Abstract:Plant-based meat is meat analogue that is made from plant protein and mainly extruded to produce a meat-like texture， mouthfeel and flavor. In recent years， plan-based meat is a hot and very promising‘artificial meat’ product. In this review， the development history of plant-based meat particularly made by soy protein is comprehensively summarized. The development of extrusion technology and the mechanism of protein fiber over high-moisture extrusion are also reviewed. Furtherly， the challenge and future development of plant-based meat are discussed. The aim of this review is to guide the research and development of plant-based meat in China.

Abstract:This study analyzed the biological properties of 38 Bifidobacterium longum strains isolated from host with different ages， including growth curve， carbohydrate fermentation test， short-chain fatty acid composition， production of exopolysaccharide and alignment and phylogenetic analysis of priming glycosyltransferase. The results showed that infant originated strains were mostly able to ferment mannose， but adult originated strains were mostly not able to ferment mannose. In addition， we found that the production of cell-surface-bound EPS of infant originated strains were lower than adult originated strains， especially elder originated strains. Finally， the phylogenetic analysis of amino acid sequence of priming glycosyltransferase indicated that infant originated strains were largely clustered together.

Abstract:As the dominant allergen in peanut， Ara h 1 has a relatively high allergenicity among peanut allergens. According to the previous researches， methods used for Ara h 1 purification usually involve with two or three steps of chromatography， which is tedious and costly. In this study， pET-32a-Ara h 1 plasmid was constructed and Escherichia coli BL21（DE3） pLysS was utilized for recombinant Ara h 1 expression. Ni-NTA affinity column and gradient elution were used for purification. MALDI-TOF MS and western-blot were used to identify recombinant Ara h 1 and analysis its sensitivity respectively. According to the results， the sequence of Ara h 1 in the plasmid was consistent with the gene data of Ara h 1 in the NCBI database. When 300 mmol/L IPTG（isopropyl-β-D-thiogalactopyranoside） was added and cells were cultured at 22 °C for 22 h， the yield of recombinant protein is at a relatively high level. After adding 15 mmol/L sodium laurylsulfonate to the lysis buffer， the recombinant protein could be effectively released to the supernatant. The elution buffer containing 50 mmol/L and 100 mmol/L imidazole were used in the elution process. Recombinant Ara h 1 with high purity and immunoreactivity could be obtained by using the method above.

Abstract:The effects of different concentrations of PV separated from egg yolk （0， 50， 100， 200 and 500 μg/mL） on the proliferation， cell cycle and cell apoptosis of RAW264.7 cells for different time were studied. It was found that low concentration of PV could promote proliferation and inhibit the apoptosis of RAW264.7 cells. The effect of 100 μg/mL PV concentration which can promote the proliferation and inhibit apoptosis is best. CCK-8 method was used to characterize the proliferation of RAW264.7 cells. It was found that the proliferation of RAW264.7 cells showed two aspects. The cell proliferation was promoted at low concentration， the cell proliferation was inhibited at high concentration. The results showed that the cell viability was 64%-76% higher than that of the control group at 100 μg/mL. By analyzing the effect of PV on the cell cycle， found that the percentage of PV in the S phase was significantly higher than that in the control group （P<0.05）， 100 μg/mL PV has the best effect. The apoptotic effects of PV group at 50， 100 and 200 μg/mL were significantly lower than that of control group. When the concentration of PV was 500 μg/mL， the apoptotic rate was higher than that of the control group， which indicated that low concentration of PV could inhibit the apoptosis and high concentration of PV could induce apoptosis. In addition， different concentrations of PV can significantly reduce the number of osteoclasts and the activity of TRAP （P < 0.05）， thus inhibiting the RAW264.7 cell differentiation to form osteoclasts， and in a concentration-dependent manner， the best inhibitory concentration was 200 μg/mL. In conclusion， PV was not by inhibiting the growth of RAW264.7 cells， but by inhibiting the differentiation of RAW264.7 cells significantly reducing the activity of TRAP， thereby inhibiting the formation of osteoclasts.

Abstract:Objective： Mung bean peptides（MBPs） were used in lipopolysaccharide（LPS）-induced macrophage RAW264.7 inflammatory response to observe whether the inhibition of the inflammation produced. Methods： Using LPS to establish cell inflammation model. Using WST-1 method to detect cell proliferation， Neutral Red method to detect phagocytosis， KIT method to detect macrophage myeloperoxidase（MPO）， lactate dehydrogenase（LDH） activity and reduced glutathione（GSH） content， ELISA to detect the levels of TNF-α， interleukin-1α（IL-1α） and interleukin-6（IL-6） in macrophages. Result： MBPs significantly attenuated the inhibitory effect of LPS on the proliferation of macrophages and down-regulated its phagocytosis（P<0.05）. MBPs could significantly improve the level of MPO， LDH and GSH in macrophages induced by LPS（P<0.05）. MBPs could significantly inhibit the increase of the levels of proinflammatory cytokines TNF-α， IL-1α， IL-6. Conclusion： MBPs could alleviate the LPS-induced macrophage inflammatory response by regulating the chemotactic phagocytosis of macrophages， intracellular digestion and digestion， and the decrease of proinflammatory cytokines levels， showing dose-response and anti-inflammatory activity.

