This study attempted to reduce the content of sodium ion in low-temperature gel-type meat products byinvestigating the effect of partial substitution of NaCl by calcium diglutamate on processing properties of rabbit myofibrillarproteins. Rheological properties and water-holding capacity (WHC) of heat-induced gels from myofibrillar proteins extractedfrom rabbit Pasoas major (PM) muscle with the addition of 1.25% calcium diglutamate and 0.4%, 0.8%, 1.2%, 1.6% or 2.0%salt (comprised of 70% NaCl and 30% KCl) as well as emulsification capacity, emulsion stability, and water- and oil-bindingcapacities of myofibrillar protein-lipid emulsion composite gels were measured and compared with those observed when 3%salt was added (control). The results showed that the storage modulus (G’) of heat-induced myofibrillar gels was increasedwith increasing salt concentration and showed a significantly higher level at a salt content of 1.2% than at 3% (P ＜ 0.05);however, the WHC was decreased after an initial increase and reached the best level when the amount of added salt was1.2%. In addition, the emulsification capacity of myofibrillar protein-lipid emulsion composite gels was positively dependentupon salt concentration, and the highest emulsion stability was achieved at 0.8% and 1.2% without significant difference ascompared with the control group (P ＞ 0.05). The 1.2% and 1.6% salt groups exhibited significantly increased water- andoil-binding capacities compared with the control group (P ＜ 0.05). In conclusion, low sodium conditions caused by addingcalcium diglutamate improves the viscoelasticity and water- and oil-binding capacities of rabbit myofibrillar proteins. Hence,the NaCl content of gel-type low-temperature meat products can be reduced to 0.84%.

The objective of this study was to characterize the profile of muscle fibres from the same muscle (biceps femoris,BF) among different breeds (Sunit sheep, Bamei sheep and Small Tail Han sheep) by histochemical analysis. Six Sunitsheep, ten Bamei sheep and ten Small Tail Han sheep were slaughtered at 6 months of age. Ovine skeletal muscle fibreswere classified using the myosin ATPase staining technique with an acid preincubation solution (pH 4.6), into three types(Ⅰ, ⅡA and IIB). The fiber number, area percentage, diameter and cross-sectional area of each fiber type were studied.The relationship between fiber types and meat quality of Sunit sheep traits was also examined. The results showed that fibernumber percentage of type IIB was the most common in BF muscle of three breeds. The fiber number, area percentages anddiameter of type Ⅰ in Sunit sheep were significantly lower than those in Bamei sheep (P ＜ 0.05). The cross-sectional area oftype Ⅰ and the fiber area percentage of type ⅡA and were significantly lower than those in Bamei sheep and Small Tail Hansheep (P ＜ 0.05). The cross-sectional area of type ⅡB was significantly lower than that in Small Tail Han sheep (P ＜ 0.05).For Sunit sheep, fiber density in BF muscle had a positive correlation with fat content (P ＜ 0.05) and a negative correlationwith WBSF. Fiber number percentage of type ⅡB had a negative correlation with ultimate pH (P ＜ 0.05).

Proteins were extracted from the homogenized mantle of scallop (Patinopecten yessoensis) by pH adjustment inthe range of 1.5－12.0 with an interval of 0.5 unit using 2 mol/L HCl or 2 mol/L NaOH. The pH-dependent solubility andrecovery by isoelectric point precipitation of scallop mantle proteins were investigated. The acid-extractable and alkaliextractableproteins from scallop mantle were analyzed for physiochemical and functional properties. The results showed thatscallop mantle proteins had an isoelectric point in the range of pH 4.5－5.0 and exhibited a significant correlation betweenrecovery and solubility (R2 = 0.998 7). The recovery rates of alkali-soluble and acid-soluble proteins were 90.75% and83.31%, respectively. SDS-PAGE analysis suggested that most protein components could be effectively recovered by acid oralkali extraction. Both acid-soluble and alkali-soluble proteins were of high purity degree (80.21% and 84.28%, respectively)and contained significantly reduced amounts of fat than the starting raw material (1.02% and 0.80% vs. 3.55%). Furthermore,the whiteness scores of acid-soluble and alkali-soluble proteins were respectively 66.49 and 64.91, which were considerablyhigher than that (58.40) of the starting raw material. Neither of the protein isolates was significantly superior to soybean proteinisolate in terms of water-holding capacity, oil-holding capacity, foaming capacity, and emulsifying activity index.

The antioxidative effect of the hydrophobic natural antioxidants rosemary extract (ROS), vitamin E (VE),ascorbyl palmitate (AP) and the hydrophilic natural antioxidant epigallocatechin gallate (EGCG) on palm oil-based bulkfat and water-in-oil margarine products were evaluated and compared. The results showed that antioxidants with differentsolubility in oil and water had different effects on bulk fat and margarine, respectively. Margarine products with 0.02%EGCG exhibited the best stability while ROS was more effective in bulk fat system at a concentration of 0.07%. It was alsofound that the oxidative stability of margarine was worse than the bulk fat.

The aim of this study was to explore the effect of oxidation on the activity and autolysis of calpain in beef duringpostmortem ageing. The longissimus dorsi was excised from the carcass immediately after exsanguination. Then oxidizingagent with different concentrations (0 mmol/L H2O2 + 5 mmol/L NaCl; 50 mmol/L H2O2 + 5 mmol/L NaCl; 200 mmol/LH2O2 + 5 mmol/L NaCl; 500 mmol/L H2O2 + 5 mmol/L NaCl) was injected. The samples were vacuum packaged, andstored at 4 ℃ for 0, 1, 3, 7 and 14 days, respectively. Then, casein zymography and Western blotting were used to analyzethe samples. The results showed μ-calpain activity was reduced as a result of enhanced autolysis while m-calpain activityunderwent minor change with increasing oxidation level. Therefore, oxidation can inhibit the activity of μ-calpain andincrease its autolysis during beef postmortem ageing.

The effect of cryopreservation conditions (SPI/water ratio, temperature and time) on the structure (sulfhydrylgroup, disulfide bond and surface hydrophobicity) of soybean protein isolate (SPI) was investigated. Results indicated thatthe contents of free sulfhydryl group and disulfide bond were decreased with reducing SPI/water ratio, and the content ofexposed sulfhydryl group and surface hydrophobicity were increased initially and then decreased. The contents of freesulfhydryl group and disulfide bond as well as surface hydrophobicity were reduced with lowered temperature and prolongedfreezing time. SPI was denatured to some extent after freezing and contained significantly higher contents of free sulfhydrylgroup at not too low temperature than the unfrozen one. Moreover, most intramolecular disulfide bonds were transformedinto intermolecular ones during the cryopreservation process.

