Sichuan Academy of Food and Fermentation Industries

Chengdu, China

Sichuan Academy of Food and Fermentation Industries

Chengdu, China
Time filter
Source Type

Chi Y.,University of Sichuan | Chi Y.,Chengdu Food and Drug Administration Research Institute | Zhang Q.,University of Sichuan | Zhang Q.,Sichuan Academy of Food and Fermentation Industries | And 7 more authors.
International Journal of Food Science and Technology | Year: 2016

Starter cultures of low-salt Chinese paocai were screened from 135 lactic acid bacteria (LAB) by evaluating their antimicrobial activity and growth characteristics. Furthermore, the survival of Escherichia coli O157:H7, nitrite contents and sensory acceptability of the starter-fermented paocai were evaluated. LAB BC92, which was identified as Lactobacillus pentosus, was used as a starter culture to produce paocai. In comparison with naturally fermented paocai, the disappearance time of E. coli O157:H7 in starter-fermented paocai decreased from 5.29 to 3.82 days, and the maximum nitrite content decreased from 11.73 to 8.64 mg kg−1, and the nitrite reduction time decreased from 4 to 3 days. In addition, starter fermentations were able to accelerate the flavour formation and shorten the paocai ripening period. The paocai that was fermented naturally and fermented by BC92 all had good sensory acceptance, and no significant difference (P > 0.05) was observed. © 2016 Institute of Food Science and Technology

Zhang Q.,Sichuan Academy of Food and Fermentation Industries | Chen G.,Sichuan Academy of Food and Fermentation Industries | Wu H.,Chinese Academy of Sciences | Wang H.,Chinese Academy of Sciences | And 5 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2010

Citrus juice was recovered from pulp by enzyme. Taking composite indicator as the main index, the technology was optimized with enzyme dosage, reaction time, reaction temperature, and ratio of pulp to water dilution through single-factor test and responsible surface design. Best predicted composite indicator 0.0138 was got under the conditions: enzyme dosage of 213.38 μg/L, reaction time of 164.02 min, reaction temperature of 53.76°C, and ration of pulp to water 1:1.05 (by weight). And it was proved correct that the composite indicator 0.0137 was got by the confirmative test. Meanwhile pilot plant tests were carried out based on the optimized technology. Changes of solid soluble, acid, pH and amino acids were studied during the tests. Recovered juice in the tests can alternatively replace restored juice in citrus beverage, since the similar results of the sensory evaluation.

Zhang B.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations | Zhang B.,Chongqing Normal University | Zhang B.,Sichuan Academy of Food and Fermentation Industries | Xie C.,Chongqing Key Laboratory of Molecular Biology of Plant Environmental Adaptations | And 7 more authors.
Protein Expression and Purification | Year: 2015

An antifungal protein, designated MCha-Pr, was isolated from the intercellular fluid of bitter gourd (Momordica charantia) leaves during a screen for potent antimicrobial proteins from plants. The isolation procedure involved a combination of extraction, ammonium sulphate precipitation, gel filtration on Bio-Gel P-6, ion exchange chromatography on CM-Sephadex, an additional gel filtration on HiLoad 16/60 Superdex 30, and finally, HPLC on a SOURCE 5RPC column. Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry indicated that the protein had a molecular mass of 25733.46 Da. Automated Edman degradation was used to determine the N-terminal sequence of MCha-Pr, and the amino acid sequence was identified as V-E-Y-T-I-T-G-N-A-G-N-T-P-G-G. The MCha-Pr protein has some similarity to the pathogenesis-related proteins from Atropa belladonna (deadly nightshade), Solanum tuberosum (potato), Ricinus communis (castor bean), and Nicotiana tabacum (tobacco). Analysis of the circular dichroism spectra indicated that MCha-Pr predominantly contains α-helix and β-sheet structures. MCha-Pr had inhibitory effects towards a variety of fungal species and the 50% inhibition of fungal growth (IC50) for Alternaria brassicae, Cercospora personata, Fusarium oxysporum, Mucor sp., and Rhizoctonia solani are 33 μM, 42 μM, 37 μM, 40 μM, and 48 μM, respectively. In addition, this antifungal protein can inhibit the germination of A. brassicae spores at 12.5 μM. These results suggest that MCha-Pr in bitter gourd leaves plays a protective role against phytopathogens and has a wide antimicrobial spectrum. © 2014 Elsevier Inc. All rights reserved.