Abstract:Lectins have received extensive attention due to their unique identity， immune activity and anti-cancer effects. The Pleurotus ferulae Lenzi lectin（PFLL） was isolated and purified from Pleurotus ferulae Lenzi. The objective was to evaluate the immunomodulatory effects of PFLL on the activity of macrophages. The results indicate that PFLL increased the proliferative activity， the production of nitric oxide（NO）， superoxide anion（O2-）， tumor necrosis factor （TNF-α）， interleukin-1 （IL-1） in a dose- and time-dependent manner. The production of NO， O2-， TNF-α， IL-1 were significantly induced by PFLL at a dose of 20， 100， 10， 10， 30， 20 μg/mL. A time-dependent enhancement showed that the production of NO， O2-， TNF-α， IL-1 were significantly increased within 12 h. O2- production by macrophages from PFLL-treated mice was higher than that of cells from untreated mice. Moreover， cells from both untreated and treated mice responded to phorbol 12-myristate 13-acetate （PMA） treatment； however， the O2- production was higher in the cells from treated mice than that of cells from untreated mice. Our data suggest that the beneficial therapeutic effects of PFLL may be attributed partly to its ability to modulate macrophage immune functions.

Abstract:Objective： In order to enable the reuse of waste algal meal after the extraction of DHA by microalgae Schizochytrium sp.， this project conducted studies on the efficacy of its enzymatic hydrolysis products to inhibit intestinal inflammation， and laid a solid experimental foundation for the application of its replacement of existing antibiotics. Method： Trypsin was used to hydrolyze the algal meal， and the peptide mixture（MESH） was obtained after dialysis. It was added to the feed containing vitamin AD. Grass carp and eel was used for freshwater farming and marine fish as representative test animal for constructing trinitrobenzenesulfonic acid（TNBS） enteritis model. Negative control group were used of equal volume phosphate buffer solution（PBS）， and positive control group were used antibiotic enrofloxacin. The test animals were dissected 1， 3 days and 7 days after infusion， respectively. The disease activity index scores， changes in myeloperoxidase （MPO） activity， and changes in intestinal pathological tissues were used to comprehensively assess the degree of fish enteritis. Results： After induction by TNBS， both MESH group and enrofloxacin group could prevent and treat the enteritis symptoms of grass carp and eel. Among them， the MESH group had more significant prevention and treatment effects on enteritis than the enrofloxacin group. Conclusion： Microalgae Schizochytrium sp. meal enzymatically active peptide MESH compound feed vitamin AD can effectively inhibit aquatic fish enteritis， and can replace the existing antibiotics used in enteritis.

Abstract:Plackett-Burman and response surface experimental design methods were used to optimize the extraction process of black garlic polysaccharides. The optimized extraction process parameters were as follows： extraction times was 2 times， solid-liquid ratio was 30 times， extraction time was 2 h， ethanol multiple was 3 times， extraction temperature was 70 ℃， ultrasonic power was 300 W， alcohol precipitation time was 16 h， ultrasonic time of 10 min. Under these conditions， the extraction rate of black garlic polysaccharides can reach 3.65%. The results of in vitro antioxidant experiments showed that black garlic polysaccharides have a strong ability to scavenge free radicals （hydroxyl radicals， DPPH radicals， ABTS radicals） as well as good reducing power and total antioxidant capacity. A zebrafish oxidative stress model was established using metronidazole. The results showed that black garlic polysaccharides can exert significant anti-oxidant effects through scavenging free radicals （P < 0.1）. The zebrafish inflammation model was established using lipopolysaccharide （LPS）. The results showed that black garlic polysaccharides can significantly inhibit the formation of reactive oxygen species（ROS） caused by inflammation （P < 0.1）. By establishing a copper sulfate-induced zebrafish inflammation model， it was found that the number of migrating neutrophils to the lateral line under the intervention of black garlic polysaccharides was significantly reduced（P < 0.1）. Anti-inflammatory experiments have shown that black garlic has good anti-inflammatory ability and can reduce inflammation by inhibiting the release of ROS signaling.

Abstract:The present study aimed to illustrate the mechanism of grass carp’s myofibrillar protein absorbing fishy odor compounds by establishing the myofibrillar protein-fishy odor compounds（hexanal， heptanal， octanal and nonanal） system. The binding capacity and molecular interactions of fishy odor compounds to myofibrillar protein were analyzed by HS-GC-MS， and the changes of thermal stability and secondary structure of myofibrillar protein were detected by DSC， UV spectra， fluorescence spectroscopy and Raman spectroscopy. Results indicated that the binding capacity of linear-chain aldehydes to myofibrillar protein increased with the chain length of the aldehydes. Moreover， the presence of these flavour compounds caused the protein structure unfolding， resulting a transition from α-helix into β-sheets and β-turns， and reduced the fluorescence intensity and thermal stability of the protein. Molecular interactions between aldehyde compounds with myofibrillar protein of grass carp were mainly hydrophobic interactions， and partly of them were hydrogen bonds or ionic bonds.

