Abstract:With the development of “Human Microbiome Project” and “Metagenomics of the Human Intestinal Tract”, great attention has been paid on human gut microbiota. With the increasing knowledge of the composition and function of gut microbiota, we found that gut microbiota play an important role on human health, and can be regarded as “the forgotten organ”. The recent researches have showed that diseases such as Parkinson's disease, breast cancer, HIV, hepatic cirrhosis, renal disorder, arthrophlogosis, diabetes are related to the dysfunction of gut microbiota. Several studies also revealed the effects of sweetening agents, emulsifying agents and diet on health by concerning the role of gut microbiota. Moreover, gut microbiota have become a new point of view for the investigation on the beneficial mechanism of dietary factors including probiotics, prebiotics, essential elements, and polyphenols. With the development of related researches, gut microbiota may become the biomarkers for the prediction and diagnosis of diseases. The pathogenesis and protective mechanisms of diseases and healthy food respectively can also be better explained by evaluating the effects of gut microbiota on human health.

Abstract:This paper mainly analyzes the current technological development status and quality control standards of Chinese milk powder, including raw milk powder and infant formula milk powder, and focuses on the quality control and food safety of milk powder during processing. Meanwhile, this paper also discusses the direction of technology development, quality control measures, and food safety management of milk industry in the future.

Abstract:Cheese is one of the most important dairy foods in the world. Its safety concerns nutrition and health of worldwide consumers. Since the 1990s, cheese safety events related to cheese contamination with some pathogens like Listeria monocytogenes and Escherichia coli O157:H7 have been frequently happening. In the infancy of the development of cheese industry of our country with recent rapid increase in cheese consumption, it is necessary to acknowledge the current advances of domestic and international cheese safety and quality control techniques in order to establish our own cheese safety and quality control system. Considering this, the research advances of risk factors related to microbial contamination and factors affecting cheese quality during cheese manufacturing are reviewed with respect to cheese milk, additives, cheese processing and package materials. New techniques and materials regarding polymorphism of raw milk protein, membrane technology, extra-high pressure processing technique, ripening enzymes, infrared online monitoring system and antimicrobial materials are also included.

Abstract:Effects of ethanol on the aerobic plate count, weight loss, sensory evaluation, relative electrical conductivity, total phenol content, chlorophyll content, polyphenol oxidase (PPO) activity, and phenylalanine ammonia-lyase (PAL) activity of fresh-cut broccoli were determined in this study. Effects of different ethanol concentrations on the physio-biochemical metabolism were analyzed. Results showed that the ethanol treatment could maintain the texture of fresh-cut broccoli, delay the nutrients loss, and restrain the activities of PPO and PAL to effectively improve the storage quality and extend the shelf life of fresh-cut broccoli.

Abstract:Indigenous Saccharomyces cerevisiae was screened from spontaneous fermentation process of Chardonnay grapes (Yantai region), and then eminent Saccharomyces cerevisiae was used to produce Chardonnay Veneto and Cabernet Sauvignon after determined their fermenting property and tolerance ability. Twelve of Saccharomyces scerevisiae were screened with Rose Bengal medium, and identified with the method of WL medium and 5.8S ITS. Four of indigenous Saccharomyces scerevisiae were used to produce Chardonnay wine after determined the fermenting capacity and tolerance of alcohol, SO₂, organic acid, and high concentration glucose. Based on the fermentation parameter, main volatile, and sensory evaluation, YXF2, YXF5, and YXF10 may be suited for the dry white wine production. Dry red wine that were produced with the yeast strains of YXF5 and YXF10 had obvious characteristics of pleasing aroma compared with the commercial yeast, which had potential production applications for the wine with local features.

Abstract:Pepper is one of important vegetables, which plays a very important role in condiments. Pepper contributes to food flavors as condiments from two aspects, pungency and aroma. This paper describes the recent process on volatile components of pepper around the world. Varieties, maturity, and product forms are the main factors affecting volatile components of pepper and GC-O has been used to identify the odor-active components in pepper. The aroma of pepper is directly related to variety, product origin, maturity and quality.

Abstract:Based on the Shigella ipaH gene, the RNA-DNA primers and Blockers were designed and synthetized, and the real-time fluorescence single primer isothermal amplification (real-time fluorescence SPIA) for the detection of Shigella was established. The reaction time of the method was 44min. After detection of the 4 different Shigella group strains and 12 other food borne bacteria by the real-time fluorescent SPIA, the results showed that only the Shigella could be detected and showed the typical fluorescence curve. Further studies show that the sensitivity of the detection method for Shigella flexneri in pure culture was 1.16fg/μL and 1.3CFU/mL. The detection limit of Shigella flexneri in milk was 1.8CFU/mL. The results demonstrate that the real-time fluorescence SPIA detection method for Shigella is highly sensitive, strong specific and much more convenient.

