Fermentation Characteristics Of Biofilm-Forming Lactic Acid Bacteria In Sausages,
2025
College of Food Science and Technology , Nanjing Agricultural University , Nanjing 211800 , China
Fermentation Characteristics Of Biofilm-Forming Lactic Acid Bacteria In Sausages, Jie Shi, Yue Sun, Ruidian Zhang, Huifen He, Tenglong Miao, Qiuqin Zhang
Journal of Food Science and Biotechnology
[Objective ] To address the challenge of controlling harmful bacteria during the fermentation process of sausages,this study optimized the biofilm formation conditions of Lactiplantibacillus plantarum (L.plantarum ) JB1 to enhance its competitive advantage in the low-temperature fermentation environment of sausages.Furthermore,this study systematically evaluated the regulatory role of the biofilm-forming L.plantarum JB1 in the quality and safety of sausages,aiming to provide process parameters and a theoretical basis for the development of high-stability probiotic formulations.[Method ] Single-factor and orthogonal experiments were conducted to quantify the effects of the interactions between temperature,pH,carbon source,nitrogen source,metal ions,and buffer salts on the biofilm-forming L.plantarum JB1.A sausage …
Effect Of Caffeine Energy Blending Formula On Mood,
2025
College of Food Science and Engineering , Northwest A&F University , Yangling 712100 , China
Effect Of Caffeine Energy Blending Formula On Mood, Xiaorui Wang, Mengzhen Jia, Tian Yuan, Zhigang Liu
Journal of Food Science and Biotechnology
[Objective ] This study aims to investigate the effect of the energy blending formula with caffeine as the major component on mood improvement.[Method ] A total of 240 participants were assigned into an experimental group and a control group,with 120 participants in each group.The experimental group consumed the drink containing energy blending formula with caffeine as the major component,and the control group consumed the same flavor drink without this energy blending formula.The Profile of Mood States (POMS ) scale was used to assess mood states.Participants completed the scale at four time points:before consumption and at 30,60,and 90 min post-consumption.[Result ] …
Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum,
2025
School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Wuxi 214122 , China
Effects Of Cooking Processes On Texture And Umami Retention Of Ruditapes Philippinarum, Peipei Yu, Shuhan Yang, Qixing Jiang, Pei Gao, Xiaojuan Yu, Pengyi Li, Yi Sun, Chunye Li
Journal of Food Science and Biotechnology
[Objective ] This study aims to explore the quality and umami changes of Ruditapes philippinarum during cooking.[Method ] The cooking loss rate,texture,amino acid nitrogen,free amino acids,flavor nucleotides,glycogen,and sensory quality of Ruditapes philippinarum were measured after cooking (at 85,90,95,and 100 ℃ for 1,2,3,4,and 5 min ).[Result ] At the same cooking temperature,the cooking loss rate and hardness of Ruditapes philippinarum increased with the increase in cooking time.At the cooking temperatures of 90 and 95 ℃,the mass fractions of amino acid nitrogen in Ruditapes philippinarum generally presented a decreasing trend as the cooking time increased within 1 to 5 min.At the same …
Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes,
2025
Academy of Agriculture and Forestry Sciences , Qinghai University , Xining 810016 , China
Effects Of Cutting Size And Steaming/Boiling Time On The Quality Of Colored Mashed Potatoes, Yuqing Che, Chi Chi, Yu Dong, Tiancang Na
Journal of Food Science and Biotechnology
[Objective ] This study explored the effects of steaming/boiling time and cutting size on the color,texture,starch structure,and anthocyanin mass fraction of red and purple potatoes before and after cooking,aiming to provide a theoretical basis for the processing of colored mashed potatoes.[Method ] Red and purple potatoes were taken as the research objects.They were cut into three different sizes (30 mm× 30 mm× 10 mm,20 mm× 20 mm× 10 mm,and 16 mm× 16 mm× 10 mm ) and steamed or boiled for five time periods (0,3,5,7,and 10 min ).The color parameters (including surface brightness L*,red-green value a*,and yellow-blue value b*),texture properties …
