that similarity of majority of those lentinus edodes were above 0.8 which indicate that the method can be served as a novel reference to identify and control the quality of lentinus edodes.
• Select
  Analysis of amino acids composition in different ages of Sichuan white rabbit and their nutrition evaluation

  LI Yang-mei,HE Zhi-fei,REN Can,YANG Rui,ZHAI Xiao-bo,LI Hong-jun

  Food and Fermentation Industries. 2017, 43(3): 217.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To analyze the intramuscular amino acid composition in different ages of Sichuan white rabbit and evaluate its nutritional value,the rear leg muscles,longissimus dorsi and abdominal muscles of Sichuan white rabbit were used.The amino acid was analyzed by HC1 hydrolyzed method and determined by HITICHI L-8900 automatic analysis instrument.The results show that Sichuan white rabbit muscle protein consists of at least 17 kinds of amino acids,seven essential amino acids for human.The total amino acids,essential amino acids,and ratio of essential amino acids and total amino,flavor amino acids all increased with ages;and the ratio of essential amino acids and total amino acids of rear leg muscles and longissimus muscles is higher than the recommended value in Food and Agriculture Organization(FAO) / World Health Organization (WHO),so rear leg muscles and longissimus muscles are high-quality protein meats.The amino acid score (AAS),chemical sore (CS),essential amino acid index (EAAI)of Sichuan white rabbit muscle proteins were evaluated.It was found that the majority of the essential amino acids is higher than FAO / WHO recommended standards,but lower than the egg mode of amino acids.The AAS and CS have shown that the first limited amino acid of Sichuan white rabbits is methionine and cysteine acid,and the second limited amino acid is valine.The above results suggest that Sichuan white rabbit has a high nutritional value.
• Select
  Determination of flavor nucleotides in Mactra veneriformis and Ruditapes philippinarum by high performance liquid chromatography

  Food and Fermentation Industries. 2017, 43(3): 224.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A method was established for determination of flavor nucleotides in Mactra veneriformis and Ruditapes philippinarum by high performance liquid chromatography.Methods:Separation and quantization were perfored by using a Waters Atlantis T3 column,with 0.01 mol/L KH2PO4-methanol as the mobile phase in gradient elution.The detection wavelength was 260 nm.Results:The external standard calibration curves were used for quantization.A good linear correlations for flavor nucleotide was shown with R2 ＞ 0.999 9.The average spike recovery of flavor nucleotides was 96.19％-103.25％,with relative standard deviations of 96.19％-103.25％.Conclusion:The method is simple,with good reproducibility,sensitivity and high accuracy.It is suitable for determining flavor nucleotides in Mactra veneriformis and Ruditapes philippinarum.The method provideds a basis for the research of shellfish flavor and the development of shellfish food.
• Select
  Quantification of ZnO in nano ZnO/LDPE food packaging films and food simulant

  SHI Ying-chun,HU Chang-ying,HUANG Jin-yu

  Food and Fermentation Industries. 2017, 43(3): 229.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Zinc oxide (ZnO) was determined in nano-zinc oxide food packaging and food simulants by microwave digestion with inductively coupled plasma atomic emission spectrometry (ICP-AES) and inductively coupled plasma mass spectrometry (ICP-MS).According to the European Union regulation (EU 10/2011),3％ acetic acid was chosen and ultrapure water was used as food simulants,the test was carried out at 40 ℃ for 10 days.The amount of ZnO in food simulant was analyzed by ICP-AES and ICP-MS.The results showed the calibration curve of Zn was linear in the range of 0.1-5 mg/L with correlation coefficients no less than 0.9998.The spiked recoveries at three spiked levels were in the range of 91.2％-110.2％ with relative standard deviations (RSD) of 0.3％-6.8％.The limit of detection (LOD) was 0.015 mg/L,0.03 mg/L and 0.03 μg/L respectively;the limit of quantitation (LOQ) was 0.05 mg/L,0.1 mg/L and 0.1 μg/L respectively.This method was precise,highly sensitive and accurate.This method was applied in determination of nano ZnO amount in three types of film and result was (4.71 ±0.19) g/kg,(9.20-±0.49) g/kg and 12.87 ±0.33 g/kg respectively.The amount of nano ZnO in 3％ acetic acid food simulates at 40 ℃ for 10 days was (2.35 ±0.02) mg/kg,(3.54 ±0.01) mg/kg and (4.12 ±0.35) mg/kg respectively;the amount of nano ZnO in ultrapure water simulate at 40 ℃ for 10 days was (24.65 ±0.68) μg/kg,2(4.80 ± 1.25)μg/kg and (45.85 ±0.32) μg/kg,respectively.
• Select
  HPLC simultaneous determination of acid orange Ⅱ and auramine O in foods