Abstract:This article used the Oxford cup method to verify the antibacterial activity of a kind of catfish epidermal mucus which was synthesized in vitro， and the action mechanism of antimicrobial peptides against S. putrefaciens and E. coli. the results showed that the synthesized antimicrobial peptides had obvious antibacterial activities toboth S. putrefaciens and E. coli. The minimum inhibitory concentration was 0.063% and 0.032% respectively. The results of scanning electron microscopy showed that the antimicrobial peptides could damage the cell membrane and cell wall of the S. putrefaciens and E. coli， and seriously damaged the cellular morphology of the microorganism. In addition， the antimicrobial peptides also led to obvious enhancement of membrane permeability of bacterial cells， and caused leakage of intracellular substances. The peptide secondary structure analysis showed that the antibacterial peptides were identified in 2.5% SDS solution， which presented a typical alpha-helical structure. Therefore， it is concluded that the catfish epidermal mucus antibacterial peptides played a role in Barrel-stave model mechanism.

Abstract:Lactoferrin is a unique ingredient in milk, which has the functions of broad-spectrum antibacterial, anti-inflammatory， inhibition of tumor cell growth and regulation of immune response. It is a new antimicrobial and anticancer component. In this experiment， the new antimicrobial peptide FP-PF was designed with the idea of a symmetrical structure as the basis， and melittin was used as the positive control peptide. The cytotoxicity， hemolytic activity and bacteriostatic mechanism of the new antimicrobial peptides FP-PF were studied. The experimental results showed that the hemolysis rate of FP-PF which concentation was at the range of 1-256 mmol/L was less than 5%， indicating that the hemolysis rate was low. The cell survival rate was more than 92%， indicating that its cytotoxicity was small. Through the study of bacteriostatic mechanism， the antibacterial peptide FP-PF could damage the outer and inner membranes of cell membranes， change its osmotic pressure and integrity， and thus achieve the effect of sterilization and bacteriostasis. Therefore， the new antimicrobial peptide FP-PF designed in this experiment was expected to show its potential application value in food， cosmetics and so on.

Abstract:To investigate the impacts of pressure cooking and cooling/ reheating on digestion and postprandial glycemic response of adzuki bean（Vigna angularis）， in vitro carbohydrate hydrolysis rateand glycemic index（GI） were measured in adzuki bean samples subjected to 6 domestic preparation treatments. The glycemic index（GI） values of six cooked adzuki beans were 21.1， 36.8 and 25.8， respectively， for adzuki bean boiled under normal pressure for 40 min （R-40）， 70 min （R-70）， 40 min and then microwave reheating after refrigerated （S-40-R）； while the GI value were 41.5， 62.9 and 65.1 for samples cooked under 62 kPa for 15 min （P-15）， 30 min （P-30）， 30 min and then microwave reheating after refrigerated （P-30-R）. The P-30-R had significant larger maximum amplitude of glucose excursion（MAGE） compared with its fresh cooked counterpart. In vitro studies indicated that the HI of S-40-R had no significant difference with that of S-40 and P-15， while the HI of P-30-R was significantly higher than P-30. Conclusion： Adjustment of pressure cooking time， but not the cooling/ reheating treatment， could effectively moderate the carbohydrate digestion and glycemic properties of adzuki bean.

Abstract:The glutamine-rich peptides were hydrolysis from whey， rice and wheat， respectively. The optimal peptides were selected according to their protein recovery rate， amide nitrogen content， molecular weight distribution and antioxidant activity（hydroxyl radical scavenging activity and oxygen radical absorption capacity）. The tolerance of three optimal peptides to gastrointestinal simulated digestion was further studied to conform the packing materials and the best raw material for the preparation of glutamine-rich peptides. Results showed that whey peptides （Trypsin group）， rice peptides （Flavorazyme group） and wheat peptides （Flavorazyme group） were selected as the optimal peptides and were applied for the further in vitro simulated digestion. Besides， enteric-coated capsules were used as the packing material of whey peptides while ordinary capsules were used for the packing of both rice peptides and wheat peptides. The amide nitrogen content of wheat peptides increased to 1.90% after gastrointestinal simulated digestion， and the proportion of small peptides （Mw < 1 ku） was high at 74.59%. There was no significant change in its antioxidant activity with the hydroxyl radical scavenging rate of 22.89% and ORAC value of 1.28 μmol TE/（L·mg） peptides， respectively. Hence， wheat protein was chosen as the best raw material for the preparation of glutamine-rich peptides.

Abstract:Vacuum freeze-drying vitamin E nanoemulsion powder reconstituted emulsion（O/W） was prepared by combining vacuum freeze-drying and high pressure homogenization technology， with the optimum technological conditions optimized by single factor experiment and response surface methodology. Further， the physical and chemical properties of it were studied by scanning electron microscopy， rheometer and infrared spectroscopy， etc. And the research results showed that the optimum technological conditions were： The mass concentration of SPI and sunflower seeds oil is respectively 15 mg/mL and 45 mg/mL， while the homogenization pressure and times is 100 MPa and four times. The average particle size was 232.66 nm and the embedding rate was 90.82%. And the vacuum freeze-drying powder reconstituted emulsion has good stability， and the scanning electron microscopy results showed it had a compact structure and a smooth surface. The rheometer scanning results showed that the freeze-drying powder reconstituted emulsion showed a typical rheological behavior of shear thinning， with Newtonian fluid characteristics. The results of infrared spectroscopy showed that the α-helix and β-turn structure of the freeze-dried powder increased， while the β-sheet and random coil structure decreased. Inconclusion， the vacuum freeze-drying vitamin E nanoemulsion powder reconstituted emulsion improves the vitamin E absorption ratio and the stability of the emulsion system.