Advances In The Mechanisms Of The Effects Of Pseudomonas Spp. Proteases On Gelatinization Of Dairy Products And Regulation Strategies,
2025
Food Science College , Shenyang Agricultural University , Shenyang 110866 , China;Liaoning Food Fermentation Technology Engineering Research Center , Shenyang 110866 , China;Shenyang Key Laboratory of Microbial Fermentation Technology Innovation , Shenyang 110866 , China
Advances In The Mechanisms Of The Effects Of Pseudomonas Spp. Proteases On Gelatinization Of Dairy Products And Regulation Strategies, Shengjia Liu, Kairu He, Hui Li, Yongqiang Li, Xinyi Li, Rina Wu, Junrui Wu, Sanjun Zhao
Journal of Food Science and Biotechnology
Gelatinization of dairy products has long been a common problem caused by heat-resistant protease contamination.Despite the high-temperature sterilization process,heat-resistant proteases secreted by Pseudomonas spp.can survive under extreme conditions.These enzymes can break down the peptide bonds of proteins in milk,resulting in the bitter taste and gelatinization of milk,which seriously affects the quality and shelf-life of dairy products.In view of the complex gelatinization mechanisms of dairy products and the lack of in-depth investigation,the author systematically outlined the characteristics,enzyme activity detection methods,and influencing factors of Pseudomonas spp.proteases,delved into the mechanisms underpinning the protease-induced gelatinization of dairy products,and summarized the control measures and novel …
Application Potential Of Ellagic Acid In Functional Food,
2025
College of Biochemical Engineering , Beijing Union University , Beijing 100021 , China
Application Potential Of Ellagic Acid In Functional Food, Lu Sun, Yan Dong, Qiming Miao, Jiayuan Wu, Shengquan Mi
Journal of Food Science and Biotechnology
Ellagic acid,a natural polyphenol,exists widely in plants and fruit tissue.It is mainly absorbed in the stomach and small intestine and produces multiple urolithins such as urolithin M 5 and urolithin M 6 under the metabolism of intestinal flora.With antioxidant,anti-inflammatory,anti-tumor,anti-aging,antimicrobial,blood glucose-lowering and other pharmacological effects,ellagic acid have important application and research value in the fields of functional food and medicine.The extraction methods,metabolism mechanisms,and pharmacological effects of ellagic acid and its application in functional food were reviewed.The difficulties in the application of ellagic acid in functional food were elucidated,and the future research focus was put forward.This review aims to provide a theoretical …
Quick Detection Of Citronellol And Geraniol In Yunnan Black Tea By Quechers-Gc-Ms,
2025
Kunming Institute for Food and Drug Control , Kunming 650032 , China
Quick Detection Of Citronellol And Geraniol In Yunnan Black Tea By Quechers-Gc-Ms, Yuhua Diao, Jing Wan, Yanhong Ma, Xian Chen, Yunlong Zhao
Journal of Food Science and Biotechnology
[Objective ] In view of the possible illegal addition of rose flavors (citronellol and geraniol ) to Yunnan black tea,a method was established for rapid detection of citronellol and geraniol based on QuEChERS-gas chromatography-mass spectrometry (QuEChERS-GC-MS ).[Method ] The procedure involved extracting Yunnan black tea samples with acetonitrile following water wetting.The extract was purified by QuEChERS dispersed solid phase extraction.It was detected under the selected ion monitoring (SIM ) mode and quantified by the external standard method.[Result ] Good linear relationships were observed for citronellol and geraniol within the mass concentration range from 0.05 to 5.00 μg/mL,with correlation coefficients (R2) …
Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition,
2025
Key Laboratory of Carbohydrate Chemistry and Biotechnology , Ministry of Education , Jiangnan University , Wuxi 214122 , China;National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing , Jiangnan University , Wuxi 214122 , China
Selenium Biofortification Strategy Utilizing Liquid Culture Of Tremella Aurantialba Mycelia And Analysis Of Its Nutrient Composition, Ya’Na Zhang, Jing Zhang, Ruipeng Yu, Mengmeng Xu, Lei Chen, Zhenghua Gu, Guiyang Shi, Zhongyang Ding
Journal of Food Science and Biotechnology
[Objective ] This study aims to establish an efficient selenium biofortification strategy based on the liquid culture of Tremella aurantialba (T.aurantialba ) mycelia to enhance its selenium enrichment capacity.[Method ] The changes of growth phenotype,metabolic behavior,and selenium enrichment characteristics of T.aurantialba mycelia were analyzed during the Na 2SeO 3-induced selenium biofortification process in liquid culture.[Result ] Addition of 5 mg/kg and 10 mg/kg Na 2SeO 3 promoted mycelium growth,whereas Na 2SeO 3 with the mass fraction exceeding 10 mg/kg significantly inhibited the growth of T.aurantialba mycelia,with the inhibitory effect intensifying as Na 2SeO 3 mass fraction increased.Therefore,5 mg/kg and 10 …
Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process,
2025
School of Food Science and Engineering , Xingyang Agriculture and Forestry University , Xinyang 464399 , China
Effects Of Combined Ultrasonication And Lactic Acid Bacteria Treatment On Nutritional Quality And In Vitro Simulated Digestibility Characteristics Of Rice During The Germination Process, Qingsong Zhu, Shuang Ren, Yalan Chen, Jing Zhu, Shuangying Jiao
Journal of Food Science and Biotechnology
[Objective ] This study explores the nutritional quality of germinated rice,aiming to develop its medicinal value.[Method ] Five varieties of rice (‘Shuijing 3’ ‘Zhiyou 151’ ‘Chunyou 167’ ‘9 You 418’,and ‘Ningxiangjing 9’) were treated with ultrasonic waves,and then lactic acid bacteria and fermentation liquid were used instead of water as the culture medium for rice germination.The effects of combined ultrasonication and lactic acid bacteria treatment on the levels of total starch,amylose,resistant starch,and soluble protein of rice during the germination process were investigated.The structural changes were analyzed by Fourier transform infrared spectroscopy and scanning electron microscopy,and the estimated glycemic index (eGI) …
Microbial Community Structure And Differential Metabolites Of High-Temperature Daqu And Rice Straw,
2025
Guizhou Xijiu Co ., Ltd., Zunyi 564622 , China
Microbial Community Structure And Differential Metabolites Of High-Temperature Daqu And Rice Straw, Dan Xie, Cheng Wu, Jianfeng Hu, Wenyu Zhao, Heou Huang, Junlin Yang, Yuanlin Bi, Diqiang Wang
Journal of Food Science and Biotechnology
[Objective ] This study was designed to elucidate the microbial community succession dynamics of rice straw and high-temperature Daqu at distinct stages of fermentation,investigate the associations between differential metabolites and dominant microorganisms,and preliminarily predict the sources and contribution of microorganisms in high-temperature Daqu.[Method ] High-throughput sequencing combined with liquid chromatography-mass spectrometry (LC-MS ) was used to analyze the variation patterns of microbial communities and metabolites during the fermentation of high-temperature Daqu.[Result ] Pantoea and Pseudomonas were the dominant bacterial genera,while the dominant fungal genera were Mrakia and Nigrospora in new rice straw (XC).For mother rice straw (MC),Bacillus and Saccharopolyspora were …
Effects Of Low-Pressure Electrostatic Field-Assisted Freezing At Different Field Strengths On The Quality Of Sea Buckthorn Leaves,
2025
College of Food Science and Engineering , Inner Mongolia Agricultural University , Hohhot 010018 , China
