Purpose: To purify lectin from tartary buckwheat (TBL) and identify its hemagglutination and enzymatic activity.
Methods: TBL was extracted and purified by ammonium sulfate precipitation, dialysis, and anion exchange chromatography.
Periodic acid-Schiff (PAS) staining was used to identify its glycoprotein nature and sulfuric acid-phenol method was used
to measure the sugar contents. The hemagglutination activity and sugar binding specificity of the purified TBL were tested
by hemagglutination reaction and hemagglutination inhibition assays, and the phosphatase activity was measured by using
4-nitrophenyl phosphate disodium salt hexahydrate (pNpp) as the substrate. Results: The purified TBL displayed a single
band and a molecular weight of 62 kD, as determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDSPAGE).
PAS staining indicated that TBL was a glycoprotein with a sugar content of 5.8%. Hemagglutination reaction
demonstrated that TBL could agglutinate the O type of human blood with titer of 15 μg/mL. The hemagglutination activity
was inhibited by D-glucose and D-mannose, from which, TBL can be deduced as a mannose-binding lectin. Further
experiments demonstrated that TBL had phosphatase activity with a Michaelis constant Km of 9.86×10－3 mol/L. Conclusions:
The TBL obtained in this study was a mannose-binding lectin (MBL) with enzymatic functions.

In this study, sprout length, respiratory rate, water content, glucosinolates, isothiocyanates, total phenolic and
abcorbic acid contents, and myrosinase activity in cabbage sprouts from the cultivars “Xinxia 50” and “Zihongzuan” during
germination were studied. The results showed that the sprout length, respiratory rate, and water content increased during the
period of germination. “Xinxia 50” grew faster than “Zihongzuan”. Glucosinolates and total phenolic contents were found
to be the highest in cabbage seeds but decreased with germination time. The isothiocyanates contents in “Xinxia 50” and
“Zihongzuan” increased to the highest level at the first day of germination but then decreased to the lowest value at day 5.
However, the myrosinase activity increased to the highest at days 1 and 3 after germination, respectively. While abcorbic
acid was not detected in cabbage seeds, and its content increased at the early germination stage but then declined.

In this study, the rheological properties of wheat doughs made with the addition of Lentinus edodes powders
were evaluated. The results showed that the content of soluble dietary fiber in the cap and stalk was significantly increased
by superfine grinding. Compared with the control group (with no added Lentinus edodes power), the water absorption and
weakening degree of the mixed dough were increased while the dough development time and stability time, and farinograph
quality number were decreased. In addition, an increase in dough yield and a decrease in gluten strength were observed. The
larger the addition amount of Lentinus edodes powders was, the worse dough farinograph characteristics were. At the same
amount of Lentinus edodes powders, when the powder particle size was smaller, the dough development and stability time
were longer. Compared with the control group, the energy and extensibility of the mixed dough were decreased while the
tensile resistance and stretching ratio were increased. Therefore, addition of Lentinus edodes powders had a strong negative effect
on dough extensogragh characteristics. However, addition of 0.25% nano-micronized powder had the most beneficial effect.

To understand the potential factors that promote the dissociation of actomyosin, actomyosin was extracted from
duck breast muscle and the effect of Ca2+, ATP, and its degradation products on actomyosin dissociation was investigated.
The dissociation of actomyosin was evaluated by measuring changes in actin content by Western blotting analysis. Results
showed that there was no significant change in actomyosin dissociation when it was treated with 7.5–64 mmol/L Ca2+ (P >
0.05), whereas actomyosin dissociation was enhanced significantly by 200 mmol/L Ca2+ treatment (P < 0.05). ATP treatment
alone did not result in a significant change in actomyosin dissociation (P > 0.05), but combinatorial treatment with Ca2+
and ATP significantly increased actomyosin dissociation (P < 0.05). Both ADP or AMP remarkably promoted actomyosin
dissociation (P < 0.05), but there was no significant difference among different concentration groups (P > 0.05). These
results suggest that actomyosin dissociation is significantly improved when the actomyosin is treated with ADP, AMP, or
combination of Ca2+ and ATP.

Seven fractions from the crude ethanol extract of Ya’an Tibetan tea were separated by organic solvents. The
seven fractions and the water extract of Ya’an Tibetan tea were analyzed by ELISA using a 96-well microplate reader for
lipase-inhibitory activities. The results showed that all the ethanol extract fractions (0.011–0.216 mg/mL) and the water
extract (0.018–0.360 mg/mL) possessed lipase-inhibitory activities with a significant concentration-effect relationship.
The maximum inhibitory rate of the water extract against lipase was 37.14%, while those of catechin (C), theaflavin (TF),
theabromine (TB) and thearubiginsⅡ (TRsⅡ) fractions extracted from Ya’an Tibetan tea were 44.67%, 39.46%, 30.31% and
29.53%, respectively. Lipase was inhibited in decreasing order by catechin, theaflavin and thearubigins from Ya’an Tibetan
tea, as indicated by analysis of the major components and regression analysis.

