Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation,
2025
School of Biotechnology , Jiangnan University , Wuxi 214122 , China
Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao
Journal of Food Science and Biotechnology
[Objective ] This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method ] The intestinal colonization capacity,tolerance,and antibacterial properties of three Lactobacillus strains,Lactobacillus paracasei ZB- 1 (ZB-1),L.paracasei DY- 2 (DY-2),and L.rhamnosus DY- 4 (DY-4) were evaluated.The most suitable strain for fermenting cornhusks was identified,and its fermentation process was optimized.[Result ] ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY- 2 and DY- 4.The antibacterial mechanism of ZB- 1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances.The fermentation conditions for ZB- 1 …
Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang,
2025
College of Chemistry and Chemical Engineering , Xinjiang Normal University , Urumqi 830054 , China;Xinjiang Uygur Autonomous Region Product Quality Supervision and Inspection Research Institute , Urumqi 830011 , China
Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma
Journal of Food Science and Biotechnology
[Objective ] This study aims to understand the potential harmful fungi that may affect the quality of raisins during the drying process of grapes from Turpan,Xinjiang and to explore the relationships between varieties and the fungal community structure and diversity on the surfaces of grapes and raisins.[Method ] Four popular grape varieties (‘Thompson Seedles s’,‘Boert e’,‘Xiangfe i’,and ‘Seedless Blac k’) in a grapery in Turpan were selected as research objects.The fungal diversity on the surfaces of grapes and raisins was analyzed via high-throughput sequencing.[Result ] The dominant fungal phyla on the surfaces of grapes and raisins were Ascomycota and Basidiomycota.The …
Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model,
2025
School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li
Journal of Food Science and Biotechnology
[Objective ] This study aims to compare the effects of hesperetin and eriocitrin on the gut microbiota in different enterotypes.[Method ] An in vitro gut fermentation model was established,which was combined with 16S rRNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS ) technique to evaluate the regulatory effects of the two flavonoids on the gut microbiota in different enterotypes.[Result ] After fermentation,both flavonoids significantly reduced the Firmicutes-to-Bacteroidota ratio (F/B ratio ) in terms of relative abundance at the phylum level in enterotype Bacteroides and enterotype Prevotella.At the genus level,pro-inflammatory bacteria including Paeniclostridium and Sutterella showed decreased relative abundance in treatment …
Effects Of Ultrasound-Assisted Enzymatic Extraction On The Physical And Chemical Properties Of Tortoise Shell Collagen,
2025
School of Food and Biological Engineering , Hefei University of Technology , Hefei 230601 , China
Effects Of Ultrasound-Assisted Enzymatic Extraction On The Physical And Chemical Properties Of Tortoise Shell Collagen, Xiong He, Rongxing Li, Shaotong Jiang, Jianfeng Lu, Lin Lin
Journal of Food Science and Biotechnology
[Objective ] The effects of different extraction methods on the yield,purity,structural characteristics,and physicochemical properties of tortoise shell collagen were investigated.[Method ] The ultrasound-assisted enzymatic method,acid method,and enzymatic method were used to extract collagen from tortoise shell powder.[Result ] The yield and purity of tortoise shell collagen extracted by ultrasound-assisted enzymatic method were 2.29% and 85.65%,respectively,significantly higher than those extracted by acid method (0.78% and 73.15%) and enzymatic method (1.77% and 75.63%).Ultraviolet absorption spectroscopy,infrared absorption spectroscopy,circular dichroism spectroscopy,and electrophoresis profiles showed that collagens extracted from tortoise shell by three methods were all type I collagen and retained intact triple helix structures.X-ray …
Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications,
2025
School of Food and Bioengineering , Zhengzhou University of Light Industry , Zhengzhou 450001 , China;Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation , Nanyang Institute of Technology , Nanyang 473004 , China
Natural Pigment-Mediated Photodynamic Antimicrobial Technology : Mechanisms And Food Applications, Lei Zhao, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang
Journal of Food Science and Biotechnology
Photodynamic antimicrobial technology (PDT ),as a non-thermal physical bactericidal method,has received increasing attention due to its high efficiency,low residue,and lack of resistance induction.Natural pigments,as food-grade photosensitizers exhibit excellent optical responsiveness and biocompatibility.Studies have shown that curcumin,chlorophylls,and porphyrin-based pigments exhibit favorable photodynamic antimicrobial efficacy in various food matrices including fruits,vegetables,meat,and drinking water.The author summarizes the photodynamic antimicrobial mechanisms of representative natural pigments,and analyzes the effects of light parameters,photosensitizer concentrations,and food matrices on photodynamic antimicrobial efficacy.Furthermore,the recent progress of PDT applications in fruit and vegetable surface disinfection,drinking water sterilization,and smart packaging is reviewed,with a focus on the role of nanocarriers and composite …
Research Progress In Aflatoxin Degradation Technologies For Edible Oils,
2025
School of Public Health , Guangxi Medical University , Nanning 530021 , China
Research Progress In Aflatoxin Degradation Technologies For Edible Oils, Huishuai Li, Zhenning Li, Yu Xie, Yunfeng Zou, Shaojun Li
Journal of Food Science and Biotechnology
Aflatoxin (AF),a notorious contaminant,has been a persistent challenge to the safety of edible oils.Prolonged exposure to low doses or acute consumption of high amounts of AF may induce serious health issues.Currently,no method can completely eliminate AF from edible oils.Therefore,it is crucial to explore strategies for reducing AF levels in edible oils.The measures to degrade AF from edible oils were reviewed,mainly including physical methods (such as high-temperature treatment,ray irradiation,and adsorption ),chemical methods (such as ammonia fumigation and ozone oxidation ),and biological methods (such as microbial degradation ).In addition,this paper analyzed and discussed the principles,advantages,shortcomings,and safety of various degradation methods.Furthermore,it made an …
Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10,
2025
School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China ;Institute of Future Food Technology , JITRI , Wuxi 214200 , China
Optimization Of Fermentation Conditions For The Removal Of Zearalenone From Corn Gluten Feed By Aspergillus Niger Fs10, Mengying Wu, Yang Yang, Jinyao Wang, Yongli Ye, Li’Na Sheng, Jian Ji, Xiulan Sun
Journal of Food Science and Biotechnology
[Objective ] This study aims to determine the optimal solid-state fermentation conditions for the removal of zearalenone (ZEN ) from corn gluten feed by Aspergillus niger (A.niger ) FS10.[Method ] With the removal rate of ZEN as the indicator,single-factor experiments and response surface method were employed to optimize the key fermentation parameters (inoculation volume-to-mass ratio,fermentation temperature,fermentation duration,and solid-to-liquid ratio ).Furthermore,changes in mass fractions of key nutritional components in corn gluten feed before and after solid-state fermentation under the optimal conditions were analyzed.[Result ] The optimal fermentation conditions were established as follows:an inoculation volume-to-mass ratio of 120 μL∶1 g,a fermentation temperature …
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 …