Effects Of Low-Pressure Electrostatic Field-Assisted Freezing At Different Field Strengths On The Quality Of Sea Buckthorn Leaves, Xiaoyue Dong, Tongliga Dong, Jinwei Te, Xiukuan Wang, Qian Hao, Meishu Miao, Xueyan Yun
Journal of Food Science and Biotechnology
[Objective ] This study aimed to investigate the effects of different freezing preservation techniques on the quality of sea buckthorn (Hippophae rhamnoides ) leaves.[Method ] A low-voltage electrostatic field (LVEF ) pretreatment was applied during the freezing process of sea buckthorn leaves,and its effects on freezing characteristics and bioactive compound retention were evaluated.Field strengths at 0,20,40,and 60 cm from the discharge plate were compared with conventional freezing in terms of freezing rate,water loss rate,bioactive compound retention rate,and antioxidant activity of sea buckthorn leaves.The optimized and conventionally frozen leaves were subsequently used to prepare sea buckthorn leaf yogurt,with plain yogurt (NY) …
Baking Degree Discrimination And Quality Prediction Of Tieguanyin Oolong Tea Based On Near-Infrared Spectroscopy,
2025
School of Intelligent Manufacturing , Jiangnan University , Wuxi 214122 , China
Baking Degree Discrimination And Quality Prediction Of Tieguanyin Oolong Tea Based On Near-Infrared Spectroscopy, Lizhu Huang, Yun Bian, Zhenfeng Li, Xianfeng Li, Chunfang Song
Journal of Food Science and Biotechnology
[Objective ] This study aims to assess the quality of Tieguanyin oolong tea during the baking process.[Method ] Near-infrared spectroscopy was used for non-destructive detection of Tieguanyin oolong tea during the baking process and chemometrics was employed to analyze the changes in the intrinsic quality of the Tieguanyin oolong tea.Spectral preprocessing and dimensionality reduction were conducted for the near-infrared spectral data.Support vector machine (SVM ) and back propagation neural network (BPNN ) were adopted to construct discrimination models for the baking degree of Tieguanyin oolong tea.Combining the near-infrared spectral data with intrinsic quality data,partial least squares regression (PLSR ) was …
Enhanced Expression Of Pepc Promotes The Synthesis Of 4-Hydroxyisoleucine By Corynebacterium Glutamicum,
2025
Key Laboratory of Industrial Biotechnology , Ministry of Education , Jiangnan University , Wuxi 214122 , China
Enhanced Expression Of Pepc Promotes The Synthesis Of 4-Hydroxyisoleucine By Corynebacterium Glutamicum, Chuhan Hu, Feng Shi
Journal of Food Science and Biotechnology
[Objective ] This study aims to achieve the efficient biosynthesis of 4-hydroxyisoleucine (4-HIL ) in Corynebacterium glutamicum (C.glutamicum ).[Method ] The isoleucine (Ile) inducible promoters (PbrnFEN) of varying strengths were used to dynamically upregulate the expression of the isoleucine dioxygenase (IDO ) gene ido and the Vitreoscilla hemoglobin (VHb ) gene vgb.On this basis,constitutive promoters of different strengths were employed to enhance the expression of the phosphoenolpyruvate carboxylase (PEPC ) gene ppc and the pyruvate carboxylase gene pyc.[Result ] Among the recombinant strains harboring different P brnFEN promoters,strain C.glutamicum SN-I 7V7 (SN-I 7V7) was selected.After 144 h of fermentation with …
Beneficial Effects Of Performlytetm, A Prodosomed Phytonutrient-Enriched Electrolyte Formulation, In Enhancing Neuro-Muscular Synergy, Immune Competence, Cellular Aerobic Glycolysis And Sports Performance,
2025
Victory Nutrition International
Beneficial Effects Of Performlytetm, A Prodosomed Phytonutrient-Enriched Electrolyte Formulation, In Enhancing Neuro-Muscular Synergy, Immune Competence, Cellular Aerobic Glycolysis And Sports Performance, Bernard William Downs, Samudra P. Banik, Bruce S. Morrison, Tandra Chakraborty, Manashi Bagchi, Sanjoy Chakraborty, Steve Kushner, Debasis Bagchi
Publications and Research