The suitability for processing green tea and quality of tea leaves from three different varieties (Zhongcha 108,302 and 102) introduced to southwest China’s Sichuan province from Zhejiang province in the east were investigated bycomparison with Fuxuan 9, which is the dominant cultivar in Sichuan province. One-bud-one-leaf green teas from threeintroduced cultivars were analyzed for major biochemical components, aroma components and sensory quality. The resultsshowed that all three kinds of green tea contained abundant quantities of water extract, caffeine and amino acids rangingfrom (41.96 ± 1.65)% to (43.94 ± 0.93)%, from (3.92 ± 0.06)% to (4.47 ± 0.12)%, and from (4.78 ± 0.16)% to(5.71 ± 0.30)%, respectively, which were present in significantly lower amounts in Fuxuan 9. However, the contents of bothtea polyphenols and catechin, in the range of (19.89 ± 0.68)%－(23.95 ± 1.73)% and (8.38±0.08)%－(13.25 ± 0.18)%,respectively, were significantly lower than those of the control, and lower ratios of tea polyphenols and amino acids rangingbetween 3.48 and 5.01 were observed for the introduced cultivars. Hence, all these introduced cultivars are suitable formaking green tea, providing tea infusions with refreshing taste as well as slight bitterness and astringency. A total of 37aroma constituents were detected in Zhongcha 108 and 302, and 38 aroma constituents in Zhongcha 102. The sensory qualityof Zhongcha 108 and 302 was superior to that of Fuxuan 9, which was similar to Zhongcha 102.

The purpose of this study was to research the effects of freeze-thaw cycle on the quality properties andmicrostructure of rabbit muscle. The rabbit longissimus dorsi was frozen for 7 d at － 40 ℃ and then allowed to naturallythaw. The thawing loss (TL), pH, color, cooking loss (CL), shear force (SF) protein solubility, rheological properties andmicrostructure of rabbit meat were studied. The results showed that with increasing the number of freeze- thaw cycles,the pH, SF and protein solubility were significantly decreased (P ＜ 0.05), while TL and CL were increased significantly(P ＜ 0.05). L* (lightness) and b* (yellowness) rose gradually, whereas a* (redness) declined significantly (P ＜ 0.05). G’also declined gradually during the heating process. The microstructure was altered obviously, as indicated by endomysialbreakdown, increased space between fibers, loose structure, and so on. After repeated freeze-thaw cycles, the qualityproperties of rabbit meat declined and the microstructure of muscle was damaged seriously.

Objective: To explore the effect of electrical stimulation on shear force, MFI and myofibrillar microstructure ofyak during postmortem aging. Methods: Twenty black yaks from the South of China’s Gansu province were selected anddivided into 4 groups with 5 yaks each. After slaughter, the carcasses were subjected to electrical stimulation (ES) at 21 Vand 50 W for 72, 90 or 108 s and subsequent chilling as ESC, or normal chilling alone (0–4 ℃ and 0.5 m/s air velocity)as a control. At 0,1, 3, 5, 7 and 9 days postmortem, the shear force, myofibril fragmentation index (MFI) and myofibrillarmicrostructure were determined. Results: Electrical stimulation accelerated the decrease in shear force. At 0 d postmortem,the shear force of ESC108 s was higher than all other treatments. The average shear force of ESC 72, 90 and 108 s was12.9%, 17.9% and 5.9% lower than that of NC at 9 days, respectively. At 0 d postmortem, the MFI of ESC 90 s was thehighest of all treatments. At 9 days postmortem, the MFI values of ESC 72 and 90 s were 7.71% and 9.86% higher thanthat of NC. The MFI of yak meat was very significantly correlated with the shear force, implying the close associationbetween meat tenderness and myofiber degradation. The length of sarcomeres was significantly shortened as a result ofelectrical stimulation, and the myofiber diameters of ESC 72, 90 and 108 s were respectively 57.47%, 68.97% and 80.46%as compared to NC. As a result, 47% myofiber was degraded. Conclusion: Electrical stimulation can improve the tendernessof yak, shorten the aging time and damage the structure of myofiber.

In order to explore the effect of gender on pork quality attributes, the physicochemical properties of longissimusdorsi muscle of barrows and gilts were determined. The results showed that gender obviously affected pork quality attributes.The water content of longissimus dorsi muscle of barrows was lower than that of gilts (74.40% vs. 75.16%), but its fatcontent was approximately 2.5 times higher than that of gilts. longissimus dorsi muscle of barrows had higher pH at 24 hpost-mortem (5.85 vs. 5.66) and better water-holding capacity, but lower redness (0.52 vs. 0.92), higher cooking loss (24.05%vs. 21.76%) and poorer tenderness (Warner-Brazier shearing force, 5.10 kg vs. 3.79 kg) than that of gilts. Taking all theseindicators into consideration, the meat of barrows is more suitable for the processing of high-quality chilled meat, but itscolor and tenderness should be improved. In addition, the meat of gilts is more suitable for meat products such as sausagesbecause of less cooking loss and better tenderness.

The effects of different additives on surimi quality were investigated by measuring the activities of cathepsinB, H and L, pH, gel strength and folding flexibility, water-holding capacity and whiteness of grass carp surimi added withseveral saccharide and protein additives separately. Results indicated that different additives had different inhibitory effectson the activities of cathepsin B and L in grass carp surimi. Sucrose plus sorbite resulted in the greatest increase in surimi gelstrength. Grass carp surimi had the highest water-holding capacity upon the addition of potato starch. All additives testedexcept purple yam and refined kojac powder had no significant effect on surimi whiteness, but potato starch, sucrose plussorbite, refined kojac powder and collagen could remarkably enhance the folding efficiency of grass carp surimi.

The oxygen radical absorbance capacity (ORAC) of flavonoids extracted from the bran of tartary buckwheat(Fagopyrum tartaricum (L.) Gaertn) from Youyang, Chongqing municipality (T1) and Xichang, Sichuan province (T2)was evaluated as well as cellular antioxidant (CAA) and antiproliferative activities on human liver cancer HepG2 cells.The results showed that the ORAC values of flavonoids extracted from T1 and T2 were (57.0 ± 3.5) and (73.6 ± 6.3) μmol TE/g,respectively, and the CAA values were (44.4 ± 5.2) and (52.5 ± 2.7) μmol QE/100 g by PBS washing; (32.9 ± 3.2) and(30.9 ± 2.2) μmol QE/100 g without PBS washing, respectively. The antiproliferative activity assay showed that at theconcentration of 21.9 mg/mL, the proliferation inhibitory rates of HepG2 cells by T1 and T2 flavonoids were approximately51% and 82%, respectively, when compared to control cells (P ＜ 0.01), and the corresponding EC50 (median effectiveconcentration) values were (23.0 ± 0.5) and (13.7 ± 0.1) mg/mL. Therefore, the flavonoids extracted from T1 and T2 hadsignificant CAA and anti-proliferative activities on human liver cancer HepG2 cells in vitro. This study shows that tartarybuckwheat bran can be considered as a resource of raw materials for functional foods.