  LI Sha,WANG Yin-hua,YE Lin,SHEN Guang-hui,ZHANG Zhi-qing

  Food and Fermentation Industries. 2017, 43(3): 234.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A method of HPLC simultaneous determination of acid orange Ⅱ and auramine O in foods was established and optimized.The samples were ultrasonic extracted with solution of methanol:water (70∶ 30),and cleaned by C18 SPE column.The chromatographic conditions was Kromasil C18 (4.6 mm × 150 mm,5 μm),mobile phase methanol-50mmol/L ammonium acetate (50∶ 50).The flow rate was 1.0 mL/min,the detection wavelength was 450 nm,column temperature 35 ℃.The results showed the acid orange ⅡI and auramine O has a good linear relationship in the of 2.5-12.5 μg/mL,and the linear equations was Y=2 × 106X-1 240.1(r =0.999 9)and Y=7 × 106X-5 284.2(r =0.999 6),with the limit of detection of 0.120 mg/kg and 0.032 mg/kg,respectively.The sample recoveries of five type food were 80.33％-90.47％ and 80.17％-102.64％,respectively.Through the methodology evaluation and samples test.The method is simple and accurate with a good reproducibility.It can be used for simultaneous determination of acid orange Ⅱ and auramine O in foods.
• Select
  The effects of preservation conditions on qualities and storage characteristics of instant low-sodium pickled tuber mustard

  ZHANG Jing,LI A-min,ZHANG Bi-ying,TANG Ling,JIANG He-ti

  Food and Fermentation Industries. 2017, 43(3): 239.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Tuber mustard was pickled by three cycles and preserved at different storage temperatures(5、15、25、35 ℃) and packaged by vacuum packaging and nitrogen-filled packaging.The effect of different storage conditions on the quality and storage characteristics was measured by physicochemical and microbial index and sensory evaluation under different preservation conditions.Results indicated that during 75 days of storage low temperature(5、15 ℃),kept color and hardness of pickled mustard tuber better and nitrite content was lower,the contents of total acid and amino nitrogen were higher,microorganisms grew slowly,sensory evaluation score was higher.Stored at35 ℃ was not good for the quality of pickled tuber mustard.The best condition was nitrogen-filled packaging and storage at5 ℃,the next is nitrogen-filled packaging stored at 15 ℃ and vacuum packaging stored at 5 ℃ was the third,and the worst one was stored at 35 ℃.
• Select
  Rosemary and grape seed compound on the quality of silver carp fish balls quality during refrigerated storage

  LIU Nan,LI Ting-ting,WANG Dang-feng,GUO Jing-wen,LI Jian-rong

  Food and Fermentation Industries. 2017, 43(3): 247.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effect of rosemary extract and grape seed extract on the quality of Silver carp fish balls during refrigerated storage was examined by measuring total viable count (TVC),sensory characteristics such as texture,gel strength,water distribution and whiteness,and physiochemical parameters such as pH and total volatile basic nitrogen (TVB-N).The results showed that total viable counts,the values of TVB-N and pH of the treatment group were superior to the control group;the results of texture and gel strength showed that the compound preservation maintained the hardness of fish ball,had little effect on the elastic property,kept good texture of fish and enhanced the gel strength of fish balls.The result of low-field nuclear magnetic resonance showed that the compound preservation could control the water distribution of fish ball and reduce the generation of free water.Because rosemary extract and grape seed extract have certain color,the whiteness value of treatment group was slightly lower than the control group,but the change of color was not significant (P ＞ 0.05).When the compound preservation was 0.1 g/kg rosemary extract and 0.3 g/kg grape seed extract,the preservation effects of treatment group were better.It had good antibacterial and antioxidant effect,and could delay the deterioration of fish ball effectively and extend the shelf life of fish balls.The study showed that the compound preservation could be used in surimi products and extend the shelf life.
• Select
  Changes of cell wall-enzymes activity and gene expression in ‘ Changfu 2’ apple fruit during refrigerated storage

