Abstract:Being healthy is no doubt the cornerstone for people to maintain a satisfactory life which also reflects the prosperity of a country. As China is stepping into a new era of nutritional health development， the demand for health-promoting food is tremendous. Milk contains multiple and comprehensive nutrients， which is particularly essential for all mammals from the early age. Here， by summarizing recent cohort studies regarding dairy products and human health， to discuss correlations between dairy products and bone health， heart diseases， metabolic syndromes， etc. Studies showed that under the current nutritional state of the general public in China， consuming an appropriate amount of milk will be beneficial for human health throughout the lifetime. Thus， it is recommended that future scientific research and dairy product development should focus more on the milk-derived nutrients.

Abstract:Quorum sensing haII/haIR gene was used for this study and 16S rRNA was used as the reference gene， the expression of quorum sensing haII/haIR gene in different environments was determined by real-time fluorescence quantitative PCR to explore the mechanism of different environmental factors on quorum sensing stability. The results showed that the haII gene expression under different carbon source culture conditions was xylose> fructose> glucose> maltose> lactose> sucrose， and the expression of haIR gene was xylose > fructose > sucrose > glucose > lactose > maltose. The expression of haII/haIR gene were inhibited as sodium chloride concentration increased， and haII/haIR genes could be expressed under acid conditions. At the same time， genes expression had a significant up-regulation at 15 ℃， however beyond the optimum temperature， the expression decreased. Our results had an important implication for enriching the quorum sensing theory and expanding application of quorum sensing theory in the preservation of aquatic production.

Abstract:In this paper， the effect of carvacrol to inhibit biofilm formation of E. faecalis R612-Z1 and the possible inhibition mechanisms were studied by analyzing the bacterial swimming and swarming abilities， the total bacterial counts and extracellular polysaccharides contents in biofilm， the changes of biofilm microstructure and the expression levels of related genes. The result of this study showed that the minimum inhibitory concentration of carvacrol to E. faecalis R612-Z1 was 512 μg/mL. The total bacterial counts in biofilm were not significantly changed after 1/4 MIC （128 μg/mL） carvacrol treatment， but the bacterial swimming and swarming abilities and exopolysaccharides contents in biofilm were meaningfully deceased. The biofilm structure became loose and rough， and membrane thickness was reduced after 1/4 MIC（128 μg/mL） carvacrol treatment observed by scanning electron microscopy and confocal laser scanning microscopy. Real-time PCR revealed that the expression levels of genes associated with adhesion and extracellular polysaccharide synthesis were significantly decreased after carvacrol treatment. This result indicated that carvacrol had a significant inhibitory effect on E. faecalis R612-Z1 biofilms by inhibiting initial adhesion and synthesis of extracellular polysaccharides of E. faecalis R612-Z1.

Abstract:The free radical scavenging rate， iron ion chelating ability and total reducing capacity of truffles were tested to evaluate the antioxidant capacity of truffle extracts， and the extracts with the best antioxidant capacity were screened out. And then explore the effects of truffle on C. elegans. The results showed that there were significant differences in the antioxidant capacity of different polar extracts of truffle， and the comprehensive antioxidant capacity was ranked as follows： water extract > methanol extract > ethyl acetate extract > petroleum ether extract. The treatment with 50 μg/mL truffle water extract could increase the average lifespan of nematodes by 31.86% and fecundity by 36.55%， and prolong the lifespan of C. elegans in acute heat stress and acute oxidative stress environments by 28.70% and 59.52% respectively. This study provided ideas and theoretical support for the use of truffles for fine and deep processing.

Abstract:Peppermint oil nanoemulsion was prepared by using the method of high pressure homogenizer with soybean protein and phosphatidylcholine as emulsifier. The microstructure， stability mechanism and antimicrobial property of peppermint oil nanoemulsion were studied. It was found that nanoemulsion droplet was in the spherical shape by using freezing cycle scanning electron microscopy to observe the microstructure of peppermint oil nanoemulsion， indicating that the soybean protein was completely adsorbed at the oil-water interface of the nanoemulsion and presented a core shell structure. The results of physical and chemical stability showed that the nanoemulsion of peppermint oil had higher pH value and salt ions resistance. The alkaline condition was more favorable for the maintenance of the physical and chemical stability of nanoemulsion. And the effect of CaCl2 concentration on it was greater than that of sodium chloride. After 30 days of storage in 4， 25 and 55 ℃， the size of emulsion increased by 30-50 nm and the retention rate of peppermint oil was higher than 85%. No obvious stratification occurred in the emulsion. It was found that that minimum bacteriostasis concentration of peppermint oil nanoemulsion to listeria monocytogenes and staphylococcus aureus were 0.5%， and the result was consistent with the bacteriostatic effect of the control group of peppermint oil. However， the results of the growth curve of the two microorganisms in 36 hours manifested that the nanoemulsion of peppermint oil had a longer time-effect depressant effect on microbial growth.