Abstract:Objective： To investigate the effects of fermentation on flavor substances of Lentinus edodes with Lactobacillus plantarum. Methods： Influence of fermentation time， inoculation amount， powder amount and fermentation temperature were investigated with the equivalent umami concentration（EUC） as the response value. On the basis of single factor experiment，the optimum processing conditions were determined by Box-Behnken experimental design. Results： The optimal fermentation conditions of Lentinus edodes pileus were chosen as 4 d， 4.5%， 1.5 g， 40 ℃ for fermentation time， inoculation amount， powder amount and fermentation temperature； and the optimal fermentation conditions of Lentinus edodes stipe were chosen as 3 d， 4.2%， 1.5 g， 30 ℃. Under these conditions， the EUC values of Lentinus edodes fermentation broth were 84.61 gMSG/100 g and 32.02 gMSG/100 g， which were similar to the predicted values of 84.09 gMSG/100 g and 32.38 gMSG/100 g. Conclusion： This study optimized the fermentation technology of Lentinus edodes by lactobacillus plantarum from many aspects， and provided a theoretical basis for further processing.

Abstract:The excessive salt and nitrite content are potential risk issues during pickled mustard production. Screening nitrite-reducing lactic acid bacteria （LAB） and evaluating the effect on the performance of fermented mustard are the effective strategies to improve the safety and quality of mustard. In this study， a serial of LAB strains were screened， of which Lactobacillus plantarum ZJ316， LZ227 and ZFM228 showed the best nitrite degrading ability with a degradation rate over 93%. All the three strains exhibited great acid producing ability in pickled mustard juice medium containing 4% NaCl. Lactobacillus plantarum ZJ316 produced acids faster than the other two strains， by which the pH of fermentation broth decreased to 4.10 and the titratable acidity reached 0.14%. GC-MS analysis found that Lactobacillus plantarum ZJ316 was able to produce alcohol and acid compounds during the fermentation process， which could offer excellent flavors to pickled mustard. The nitrite degrading rate of Lactobacillus plantarum ZJ316 in the pickled mustard juice medium is 95.23%， and the strain was tolerant to nitrite at the concentration of 0 to 3.60 mg/mL. In conclusion， the lactic acid bacterial strain ZJ316 has a potential to be used in food industry to develop fermented pickled mustard with great safety and nutritional values.

Abstract:Objective： The objectives of this study were to determine the effects of maltitol on physicochemical properties， functional properties and microstructure of Mozzarella cheese and to evaluate the functionality of maltitol used as fat replacers in low-fat processed mozzarella cheese and low-fat simulated cheese. Methods： The chemical composition， texture profile analysis， functional properties， hydrophobic interaction and microstructure of different maltitol addition （0%， 1%， 2%， 3%） cheese were detected， and the effect of maltitol with different contents on low-fat processedmozzarella cheese and low-fat simulated cheese were studied. Conclusions： Maltitol was an effective fat replacer in low-fat processed mozzarella cheese and low-fat simulated cheese. It could decrease the hardness of low-fat cheese， enhance the functional properties of low-fat cheese significantly. Maltitol had a great potential for application in low-fat cheese.

Abstract:This study investigated the impact of oleic acid （OA） or α-linolenic acid （ALA） addition on yeast fermentation activity and aroma characteristics of Cabernet Sauvignon wine. The results showed that OA/ALA addition improved yeast growth and fermentation activity， increased the production of glycerol in wine. In wine with 12 mg/L ALA addition， the concentration of higher alcohols was moderate （<400 mg/L）， and 13.36%， 49.27% and 32.41% increment of acids， acetate esters and ethyl esters were observed compared to that of the Control， respectively. 12 mg/L ALA intensified the pleasant floral and fruity attributes of wine and improved the aroma profile of final wine.

Abstract:The microbial and physicochemical indexes of different fermentation stage were determined， and the dynamic changes of microbial and physiochemical indexes in the fermentation process were discussed. The results showed that the functional microorganismsg the brewing process of mild flavour Baijiu were mainly yeast and baterial. The temperature changes were‘slow forward， moderate， slow down’. The pH value showed a trend of decreasing graduallyhe in the fermentation process. The starting pH value of Dacha fermentation was higher than the starting pH value of Ercha fermentation. The pH value was approximately 3.3. The content of alcohol increased gradually and then became stable after 15 days of fermentation. The content of water did not change dramatically after 23 days of fermentation. The change trend of starch content in the fermenting process of Dacha was decreased first and remained stable gradually. The change trend of starch content in the fermenting process of ercha was decreased gradually. The reducing sugar content was fluctuated dynamically in fermented grains， but the content of reducing sugar remained lower in the later fermentation period. The change trend of starch content and reducing sugar content were beneficial to improve the quality and ensure the yield of mild flavour Baijiu. The research above would lay the theoretical basis for the regulation of fermentation of mild flavour Baijiu.