  YI Mei-jun,KONG Jing,XU Xin,YU Zhi-fang

  Food and Fermentation Industries. 2017, 43(3): 254.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The ‘ Changfu 2’ cultivar was used to investigate the change of activity and gene expression of polygalacturonase (PG) and β-galactosidase (β-Gal),firmness,soluble solid content (SSC),titratable acidity and reducing sugar content during refrigerated storage (1-4 ℃).Results showed that firmness and titratable acidity decreased constantly and changed markedly,SSC and reducing sugar content increased slightly in the early storage and then decreased slowly.PG activity and expression of MdPG2 increased up to the peak in 120 d and expression of MdPGI reached the top in 60 d.The activity of β-Gal increased distinctly,having a negative correlation with changes of firmness.And expression of MdGAL1 and MdGAL2 increased before 60 d and decreased rapidly after 60 d.On the whole,gene expression of PG and β-Gal had significantly effects on enzyme activities because expression of PG and β-Gal genes was prior to increase of activities.
• Select
  Extraction and characterization of protein from tomato peel waste

  HUA Xiao,XU Sha-nan,CHEN Ying,YANG Hui,YANG Rui-jin

  Food and Fermentation Industries. 2017, 43(3): 259.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Tomato pulp protein was extracted and characterized.Tomato pulp is the waste of tomato source processing after defatting,and was extracted by pH 9.0 NaOH at 25℃;the solid-to-liquid ratio was 1∶20 (g∶ mL),and yield was around 70％.Protein extract was then ultra-filtrated by a 1 000 Da membrane to remove salts,and meanwhile 74.3％ of the pigments were permeated.The protein content determined by Kjeldahl method was about 46％.Elemental analysis (C,H,N,S) indicated the possibility of carbohydrates and it was further confirmed by FTIR (Fourier Transform infrared spectroscopy).Therefore,the protein could be a glycoprotein.In comparison to soybean protein isolate,the tomato pulp protein showed better foaming ability and equivalent emulsion ability,but its foam stability and emulsion stability was weaker.
• Select
  Effect of microwave-assisted extraction on the yield of naringin and antioxidant activities of extracts from Shatian pomelo white layer

  LI Nan-nan,MA Ya-qin,LI Shen,ZHANG Zhen

  Food and Fermentation Industries. 2017, 43(3): 267.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Microwave-assisted extraction of naringin from Shatian pomelo white layer using was optimized by response surface methodology(RSM.The antioxidant activity of extracts were analyzed in vitro.On the basis of the single-factor experiment results,use extracting volume ratio,microwave power and solid-to-solvent ratio as the indexes,based on central composite experimental design of the Box-Behnken,a second order quadratic equation for extraction of naringin was established.The optimal extraction conditions for naringiin from Shatian pomelo white layer were:extraction solvent 52％ aqueous ethanol;microwave power 587 W;solid-liquid ratio 1∶20 (g∶ mL).Furthermore,the result indicated that appropriate microwave treatment can significantly influence antioxidant activities of extracts according to the results from DPPH,FRAP and ABTS.
• Select
  Research advance in the formation and structural properties of amylose-lipid complex

  JIA Xiang-ze,CHEN Bing-yan,ZHAO Bei-bei,ZHENG Bao-dong,GUO Ze-bin

  Food and Fermentation Industries. 2017, 43(3): 276.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The formation of amylose-lipid complex gives starch several unique properties,including anti-digestive,encapsulating beneficial lipids and improving food texture.Meanwhile,it can also regulate the pasting and retrogradation properties of starch.These characteristics made the complex as a rising star in starch modification field.This review introduced the advance of amylose-lipid complex,and the preparation methods.Structural properties,formation mechanism of the complex and the effect on the physicochemical and functional properties of starch were discussed.The future prospects of application in food industry was also presented.
• Select
  Research progress of biogenic amines in Chinese traditional fermented meat products

  RAN Chu-xia,CHEN Guang-jing

  Food and Fermentation Industries. 2017, 43(3): 285.

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The traditional fermented meat in china is well received by consumers.It' s a type of meat product with special flavor,color,texture and longer shelf life,which fermented under natural conditions.A series of biochemical and physicochemical changes occur in raw meat through the role of microorganisms.Biogenic amine is a kind of organic compounds with biological activity,which containing nitrogen and low molecular weight.It' s produced by microbial decarboxylation of amino acid or amination reaction of aldehyde and ketone compounds.An excessive intake will induce adverse reactions.Biogenic amines are mainly found in fermented foods with high protein content.Therefore,high concentrations of biogenic amines may also be found in fermented meat products.This review summaries the limited standard of biogenic amines in Chinese traditional fermented meat products,biogenic amines formation and accumulation conditions and influencing factors,thus provide reference for reducing the content of biogenic amines in traditional fermented meat products.