Green bacon belly pieces were used to produce dry-cured bacons, and different concentrations of gingerol
(100, 300, and 500 mg/kg) were added during the salting process. After curing and drying, the changes in physical and
chemical indexes, microorganisms and biogenic amine content were analyzed to explore the inhibition of microorganism
and biogenic amines in dry-cured bacons. The results showed that gingerol could significantly inhibit the total plate count
and Enterobacteriaceae count as compared to the control group (P < 0.05). Five kinds of biogenic amines (putrescine,
cadaverine, histamine, tyramine and spermine) were detected in dry-cured bacons. Total biogenic amines content increased
significantly during the dry-ripening process (P < 0.05). Significant differences (P < 0.05) were observed in the treated
groups as compared with the control group. The group treated with gingerol at 300 mg/kg had the lowest content of biogenic
amines, which was 94.13 mg/kg and reduced by 34.56% compared with the control group. The contents of putrescine, cadaverine,
tyramine, histamine and spermine were reduced by 26.60%, 40.59%, 37.08%, 72.19% and 23.59%, respectively, compared with
control group, indicating a very effective inhibition. Adding gingerol could also reduced significantly the content of volatile base
nitrogen in dry-cured bacon (P < 0.05), and was effective for improving the quality and safety of bacons.

Objective: To study the separation and stability of antioxidant peptides produced by enzymatic hydrolysis of
silkworm pupa protein with a commercial enzyme preparation. Methods: The antioxidant peptides derived from silkworm
pupa protein were separated and purified by ultrafiltration. Their antioxidant activity was determined by colorimetry.
Results: The antioxidant peptides with molecular weights of 200–3 000 D were obtained by ultrafiltration and their IC50 for
superoxide anion, hydroxyl, 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) free radical were 18.85 mg/mL, 3.13 mg/mL,
and 35.23 μg/mL, respectively. The DPPH free radical scavenging rate of the antioxidant peptides after treatment with both
pepsin and trypsin for 4 h was increased from an initial level of 81.05% to 82.26%. The DPPH free radical scavenging rate
of the antioxidant peptides at a concentration of 100 μg/mL was 98.02% and 11.80% after treatment at pH 4 and 8 for 1 h,
and 87.11% after heat treatment at 95 ℃ for 1 h, respectively. The DPPH free radical scavenging rate at a concentration
of 60 μg/mL was reduced from an initial level of 51.58% to 22.68% after 6 h of incubation in the presence of 1.0 mol/L
NaCl. Conclusion: The 200–3 000 D antioxidant peptides generated by enzymatic hydrolysis of silkworm pupa protein were
capable of effectively scavenging superoxide anion and DPPH free radical and had reducing power; their DPPH free radical
scavenging activity in an acidic environment was higher than in an alkaline environment, and was effectively maintained by
desalination but not significantly affected by digestive enzymes or temperature.

The inhibitory effect of gallic acid on the activities of pancreatic α-amylase and trypsin was studied by varying
enzyme concentration, the sequence of adding substrate, enzyme and gallic acid in reaction systems, reaction time and gallic
acid concentration. Results showed that the maximum inhibition rate (95.52%) of pancreatic α-amylase was achieved by
prewarming the enzyme at a concentration of 0.64 mg/mL in the presence of gallic acid at 37 ℃ for 5 min before addition
of 1 g/100 mL starch and allowing the reaction to proceed for 15 min. Gallic acid exhibited the strongest inhibition on
pancreatic trypsin (by 99.24%) by prewarming their mixture at 40 ℃ for 5 min followed by addition of 1 g/100 mL casein
as the substrate and permitting the reaction to take place for 30 min. The inhibitory effect of gallic acid on both enzyme
activities was positively associated with its concentration.

The effects of high pressure processing (HPP) and thermal processing on microorganisms, physical and chemical
indicators, and texture in chicken feet with pickled peppers were analyzed immediately after the treatment and during a
15-day storage period at 4 and 25 ℃, respectively. The results showed that by thermal processing and HPP (400 MPa for
5 min), the microorganisms of chicken feet with pickled peppers decreased from 21 000 CFU/g to 12 CFU/g and 23 CFU/g,
respectively. After stored for 15 days at 4 ℃ and 25 ℃, the total plate counts in HPP-treated samples increased to
425 CFU/g and 6 600 CFU/g, respectively, which accord with GB 2726—2005. Hardness, springiness, and fracturability
index of HPP-treated samples were significantly higher than those of thermally-processed samples. The content of nitrite
in HPP-treated samples was still lower than the highest limit value of GB 2726—2005. Therefore, HPP is suitable for
processing chicken feet with pickled peppers.

The effect of replacing pork backfat (0, 25%, 50%, 75% and 100%) with sodium caseinate-sunflower oil emulsion
on cooking loss, proximate composition, color, texture, fatty acid composition and thiobarbituric acid reactive substances
(TBARS) value of emulsified pork sausages was investigated. The results showed that increasing sodium caseinate-sunflower
oil emulsion from 25% to 100% increased protein content, moisture content, lightness value and springiness, reduced
cooking loss, fat content, redness and TBARS value, and enhanced oxidative stability. The treatments which contained
pre-emulsified sunflower oil had better texture. Replacing pork backfat with the pre-emulsion at total fat content of 25%
to 100% reduced the content of total saturated fatty acid (SFA) from 39.72% to 13.52%, and increased the content of
polyunsaturated fatty acid (PUFA) from 14.08% to 55.92%. In conclusion, replacement of pork backfat with sodium
caseinate-sunflower oil emulsion improved the quality and nutritional aspects of emulsified pork sausage evidently.