Abstract:Objective： In this study， we use high-throughput sequencing to investigate the regulation of oligosaccharides with different monosaccharide composition on the human gut microbiota. Methods： Simulator of the human intestinal microbial ecosystem was used to study the modulation of polydextrose， polygalactose and polymannose on gut microbiota from human feces. After 0-， 12- and 24-hours in vitro fermentation， gut microbiota was obtained for composition analysis by 16S rRNA genes sequencing， and the supernatant was separated for short-chain fatty acids （SCFAs） analysis. Results： Polygalactosel （PGal） produced the most amounts of SCFAs in all three oligosaccharides， followed by Polydextrose （PDX）， and Polymannose（PMan） coming in third. PGal consisted of galactose is more beneficial to the production of acetic acid and propionic acid， and inhibit the growing of harmful bacteria Blautia and Dorea. PDX consisted of glucose is more beneficial to the production of butyric acid and valeric acid， inhibit the growing of harmful bacterial Collinsella， and promote in the proliferation of Bifidobacterium， Parabacteroides and Streptococcus. PMan consist of mannose inhibit the growth of Ruminococcus. Conclusion： All three oligosaccharides could modulate gut microbiota and produce SCFAs. Further promote the proliferation of beneficial bacteria and inhibit the growth of harmful bacteria.

Abstract:To study the immunoregulatory effect of Streptococcus thermophilus MN-BM-A01 on mice， male kunming mice as animal model， weight and index of immune organs in mice， mice serum IgG and IgM content， sIgA levels in mouse excrement were determined. At the same time， the immunoregulatory effects of MN-BM-A01 was studied by evaluation experiments. Results showed that MN-BM-A01 had no adverse effects on health in mice， the mice spleen changes had a significant impact， in mice thymus changes had little impact； MN-BM-A01 can improve the content of serum IgG， IgM and sIgA levels in mice feces effectively. In the test of evaluate the immune regulation of MN-BM-A01， lymphocyte transformation test of cellular immunity and clearance rate of carbon test of mononuclear macrophage function indexes， in the determination of all have two or more dosage group showed positive. Conclusion： MN-BM-A01 could enhanced the role of immunity in mice.

Abstract:In order to research anti-oxidative capacity， thermal stability of Cordyceps militaris and its channel tropism， SOD activity and total antioxidant capacity of Cordyceps militaris were studied. 20 subjects were recruited and randomized into 1 of 2 groups. They had Cordyceps militaris （1 g） or enhanced SOD Cordyceps militaris （Cordyceps militaris 1 g and SOD 1 g） each day during 14 days. The change of electric potential difference of kidney， lung， spleen and liver meridians were analyzed. The results showed that： Cordyceps militaris has strong anti-oxidative capacity and thermal stability； Cordyceps militaris and enhanced SOD Cordyceps militaris decreased the electric potential difference of kidney meridian， which conformed to the reported effects of Cordyceps militaris.

Abstract:The condition of Lactobacillus plantarum formulation was optimized by the single factor and response surface methodology. Meanwhile， the conditions of high-density cultivation， collection of cells and fed batch fermentation method were studied. The results showed that the optimized medium was 2.71% of glucose， yeast 0.45% and beef extract 0.6%. The optimal cultivation conditions were as follows： initial pH 6， inoculation amount 4%， shaking speed 80 r/min， cultivation temperature 35 ℃. Under the conditions of 4 000 r/min and 20 min， Lactobacillus plantarum collection was at the highest survival rate， reaching 81.09%. In addition， the proper addition of nitrogen source can promote the proliferation of the cells， which could reached 9.28 × 109 CFU/mL.

Abstract:Effect of concentration process on lycopene conformation in ketchup made from tomatoes （Lycopersicon esculentum， cv. Qianxi） was evaluated. The spectral and chromatographic analysis showed that eight lycopene molecules were identified， including （X1Z）-lycopene， （X2Z）-lycopene， （9，13Z）-lycopene， （15Z）-Lycopene， （13Z）-lycopene， （9Z）-lycopene， （all-E）-lycopene and （5Z）-lycopene. Based on the concentration variety during the concentration process， the stability molecules were （9Z）-lycopene> （13Z）-lycopene> （9，13Z）-lycopene > （15Z）-lycopene. Moreover， the total cis-lycopene content increased by 5.31%， 7.78%， 7.93% and 9.28% when being heated for 2， 3， 4 h and 5 h， respectively. The total cis-lycopene content increased by about 1% when being heated at 40-70 °C. Hence， the concentration time paid more influence on the cis-lycopene content than the concentration temperature.