Abstract:In this paper， we used fresh apples as raw materials， and observed different effects on the indexes of them caused by different pretreatment of microwave， which include the browning index of apple juice， the total phenolic， the content of soluble quinone， the activity of polyphenol oxidase and the properties of antioxidants. We also analyzed our apple juice by principal components analysis（PCA）. The results showed that pretreatment of microwave can significantly inhibit the browning of fruit juice， reduce the activity of polyphenol oxidase and increase the amount of total phenol and the ability of antioxidant of apple juice（P<0.05）. By PCA， we concluded that the best condition of microwave pretreatment is 800 W， 140 s. In that condition， the browning index of apple juice， the activity of polyphenol oxidase and the content of soluble quinone is 30.1%， 32.5% and 17.3% respectively， while the total phenolic it contains is 2.2 times as much as before pretreated. Thus， we demonstrated that microwave pretreatment is a potential approach for apple juice processing.

Abstract:In order to investigate the effect and mechanism of sulfhydryl groups （-SH） and disulphide bonds （S-S） on the noodle quality， the noodles were made of flours with different content of -SH and S-S bonds. The protein components were extracted and studied during laboratory scale fresh noodle main processes for increasing times （knead dough， fragmentary dough maturation， dough sheet maturation， rolling and slitting， cooking， drying at constant temperature and humidity， and drying at room temperature）. It was found that there were obvious differences on free -SH， S-S bond and the ratio of free -SH/ S-S except for the total -SH for the mixed flours. With a decrease of S-S bonds content in flour， it was found that the change regularity of albumin， globulin， and gliadin content was not obvious， but the SDS-soluble glutenin content increased. After comparing the results of different process points， it was found that the content of albumin decreased obviously and the content of gliadin was significantly lower than those in other process points. The SDS-soluble glutenin increased slightly at fragmentary dough maturation， dough sheet maturation， and rolling and slitting points. The content of SDS-soluble glutenin decreased markedly after the wet noodles were boiled. This study revealed the effect regulation of -SH and S-S bonds on protein components in noodle processing. It also provided a theoretical basis for investigating the noodle quality and preparing the ground for studying the functional groups of gluten.

Abstract:The effect of blueberry leaves polyphenols on the thermal decomposition of trimethylamine oxide in squid supernatant was studied， and the reaction mechanism was also explored. The results showed that the polyphenols from blueberry leaves inhibited the thermal decomposition of trimethylamine oxide， and reduced the contents of trimethylamine， dimethylamine and formaldehyde. The inhibition of blueberry leaves polyphenols was more significant at higher concentrations of polyphenols. As temperature was increased， polyphenols from blueberry leaves significantly inhibited the thermal decomposition of trimethylamine oxide. When the heating time was lower than 60 min， the inhibitory effect was significant. Free radicals produced during the thermal decomposition of trimethylamine Oxide. Blueberry leaves polyphenols inhibited the production of free radicals. Blueberry leaves polyphenols suppressed the generation of formaldehyde by inhibiting the formation of free radicals.

Abstract:In order to study the effect of molecular weight of chitosan on the food preservation performance of in-situ modified nano CaCO3-chitosan composite coatings， the composite coatings of chitosan with different molecular weight were prepared by tape casting， the characterization of SEM， TEM， XRD， and FT-IR were analysed， the physicochemical properties were determinated， and the preservation performance of composite coatings were determinated using Sciaenops ocellatus as freshness object. The results showed that the phenomenon of agglomeration ccould be formed in the in-situ modified nano CaCO3 particles when the molecular weight of chitosans was 60 kU. The molecular weight of chitosan was 100 kU， which results in uneven dispersion and agglomeration in in-situ modified nano CaCO3 particles in the coating， moreover， the section of coating was not smooth and there were cracks and pores. When the molecular weight of chitosan was 160 kU， the size of the nanoparticles in composite coating was even and suitable， evenly dispersed， basically no agglomerative， and good compatible with chitosan， and which physical and chemical properties were better. Compared Sciaenops ocellatus which were untreated and the chitosan molecular weight of 60 kU composite coating， the freshness index and structure index of Sciaenops ocellatus which were treated with the chitosan molecular weight of 160 kU composite coating were slowly down. That indicated it could effectively ensure the quality of Sciaenops ocellatus and prolong the shelf life.

Abstract:Yarrowia lipolytica Y-2 screened by our laboratory is a strain with the ability of degrading OTA in vitro. The main purposes of this study was to investigate the control of postharvest disease of different varieties of grapes caused by Talaromyces rugulosus O1 and OTA accumulation by Y. lipolytica Y-2， the control of postharvest disease of Red Globe grapes and OTA accumulation by Y. lipolytica Y-2 at different concentrations， as well as the control of postharvest disease of Red Globe grapes and OTA accumulation during the entire storage period. The results indicated that Y. lipolytica Y-2 showed significant biocontrol activity for postharvest disease of different varieties of grapes and OTA accumulation. Compared with the control， the lesion diameters of Summer grapes， Huge Peak grapes and Red Globe grapes treated with Y. lipolytica Y-2 were decreased by 28.7%， 19.7% and 18.5%， respectively， and OTA accumulation in the wound of Huge Peak grapes was decreased by 83.3%. The biocontrol efficacy was enhanced as the increase of the concentration of Y. lipolytica Y-2. In comparison with the control， the lesion diameter of Red Globe grapes treated with Y. lipolytica Y-2 at concentration of 1 × 108 cells/mL decreased by 23.8%， while OTA accumulation decreased from 50 ng/wound to 5.95 ng/wound. Y. lipolytica Y-2 showed significant biocontrol activity for the postharvest disease of Red Globe grapes and OTA accumulation during the entire storage period.