An optimised sports nutrition formulation achieving the correct blend of electrolytes with antioxidants and vitamins is integral towards meeting the demanding performance in professional sports arena. In this work, we describe a pilot study carried out to understand the effect of a novel phytonutrient- and electrolyte-fortified sports nutrition composition, PerformLyteTM, developed in our laboratories, in boosting the performance of trained male cyclists. PerformLyteTM is a unique fortified formulation comprising of polyphenolic antioxidants, flavonoids, and anthocyanins, as well as carotenoids, sulforaphanes, exotic spices, sea water-derived electrolytes, and vitamin C, encapsulated in proprietary patent-pending Prodosome absorption technology, enabling sustained …
Advance S In The Generation And Transport Behavior Of Secondary Hazards From Food Packaging Sterilization,
2025
School of Food and Health , Beijing Technology and Business University , Beijing 100048 , China;Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing 100048 , China;Beijing Engineering and Technology Research Center of Food Additives , Beijing 100048 , China
Advance S In The Generation And Transport Behavior Of Secondary Hazards From Food Packaging Sterilization, Mengjia Ren, Ye Liu, Jinpeng Wang, Shuang Bi
Journal of Food Science and Biotechnology
Food packaging sterilization is an important technical means to avoid the spread of SARS-CoV- 2 and the cross-contamination of foodborne viruses.However,the secondary hazards generated after sterilization are complex and have different characteristics,and a wide range of factors affect the formation of these hazards.The studies about the migration behavior of secondary hazards from packaging materials to food remain to be reviewed.Therefore,the author systematically reviewed the correspondence between sterilization technologies and secondary hazards generated after food packaging sterilization,the characteristics of secondary hazards,the factors affecting the formation of secondary hazards,and the detection technologies of secondary hazards.By outlining the classical migration model,the author summarized …
Lipase-Mediated Oxidation Of Furfural To Furoic Acid,
2025
School of Biotechnology , Jiangnan University , Wuxi 214122 , China
Lipase-Mediated Oxidation Of Furfural To Furoic Acid, Rui Zhu, Yaxin Wang, Liang Zhang
Journal of Food Science and Biotechnology
[Objective ] This study aims to develop a lipase-mediated furfural oxidation system in ionic liquid for the green synthesis of furoic acid,5-hydroxymethyl- 2-furancarboxylic acid,and 2,5-furandicarboxylic acid under mild reaction conditions.[Method ] Using furfural as the substrate,Novozym 435 lipase as the catalyst,hydrogen peroxide as the oxidant,and 1-butyl- 3-methylimidazolium acetate ionic liquid as the solvent,the conditions including reaction temperature,reaction time,initial furfural concentration,and initial hydrogen peroxide concentration were optimized.The system was further extended to the oxidation of 5-hydroxymethylfurfural,and coupled with a chemical oxidation process using an imidazolium-based ionic liquid and tert-butyl hydroperoxide to achieve one-pot synthesis of 2,5-furandicarboxylic acid.[Result ] Under the optimized …
Oral Administration Of Lacticaseibacillus Paracasei Ccfm 1433 Boosts Host Immunity To Prevent Candida Albicans Infections,
2025
School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
Oral Administration Of Lacticaseibacillus Paracasei Ccfm 1433 Boosts Host Immunity To Prevent Candida Albicans Infections, Xinya Zhang, Qiuxiang Zhang, Xin Tang, Bingyong Mao, Jianxin Zhao, Shumao Cui
Journal of Food Science and Biotechnology