Abstract:The effects of steam pressure and holding time on the dissolution rate， free amino group content， and angiotensin converting enzyme （ACE） inhibition rate of fish skin protein was studied. The relative molecular mass distribution of the protein hydrolysates of fish skin before and after steam explosion pretreatment was further characterized. The results showed that steam explosion treatment could effectively promote the dissolution and degradation of fish skin protein， and increase the ACE inhibition rate of the enzymolysis product. Under the optimal condition（0.6 MPa for 0.5 min）， the dissolution rate and the free amino group content of fish skin protein was 45.55% and 2.79 mmol/L， respectively， which was 5 and 8 times higher than that of the untreated sample. The ACE inhibition rate of the fish skin hydrolysate was 79.88%， mainly distributed below 4 ku.

Abstract:In order to explore the influence of thawing conditions on the quality of apple juice， the physicochemical properties and volatile aroma components content of apple juice after thawing by 6 methods were analyzed. Besides， principal component analysis was used to evaluate the relationships between indexes. The results are as follow： Still air thawing took the longest time， followed by static water thawing and ultrasonic thawing. Compared with thawing at room temperature， thawing at low temperature took more time. There was no significant difference in color， soluble solid content， titratable acid content and the reducing sugar content of apple juice after thawing by different thawing methods （P > 0.05）. The content of polyphenol in apple juice thawed in still air decreased significantly， while there was no significant difference in polyphenol content between static water and ultrasonic thawing （P > 0.05）. The content of polyphenols in apple juice that thawing at low temperature was less than that of thawed at room temperature（P < 0.05）. Under low temperature， 2-methyl butyl acetate was the most abundant among all volatile aroma compounds in apple juice， which accounted for 56%-64% of the total aroma components. However， the substance was not detected in that at room temperature， indicating that thawing at low temperature contributed to the retention of apple juice aroma components. This study showed that， under low temperature conditions， ultrasonic thawing can shorten the thawing time， and can retain the nutrients and color in apple juice.

Abstract:In this paper， soybean as raw material， its germination and made into lactone gel. The effects of germination time， water-to-bean ratios， content of gluconic acid-δ-lacton and solidification time on the gel strength and nutritional components of germinated soybean lactone gels were studied by single factor experiment and response surface optimization. The results showed that germination soy lactone gel best preparation conditions that the germination time was 16 h， water-to-bean ratios was 1∶4， the dosage of gluconic acid-δ-lacton was 0.3% and the solidification time was 40 min. Comparing the germination soy lactone gel and the ordinary soy lactone gel under the optimum conditions， no significant difference in microstructure， and the texture indexes such as elasticity， hardness and chewiness were similar. The content of nutrient components isoflavone and aminobutyric acid respectively increased by 66.07% and 208.01%.

Abstract:In this paper， chicken breast as raw material， myofibrillar proteins were phosphorylated with sodium tripoly phosphate （STP）. On the basis of single-factor investigation， response surface methodology was employed to establish optimum conditions for phosphorylation， and discussed the effect of polyphenols （chlorogenic acid and gallic acid） synergistic phosphorylation on proteinaceous gel properties. The results showed that the optimal conditions of myofibrillar protein phosphorylation were pH 7.52， protein concentration 15.36 mg/mL， NaCl concentration 0.75 mol/L， reaction time 2 h， and STP content 3.40%. Under this condition， the degree of phosphorylation was 99.001 mg/g. The degree of protein phosphorylation obtained by simulating the actual processing of meat products was close to the experimental results， which proved the feasibility of phosphorylation. After phosphorylation， the gelling elasticity， whiteness and water retention of myofibrillar protein were increased varying degrees， which explained that phosphorylation can improve the gel properties of proteins. In addition， compared to chlorogenic acid， gallic acid had more significant effects on various aspects of gel properties； as the concentration of polyphenols increased， the gel hardness first increased and then decreased； the gel elasticity didn't change significantly. The gel whiteness first decreased and then increased with the increasing of chlorogenic acid concentration， and decreased with the increasing of gallic acid concentration. The water retention of the gel gradually increased with the concentration of polyphenols increasing.

Abstract:The fermentation conditions of persimmon fruit lactic acid beverage were optimized by single factor and orthogonal test and the stability， taste and quality of the product were also evaluated. The results showed that Lactobacillus plantarum was more suitable for fermentation of persimmon fruit. The optimum fermentation parameters were： fermentation temperature 33 ℃， strain inoculation amount 4%， fermentation time 14 h. Combination of 0.15% CMC-Na， 0.15% pectin， and 0.08% guar gum showed the best stabilization effect on the persimmon lactic acid beverage. The viable cell amount of lactic acid bacteria in the viable bacteria-type beverages was still higher than 5×107 CFU/mL after stored at 4 ℃ for two weeks. The persimmon lactic acid beverage not only retained the nutrition and flavor of the persimmon， but also exerted unique flavor produced by the fermentation of lactic acid bacteria.