Chuanhong Gongfu tea was made by the traditional process from one bud with two leaves from a small-leaf
variety in Sichuan. The contents of tea polyphenols, flavonols, catechins, theaflavins, thearubigins, and the activities of
polyphenoloxidase and peroxidase in Chuanhong Gongfu tea were investigated to study the correlation between the contents
of tea polyphenols and the activities of the enzymes responsible for their formation. The results showed that the contents of
tea polyphenols and catechins displayed a downward trend whereas the contents of flavonols, theaflavins and thearubigins
at the rolling stage increased significantly, and the activities of polyphenoloxidase and peroxidase decreased. However,
the contents of flavonols and theaflavins during the subsequent fermentation process declined. There were significant or
extremely significant correlations between the contents of tea polyphenols and the activities of the enzymes responsible for
their formation during the manufacturing process of Chuanhong Gongfu tea. High contents of theaflavins in Chuanhong
Gongfu tea can be achieved by prolonging the rolling time and reducing the fermentation time, as well as by improving the
activities of the enzymes related to polyphenols formation.

The objective of this study was to investigate the effects of high hydrostatic pressure on IgG in bovine colostrum.
Bovine colostrum collected at 48 h after calving was treated under varying conditions of pressure, temperature and holding
time, and subsequently centrifuged to remove casein, milk fat and other substances. The supernatant was treated with
different high hydrostatic pressures, and the treated samples were analyzed by HPLC and SDS-PAGE electrophoresis. The
HPLC results showed that for the sample treated by high hydrostatic pressure, the specific adsorption ability with affinity
chromatography column was reduced and IgG was detected from it at a lower concentration. Moreover, the light and heavy
chains of IgG were not changed significantly as shown by SDS-PAGE electrophoresis analysis and gel electrophoresis
imaging scanner. Therefore, optimal IgG activity was obtained, and the detectable concentration was 16.843 9 mg/mL when
bovine colostrum was treated with high hydrostatic pressure at 200 MPa and 30 ℃ for 20 min.

Cassava starch was suspended at a concentration of 0.5 g/mL in 20% aqueous ethanol and then subjected to
microwave irradiation at 2 455 MHz. After different durations of microwave irradiation, the structure and properties of
cassava starch were examined by Fourier transform infrared spectrometer (FT-IR), ultraviolet visible spectrophotometer
(UV-Vis), scanning electron microscope (SEM), X-ray diffractometer (XRD), Ubbelohde viscometer and thermogravimetric
analyzer (TGA). It was suggested that new functional groups were not formed under the condition of microwave irradiation.
However, the intermolecular and intramolecular hydrogen bonds were altered. With increasing microwave irradiation
time, the maximum UV-Vis absorption wavelength and blue value of the starch-iodine complexes increased first and then
decreased. Much more concaves or ruffles on the surface of the starch granules were observed. Moreover, the XRD peak
intensity of cassava starch was enhanced by microwave irradiation. However, the crystal types of the starch granules were
not changed. Viscosity data demonstrated that intrinsic viscosity of the microwave irradiated-cassava starch displayed a
decreasing trend. Additionally, thermogravimetric analysis proved that the thermal stability of the starch was improved by
microwave irradiation.

Lactobacillin XH2 with antibacterial potency of 380.60 AU/mL was purified from the culture supernatant of
Lactobacillus acidophilus by ion-exchange chromatography. Its antibacterial mechanism on Escherichia coli (E. coli) was
investigated by examining its effects on mortality rate, cell membrane damage and leakage of intracellular contents from
E. coli cells. Most E. coli cells died in 3 h and their cell walls were partially damaged. The concentration of intracellular
K+ in E. coli decreased rapidly, which resulted in imbalance of the membrane potential. The leakage of large amounts of
macromolecules such as ultraviolet-absorbing substances, lactate dehydrogenase and intracellular ATP led to disruption of
the cellular structure and abnormal energy metabolism, causing the cells to die eventually. These observations indicate that
the pore formation theory could apply to Gram-negative bacteria E. coli.

Rabbit rear legs and longissimus dorsi were investigated for changes in physical and chemical qualities during
postmortem aging. The results showed that based on pH and color, the appropriate aging time was 72 h; when myofibrillar
fragmentation index (MFI) and shear value were taken into consideration, the appropriate aging time was 96 h; based on
total volatile basic nitrogen (TVB-N), the aging time was no longer than 72 h. Collectively considered, the best aging time
for rabbit meat was 72 h.