Abstract:As a kind of popular specialty food in China， the processing method of pickles could not only form unique flavors， but also provided the possibility of long-term storage of vegetables after harvest. The dominant microorganisms in pickles were Lactobacillus and lactic acid produced by it played a big role in retaining fresh of pickles. This study focused on the effect of lactic acid soaking pretreatment on the quality and physiological characteristic of fresh-cut potato during the cold storage， which providing theoretical basis and technological support for improving the quality of fresh-cut potato during cold storage. The results showed that different varieties of potato had significant browning differences. Compared with the control group， lactic acid solution could delay weight loss and decay of fresh-cut potato， keep hardness， springiness and chewiness， inhibit browning and activity of polyphenol oxidase， maintain the content of total phenols and vitamin C， reduce the accumulation of MDA content during cold storage. The optimal lactic acid solution concentration was 1.0%.

Abstract:The aroma components of Zanthoxylum bungeanum Maxim fruit will gradually weaken during the storage process. In this experiment， fresh Zanthoxylum bungeanum fruit was used as the experimental material. It was preserved at room temperature， preserved at normal temperature after air drying， 0-4 degrees centigrade at low temperature and non vacuum preservation， cryopreservation after vacuum packaging and vacuum packing after vacuum packing. The aroma components of Zanthoxylum bungeanum Maxim during storage were studied by regular detection of aroma components and key enzyme activities in the metabolic pathway. The results showed that： the characteristic aroma components of Zanthoxylum bungeanum linalool first increased and then decreased and most of the rest of the aroma substances showed a downward trend， among them， the storage of Zanthoxylum bungeanum Maxim stored in vacuum packaging at room temperature was the best. At the same time， the activity of the key enzymes in the metabolism of aroma components， the activity of alcohol acyltransferase was the highest， followed by alcohol dehydrogenase， and the activity of fat oxygenase was the lowest. This results was related to the variation law of aroma components of Zanthoxylum bungeanum Maxim. The test results provided certain experimental basis for the storage of Zanthoxylum bungeanum Maxim， it also provided a theoretical basis for the study of the changes of aroma components and metabolism key en

Abstract:According to the principles of chemical kinetics of food nutrition， the product was placed in high temperature and high humidity which temperature was at （37 ± 2） °C and humidity was at （75 ± 5）% for 6 months. The stability of nutrients under the conditions was determined by accelerateing nutrient decay speed and measuring the key nutrient indicators and limit indicators. The results of accelerated experiments showed no significant changes in nutrient and limit indicators. During the storage of milk powder， the fat is easily oxidized and rancid. Therefore， it was recommended to consider the fat oxidation index and the contaminants that directly contacted packaging material into account in the acceleration test.

Abstract:Zhenjiang vinegar is one of the most representative types of vinegar in China. It is famous for certain characteristics， such as being sour but not astringent， fragant and a little sweet， having a thick color and delicious taste， and improvement with age. At present， Zhenjiang aromatic vinegar has a great diversity of types and quality on the market， and identification of processes and ages is a lack of standardization， which could cause the disorderly competition of the vinegar industry and bring some trouble to the consumers and producers. So we urgently need scientific ways to correct and discriminate the processes and ages of vinegar. In this paper， we used SPME-MS technology to obtain the ion abundance of Zhenjiang vinegar using different processes with five vinegar ages （fresh， six month-aged， two year-aged， three year-aged， and four year-aged）. We used three chemometric methods-linear discriminat analysis（LDA）， support vector machine（SVM） and back-propagation neural network（BPANN） to establish the discriminant model. The results showed the recognition rate of train group and test group in the BPANN model reached 100% and 99%， respectively， when it was used to identifying the different processes or five vinegar ages of Zhenjiang aromatic vinegar. To identifying two different processes and five vinegar ages of Zhenjiang aromatic vinegar simultaneously， the performance of the LDA model was 100%. So the SPME-MS technology combined with chemometric methods could quickly identify the different processes and vinegar ages in Zhenjiang aromatic vinegar.

Abstract:Chinese traditional vinegar with special technology has a long history. The flavors of Shanxi Extra Aged Vinegar （SEAV）， Zhenjiang Aromatic Vinegar （ZAV） and Sichuan Bran Vinegar （SBV）， which are produced with solid-state fermentation technology， are different from each other due to the difference of raw materials and the production technology. In this present work， a total of 37 vinegar samples from three regions were analyzed， and the main flavor compounds were compared considering the production material and technology. Particularly， the taste activity value of the flavor compounds in the unit acidity was used to characterize the solid- state vinegars from different regions. The results showed that acetic acid and lactic acid were the main organic acids in traditional vinegar， not only with the highest content but also the greatest flavor contribution. The content of acetic acid and lactic acid account for more than 80% of the total organic acid， the value of acetic acid/ lactic acid for SBV is 1.19 ± 0.15， while it is 1.88 ± 0.06 for SEAV. Glucose and mannose are the main monosaccharides in traditional vinegars. The amino acids concentration in SBV of unit acidity is the highest [（0.34 ± 0.038） g/L/Titer]， and histidine is of the largest contribution to flavor. Furthermore， a cluster analysis model was established with acetic acid， lactic acid， acetic acid/ lactic acid， glutamic acid， histidine， alanine， cystine， and mannose as the characteristic flavor compounds. The solid-state vinegars from three region could be distinguished by using this model. The intra-class similarity of the three vinegars is higher than 90%， and the similarity between classes is less than 70%.