Abstract:The extraction of protein from garlic processing wastewater by the membrane filtration and acid precipitation was optimized and the molecular weight， amino acid composition， isoelectric point and other physicochemical properties of the protein were also investigated. The results showed that the molecular weight of protein in garlic processing wastewater was mainly above 30 ku， so the purity of 72.11% protein was obtained from garlic wastewater by using 30 ku membrane. The molecular weight of the obtained protein was 31.9 ku and 48.4 ku， which contained seven essential amino acids. Methionine was the first limiting amino acid of the protein. The isoelectric point of the protein was approximately 3.86. DSC analysis confirmed that denaturation temperature of the protein was 73.2 ℃， and denaturation enthalpy ΔH was 11.87 J/g. At the appropriate pH， it had good solubility， emulsifying capacity， emulsion stability， foam capacity and foam stability.

Abstract:The changes in quality of sturgeon fish-steak treated with sous vide during refrigeration were studied. Comparing the effects of different heating temperatures on the quality of sturgeon fish-steak to determine the optimal temperature. The results showed that compared with the untreated group， sous vide treatment significantly enhanced the gel properties of the sturgeon fish-steak， and prolonged the time to reach the total colony limit more than 10 days， but the drip loss rate and fat oxidation level were significantly increased （P < 0.05）. With the increasing of heating temperature， the total number of colonies decreased， the drip loss rate of juice increased， and the content of TBARS and gel properties increased first and then decreased. The gel properties of the 60 ℃ treatment group was higher by 70 g·mm than that of the 80 ℃ treatment group， and the drip loss rate of the juice was reduced by 3%. The optimum temperature was determined to be 60 ℃ by principal component analysis. And Fourier infrared spectroscopy， low-field NMR and electronic noses were used to further investigate protein structure， moisture content and composition as well as volatile flavor components of sturgeon fish-steak.

Abstract:In this study， turbot was stored in refrigerators at 4 ℃ and -18 ℃， the effects of different storage temperatures and thawing methods on purine content in turbot were analyzed carefully. The frozen turbot at -18 ℃ was thawed by flowing water and 40 ℃ warm water. The purine content in the skin and viscera of turbot meat was detected by HPLC. It was found that the total purine content in fish stored at -18 ℃ was lower than that stored at 4 ℃， and the use of flowing water to thaw fish could inhibit xanthine production to some extent. In addition， compared with fish skin and viscera， fish had the lowest purine content. With the increasing of storage time， the total purine content in fish meat increased first and then decreased， the total purine content in fish skin decreased with the extension of storage time. And the purine content in the viscera was the highest in all parts of the fish， and the content gradually increased at the storage of 4 ℃.

Abstract:In order to study the effects of antioxidant of bamboo （AOB） slurry ice and rosemary extract （RE） slurry ice on the antioxidant activity and microorganism of Lateolabrax japonicas during storage. Samples were divided into three groups randomly and treated with slurry ice （SI）， 0.1% AOB-SI and 0.1% RE-SI respectively， which were stored at 4℃. Sensory evaluation， Lipid oxidation （peroxide value （POV）， malondialdehyde （MDA）， free fatty acid （FFA））， protein oxidation （carbonyl value， sulfhydryl value） and total viable counts （TVC） were measured respectively during storage. The results showed that samples with AOB-SI and RE-SI treatment could delay the increase of POV， MDA and FFA content significantly， inhibit the rise of carbonyl， sulfhydryl and TVC greatly. The antioxidant effect of AOB-SI treatment was slightly better than that of RE-SI. It can be seen that AOB-SI and RE-SI can delay the process of hydrolysis and protein oxidation， inhibit the growth of microbes， which can prolong the shelf life of Lateolabrax japonicas with slurry ice for another 3-6 d. According to the correlation analysis， the lipid oxidation of Lateolabrax japonicas was significantly related to the quality of protein， and the microbial growth was also an important factor affecting the oxidative degradation of lipid and protein in Lateolabrax japonicas.

Abstract:Antibiotics resistance of 97 lactic acid bacteria isolated from traditional fermented foods were analyzed. The results showed that most of strains were resistant to vancomycin， gentamicin， kanamycin， streptomycin， tetracycline， and teicoplanin， and the resistance rate could reach more than 50%. However， the resistance to ampicillin， erythromycin， trimethoprim and cefuroxime were relatively lower， just about 10%. Among of the 13 antimicrobial resistance genes， the most detected genes were tetM（91.75%） and ermB（86.60%）， followed by aac（6′）-aph（2″）（53.61%）， lnuA（45.36%）， tetK（39.18%）， ermC（36.08%）， strA（34.02%） and blaZ（32.99%） genes， and strA（27.84%）， msrA/B（22.22%） and aph（3′）-III（7.22%） was lower detected genes. The cat and vanX gene were not detected in our study. Additionally， by MTP methods， 70% of isolates were determined to have biofilm producing ability. Compared to the biofilm-producing negative strains， the positive ones were proved to be more frequent multiple resistant. In conclusion， the transmission of multiple drug resistance（MDR） bacteria and related genes would been a huge risk to food safety. Bull antibiotic restrictions policy and programs should be promoted to reduce the selection pressure of antibiotics， and the safety evaluation of the edible strains should been strengthened.