After tartary buckwheat seeds germinated in darkness for 6 days, their sprouts were cultivated under lightemitting
diode (LED) red light, LED white light, LED blue light, LED UV-B light and fluorescent light, respectively. They
were grown under a 16 h (daytime):8 h (night) photoperiod at 27 ℃ for 3 days. The transcriptional levels of six genes
involved in the flavonoid biosynthesis pathway, FtPAL, Ft4CL, FtCHS, FtFLS, FtF3H, and FtANS, were investigated by
semi-quantitative RT-PCR. The content of total flavonoids was measured by AlCl3 method. The correlation coefficients
between total flavonoids content and the expression levels of flavonoid biosynthesis-related genes in both cotyledons and
hypocotyls were analyzed. Total flavonoids content in tartary buckwheat cotyledons with different light treatments followed
the decreasing order: UV-B > blue > red > white > florescence > dark; as for hypocotyls, the decreasing order was UV-B >
blue > white > red > florescence > dark. Total flavonoids content was significantly correlated with the expression levels
of FtPAL, FtCHS, FtF3H and FtANS in cotyledons (correlation coefficients > 0.75). While FtPAL expression showed the
highest correlation with total flavonoids content in cotyledons with correlation coefficient of 0.921, only Ft4CL expression
level was detected to have a significant correlation with total flavonoids content in hypocotyls with correlation coefficient
of 0.975. In conclusion, flavonoid accumulation during germination of tartary buckwheat could be increased through light
regulation, and UV-B, blue and red light could be mixed for induction of more flavonoids.

Koumiss, a traditional fermented mare’s milk in Xinjiang province of China, is an abundant source of lactic acid
bacteria. Fourteen strains of lactic acid bacteria from Koumiss were screened for lactose-hydrolyzing ability. A strain of
Lactobacillus fermentum RB-6 with high rate of lactose hydrolysis (37%) was obtained. Single-factor and orthogonal array
designs were used to optimize the inoculum quantity, fermentation temperature, and fermentation time for the selected
strain. The results indicated that when the fermentation was carried out for 8 h with an inoculum size of 3% at 39 ℃, the rate
of lactose hydrolysis was 47%, which was increased by 10% as compared with that before optimization.

This study aimed to find the optimum extraction conditions for metmyoglobin reductase (MetMbR) from
longissimus dorsi muscle of yak. The selection of extraction buffer and the optimization of important extraction parameters
for enhanced MetMbR activity were carried out by combined use of single factor method and response surface methodology.
PBS buffer was found to be the most suitable for the extraction of MetMbR. The pH and concentration of PBS buffer, and
solid-to-solvent ratio were identified as main extraction parameters, and their importance showed a decreasing order of
pH > solid-to-solvent ratio > concentration. The optimum extraction conditions were determined as extraction using
2.12 mmol/L PBS buffer (pH 7.22) with a solid-to-solvent ratio of 1:2.25 (m/V). Under these conditions, the metmyoglobin
reductase activity was 73.92 U/L, which coincides with the theoretical value with a relative error of 0.86%. In conclution,
the model developed in this study is feasible in practice.

This study aimed to screen the suitable strains for vegetable fermentation from six Lactobacillus species
present in pickled vegetable, namely Lactobacillus plantarum, L. fermentum, L. brevis, L. Pentosus, L. mesenteroides and
L. lactics. During culture in an MRS medium containing nitrite, these six strains of Lactobacillus could reduce the nitrite
in the decreasing order: Lactobacillus pentosus > Lactobacillus plantarum > Leuconostoc mesenteroides > Lactobacillus
fermentum > Lactobacillus lactics > Lactobacillus brevis. The fermentation rates of L. plantarum, L. pentosus and
L. mesenteroides, as indicated by pH reduction rates, were higher than those of three other strains. Furthermore, whole-cell
protein electrophoresis indicated that L. plantarum, L. pentosus and L. mesenteroides were the dominant bacteria in cabbage
fermentation. Their applicability as starter cultures for vegetable fermentation was also confirmed based on nitrite-reducing
ability, fermentation rate and viability. Comparing their fermentation characteristics, it was found that the growth cycle
and stationary phase of Leuconostoc mesenteroides were shorter than those of the other two strains, and entered the decline
phase earlier. L. plantarum was more resistant to acids than L. pentosus and L. mesenteroides and Leuconostoc mesenteroides
was more sensitive to acids. The optimal growth temperature for Leuconostoc mesenteroides was 30 ℃ whereas the optimal
growth temperature for both L. plantarum and L. plantarum was 37 ℃. At 15 ℃, the optical density (OD600 nm) of Leuconostoc
mesenteroides was very low, indicating that it is more sensitive to low temperature than L. pentosus and L. plantarum.

A stable and highly effective expression system was constructed for the expression of the lipase gene from
Kurtzmanomyces sp. V3. The lipase gene was isolated by homologous cloning, inserted into the expression vector pPICZαA
and transformed into Pichia pastoris X33. The results showed that the gene was expressed successfully in Pichia pastoris X33.
The optimal temperature and pH of the recombinant lipase were 60 ℃ and 5.0, respectively. Its activity was stimulated by
1 mmol/L Mg2+, K+ and Na+, and 1 g/100 mL Triton-100, Tween-80 and Tween-20. The recombinant lipase showed high
activity toward tristearin (C18).

This study aimed to obtain lactic acid bacteria (LAB) with high antioxidant activity. Intact cells and cell-free
extracts of 11 LAB isolates from Tibetan Kefir were evaluated for antioxidant activities by 1,1-diphenyl-2-picrylhydrazl
(DPPH) free radical scavenging and linoleic acid peroxidation inhibition assays. Strain HN05 possessing excellent
antioxidant activity was screened. Based on its morphological, biochemical, physiological and genotypic characteristics, this
strain was identified as Lactobacillus sakei subsp. sakei.