Pork is a common source of animal fatty acids for humans. The changes in fatty acid composition, especially thechanges in the ratio of saturated fatty acids (S) to monounsaturated fatty acids (M) to polyunsaturated fatty acids (P) duringpork cooking process can significantly influence human health. The aim of our present study was to explore the optimalcooking time for achieving the best fatty acid proportion. Pork fat back, loin pork and fat bacon were separately cooked inwater for different periods of time. Compositions of fatty acids were analyzed by gas chromatography. Results showed that agood cooking time for fat back pork was 4 hours when the ratio of S: M: P was 3.6: 4.9: 1.0, and the amounts of linoleic andlinolenic reached the highest point. For loin pork, the optimal cooking time was 1 hour and the S: M: P ratio was 2.5:2.6:1.0.The best cooking time for fat bacon was 2 hours and the S: M: P ratio was 1.7: 2.9: 1.0.

In this study, the antimicrobial activity of physalins from Calyx seu Fructus Physalis (persistent calyx of Physalisalkekengi L. var. franchetii (Mast.) Makino) against several common spoilage and pathogenic microbes as a function oftemperature, pH, visible light and ultraviolet (UV) was investigated. The physalins significantly inhibited gram-positivebacteria and showed an inhibitory effect on some of the molds tested but had no inhibitory effect on yeast. The minimuminhibitory concentrations (MIC) against Staphylococcus aureus and Byssochlamys fulva were 31.3 and 62.5 μg/mL,respectively. The antimicrobial stability of the physalins was most significantly by pH, followed by temperature, but onlymarginally by visible light and UV illumination. The strongest antimicrobial activity was observed at 20－35 ℃ and affectedonly slightly at higher temperatures. The antimicrobial activity of the physalins was stable under acidic, neutral and weakalkaline conditions, but promptly damaged under strong alkali condition.

This study was undertaken to investigate the proteolysis of myofibrillar and sarcoplasmic proteins and theconsequent generation of free amino acids in the breast muscle of Langshan chicken from Nantong, Jiangsu province duringcuring and air drying-ripening. The results showed that the proteolysis index (PI) decreased significantly (P ＜ 0.05) duringthe air drying-ripening process. The contents of myofibrillar and sarcoplasmic proteins in chicken breast muscle werereduced significantly at the end of curing (P ＜ 0.05). Electrophoresis analysis showed that the proteins with a molecularweight more than 85 kD were degraded into smaller molecules (20－25 kD). Moreover, the total amount of free aminoacids indicated a significant upward trend (P ＜ 0.05), suggesting the formation of flavour precursors from decomposedproteins. However, some free amino acids decreased at the late drying-ripening stage. This phenomenon indicates that highertemperature can promote further conversion of free amino acids into flavour precursors.

This study aimed to compare the abilities of free zeaxanthin and lutein to quench singlet oxygen in vitro. Luteinand zeaxanthin esters were extracted from marigold flowers and wolfberry fruits, respectively. After being saponified andpurified, free lutein and zeaxanthin fractions were obtained from the two extracts, respectively. The fractions were identifiedand quantified on C30-HPLC-PDA. A reaction between NaClO and H2O2 was then performed to produce singlet oxygen.The singlet oxygen quenching rates of free lutein and zeaxanthin fractions were determined, respectively, on an ultra-weakluminescience analyzer. Data from ultra-weak luminescience analysis suggested that both lutein and zeaxanthin fractionswere capable of reducing the amount of singlet oxygen produced and the maximum number of photons generated from thereaction. A minimum amount of 0.005－0.05 g/L that resulted in more than 50% reduction of maximum photon number wasobserved with both fractions and their abilities to quench singlet oxygen were similar.

This study was designed to explore the dynamic changes of yeasts during the spontaneous fermentation oftraditional Sichuan kimch. Five yeast strains from kimchi juice were isolated and identifiedby sequence analysis of the D1/D2region of 26S rDNA as 4 Kazachstaniaexi gua strains and 1 Pichia membranefaciens strain. The results indicated that theinitial quantities of both yeast species were 104－106 CFU/mL at the early fermentation stage. As the fermentation proceeded,the two yeast species showed a continuous decline in pickled bok choy and tended to increase initially and then decrease inpickled radish; however, Pichia membranefaciens was not detected in pickled Chinese cabbage, while Kazachstania exiguashowed an initial increase followed by an opposite trend. The quantities of both yeast species exhibited the fastest declinefrom day 3 until day 5, that is the main fermentation period, to reach undetectable levels. These observed changes may bedue to changes in the pH of fermentation substrates and pickle brine.

In order to exploit the potential of Lactococcus lactis subsp. lactis KLDS4.0325 for synthesizing B-groupvitamins, the sequences of proteins involved in the biosynthetic pathways of all kinds of B-group vitamins were used toperform a BLASTp search against the amino acid sequence of L. lactis KLDS4.0325, and comparative analysis with other 9L. lactis strains. Results showed that compared with the reference strains, L. lactis KLDS4.0325 possessed relativelycomplete genes encoding proteins involved in the biosynthetic pathways of folate and riboflavin, could efficiently synthesizefolate and riboflavin at the genetic level. Thus this strain will have a number of potential applications.

In this study, bacterial communities in two samples of traditional fermented soybean in Yunnan province wereanalyzed by the combined use of mixed culture and 16S rRNA gene barcoded pyrosequencing. Results revealed highbacterial community diversities of both samples at a 0.02 cutoff. In sample XG_1, the major bacteria were Enterococcusspp., Bacillus methylotrophicus and Pediococcus acidilactici. In sample XG_2, the abundant bacteria were Bacillus subtilisand B. methylotrophicus.

The fermentation conditions for the production of exopolysaccharides (EPS) by Lactobacillus helveticusMB2-1 isolated from Sayram traditional yogurt in Xinjiang were optimized. The effects of culture temperature, lactoseconcentration, nitrogen source and concentration, and mineral source and concentration on EPS yield were studied throughsingle factor analysis. Response surface analysis (RSM) involving three independent variables at three different levels wascarried out to determine the optimal process conditions by using Box-Behnken method. Results showed that the optimumextraction conditions were 37 ℃, 0.2 g/100 mL and 2 g/100 mL for culture temperature, Mg2+ concentration and soybean peptoneconcentration, respectively. Under these conditions, the yield of EPS by L. helveticus MB2-1 was as high as 801.2 mg/L.