Jia B.,Xihua University | Zhong X.,Xihua University | Yuan C.,Xihua University | Li K.,Xihua University | And 5 more authors.
Food Science and Technology Research | Year: 2013

The F1F0-ATPase β-subunit mutation strain L. plantarum LPM21 was screened to resolve the postacidification of Sichuan pickle products caused by the probiotic adjunct cultures L. plantarum during product handling, transportation or storage at ambient temperature. Ser-268 mutation into Leu-268 in F1F0-ATPase β-subunit of LPM21, located in the interaction interface of F1F0-ATPase α- and β-subunit, triggered a 43.44% drop in the ATPase activity. In MRS broth, LPM21 could not grow under desired pH 4.2 and its acid production was about 1/2 of parent L. plantarum CCTCC 207202. When LPM21 cultures were incorporated into aseptic Sichuan pickle products, the pH of products was 4.3 after 7 d incubation at 30°c, above the critical pH limit of 4.2. Furthermore, LPM21 viable count with 7.27 log CFU mL-1 satisfied the criteria for a probiotic food product. Therefore, L. plantarum LPM21 as probiotic adjunct has the potential for reducing the post-acidification of probiotic Sichuan pickle.

Li K.,Xihua University | Lin K.,Xihua University | Li Z.,Sichuan Aoda Food Co. | Zhang Q.,Xihua University | And 4 more authors.
Food Science and Technology Research | Year: 2014

The spoilage and pathogenic bacteria in the sporadic microbial spoilage of Sichuan Pickle were investigated by 16S rRNA libraries. The pathogenic Vibrio penaeicida (39.19%), the spoilage and pathogenic Pseudomonas fluorescens (6.76%) were detected in initial spoilage stage. While, in middle spoilage stage they shifted to the pathogenic V. penaeicida (51.25%), the spoilage and pathogenic Pse. fluorescens (3.75%), the spoilage Pse. Chlororaphis (7.5%) and then to the pathogenic V. penaeicida (30.59%), Halomonas variabilis (10.59%) and Arcobacter marinus (5.88%), the spoilage Lactobacillus alimentariu (5.88%) in latter spoilage stage. The undesired Pseudoalteromonas nigrifaciens, Psychrobacter alimentarius, Marinomonas, Cobetia marina, Celerinatantimonas and V. litoralis were also detected in the spoilage process. When compared at species level, the community similarity coeficients of three samples were from 0.6122 to 0.5165 and ascended to 0.2359. These results are very useful to design the effective strategies to control or eliminate the microbial spoilage of Sichuan Pickle. Copyright © 2014, Japanese Society for Food Science and Technology.

Gong C.,Sichuan Academy of Food and Fermentation Industries | Gong C.,Sichuan Paocai Research Institute | Wen-Hua Y.,Sichuan Academy of Food and Fermentation Industries | Wen-Hua Y.,Sichuan Paocai Research Institute | And 9 more authors.
Advance Journal of Food Science and Technology | Year: 2014

Sichuan Paocai with long history is a typical representative of Chinese pickles, which has been inherited for thousands years. Its strong vitality was largely due to its unique microbial fermentation style. In this study, molecular microbial technology and traditional microbial technology were employed to study the distributions and changes of the microorganisms during the fermentation. The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis etc., were dominant microorgnisms during the Sichuan Paocai fermentation. In addition, the current situation of the Sichuan Paocai industries, classification of the Sichuan Paocai and the lactic acid bacteria was also reviewed. © Maxwell Scientific Organization, 2014.

Loading Sichuan Academy of Food and Fermentation Industries collaborators
Loading Sichuan Academy of Food and Fermentation Industries collaborators