Abstract:To screen lactic acid bacteria （LAB） with inhibitory activity of quorum sensing （QS） and biofilm formation of Aeromonas hydrophila from Chinese traditional pickled vegetables. Six strains LAB with inhibitory activity to QS of A. hydrophila were screened from 21 strains LAB by the Oxford cup method. Among them， strain DLH513 isolated from pickled cucumbers in Dalian， Liaoning Province， was showed strong QS inhibition. The degradation rate of crude extract from strain DLH513 on AHLs signal molecular was 51.1%， and its inhibition rate of biofilm was 40.9% at the concentration of 16.0 mg/mL. Moreover， it completely degraded AHLs at the mass concentration of 20.0 mg/mL. The inhibitory effects of the crude extracts treated by different proteases on quorum sensing of A. hydrophila was loss， indicating that the crude extract had protein properties. When the crude extract treated at 40~121 ℃ for 30 min， it still had QS inhibition effect， indicating that the crude extract had heat resistance. In the pH range of 3.0 to 4.5， the crude extract of strain DLH513 had QS inhibition effect， it indicated that the crude extract was stable under acidic conditions. The results of light and scanning electron microscopy revealed that the crude extract of strain DLH513 inhibited the formation of A. hydrophila biofilms. The strain DLH513 was identified as Lactobacillus plantarum by physiological and biochemical characteristics and 16S rRNA gene sequencing. The study indicated that Lb. plantarum DLH513 can be used as a QS inhibitor for controlling gram-negative bacteria. It will provide fundamental basis for the development of a novel QS inhibitor for controlling gram-negative bacteria caused food spoilage and food-borne diseases.

Abstract:In this study， a systemic screening for lactic acid bacteria with antimicrobial activity， from fermented Tofu against common food-borne pathogens was conducted. Four out of sixty-four isolates with antimicrobial activity against all the indicators （Staphylococcus aureus， Listeria monocytogenes and Bacillus cereus） were obtained， and they were identified as Lactococcus lactis（named after DH2002 and DH2004）， Enterococcus faecalis（named after DH2001） and Leuconostoc mesenteroides （named after DH2003） based on the results of 16S rDNA sequence and physiological and biochemical analysis. The bacteriocins produced by those four lactic acid bacteria had the typical bacteriocin traits， such as being of heat-stable and proteinase nature. Meanwhile， their inhibition spectrum contained many distantly related genera of Firmicutes， comprising most lactic acid bacteria as well as problematic species of Bacillus， Listeria， and Staphylococcus. However， no activity against Gram-negative bacteria was found. In addition， the model of actions of those bacteriocin producers was determined by using the partial purified bacteriocin against S. aureus. The results showed that DH2001 and DH2002 had bactericide activity， while DH2003 had bacteriostatic activity against S. aureus.

Abstract:Twelve samples of fermented camel milk were collected from Xinjiang Yili area， 35 strains were isolated by pure culture method. The strains were identified through the biochemical identification method combined with morphological observation. The results were as follows： 8 strains of Kluyveromyces marxianus； 15 strains of Kazachstania unispora； 9 strains of Kloeckera lindner； 2 strains of Saccharomyces cerevisiae； 1 strain of Geotrichum candidum， among which Kazachstania unispora was dominant yeasts. The similarity coefficient of the yeast population was 21.9%-73.9%， the Shannon-Wiener index was between 1.92 and 3.41， the abundance S was 10-34， and the samples were clustered into four categories at 40% level. The composition of the yeast community mainly includes Kluyveromyces marxianus， Saccharomyces cerevisiae， Kazachstania unispora， Yarrowia lipolytica and Geotrichum candidum.

Abstract:Objective： The researches show that newborns carry a large number of bacteria from the moment they were born. And delivery mode is an important factor influencing the establishment of the gut microbiota in infancy. However， most studies just analyzed the effect of different delivery mode on the structure of gut microbiota in newborns， the studies on quantification of neonatal gut microbiota are rare， and there is no report on the correlation between maternal childbearing age and neonatal gut microbiota. Methods： the neonatal meconium samples were studies from 14 infants， the total number of bacteria and core microbiota such as Enterobacteriaceae， Lactobacillus， Bifidobacterium， Bacteroides， Clostridium， Prevotella， Streptococcus， Lactococcus， Enterococcus and Escherichia coli in meconium were quantified using the droplet digital PCR. Results： There was a significant difference in the total number of bacteria present in the gut microbiota of infants with different delivery modes （P<0.05）. The amounts of Enterobacteriaceae and Lactobacillus in the infants who were given birth naturally were significantly higher than those underwent caesarean section （P<0.05）， indicating that delivery mode affects the transmission of microbes from mother to infant. In addition， the amounts of Streptococcus in the meconium of infant who given birth from the elder mother was significantly higher than those from the young mother （P<0.05）. Conclusion： The maternal childbearing age and delivery mode affect the transmission of microbes from mother to infant. Droplet digital PCR technology has the advantage of high sensitivity， which can be used for quantitative detection of intestinal microbiota in newborn infants.