The influence of overexpression of glucose 6-phosphate dehydrogenase (G6PDH) gene, g6pd, on xylitolbiosynthesis in Candida tropicalis was investigated. The gene g6pd was cloned from Candida tropicalis CT16 and insertedinto a yeast expression vector pYES-pgk, generating a recombinant expression vector pYES-pgk-g6pd, which was thenintroduced into C. tropicalis CT16 by the LiAc/ssDNA/PEG transformation method, resulting in over-expression of theg6pd gene. The fermentation results showed that the G6PDH activity was increased by 300%, and a maximum xylitol yieldof 79.90 g/L was achieved in the recombinant strain SYG5 harboring pYES-pgk-g6pd after 62 h of fermentation. Comparedto the wild type strain C. tropicalis CT16, the yield and productive rate of xylitol in strain SYG5 were increased by 11.30%and 44.91%, respectively. These results indicate that increasing the expression level of the gene g6pd significantly enhancesxylitol production and that the G6PDH plays a key role in the biosynthesis pathway of xylitol in C. tropicalis.

Response surface methodology (RSM) was employed to optimize ultrasonic power, irradiation time andlysozyme dose for the release of holoenzyme from Lactobacillus delbrueckii subsp. bulgaricus. Experiments were conductedto investigate the hydrolysis of skim milk and casein with the holoenzyme. Results indicated that the enzyme activity roseat first and then declined with increasing ultrasonic power and extended irradiation time. From the proposed regressionmodel, the optimal conditions for holoenzyme release were determined as ultrasonication for 7.5 min at a power of 71%and hydrolysis with lysozyme at a dose of 290 μL/30 mL of cell suspension. The whole fermentation broth of Lactobacillusdelbrueckii subsp. bulgaricus was treated under these conditions to obtain holoenzyme 1 or centrifugally separated into cellsand supernatant. The cells were individually treated under the same conditions and combined with the supernatant to obtainholoenzyme 2. The content of free amino nitrogen in hydrolyates of skim milk and casein by holoenzyme 2 was increasedby 223.86% and 324.11%, respectively, when compared with holoenzyme 1. This may be attributed to losses of extracellularenzyme activities caused by ultasonication. HPLC analysis showed that polypeptides with diverse molecular weightdistribution were generated in higher amounts by using the whole enzymes than extracellular enzymes alone.

The extraction of phenoloxidase from Penaeus vannamei with Tris-HCl buffer as a function of three experimentalparameters including extractant concentration, pH and extraction time was optimized using an L9 (33) orthogonal arraydesign. The extracted enzyme was characterized. The highest phenoloxidase activity was obtained after 20 min of extractionwith 0.2 mol/L Tris-HCl buffer at pH 8.0. This enzyme exhibited an optimal pH of 8 and temperature of 40 ℃ for catalyzingthe oxidation of pyrocatechol as a substrate. Kinetic studies obeyed the Michaelis-Menten equation. The Km and Vmax werecalculated to be 0.717 mol/L and 0.130 A/min, respectively.

An α-galactosidase from Bifidibacterium longum KLDS2.0509 was purified by ammonium sulfate precipitationand Sephadex G-100 filtration chromatography, and its enzymatic properties were characterized. The molecular weightof the purified enzyme was approximately 45 kD as determined by SDS-PAGE. The optimal pH and temperature of theenzyme were pH 5.0 and 42 ℃, respectively. The α-galactosidase activity was not significantly influenced by most of theinvestigated metal ions, but slightly inhibited by Fe2+, Mn2+, Ag+ and Cu2+, and completely inhibited by Hg2+. This enzymewas able to degrade natural substrates such as melibiose, raffinose and stachyose, but could not degrade galactose-containingpolysaccharides.

In this study, we cloned the bovine prochymosin gene pcm into the expression vector pNZ8149 and transformedinto Lactococcus lactis NZ3900. The intracellular chymosin activity attained 0.7 SU/mL in the presence of nisin induction,suggesting that the bovine chymosin gene was successfully expressed in the food-grade nisin controlled gene expressionsystem (NICE). Furthermore, the secretion signal SPusp45 was ligated into pNZ8149 to generate pNZ8149s. RecombinantL. lactis containing pNZ8149s-pcm showed a chymosin activity of 1.2 SU/mL in culture supernatant after induction by 1 ng/mLnisin for 5 h. This result demonstrated that bovine chymosin could be secreted by the expression vector pNZ8149s. Thisstudy provides a feasible method for producing recombinant bovine chymosin in food-grade strains.

The process condition for modifying SOD from sheep blood by lauroyl chloride was explored. Four experimentalparameters including reaction temperature, reaction time and the amounts of lauroyl chloride and acetone added to SODsolution were investigated by one-factor-at-a-time experiments and optimized by orthogonal array design. The highestenzyme activity was observed for SOD with a specific activity of 4 348.6 U/mg in a 10 mL aqueous solution when modifiedby reaction with 0.1 mL of lauroyl chloride and 15 mL of acetone for 30 minutes at 60 ℃. The modified SOD exhibitedimproved heat stability, pH tolerance and half-life compared to the intact one. Therefore, lauroyl chloride can be used tomodify sheep blood SOD for better enzymatic performance.

Escherichia coli strains were isolated from 130 pork samples collected in Sichuan province usingselective medium and confirmed by VITEK. The susceptibility of the isolated E. coli strains to ten antibiotics wastested according to the standard disk diffusion method of the Clinical and Laboratory Standards Institute (CLSI).The minimum inhibitory concentrations (MICs) of three quaternary ammonium compounds (QACs) against thesestrains were determined by an agar dilution method. QAC resistance genes were amplified using ten different sets ofprimers. The results showed that 96 E. coli strains were obtained with frequency of 73.85%. The resistance frequencyto tetracycline (TET), ampicillin (AMP), streptomycin (S), kanamycin (K), ceftofur (KF), ciprofloxacin (CIP),gentamicin (CN) ampicillin/sulbactam (SAM), ceftazidime (CAZ) and ceftriaxone (CRO) was 64.58%, 37.50%,32.29%, 21.88%, 20.83%, 18.75%, 9.38%, 6.25%, 2.08% and 2.08%, respectively. There were 28 different antibioticresistance profiles Among these, TET profile was the dominant one. The MICs of benzalkonium chloride (BC),didecyldimethylammonium chloride (DDAC) and etrimonium bromide (CTAB) against E. coli were 16－64 μg/mL,8－32 μg/mL, and 64－256 μg/mL, respectively. ydgE/F（81.25%）was the most prevalent QAC resistance gene inE. coli, followed by mdfA (50%), sugE(c) (45.83%), emrE (36.46%), qacEΔ1 (19.79%), qacF (17.71%), qacE (14.58%)and sugE(p) (3.13%). And qacG－ was not detected in any of the isolates. There were 42 different qac resistance genegroups (1.04%－12.50%). Both sugE(c)and qacF gene were commonly present in aminoglycoside and AMP resistant E. coli, and qacEΔ1 gene was also related with AMP resistance. The resistance frequency and multi-drug resistancewere lower than those of other reports. The frequency of QAC resistance genes and the MIC of QACs were high,suggesting that the E. coli from pork may be a reservoir of antibacterial resistance.