Abstract:An analytical method for biogenic amines commonly（cadaverine， histamine， tyramine， tryptamine， pyridoxamine hydrochloride， spermine， spermidine， putrescine and 2-phenylethylamine） in Baijiu and Chinese rice wine by pre-column derivatization-HPLC was developed. The biogenic amines in Baijiu and Chinese rice wine were derived with dansyl chloride， separated by the C18 chromatographic column（250 mm×4.6 mm， 5 μm）. The mixture of acetonitrile and water （0.01 mmol/L ammonium acetate， 0.1% formic acid） were served as the mobile phase at a flow rate of 0.8 mL/min and the ultraviolet （UV） detection wavelength was 254 nm. The results showed that in the concentration range of 0.5-50 mg/L， each of the 9 biogenic amine presented good linear correlation （R2 > 0.998）. After the addition of a mixed standard solution of biogenic amines to Chinese yellow wine， the recovery rates were 83.30%-114.7%， with relative standard deviations （RSDs） below 4.56%， and the limit of detection for each component was 0.07-0.22 mg/L. Hence， the pre-column derivatization-HPLC method in this experiment could be used to separate and detect the biogenic amines in Baijiu and Chinese rice wine accurately.

Abstract:To screen lactic acid bacteria （LAB） with inhibitory activity of quorum sensing （QS） and biofilm formation of Vibrio harveyi from fish intestine， five strains LAB with inhibitory activity against QS of V. harveyi were screened from 30 strains LAB by the Oxford cup agar well diffusion method. Among them， strain LY3-1 isolated from Cyprinus carpio showed strong anti-QS activity and the inhibition diameter was 14.21 mm. The degradation rate of crude extracts from strain LY3-1 on acylated homoserine lactones （AHLs） signal molecular was 41.7%， and its biofilm inhibition rate was 69.8% at the mass concentration of 8.0 mg/mL. Moreover， it could completely degrade AHLs signal molecular， and its biofilm inhibition rate was 90.6% at the mass concentration of 16.0 mg/mL. The inhibitory activity of the crude extracts treated by proteases on quorum sensing of V. harveyi was lossed， indicating that the crude extracts had protein properties. After treating at 40-121 ℃ for 30 min， there was no significant difference in quorum sensing inhibitory activity of crude extracts （P>0.05）， indicating that the crude extracts had heat resistance； and the crude extracts of strain LY3-1 with quorum-sensing inhibitory activity at pH 3.5-7.0. The results of light and scanning electron microscopy revealed that the crude extracts of strain LY3-1 inhibited the formation of V. harveyi biofilms. The strain LY3-1 was identified as Lactococcus lactis by physiological and biochemical characteristics and 16S rRNA gene sequencing. The study indicated that Lc. lactis could be used as a novel quorum sensing inhibitor of gram-negative bacteria. It will provide fundamental basis for the development of QS inhibitor for gram-negative bacteria quorum sensing.

Abstract:The immunosensor for rapid determination of Enterobacter sakazakii in infant formula powders was constructed by employing polyamidoamine（PAMAM） and reductive grapheme as electroactive nano composites to immobilize horseradish peroxidase（HRP） labelled E. sakazakii antibody on the surface of glassy carbon electrode （GCE）. The optimum analytical parameters for determination of E. sakazakii as follows： using K3[Fe（CN）6] as probe， hydrogen peroxide concentration of base solution was 0.5 mmol/L， the pH of PBS solution was 7.0， incubation temperature was 37 ℃ and incubation time was 20 min. The relationship between the immune response currents and the concentration of Enterobacter sakazakii was studied by differential pulse voltammetry. The results showed that a linear relationship was found between the immune response current and the concentration of E. sakazakii （ΔIpc（μA） = 1.1817lgC-1.723， R2 = 0.9989）， and the limit of detection was 5.8 × 101 CFU/mL （S/N = 3）. The developed method was applied to determine E. sakazakii concentration of infant formula powders， the results were well agreed with those obtained by national standard method， and the method had the advantages of simple sample pretreatment， high sensitivity， rapid detection and low cost. Therefore， it was applicable for the rapid detection of Enterobacter sakazakii in infant formula powders.

Abstract:Twenty-four fermented seafood （shrimp paste， crab sauce， Yucha） were collected from Li nationality in Hainan province， and microbial diversity were analyzed by conventional culture method and 16S rRNA sequencing analysis. It showed that the 180 identified strains of bacteria belonged 20 species from 5 genera. The lactic bacterial consisited of Lactobacillus （89.4%）， Pediococcus （3.9%）， Staphylococcus （3.3%）， Enterococcus （1.7%） and Weissella （1.7 %）. It was obvious that Lactobacillus was the dominant genus of fermented seafood， with Lactobacillus plantarum and Lactobacillus fermentum were dominant species. Also， the 16S rRNAV3-V4 was used as the target sequence to analyze the microbial community characteristics of 9 fermented seafood samples by Metagenomics Sequencing. The percent of Lactobacillus， Pediococcus， Weissella， Caproiciproducenss， Bacillus were 18.5%， 9.91%， 9.53%， 8.37%， 4.17% respectively in 9 samples with the most abundant microbial diversity. There was a significant difference in microbial communities between crab sauce and Yucha. The results of study revealed abundant microbial diversity and community structure in fermented seafood of Li nationlity in hainan， which was the basis for the use of tropical beneficial microbial resources.