Abstract:To explore the taste characteristics and microbial diversity of naturally fermented soybean paste， this paper uses electronic tongue and high-throughput sequencing technology to analyze the microbial community structure and taste characteristics during the fermentation process of naturally fermented bean paste. The results show， in the fermentation process of soybean paste， there are mainly umami， saltness， and complex flavors， while the sourness， bitterness， and astringency components are less. Principal component analysis shows， the information on the taste quality of soybean paste in different fermentation stages mainly focuses on the first two principal components， the cumulative contribution rate is 99.54%， the aftertaste-A， richness and saltness in the first principal component showed a negative correlation， the aftertaste-B， umami and bitterness showed a positive correlation， and the second principal component sourness and astringency showed a positive correlation. Microbial diversity in the fermentation process of soybean paste at the phyla level， the dominant bacteria is Firmicutes， and fungi is Ascomycota. At the genus level， the main bacteria are Lactobacillus and Tetragenococcus； the main fungi are Penicillium and Wickerhamomyces. Correlation analysis of taste characteristics and microbial diversity during the fermentation of soybean paste shows that different fermentation systems may contain the same microbial community structure， while the same taste can also be produced by different microbial communities.

Abstract:To prepare monoclonal antibody（mAb） against Bowman-Birk inhibitor（BBI） with good immunological characteristics， BALB/c mice were used to immunize with 50 μg of BBI， and the antiserum titer and sensitivity were identified via indirect ELISA and indirect competitive ELISA. The mice which antiserum has better titer and sensitivity was selected for cell fusing through cell hybridoma technique， stable hybridoma cell lines that could secrete BBI mAb were obtained via multiple screening， and the BBI mAb was prepared by inducing ascitic fluids in vivo and identified the immunological characteristics. The result indicated that the NO.1 mouse was confirmed to produce the antibody with the highest titer and sensitivity， which half inhibitory concentration（IC50） was 868.58 ng/mL. After cell fusing， five hybridoma cell strains were screened. The 3B7-B10 mAb titer was above 1 ∶ 4.096×105. Its subtype was IgG1 and IC50 was 83.07 ng/mL. It had high affinity and specificity， demonstrated the mAb had good immunological characteristics. This study had provided the favorable antibody basis for the establishment of immunological detection of BBI in soybean and its products.

Abstract:Using pickle as raw materials， volatile compounds of DVS and naturally fermented pickles by solid-phase microextraction with GC/MS（SPME-GC/MS） were analyzed the changes of volatile components of DVS and naturally fermented pickle， to explore the flavor difference DVS and naturally fermented pickle. The results showed that in the salted stage of pickle， there was no significant difference in the composition of volatile components between the DVS and the naturally fermented pickle. In the secondary fermentation stage， DVS-A （KHS） is lower than natural fermented sauerkraut both in sensory aroma score and total volatile components， while DVS-B （SH） and DVS-C （GFJ） fermented pickle has significantly higher volatile components than naturally fermented pickle. During the salting stage of sauerkraut， the main volatile substances are ethers and acetic acid. During the secondary fermentation， the content of esters and alcohols in pickle has increased， and the types of volatile organic acids are more abundant. 47 kinds and 53 kinds of volatile substances were detected in the salted fermentation stage and the second fermentation stage of pickle. Volatile organic acids， esters， alcohols and alkenes are the most important volatile components in pickle， which can be used as direct investment in the future. Provides support for the evaluation of the quality of fermented sauerkraut.

Abstract:Objective： To develop a rapid and simple method for the quantification of 28 kinds of synthetic colorant in meat product by ultra performance liquid chromatography quadrupole electrostatic field obitrap high resolution mass spectrometry. Methods： The samples were extracted by acetonitrile and ethyl acetate and cleaned up. The column was used as chromatography column to separate the synthetic colorant with a gradient elution of the mobile phase. The 28 kinds of synthetic colorant were analyzed in positive and negative mode. The retention time，accurate mass of parent ion and relative isotope abundance were used， while accurate mass of fragment ions was used for confirmation. Results： The linearities were good （R2 > 0.99）. The limits of detection （LODs） were between 2.5 and 500 μg/kg. The recoveries were in the range of 73.5%-109.2% and the relative standard deviations （RSDs） were 4.9%-10.0%. Conclusion： The method is simple， rapid and reliable，which is suitable for the rapid qualitative screening and quantitative analysis of 28 kinds of synthetic colorant in meat product.