In this study, various fermentation conditions for the production of the antibacterial peptide Spinigerin α in a 50-Lfermentor, including initial glycerol concentration, feeding methods, methanol/sorbitol ratio, induction temperature, pH andtime were optimized based on the previously established shake flask fermentation conditions. An orthogonal array designinvolving methanol/sorbitol ratio (V/V), induction temperature and pH was used. Results showed that the optimal pilot-scalefermentation conditions were 10 g/L initial glycerol concentration, feeding at variable speeds, 1:1 methanol/sorbitol ratio (V/V)and induction at 24 ℃ and pH 5.0 for 96 h. The yield of Spinigerin α in a 50 L fermentor under the optimized conditions wasincreased by 20% than under shake flask fermentation conditions.

In this study, the optimization of five process conditions including fermentation temperature, fermentation time,inoculum quantity and mass ratio of chili pepper to corn flour for improved chemical and sensory qualities of preserved chilipepper was investigated using response surface methodology. Results indicated that the optimum fermentation conditionswere 1:1 mass ratio of chili pepper to corn flour, 5.5% inoculum quantity, 32 ℃ and 4 days. Under these conditions,the sensory score and total acid and amino nitrogen contents of fermented chili pepper were 89.47, 1.22% and 0.28%,respectively, which showed a bright color, a slightly sour and hot taste and a strong flavor.

Gastro-resistant complex microcapsules were prepared with freeze-dried powder of immune colostrum fermentedwith Bifidobacterium adolescentis as core material by air suspension technique. Opadry was determined as the optimal wallmaterial based on film-forming property, spraying capacity, dissolution rate, enteric solubility, acid resistance and storagestability. The optimal coating concentration and mass ratio of core to wall material were 15% and 10:3, respectively, whenspraying capacity and microcapsule performance were taken into account.

In this study, 267 and 244 strains were isolated from the vegetable farm soil and the adherent soil on postharvesttaros, respectively. Six strains generated clear and obvious antagonistic zones (diameter ＞ 10 mm) on 2YT agar plates withErwinia carotovora subsp. carotovora (Ecc). in vivo assays showed that the BGP14 cell culture was the most effective incontrolling the postharvest soft rot of taros among six antagonistic strains tested. The incidence of soft rot in taros treatedby the BGP14 cell culture was only 6.7%, which was significantly lower than that of those treated by five other strains(P ＜ 0.05). Based on morphology, sporulation, and partial nucleotide sequences of 16S rRNA and gyrB gene, the isolateBGP14 was identified as Bacillus amyloliquefaciens. The antagonist BGP14 had a stronger colonizing ability in tarowoundas compared to the pathogen Ecc in the process of biological control, and the viable count of Ecc was suppressedto a very low level. In addition, the treatment with both BGP14 and Ecc induced a higher activity of phenylalanineammonia-lyase (PAL) than with others in taros. In conclusion, the present study demonstrated that the isolate BGP14showed highly antagonistic activity against Ecc, and could effectively control the postharvest soft rot of taros, thuspossessing potential application prospect.

In this study, inter-simple sequence repeats (ISSR) molecular labeling technology was used to explore the geneticdiversity of Morchella strains on the basis of mycelium biomass in submerged culture, and their gastric protective effects onethanol-induced acute gastric mucosal injury model in mice were compared. Results showed that 16 Morchella strains weredivided into two groups. The biomass of M1－M10 was higher than that of other strains, and the gastric protective effect ofM1, M2 and M3 was better than that of other strains. Mycelium biomasses and gastric protective effects varied in differentMorchella strains.

Objective: The objective of this study was to observe the susceptibility of Vibrio parahaemolyticus to variousenvironment stresses as influenced by high hydrostatic pressure treatments. Methods: A pressure-sensitive strain ofV. parahaemolyticus (ZJGSMC001) isolated from seafoods was repeatedly treated with high hydrostatic pressures rangingfrom 80 to 250 MPa, and the surviving cells were selected as pressure-resistant strains (ZJGSPR001). The tolerance ofV. parahaemolyticus to subsequent adverse conditions was investigated in the pressure-sensitive strains as well as the pressureresistantstrains. Results: When exposed to a pressure of 250 MPa, the survival of pressure-resistant strains was 2 (lg (CFU/mL))higher than that of pressure-sensitive strains. When exposed to low temperature (1 ℃) and high temperature (45 ℃), pressuresensitivestrains could not survive, while the pressure-resistant ones grew well and still survive at 1 ℃or 48 ℃. Pressuresensitivestrains could not grow at high salt concentration such as 11.5 g/100 mL NaCl. However, pressure-resistant bacteriacould survive and grow well. Pressure-resistant strains were more resistant to organic solvent and organic acids comparedto the pressure-sensitive ones. When exposed to alcohol (12%), acetone (9%), toluene (0.75%), citric acid (3 mg/mL)and lactic acid (1.5%), the pressure-sensitive bacteria were totally dead, while the pressure-resistant cells remained alive.Conclusion: The pressure-resistant V. parahaemolyticus is more tolerant to environment stresses such as temperature, NaClsolution, organic solvent and organic acids than the pressure-sensitive strains.

Egg white was hydrolyzed by Alcalase to prepare egg white peptide in this study. The optimal hydrolysis parameterswere determined by Box-Behnken experimental design as 4.5 g/100 mL substrate concentration, pH 9.0, 64 ℃ and 5.0% [E]/[S]ratio, yielding a degree of hydrolysis as high as 21.89% in 3 h of hydrolysis. Egg white peptide could obviously promotethe growth of Lactobacillus bulgaricus. The best growth-promoting effect was achieved by addition of 3.0% by volume ofegg white hydrolyzed for 3 h (mostly peptides with a molecular weight of 1 513 u), increasing the number of viable cells by1 (lg(CFU/mL)) when compared with the blank control.