Abstract:The head space-solid phase micro-extraction method was used to analyze aroma components in fresh mushroom and its pre-cooked juice. The approach of NIST08 spectrum library retrieval combined with retention index comparing was used to identify aroma components. Twenty-three aroma components were identified from fresh mushroom and its pre-cooked juice, and the relative concentration of each component was determined by the peak area normalization. The results showed that the ketone and alcohol contents of fresh mushroom were 49.403% and 21.982%. The major components identified from fresh mushroom pre-cooked juice were nonanal (31.877%), hexanal(19.972%), and 1-octen-3-ol(14.773%).

Abstract:Produce soybean peptides from soy protein using immobilized Flavourzyme for lower production costs and higher degree of hydrolysis. Single-factor experiment and response surface methodology were used to optimize the hydrolysis process. The results showed that the degree of hydrolysis reached 17.72% when soy protein was hydrolyzed by immobilized Flavourzyme at the optimum conditions:hydrolysis temperature of 65℃, pH8.0, enzyme dosage of 50g/L, hydrolysis time of 7h. The immobilized Flavourzyme was stable enough to be reused for 7 times, and the relative activity still remained 79.1%. It was feasible to produce soybean peptides with high degree of hydrolysis using immobilized Flavourzyme, which was prepared with globular cross-linked chitosan and could be reused for several times.

Abstract:Response surface methodology was used to optimize the extraction processing of the total flavonoids in the seed of tartary buckwheat according to central composite design principle based on the single factor experimental results. Through the analysis of cross-interaction among factors by the Design-Expert software, the optimal extraction conditions were found to be liquid-material ratio 20∶1, alcohol concentration 75%, extraction temperature 70℃, and extraction time 4h. The extraction rate of flavonoids was 2.632% under the optimal extraction conditions. Meanwhile, the antioxidant activity of total flavonoids was assessed by scavenging hydroxyl radicals and DPPH radical, anti-lipid peroxidation, and reducing power. The results showed that the total flavonoids in the seed of tartary buckwheat presented a strong antioxidant activity to scavenge DPPH radicals and IC₅₀ values of anti-lipid peroxidation, scavenge hydroxyl radicals, and DPPH radical were 1.115,0.498, and 2.235μg/mL.

Abstract:Nutrient components of rice residue were determined using the rice as the control and rice residue protein extraction by the alkali dissolution enzymatic extraction process was explored. With protein extraction rate as the index, extraction conditions were determined by single factor test and the alkali dissolution enzymatic extraction process was optimized by orthogonal design. The linear model and the quadratic polynomial model were used to regression analysis. The experimental results showed that rice residue protein extraction conditions were alkali soluble solid-liquid ratio 1∶12 (g/mL), alkali soluble pH 12.5, enzymolysis solid-liquid ratio 1∶10 (g/mL), enzymolysis pH 10.0, and the alkaline protease amount of 2.0%. Under these optimum conditions, the protein extraction rate was 21.35%. Quadratic polynomial fitting equations could fit rice residue protein extraction process and the determination coefficient (R²) was 1.000.

Abstract:Effect of dissolved oxygen (DO) on the biosynthesis of orange pigments in Monascus fermentation was investigated in this study. The orange pigments production of the w1 Xia strain in a 10L bioreactor under different DO levels obtained using different ventilatory volumes and stirring speeds were studied. And the optimized conditions were applied in a 50L bioreactor. The results showed that the changing trend of substrate consumption, pH, and DO was similar under different ventilatory volume conditions, but the color value of orange pigments increased along with the ventilatory volume augment. The stirring speed did not have significantly effects on the biomass and color value of orange pigments. Meanwhile, the orange pigments production in a 50L bioreactor was similar to that in a bioreactor. In conclusion, the higher ventilatory volume and adapted stirring speed were beneficial to the biomass and orange pigments production.

Abstract:The pasteboard supply is one of the bottlenecks for carton packaging machine. To meet the demand of pasteboard supply for carton packaging machine to achieve the production of 80 boxes per minute, this study provided a solution combined with vertical and horizontal conveying methods. The vertical conveying technology was relatively mature and widely applied. In order to improve the speed of horizontal conveying, we puts forward a resolution combined with the short-distance horizontal pasteboard conveying mechanism and the double roller conveying mechanism so as to analyze the working and structure principle of all assembly units. Meanwhile, the rationality and practicality of this resolution were discussed and the speedy conveying was also achieved.