Abstract:A novel immunochromatic method for rapid detection of C. sakazakii was established in this paper. Antibody-modified magnetic beads （MNPs-IgG） were used as capture probes to separate and enrich C. sakazakii， which were then bound to biotin-labeled C. sakazakii antibody （Biotin-IgG） and avidin-peroxidase （Avidin-HRP）. The resulting complex can react with the substrate 3，3'， 5，5'-Tetramethylbenzidine （TMB）. After the termination of the sulfuric acid， a linear relationship between the glucose concentration and the logarithm of the C. sakazakii concentration is obtained in the concentration range from 103-107 CFU/mL， and the regression equation is y=0.2353x-0.2307. In this study， a new method based on colorimetric determination of C. sakazakii was successfully designed and optimized. The LOD of 8.68×102 CFU/mL is calculated according to the IUPAC definition （S/N=3） and a spiked sample detection rate of 96%. The detection time does not exceed 2.5 h， which provides theoretical support for practical application and commercialization.

Abstract:The objective of this study is to develop a triplex PMA-qPCR method for rapid quantification of viable total and sea-positive Staphylococcus aureus in quick-frozen flour and rice products， simultaneously indicating the possible false negative detection results. Firstly， primers and probes targeting the conserved region of RpiR and sea gene were designed， and a competitive internal amplification control was constructed. Then triplex qPCR method was developed by optimizing reaction conditions and evaluating the specificity and detection limit. Food sample preparation combining propidium monoazide （PMA） was used to eliminate DNA of dead cells. The standard curves for quantification of viable total and sea-positive Staphylococcus aureus in pure culture and frozen foods were established， respectively. Artificial contamination assays and plate count methods were used to evaluate the accuracy of triplex PMA-qPCR method developed in this study. It was shown that triplex PMA-qPCR method had good amplification efficiency and specificity； when quick-frozen flour and rice products were contaminated above 103 CFU/g Staphylococcus aureus， the target gene RpiR could be effectively detected， especially， the contamination of Staphylococcus aureus was between 103 CFU/g and 107 CFU/g， the cycle threshold values （Ct） and the log number of bacterial concentration presented the satisfactory linear， the correlation coefficient R2 approached 0.994， and the quantification result obtained by PMA-qPCR method showed good consistency with plate count methods； when quick-frozen flour and rice products were contaminated above 103 CFU/g sea-positive Staphylococcus aureus， the contamination risk of enterotoxin A could be effectively evaluated. Taken all together， triplex PMA-qPCR method developed in this study could accurately quantify viable Staphylococcus aureus and evaluate the contamination risk of enterotoxin A in quick-frozen flour and rice products.

Abstract:In this study， a colorimetric biosensor based on DNA-stabilized silver nanoparticles （DNA-AgNPs） has been developed for highly sensitive detection of hydrogen peroxide and glucose levels in pear juice. DNA-AgNPs were synthesized by reduction of AgNO3 with NaBH4 under protecting of random oligonucleotide. The DNA-AgNPs has a characteristic absorption peak located at 424 nm. In the presence of hydrogen peroxide or glucose / glucose oxidase， DNA-AgNPs could be etched into smaller particles with decreasing absorbance. The solution color correspondingly changed with concentration of hydrogen peroxide or glucose， which could be directly distinguish by naked eyes. Under the optimized conditions， the limit of detection （LOD） towards hydrogen peroxide and glucose reached as low as 0.36 μmol/L and 1.13 μmol/L （S/N=3） respectively. The potential application of the developed biosensing system was evaluated with peach juice as real sample. The provided strategy could serve as a prototype for developing assays in food analysis.

Abstract:The suitability of hyperspectral imaging technology combined with chemometrics was investigated to determine the moisture content of dried oysters. The moisture content not only affects the storage of scallops， but also is closely related to the quality characteristics such as texture and texture. In this experiment， a hyperspectral imaging system was used to collect hyperspectral images in the range of 400 to 1 100 nm. A total of 100 oysters samples of hyperspectral images in 5 different drying stages were collected. The average spectral data of all the regions of interest of the sample are extracted， and the original spectral data is subjected to multi-dimensional scatter correction （MSC） and convolution smoothing （S-G） for preprocessing， and eight characteristic wavelengths are extracted by a correlation coefficient method. Based on the extracted characteristic wavelengths， multivariate linear regression（MLR） and BP neural network models of spectral data and moisture content were established. The results show that both models have achieved good prediction results. The correlation coefficient between the correction set， prediction set and cross-validation set of MLR model are lower than that of BP neural network， but from the analysis of RMSEC， RMSEP and RMSECV， the effect of BP neural network are better than that of MLR. The results show that hyperspectral imaging techniques combined with chemometric methods can be used to detect the moisture content of oysters during drying.