As an extension of our previous fermentation experiments in shake flasks, the objective of this study was tooptimize the fermentation conditions for the production of fibrinolytic enzyme by Bacillus amyloliquefaciens GZJSI-12-7 ina 19 L fermenter. The results showed that plasmin activity began to appear after incubation for 6 h and remained constantafter 78 h at a level of 4 178.39 IU/mL. The peak of enzyme production occurred about 12 h earlier than in shake flasks.Fibrinolytic enzyme was purified from the fermented liquid medium by bactofugation, ammonium sulfate precipitation,dialysis and Sephadex G-75 gel filtration, with a purification fold of 9.84 and an activity recovery of 42.52%. The specificactivity of the purified fibrinolytic enzyme was 48 073.193 IU/mg. Enzymatic characterization showed that the molecularweight of the fibrinolytic enzyme was about 30.2 kD, and its optimum temperature and pH were 40 ℃ and 7.5, respectively.The purified fibrinolytic enzyme was stable blow 40 ℃ but sharply decreased above 50 ℃. The enzymatic activity wasmarkedly catalyzed by Mg2+, Ca2+ and Mn2+, but strongly inhibited by Cu2+ and Fe3+.

The activity of raw-starch-digesting amylase produced by Monascus M2 in solid state fermentation wasinvestigated with respect to three medium components including carbon source, nitrogen source and inorganic salt. Responsesurface methodology was used to optimize three different levels of lactose, (NH4)2SO4 and K2HPO4 by setting up a quadraticregression model. The optimized basic solid medium contained 8.18% lactose, 6.36% (NH4)2SO4 and 0.91% K2HPO4. Theresulting maximum predicted activity of raw-starch-digesting amylase was 680.29 U/g, compared to 662.21 U/g observed invalidation experiments.

Polyphenol oxidase (PPO) from loofah was extracted, and some of its kinetic properties were studied. ThePPO was purified by ammonium sulfate precipitation, dialysis, DEAE-Cellulose DE-52 ion-exchange and SephadexG-75 gel filtration. The specific activity of the purified PPO was 957.9 U/mg, which exhibited a purification fold of 28.3and an activity recovery of 18.5%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and nativepolyacrylamidegel electrophoresis (Native-PAGE) showed that the enzyme was homogeneous as a monomeric protein. Itsmolecular weight was estimated to be 67.8 kD and it had no isozymes. The kinetic properties of the enzyme showed thatthe optimal pH and temperature were pH 6.0 and 30 ℃, respectively. The Km and Vmax towards the substrate L-dopa were1.32 mmol/L and 0.22 OD475 nm/min, respectively.

In this study, we used the isolated strain from fermented milk, which was identified as Lactococcus lactis SQ117,to study its dynamic growth under different temperatures and pH values. We used DMFit web-edition, which is basedon the Baranyi model, to establish the primary model, and Ratkowsky model was applied for the secondary model. Bothmodels were validated. The results showed that this DMFit software simulated the growth curve with an excellent goodnessof-fit indicating that DMFit is a functional and handy software. Furthermore, we also found that the theory of predictivemicrobiology had a good potential to describe the growth of lactic acid bacteria.

The fermentation of strawberry wine was investigated with respect to SO2 concentration, yeast inoculum amountand fermentation temperature. A quadratic regression model was built with the three independent variables (fermentationconditions) by Box-Behnken experimental design. The optimum fermentation conditions for strawberry wine weredetermined by response surface analysis as 81 mg/L of SO2 concentration, 1 g/L of inoculum (active dry yeast) amount and20 ℃ of fermentation temperature. The aroma components of strawberry wine were extracted by solid-phase microextraction(HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Eighty-five aroma components wereidentified from strawberry wine, together accounting for 99.55% of the total peak area. The major aroma compounds wereisoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate.

E. coli BL21(DE3) containing recombinant plasmid pExSecI buckwheat trypsin inhibitor (BTI) was constructed bygene cloning, and was cultured in a 100 L fermentor for large-scale fermentation. The fermentation products were purified byheat treatment and ion exchange chromatography. The purity of recombinant BTI obtained was greater than 95% after a series ofoptimization steps. Then fruit flies were fed with a medium containing different concentrations of rBTI (0, 20, 50 μg/mL). Themaximum lifespan, average lifespan and lethal dose-50 time were tested, respectively. The effect of the purified rBTI on he fruitfly’s lifespan was studied. The results showed that rBTI significantly extended the lifespan of fruit fly in a dose-dependent waywithin the range of experimental doses. At the same time, the activities of superoxide dismutase (SOD) and catalase (CAT) werefound to be significantly increased in the fruit flies of the experimental group. The preliminary studies indicate that the anti-agingeffect of rBTI on fruit flies may be achieved by increasing its anti-oxidative stress ability.

Objective: To evaluate the safety of total flavonoids extract of Artemisia selengensis for consumption. Methods:Acute toxicity test, micronuclear test in polychromatic erythrocytes of bone marrow and sperm abnormality in mice, bonemarrow chromosome aberration test in mice and Ames test were conducted to investigate the acute and genetic toxicity ofthe total flavonoids extract. Results: For the acute toxicity, the LD50 was > 10 g/kg. No apigenin-related genetic toxicity wasobserved. Conclusion: Under the conditions of this experiment, the total flavonoids extract has neither acute nor genetictoxicity.

Fish bone powder-fish protein hydrolysate mixture was produced by mixing fish bone powder and fish proteinhydrolysates prepared from silver carp steak. With Wister male rats as a model, the calcium apparent absorptivity, calciumretention rate, femur biomechanical indicators, bone mineral density and other indicators were calculated to investigateeffect of fish bone powder particle size on the calcium bioavailability of fish bone powder-fish protein hydrolysate mixturein order to provide a theoretical basis for the use of fish bone powder for developing new calcium products. The resultsshowed that calcium apparent absorptivity, calcium retention rate, femur biomechanical indicators, bone mineral densityand other indicators (P ＜ 0.05), rather than body weight, liver index, spleen index or kidney index (P ＞ 0.05) indicatedsignificant differences among rats fed with different particle sizes of fish bone powder-fish protein hydrolysates mixture. Theindicators of small-particle-size (d ≤ 74 μm) fish bone powder-fish protein hydrolysate mixture were higher than those ofother experimental groups, calcium carbonate group and low calcium group, showing calcium apparent absorptivity, calciumretention rate, calcium content of femur and energy absorption of (47.84 ± 3.90)%, (44.94 ± 3.01)%, (24.18 ± 0.01)% and(7.52 ± 0.48) kg·mm, respectively, and the highest calcium bioavailability.