The enzymatic hydrolysis parameters of defatted goat brain protein with Bacillus subtilis neutral protease were
optimized by response surface methodology. The optimized parameters were determined as follows: substrate concentration,
3.03 g/100 mL; enzyme/substrate ratio, 5 653. 20 U/g; and hydrolysis temperature, 39.4 ℃. The maximum degree of protein
hydrolysis was (14.59±1.26) % with the optimized parameters. The antioxidant activity of the resultant hydrolysates was
investigated in vitro. The antioxidant activity presented its maximum value when the hydrolysis degree was (12.48±0.71)%.
The IC50 of the protein hydrolysates for scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide anion, and
nitrite radicals were 2.49, 3.13, 10.37 and 10.89 mg/mL, respectively, and the IC50 for chelating Fe2+ ions was 7.48 mg/mL.
These results suggest that the protein hydrolysates possess excellent antioxidant activity.

This study analyzed the bacteriocin-producing capability of 39 lactic acid bacteria strains isolated from yak
cheeses collected from Tibet, Xinjiang and Yunnan province of China. The crude extracts rich in bacteriocin were prepared.
Agar well-diffusion method was used to test their bacteriostatic activities against 9 pathogenic reference strains (Bacillus
cereus, Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, Citrobacterfreundii, Salmonella
typhimurium, Enterobacter cloacae, Clostridium perfringens, and Bacterium sonnei) as well as 2 non-pathogenic reference
strains (Listeria monocytogenes and Streptococcus thermophilus). The crude extracts of 30 out of the 39 stains exhibited
bacteriostatic activities against these reference strains. Three strains, namely Y13, X29 and X30, were selected as excellent
bacteriocin-producing strains with a broad antimicrobial spectrum. They hold promise for potential applications in the
prevention and control of food-borne pathogenic bacteria.

A total of 76 strains of lactic acid bacteria (LAB) were isolated from home-made dzo yogurt samples collected
from Gannan pasture region of Gansu province in China. Through fermentation tests, three strains of LAB including
1 strain of cocci and 2 strain of bacillus were screened. By analysis of their 16S rRNA gene sequences, the three strains
were identified to be Enterococcus faecium, Lactobacillus delbrueckii and Lactobacillus fermentum, respectively. Mixed
culture fermentation by cocci and bacillus at a ratio of 1:1 showed that faster acidification, lower post-acidification and better
sensory property than the individual fermentation.

Fusarium graminearum macroconidia were quantitatively inoculated in rice culture, and the crude extracts of the
toxins were prepared and subjected to silica gel column chromatography. Deoxynivalenol (DON) and acetyldeoxynivalenol
(AcDON) isolates were monitored by thin-layer chromatography and the fractions rich in these toxins were pooled and
concentrated, respectively. Both fractions yielded a crystalline material through a simple crystallization step. The two
compounds were identified and confirmed by infrared spectroscopy, liquid chromatography-mass spectrometry and
1H NMR analysis in comparison to the reference standards or the published data. The liquid chromatography analysis
showed that the purity of the two toxins were both greater than 98%. This method developed here has overcome the disadvantages
of the conventional cumbersome multi-step procedure, and provided a simplified and efficient strategy suitable for large-scale
production and purification of the mycotoxin DON and its acetylated products AcDON from Fusarium graminearum rice cultures.

Acetylcholinesterase (AChE) was purified from porcine brain by consecutive steps including centrifugation,ammonium sulfate fractionation, DEAE-Sepharose chromatography and Superdex-200 gel filtration chromatography. Thepurified AChE exhibited a specific activity of 2.05 U/mg, with 26.97-fold purification and an activity yield of 11.95%. Therelative molecular weight of AChE was 257.30 kD, and the subunit molecular weight was 66.94 kD. The optimal pH andtemperature for the enzyme were 7.4 and 37 ℃, respectively. The enzyme was stable below 40 ℃ and in the pH range of6.0–8.0. At an optimal substrate concentration of 4.0 mmol/L, the apparent Km was 0.94 mmol/L. The activity of AChE wasinhibited by Ba2+ or Zn2+ , but enhanced by Mg2+.

The strain KLDS 1.0338 capable of producing a high yield of bacteriocin, an antimicrobial substance effective
against Staphylococcus aureus, was screened from 7 strains of lactic acid bacteria preserved in our laboratory by separation
and purification. By eliminating the interference of organic acid and hydrogen peroxide and by conducting protease
sensitivity tests, we confirmed the antimicrobial role of this bacteriocin. Based on morphological, physiological and
biochemical characteristics and 16S rDNA sequence analysis, the strain was identified as Lactobacillus casei ATCC 334.
This strain was used to produce cottage cheese and the changes in cheese quality during storage at 4 ℃ were examined. The
experimental group obtained from co-fermentation with L. casei was compared with the control group fermented without
using L. casei. In the experimental group, the antibacterial activity was significantly enhanced (P < 0.01), the pH value
decreased gradually, the shelf-life of cottage cheese was effectively extended while maintaining the original color, flavor,
texture and other sensory characteristics of products.