Abstract:By using UPLC-QTOF-MS （ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry） to find the main antioxidant active components. The extractive of Lu Mountain Clouds-Mist tea measured by UPLC-QTOF-MS, and 93 kinds of compounds were preliminary identification, including 2 isoflavones, 28 Flavones, 16, 5 Flavanones, 11 organic acids, 4 amino acids and 27 phenolic acids. Lu Mountain Clouds-Mist tea by feature extraction and quantitative comparison, building PLS-DA model for testing the authenticity of tea samples. Results： the Lu Mountain Clouds-Mist tea can be authenticity identified and could be 100% correctly discriminated.

Abstract:Electrospinning is a process involving the application of a strong electric field across a conductive capillary attaching to a polymer liquid-containing reservoir and a collector. Electrospun nanofibers have attracted more and more attention in the food industry for its high porosity， high surface-to-volume ratio， ultrafine and oriented structures， which contribute to the enlarged contact area to the food surface. This review introduced the principle of electrospinning and focused on the research development on electrospinning of natural biopolymers. Natural biopolymers include proteins （collagen， gelatin， zein， whey protein） and polysaccharides （chitosan， cellulose， sodium alginate， dextran）.

Abstract:Bovine milk is a nutritious food items containing numerous essential nutrients， especially important source of nutrients for infants and young children， but the protein in milk may cause allergic reactions in infants and have serious consequences. How to reduce these allergic reactions has been research focus in infant formula's production and processing. This review summarizes the mechanism of milk protein allergy and focuses on the methods of alleviating or eliminating the allergic reaction. This paper will provide theoretical reference and scientific evidence for reducing the incidence of allergic reaction and developing low-sensitive infant dairy products.

Abstract:Camel milk is known as “Desert Platinum”， it has unique nutritional value and functional properties. Analyzing the protein components of camel milk， it was found that the content of protective protein in camel milk is significantly higher than in the milk. Camel milk protein provides a lot of amino acid nutrition， more importantly， it contains many active peptides with potential physiological functions. Encrypted amino acid sequences in camel milk proteins released bioactive peptides， which had anti-microbial， anti-oxidant， anti-hypertensive， anti-inflammatory and immunomodulatory functions to regulate the physiological functions of the body through the hydrolysis of specific proteases or fermentation of strains. This article reviewed the components of camel milk protein and its bacteriostatic peptides， antioxidant peptides and ACE inhibitory peptides were released through specific protease hydrolysis and strain fermentation.

Abstract:This paper reviews the biological characteristics of Faecalibacterium prausnitzii and the correlation with inflammatory bowel disease， irritable bowel syndrome， colorectal cancer， obesity and type 2 diabetes mellitus， and discuss the influence of the host physiological and pathological conditions on F. prausnitzii and the probiotic effect of F. prausnitzii on the host.

Abstract:Depression is one of the leading causes of disease burden worldwide， and is an important public-health problem. Occurrence and development of depression is closely associated with the gut microbiota. In recent years， particular attention has been paid to lactic acid bacteria for their potential to improve neuropsychiatric disorders such as depression. A psychobiotic was defined as a live organism that， when ingested in adequate amounts， produces a health benefit in patients suffering from psychiatric illness. Strains of lactic acid bacteria with anti-depression activity belong to the genera Lactobacillus， Bifidobacterium and Enterococcus. The purpose of this paper is to provide a comprehensive overview on the relationship between intestinal microbiota and depression， the genus and species of anti-depressant lactic acid bacteria， and the improvement and mechanism of lactic acid bacteria on depression， aiming to provide a useful guidance for the anti-depressant of lactic acid bacteria and the development of products containing lactic acid bacteria.

Abstract:Ultrasound， an efficient auxiliary sterilization method， has been successfully used for sterilization of liquid food and shown broad application prospects in the food industry. This review analyzed the inactivation mechanism of microbes with ultrasonic treatment， which was believed to be attributed to acoustic cavitation. The affecting factors during ultrasonic sterilization were also discussed. Furthermore， the research progress on sterilization processes using ultrasound and the combined techniques （such as heat， pressure， ozone， pulsed electric field， ultraviolet and antimicrobial solution） were reviewed， in order to provide theoretical basis for the applications of ultrasound technology in safety control of food microbes.

Abstract:This study investigated the selenium content of marketed millet in 10 regions of China. It was found that selenium content of millet is very different， and the selenium content is generally not high. In addition， this article also reviewed selenium-enriched techniques of millet， selenium speciation and metabolism in grains； elucidates associated health disorders or risks due to the consumption of Se-deficient or Se-rich foods. Finally， we prospected the research and development of the seleniferous product of grains.