The proximate composition, amino acid and fatty acid profiles in the muscle of cultivated and wild Sepiapharaonis were analyzed. The results showed that the protein contents in the muscle of cultivated and wild Sepia pharaoniswere 20.24% and 20.15%, respectively, and the total lipid contents were 0.81% and 0.97%, respectively, indicating slightlyhigher abundance under cultivated conditions. The content of total unsaturated fatty acids (UFA) in cultivated Sepiapharaonis was similar to that in the wild one, and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) togetheraccounted for 37.13% and 33.63% of the total amount of fatty acids, respectively. Both cultivated and wild Sepia pharaoniswere detected to contain 17 amino acids, with total amino acid contents in fresh samples of 18.84% and 18.07%, andessential to total amino acid ratios of 42.83% and 42.00%, respectively.

Objective: To explore the effect of RS4-type resistant starch on growth performance, lipid metabolism andrelated gene expression in Schizothorax prenanti Tchang. Methods: Schizothorax prenanti Tchang weighed about 75 g wererandomly divided into five groups which were fed RS4-type resistant starch at doses of 0 (control), 3.5%, 7%, 14% and 28%,respectively. After 60 days of administration, the growth performance and serum lipid levels were measured; meanwhile,peroxisome proliferators activated receptors-alpha (PPARα) and fatty acid-binding protein (FABP mRNA) expressionlevels in muscle and liver were determined by RT-PCR. Results: The body weight, feed intake and specific growth ratio ofSchizothorax prenanti Tchang were significantly higher in the 7% and the 14% resistant starch groups than in the controlgroup (P ＜ 0.05). Feed intake was significantly increased at the dose of 28%, but neither body weight nor specific growthratio was significantly affected. The 14% resistant starch group showed significant reduced levels of blood lipids and heartfattyacid-binding protein (H-FABP) mRNA expression when compared to the control group, and a positive correlationexisted between H-FABP mRNA expression and intramuscular fat (IMF) content. When the dose was as high as 7% orabove, we observed a significant increase in PPARα mRNA expression levels in muscle and liver but a significant decreasein FABP mRNA expression level in liver. Conclusion: Dietary supplementation with the appropriate amount of RS4-typeresistant starch can promote the growth of Schizothorax prenanti Tchang, regulate lipid metabolism-related genes, andreduce the accumulation of mesenteric fat and intramuscular fat.

To study the effects of feeding different levels of sulfamonomethoxine (SMM) on body weight and nutrients inchicken muscle, 160 healthy big bone chicken were randomly divided into four groups. One group was fed the basic dietalone and taken as control group, and the other three were daily given SMM at low, moderate and high doses (25, 200 and500 mg/(kg·d)), respectively, for 7 days consecutively. Six samplings were carried out within 16 days after the administrationperiod. Body weight and the contents of moisture, protein, fat and minerals (iron, copper, magnesium, zinc and calcium) inchicken samples were examined. The results showed that within 16 days post-administration, the low-dose group showed asignificant increase in body weight and the contents of protein and magnesium, and significant increases in the contents ofmoisture, fat and calcium and a significant reduction in iron content were observed for the moderate-dose group; however,the high-dose group presented significantly reduced body weight and slower body gain than the control group, and exhibiteda significant decrease in the levels of protein, fat and iron in chicken.

Objectives: To evaluate the anti-fatigue, immune-enhancing, auxiliary lipid-lowering and auxiliary hypoglycemiceffects of apple cider vinegar fortified with Cordyceps militaris polysaccharides orally administered to mice. Methods:Cordyceps militaris polysaccharides were extracted from the fruit bodies of Cordyceps militaris. Apple cider vinegar wasprepared by alcoholic and subsequent acetous fermentation of apple juice and formulated into a functional beverage withthe addition of the fungal polysaccharides. After adult mice were orally administered with different dosages of the applevinegar beverage, weight-loaded forced swimming time, liver glycogen content and blood lactate content after swimmingwere determined to evaluate the anti-fatigue effect of the beverage. Suppression of delayed type hypersensitivity and carbonclearance enhancement were conducted to determine the immune-enhancing function. After adult mice were fed with ahigh-fat diet and simultaneously administered orally with different dosages of the fortified beverage, serum total cholesterol(TC) and triglyceride (TG) concentrations were detected to evaluate the auxiliary lipid-lowering effect in mice. Afteradult hyperglycemic mice were orally administered with different dosages of the beverage, blood glucose concentrationwas detected to evaluate the auxiliary hypoglycemic effect in vivo. Results: In anti-fatigue tests, the weight-loaded forcedswimming time of mice was significantly increased, while liver glycogen level was significantly elevated and the areaunder the curve of blood lactate was significantly reduced in the treatment group when compared with the blank group.The swelling degree of ears was significantly reduced, and the clearance index and the phagocytosis index weresignificantly increased, as indicated by the immune-enhancing effects of the beverage. Its auxiliary lipid-loweringeffect indicated serum TC and TG levels were significantly reduced and the body weight of mice was lower than thatof the control. As for its auxiliary hypoglycemic activity, blood glucose concentration was significantly decreased.In addition, all these biological activities were dosage dependent. The efficacy of the fortified beverage was betterthan that of Cordyceps militaris polysaccharides and apple cider vinegar separately. Conclusion: Apple cider vinegarfortified with Cordyceps militaris polysaccharides has anti-fatigue, immune-enhancing, auxiliary lipid-lowering andauxiliary hypoglycemic effects in mice.

The whole herbs of wild dandelion from the Changbai Mountain harvested at different periods were analyzed for thecontents of flavonoids, saponins and inositols as well as hypoglycemic effect with the aim of finding out the best harvesting periodfor better hypoglycemic effect of dandelion. The contents of flavonoids, saponins and inositols in dandelion, all of which wereextracted with ethanol from the plant, were determined. Besides, the hypoglycemic effect of decoctions of dandelion harvested atdifferent periods was investigated in mice with diabetes mellitus induced by alloxan. Results showed that dandelion between mid-July and mid-August had an excellent hypoglycemic effect, reaching the strongest level in late July by reducing blood sugar levelsin alloxan-diabetic mice by 49.3% within 15 days. Moreover, dandelion in late July contained 8.41 mg/g flavonoids, 0.41 mg/gsaponins, 15.90 mg/g myo-inositol and 4.95 mg/g D-chiral inositol.