This study aimed to understand the changes in drug resistance of Staphylococcus aureus (Sa). A total of 203
strains of Sa collected during 2006 to 2011 were tested against 10 antibiotics by broth micro-dilution method for determining
their antibiotic susceptibility. With multiplex polymerase chain reaction (M-PCR) method, the methicillin-resistant gene
(mecA) and beta-lactam drug resistance gene (blaZ) of Sa were analyzed. The results showed that the resistance rates of
Sa isolates to penicillin and ampicillin acid were high. An increasing trend was observed for the resistance rates of Sa
to amoxicillin/clavulanic, erythromycin, and trimethoprim/sulfamethoxazole. There was an uncertain resistance rate to
ciprofloxacin whereas the resistance rates of Sa isolates to clindamycin and tetracycline showed a decreasing trend. All the
strains tested were sensitive to both oxacillin and ceftiofur. The multidrug-drug resistant rates of Sa from different years
ranged from 72.1% to 100.0%, with different drug-resistant spectra, but at the same time, they presented a continuously widened
trend. M-PCR analysis showed that no mecA gene was amplified from Sa strains collected during 2006 to 2011. During different
years, more or less isolates carrying the gene blaZ were detected, and the detection rates of blaZ+ from different years ranged
from 49.1% to 87.5%. There was a certain relationship between the susceptibility test results and the related drug resistance gene
detection results. The detection rates of some drug-resistant strains were inconsistent with their resistance genes suggesting that
there are other resistance mechanisms for Sa. The drug resistance of Sa from fresh milk in Sichuan was not optimistic.

Electrophoresis-pure acid phosphatase (ACP) was obtained from sweet potato old leaves via a series of
consecutive procedures, including homogenization, extraction, ammonium sulfate fractional precipitation, DEAEsepharose
chromatography and Superdex-200 gel filtration and then identified with sodium dodecyl sulfate polyacrylamide
gel electrophoresis (SDS-PAGE). In this process, the purification fold was 169.07 and the recovery of ACP activity was
3.50%. The specific activity of the purified enzyme was 251.49 U/mg. The result showed that the enzyme was a single
subunit protease with a relative molecular weight of 42.3 kD, and the subunit molecular weight was 41.2 kD. The optimum
temperature and pH of the ACP enzyme were 65 ℃ and 5.2, respectively. This ACP was stable below 40 ℃ and in the pH
range from 4.0 to 6.0. Its Michaelis-Menten Kinetics (Km) towards p-nitrophenyl phosphate was 0.258 mmol/L. The enzyme
activity could be obviously inhibited by methanol, EDTA and oxalic acid and also strongly inhibited by Hg2+ and Ag+.

Laboratory scale fermentations of Chinese sauerkraut were performed to investigate the changes in
microorganisms, the pH of the brine, the substrates and the metabolic products. The main microorganisms were monitored
using selective agar medium. The substrates and the metabolic products were analyzed by high performance liquid
chromatography. The results evidenced that the main microorganisms included lactic acid bacteria, acetic bacteria,
saccharomycetes and mycete. The pH was reduced from 5.7 to 3.2 after 7 days of fermentation. The utilization of sucrose
during the fermentation was strong, as indicated by a reduction from 74.4 to 18.4 mmol/L. However, glucose and fructose
were hardly metabolized by the cells and their final concentration were 28.1 mmol/L and 23.2 mmol/L, respectively. Critic
acid and malic acid were easily metabolized during the fermentation and their maximum concentrations, (3.4 and 8.9 mmol/L,
respectively) were observed after 24 and 12 h of fermentation followed by a decline until reaching a plateau. As the major
metabolic product, lactic acid was steadily increased from 5.6 to 149.6 mmol/L during the fermentation; moreover, the levels
of ethanol and acetic acid increased in the early stage of the fermentation process.

In this study, using MRS medium, we isolated 39 strains from raw milk and fermented milk from Sichuan
province, of which 37 were found to be capable of diacetyl. Seven strains with increased diacetyl-producing ability were
selected from the 37 strains and YJ-110, a Lactobacillus strain, produced the highest yield (23.826 mg/L as measured
by spectrophotometer) of diacetyl among the seven strains. Based on morphological, physiological and biochemical
characteristics and 16S rDNA sequences, this strain was identified as Leuconostoc citreum.

Electrophoresis-purity peroxidase (POD) was extracted and purified from Ipomoea aquatica Forsk. through
ammonium sulfate precipitation, DEAE-Sepharose and Superdex-200 chromatography. The specific activity of the purified
peroxidase was 35 972.96 U/mg and the yield was 211.07 U/g with a recovery rate of 12.21% and a purification fold of
168.48. Its molecular mass was around 42.7 kD as determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis
(SDS-PAGE). Besides, the POD with the optimal temperature and pH of 40 ℃ and 6, respectively, was relatively stable
in the temperature range of 20–50 ℃ and pH range of 5–8. This enzyme showed a Km value of 18.32 mmol/L towards the
substrate hydrogen peroxide. In addition, the POD was found to be activated by NaCl, urea, Zn2+and Mg2+ but inhibited by
SDS, KSCN, ascorbic acid (AsA), Ba2+, Mn2+, Fe2+, methanol, ethanol, n-butyl alcohol and isopropanol, and completely
inactivated by 0.01 mmol/L AsA.