[Objective ] This study aims to explore the role of Lactobacillus in enhancing host immunocompetence and preventing vaginal infections with Candida albicans.[Method ] A human vaginal epithelial cell (VK2/E6E7 cell) model was employed to screen the most potent strain among ten vaginal Lactobacillus isolates in inducing the antimicrobial peptide LL- 37.A mouse model of vaginal infection with Candida albicans was established.The effects of oral administration of the selected Lactobacillus strain on vaginal mucosal immunity,systemic inflammatory balance,and vaginal microbiota homeostasis were systematically evaluated using hematoxylin-eosin (HE) staining,ELISA,qPCR,and 16S rRNA sequencing.[Result ] Both t he cell lysate and fermentation supernatant of Lacticaseibacillus …
Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough,
2025
School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough, Yumeng Chen, Weijun Wang, Shuling Shen, Yanhua Li, Jingjing Ma, Menghan Huang, Yuhang Liu
Journal of Food Science and Biotechnology
[Objective ] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method ] This study investigated the acid tolerance,acid production,enzyme production,gas production,and alcohol production abilities of various strains during the fermentation process by measuring the microbial count,pH,stretching area,elongation,hardness,viscosity,storage modulus (G′),loss modulus (G″),etc.of bread dough.The effects of different fer mentation agents on the total titratable acidity (TTA ),stretching characteristics,texture characteristics,and rheological properties of b read dough were investigated.[Result ] Lacticaseibacillus paracasei LG0260,Lactiplantibacillus plantarum LG1034,Lactococcus lactis LG0827,as well as Saccharomyces cerevisiae J2808 and S.cerevisiae …
Structural Characteristics And Antibacterial Activity Of Silver Nanoparticles Prepared From Phyllanthus Emblica Extract,
2025
College of Horticulture , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
Structural Characteristics And Antibacterial Activity Of Silver Nanoparticles Prepared From Phyllanthus Emblica Extract, Jingyuan Liu, Wenting Wang
Journal of Food Science and Biotechnology
[Objective ] The aim of this study is to investigate the structural characteristics,antibacterial activity,and antioxidant capacity of silver nanoparticles (AgNPs ) prepared from Phyllanthus emblica extract.[Method ] AgNPs were prepared with Phyllanthus emblica extract as a reducing agent.The structure of the AgNPs was characterized by X-ray diffraction (XRD ),scanning electron microscopy (SEM ),photon correlation spectroscopy (PCS ),and transmission electron microscopy (TEM ).Furthermore,the inhibitory effects of AgNPs at different mass concentrations on Escherichia coli ATCC 25922,Staphylococcus aureus ATCC 25933,and Pseudomonas aeruginosa PAO 1 were assessed,with the minimum inhibitory concentrations (MIC ) being determined.In addition,the superoxide anion and ABTS+ free radical scavenging …
Research Progress In Phytosterols (Esters ) And Their Application In Food,
2025
School of Life and Health Sciences , Hubei University of Technology , Wuhan 430070 , China ;Wuhan Yiyuantang Biotechnology Co ., Ltd ., Wuhan 430070 , China
Research Progress In Phytosterols (Esters ) And Their Application In Food, Shuang Mei, Huibing Luo, Tian Gan, Yonggang Qi, Chunmei Li, Chao Wang, Zao Liu
Journal of Food Science and Biotechnology
Phytosterols esters are a type of compound synthesized through the esterification reaction between phytosterols and fatty acids.To clarify the research and application of phytosterols (esters ),the author provided an overview of their structural characteristics,synthesis methods,and physiological functions.Additionally,it was elucidated that phytosterols (esters ),as functional food ingredients,play a significant role in reducing cholesterol levels and exhibiting antioxidant properties in the human body.By delving into the bioactivity of phytosterols (esters ) and enhancing peopl e’s awareness of their nutritional value,this study makes an outlook on the research and application prospects of phytosterols (esters ) in food,thereby providing a crucial theoretical basis for …