Proteomic technique has already been utilized to unravel the molecular mechanisms of fruit ripening andsenescence by investigating the change of protein expression profiles involved in these processes. This paper reviews therecent advances in the application of proteomics in researching the mechanism of ripening and senescence of climacteric andnon-climacteric fruits. The bioinformatics-based functional classification of differentially accumulated proteins indicates thatthe important physiological processes involved in fruit ripening and senescence include basic metabolism, energy production,defense and stress response are. The disadvantages of proteomic technique and its future prospects are also discussed.

Food safety is an important issue of common concern in the world today. Developing a sensitive, rapid,accurate and economic detection technology is highly desired for food safety. Gold nanoparticles have a huge potential forapplications in this respect. In this paper, the properties of gold nanoparticles are described briefly, and the recent progress inits application to food safety detection is reviewed.

Food allergy is a global public health problem and allergenicity assessment of food allergens has drawn increasingattention. There are three ways to assess the allergenicity of food allergens, including in vivo, in vitro and bioinformaticmethods. The currently available in vivo approaches include double-blind placebo-controlled food challenges, skintesting and animal model. The in vitro methods include allergosorbent test inhibition, immunoblotting, enzyme linkedimmunosorbent assay, histamine-releasing test, and so on. Bioinformatic method is mainly used to assess the allergenicityof transgenic crops. Although many methods are available for allergenicity assessment of food allergens, no single methodcan assess the allergenicity of food allergens efficiently. Therefore, it is urgent to develop a way for the fast, efficient andaccurate assessment of food allergenicity.

Tuna has a delicious taste and is rich in myoglobin. However, it is easily deteriorated by the binding of oxygento its myoglobin. Therefore, the research on preservation methods and freshness evaluation indexes for tuna is of greatsignificance. This paper reviews several current preservation methods such as chilled storage, iced storage, superchilledstorage, frozen storage and controlled atmosphere and summarize freshness evaluation indexes such as physicochemicalindexes, sensory indexes and microbiological indexes. Some existing problems in the preservation of tuna are pointed outalong with hot topics for future research.

In recent years, texture analyzers have been used in food research more and more widely. This paper describes theworking principle of texture analyzers and reviews the recent progress in texture analyzer application in testing fresh foodssuch as fruits and vegetables, aquatic products and meat products. In addition, future directions in the development of textureanalyzers for food quality evaluation are discussed.

Broccoli (Brassica oleracea L.) has been grown in China for almost 1 000 years as a specialty vegetable cropwith high economic value. The flower head is the reproductive organ of broccoli, which maintains vigorous physiology andmetabolism and is easy to blossom and lose the green color and water during postharvest storage at ambient temperature, thuslosing its commodity value in 1–2 days. Recently storage and preservation technologies for broccoli have been developedand practiced satisfactorily by Chinese and foreign researchers. In this paper, the quality characteristics of broccoli duringpostharvest storage are described with emphasis on the recent progress in the development of technologies for storage andpreservation of broccoli. The currently available storage and preservation technologies for broccoli include physical (lowtemperaturestorage, ultraviolet or other irradiation, modified atmosphere storage, heat-shock treatment and electrostaticatomization) and chemical (1-MCP, ethanol, coating and hormone treatments) technologies. Moreover, future developmenttrends are prospected with the aim of providing references for the storage and preservation of broccoli.

The quality of single component of the food allergen protein plays a key role in food allergies research.Recombinant proteins prepared by E. coli or yeast expression system have a number of advantages, such as high efficiency,high purity, good homogeneity and so on, which have been applied in the preparation of reference material, allergendetection, the production of hypoallergenic protein and laboratory research. Recombinant food allergens used as thesubstitutes for natural allergen extracts have shown great potential to provide a new way to produce standard allergenproteins with high quality.

As one of the most significant biological macromolecules, tea seed polysaccharides has many kinds ofphysiological functions. However, the utilization rate of tea seeds in China is still low. The full utilization of tea seeds willsurely bring about tremendous economic and social benefits. In this article, the authors review the recent progress in theextraction, physio-chemical properties and bioactivities of tea seed polysaccharides with the aim of providing scientificevidence for their further exploitation and utilization.

Zeranol (ZER) is the reduction product from zearalenone (ZEN). It was widely used as an anabolic promoter.ZER can enter the human body through the food chain when retained in the animal body. ZER may cause endocrinedisorders, cancer, developmental disorders and birth defects, and affect the growth of the secondary sex characters, as wellas have potential carcinogenicity. When ZER is discharged from the animal body, it can cause environmental pollution andsecondary pollution by drinking water and foods. Therefore, its use has been banned all over the world. The properties,toxicity, applications, and detection methods of ZER are summarized briefly in this paper with the goal of providing areference for further studies of zeranol.

In this review, the recent progress in research on the characteristics, conditions and physiological mechanismsof chilling injury in postharvest mango is summarized. Also, recent studies on the mechanisms and control technologiesfor chilling injury in postharvest mango are reviewed. The incidence of chilling injury in postharvest mango usually startsfrom the peel, along with serial physiological changes such as increased cell membrane permeability, lowered reactiveoxygen species (ROS) metabolism, impaired capacity for ethylene synthesis and dysfunctional energy metabolism. Manytechnologies for controlling chilling injury in postharvest mango have been reported in the literature, including physicalmethods such as cold shock, heat shock and intermittent warming and chemical treatments with polyamines, organic acids,small molecule signal substances and plant growth regulating agents.

Kunlun chrysanthemum (Coreopsis tinctoria), which is found in the high altitude mountain area of Xinjiang,China, is reported to exhibit a broad spectrum of biological activities including hypolipidemic, hypoglycemic,antihypertensive and anti-oxidant effects. In this review, we summarize the recent progresses in the analysis,extraction and characterization and biological activities of chemical substances of Coreopsis tinctoria, with the aim tolay the ground for further study of its biological functions and development into functional foods.

Oenococcus oeni is a main microorganism responsible for malolactic fermentation in wine, which benefitsimproving wine quality. Various bio-omics methods are necessary to explore the physiological and metabolic regulation systemin Oenococcus oeni so as to improve its application in the wine-making industry. In this paper, we summarize the bio-omicsapproaches reported in the literature and their current applications and future prospects in Oenococcus oeni research.

To build a co-regulation pattern for food safety governance, we need to continually strengthen the primaryresponsibilities of enterprises and the government’s regulatory responsibility. In addition, there is also a need ofbringing a variety of social forces to participate in food safety governance. As part of a social safety network, theinsurance system, especially the liability insurance system, is of great significance to promote and guarantee foodsafety. This article attempts to analyze the connotation, function, necessity and conception of food safety liabilityinsurance system.