Bacteriocinogenic lactic acid bacteria (LAB) were screened from eight Chinese traditional Sichuan pickle samples
for Sichuan pickle biopreservation. A total of 8 strains isolated from the 227 presumptive LAB present in the pickle samples
produced protease-sensitive bacteriocin-like substances (BLISs), which showed inhibitory activity against Listeria innocua,
Staphylococcus aureus, Bacillus subtilis and Bacillus cereus. Among these 8 bacteriocinogenic strains, Lactobacillus
harbinensis B22, Enterococcus faecium E6 and Lb. plantarum E11 produced BLISs against Gram-negative strain Escherichia
coli. Biochemical analysis revealed that they were tolerant to acidity and high salt concentration. Meanwhile, BLISs B22, E6
and E11 remained stable under acidic condition and after heat treatment. In addition, all these three strainswere able to grow
and produce BLISs in Sichuan pickle model medium, the cabbage juice medium containing 4 g/100 mL NaCl. It was
clearly demonstrated that Lb. harbinensis B22, E. faecium E6 and Lb. plantarum E11 were desirable for biopreservation
of Sichuan pickle.

A total of 15 lactic acid bacteria derived from 5 species were studied by comparing their growth curves and
abilities to tolerate and enrich Se. We also identified and characterized the selected strain by biochemical and molecular
biological methods. The results showed that the optimum time to add Se was at the end of 6-hour culture period after which
the culture was carried out for another 18 hours. The optimum sodium selenite concentration for Se enrichment was found to
be 6 μg/mL by comparing 9 selected strains. The strain BC-25 was eventually selected as the best Se-enriching strain, which
could enrich 425.79 μg/g of Se with a transformation rate of 27.00%. The 16S rDNA sequence results indicated that BC-25
is Lactobacillus plantarum.

In this study, the hop polyphenol extract (HPE, 88.7% purity) obtained from the supercritical CO2 raffinate
of waste hops from beer brewing was evaluated for hypolipidemic and antioxidant effects in hyperlipidemia mice in
comparison with tea polyphenols at the same dose. The hyperlipidemia mice were orally administered with HPE at doses of
200–800 mg/(kg·d) for five weeks. The results showed that total cholesterol and triglyceride contents in serum and liver,
low-density lipoprotein cholesterol level in serum, and atherogenic index in hyperlipidemia mice were decreased
significantly in response to HPE administration. Meanwhile, the serum level of high-density lipoprotein cholesterol was
significantly increased. In addition, the contents of malondialdehyde in blood and liver were significantly reduced, and
catalase activities were significantly enhanced. Superoxide dismutase activities in red blood cells and liver, and glutathione
peroxidase activities in blood and liver were significantly elevated. Therefore, HPE has significant hypolipidemic and
antioxidant effects in hyperlipidemic mice.

Purpose: To investigate the effect of sweet mayonnaise intake on β-carotene absorption by both animal and in
vitro experiments. Methods: The concentration of β-carotene was measured by high performance liquid chromatography
(HPLC). Rats were continuously fed an AIN-93 based diet for 12 days and β-carotene concentrations in rat livers from
different groups were measured at the end of the administration period. Sweet mayonnaise or soybean oil was stirred
together with grated mango in artificial gastric juice under simulated gastric peristalsis forces and β-carotene concentration
in the oil phase was measured at different time points. Equal amounts of β-carotene and soybean oil were orally administered
to each rat, and then the residence times of sweet mayonnaise and soybean oil in the rat stomach were observed and β-carotene
concentration in the oil phase was measured. Results: β-carotene concentration in the liver of sweet mayonnaise-fed rats
was significantly higher than in that of soybean oil-fed rats (P < 0.05).The in vitro experiments showed that the mango was
more easily dispersed in the sweet mayonnaise. β-carotene concentration in the oil phase of sweet mayonnaise-fortified diet
was significantly higher than in that of soybean oil-fortified diet, and an increase was achieved by extending the stirring
time from 30 to 60 min (P < 0.05). At 30 min after administration, the gastric juice of sweet mayonnaise-fed rats contained higher
β-carotene concentration than that of soybean oil-fed rats (P < 0.05), and the residence time of sweet mayonnaise in the rat stomach
was longer than that of soybean oil. Conclusions: Sweet mayonnaise intake more easily promotes β-carotene absorption than single
soybean oil intake; sweet mayonnaise can enhance the absorption of β-carotene from β-carotene-rich fruits.