Abstract:A comparative analysis of microorganism （fungi and bacteria） was carried out on two different types of Jiajiang fermented bean curd， Spicy fermented bean curd and Chinese cabbage fermented bean curd by High-Throughput Sequencing and traditional culture method. The results showed that the number and diversity of bacteria （107 CFU/g， a total of 65 OTUs） were higher than that of fungi （10-104 CFU/g， a total of 27 OTUs）. The composition of bacteria has certain similarity， and the members of Bacillus （spicy fermented bean curd 63.41%；Chinese cabbage fermented bean curd 40.06%） and lactic acid bacteria （LAB） （Spicy fermented bean curd 25.53%；Chinese cabbage fermented bean curd 33.63%） were the most abundant. But the composition of LAB in the two fermented bean curd samples was significantly different that the content of Streptococcus （11.81%） was higher in Spicy fermented bean curd but Enterococcus （20.07%） was higher in Chinese cabbage fermented bean curd. A large difference was found in the composition of fungi between Spicy fermented bean curd and Chinese cabbage fermented bean curd. Aspergillus was predominant in Spicy fermented bean curd， whereas yeast was dominant in Chinese cabbage fermented bean curd. In conclusion， this study indicated that the microorganism in Jiajiang fermented bean curd has a high diversity and complexity.

Abstract:In order to prepare the blood lipid interfering compound apple juice， 10 kinds of polyphenols and basic physicochemical indexes of 20 apple samples were analyzed and evaluated by principal component analysis（PCA） and cluster analysis（CA）. Then， based on the polyphenolic monomer with hypolipidemic effect， two kinds of apple varieties with high blood-fat reducing efficacy and high fruit juice quality were selected. The results showed that the contents of polyphenolic monomers in 20 apple varieties were quite different. The contents of chlorogenic acid of Aksu and Qinguanwas were the top two， and the contents of catechin， epicatechin， and phlorizinwere also among the top. Additionally， 10 polyphenolic monomers were analyzed by principal component and cluster analysis with chlorogenic acid， epicatechin， catechins and chloroalin as the main component of polyphenol monomers with the effect of blood lipid intervention. Combined with fruit juice quality evaluation， Akesu and Qinguan were identified as 2 apple varieties with high blood lipid intervention and good juice quality.

Abstract:The development of artificial meat has multiple significances， which can alleviate people's demand for meat products， reduce the adverse effects of meat production on the environment， avoid the potential health hazards caused by excessive intake of meat， met people's pursuit of new foods， and promote diversified consumption of healthy foods. How to develop artificial meat products with realistic texture， abundant nutrients， safety and health areboth opportunities and challenges for today's society， which is the urgent demand for healthy foods. In this paper， from the perspective of meat being a complex biological material， starting from the multi-component， multi-layered structural composition and the growth mechanism of muscles， with the introduction of the concept of food bioinspiration， focusing on the texture structure and sensory quality and imitability of different types of meat products， we systemically evaluated the strategies and techniques that are currently used or have potential application in artificial meat production， and finally put forward some suggestions on the applicable bioinspired technologies for the future artificial meat， as well as some prospects. The aim of this long review is to provide reference for the development of more realistic high-quality artificial meat and the expansion of healthy meat-biomimetic foods.

Abstract:Quorum sensing （QS） systems in gram-negative bacterial are primarily mediated by N-acyl homoserine lactone（AHLs） signaling molecules. Signal molecules gradually accumulate as the bacterial density increases. When the signal molecule concentration reaches a threshold， cognate receptors bind signal molecules and trigger signal transduction， and the phenotypic expression of phenotypes such as bacterial biofilm formation， bioluminescence， plasmid conjugative transfer， and virulence factors has been induced. At present， the research on quorum quenching of gram-negative bacteria is mainly based on the external intervention of one of the three components of synthetase（I）， AHLs signal and receptor （R） in the QS system， and then the gene expression that inhibits bacterial phenotype is realized. This article first briefly introduces the structure， synthesis method， QS system and regulation mechanism of AHLs， review focuses on the quorum quenching（QQ） mediated by AHLs and the sources， types， signaling molecular types and degradation mechanisms of AHLs lactone， acyltransferase and oxidoreductase quorum quenching enzymes. This paper provides reference for controlling the quorum-sensing mechanism of gram-negative bacteria mediated by AHLs， and also proposes a new idea for controlling diseases caused by gram-negative bacteria through quorum quenching.

Abstract:The operation mode of the automatic food manufacture-sale vending machine has the characteristics of catering， circulation and production. It belongs to the new food business state， and it is very difficult to obtain the food business license because of the lack of corresponding regulations and standards. The study found that food safety assessment is a feasible approach. In this paper， the necessity of food safety assessment for the automatic food manufacture-sale vending machine is first introduced. And then the present situation of food safety assessment of the automatic food manufacture-sale vending machine is summarized. Finally， the methods and relevant laws and regulations of food safety assessment for the automatic food manufacture-sale vending machine are summarized， and the comprehensive theoretical reference is provided for the food safety assessment of the automatic food manufacture-sale vending machine.