The present study was conducted to evaluate the effects of N,N-dimethylglycine sodium salt (Na-DMG) on organ
indexes, blood physiobiochemical indices and anti-oxidative performance of broilers. A total of 720 one-day-old AA broilers
were randomly allocated into six groups with 6 broilers in each group, and fed with a commercial starter diet supplemented
with Na-DMG at 0, 300, 500, 1 000, 1 500 and 2 000 mg/kg, respectively, for 42 days. The results showed that 1) dietary
supplementation of Na-DMG at 2 000 mg/kg improved significantly the spleen index of broilers (P < 0.05); 2) compared
with the control group, Na-DMG supplementation at 1 000 mg/kg increased significantly the blood triiodothyronine
(T3) level of 21-day-old broilers (P < 0.05), but had no significant effect on blood physiobiochemical indices of
42-day-old broilers (P > 0.05); 3) dietary Na-DMG mainly affected the total antioxidant capacity (T-AOC) in blood
and liver and at concentrations above 500 mg/kg improved significantly the blood T-AOC level of 42-day-old broilers
(P < 0.05), as well as at concentrations above 1 000 mg/kg increased the liver T-AOC level compared with the control
group (P < 0.05). In conclusion, dietary Na-DMG can promote the development of the pancreas effectively, enhance
the immune function and significantly increase the antioxidant capacity of broilers, especially when supplemented at
concentrations at 1 000–2 000 mg/kg.

Objective: This study aimed to examine the protective effects of Pleurotus eryngii polysaccharides (PePs) on
mice bearing sarcoma 180 (S180) cells and the efficacy of PePs in reducing the side-effects of chemotherapy with cisplatin.
Methods: Healthy male mice were randomly divided into blank control group (A), PePs treatment group (B), model blank
group (C), chemotherapy group (D), Peps treatment group (E) and Pep treatment plus chemotherapy group (F). PePs were
intraperitoneally injected at a dose of 100 mg/(kg·d) body weight (bw) daily for 40 days. A single dose of ascites fluid
(3 mL/kg bw) from mice inoculated with S180 was subcutaneously injected on the first day of experiment. Chemotherapy
was achieved by five repeated intraperitoneal injections of 5.0 mg/kg bw of cisplatin every other day from 10 days after
administration of S180 cells. During 20–40 days after inoculation of S180 cells, the death rate, body weight, blood
leucocyte number, superoxide dismutase (SOD) and catalase (CAT) activities, malondialdehyde (MDA) concentration in the
ascites fluid of mice were measured. Results: The fungal polysaccharides significantly reduced the mortality rate of S180-
bearingmice, prolonged the survival time, increased the number of blood leucocytes, enhanced the activities of ascites SOD
and CAT enzymes, decreased the ascites MDA concentration, and reduced the adverse effects of chemotherapy on mouse
immunity (P < 0.05). Conclusion: PePs possess strong protective effects on S180-bearing mice and reduce the side effects of
cisplatin chemotherapy.

Objective: To investigate the effect of high dose of royal jelly on the growth and development of female rats.
Methods: The rats were given by gavage fresh royal jelly in the experimental group at a dose of 3 g/(200 g·d) body weight
(BW), while the rats in the control group was administered by gavage with normal saline at a dose of 3 mL/(200 g·d)
BW. After 4 weeks of administration, the rats were continuously fed for additional 2 weeks. Eight rats from each group
were anatomized every two weeks. The visceral indexes of heart, liver, spleen, lung, kidney and adrenal grand were
examined. Serum estradiol (estradiol, E2), follicle stimulating hormone (FSH), luteinizing hormone (LH) and progesterone
(progesterone, P) was detected with radioimmunoassay. Real-time PCR was used to detect the expression levels of estrogen
receptor alpha (ERα), estrogen receptor beta (ERβ), follicle stimulating hormone receptor (FSHR), luteinizing hormone
receptor (LHR) and progesterone receptor (PR). The results showed that there was no significant difference between the
experiment and control groups after 2 weeks of administration, but a significant difference was found after 4 weeks. Body
weight in the experiment group was significantly lower than in the control group, E2 level was significantly higher than in
the control group, and the mRNA expression level of ovarian PR was higher than in the control group. The expression levels
of ERα, ERβ and PR in uterus were significantly higher than in the control group. At 2 weeks after administration, there
was no significant difference in body weight, organ coefficients or serum sex hormone levels between both groups. But the
mRNA expression level of FSHR, ERβ and PR in the ovary were significantly higher than those in the control group, and
the expression levels of ERα, ERβ, FSHR and PR in the uterus were significantly higher than those in the control group. In all, the
growth and development of female rats were influenced by the gavage administration of high-dose royal jelly to some extent.

Purpose: To study the effect of polysaccharides from Atractylodes macrocephala Koidz (AMP) on phenotypic
and functional maturation of dendritic cells (DCs). Methods: The expression of toll-like receptor 4 (TLR4) was detected by
Western blotting and the phagocytosis and phenotypic maturation of DCs was determined by flow cytometry. Furthermore,
the production levels of IL-12 and tumor necrosis factor-α (TNF-α) were measured by enzyme-linked immunosorbent assay
(ELISA) in DCs stimulated by different concentrations of AMP (25, 50, 100, and 200 μg/mL). Moreover, the role of TLR4
in regulating IL-12 and TNF-α production was examined. Results: The expression levels of the markers of maturation such
as HLA-DR, CD86, CD83 and CD80 were increased by AMP in a concentrate-dependent manner. Furthermore, AMP
increased the production of IL-12 and TNF-α, promoted the expression of TLR4, and reduced the phagocytosis of DCs.
Using TLR4 antibody, the presence of anti-TLR4 antibody markedly decreased IL-12 and TNF-α release. Conclusion: These
data suggest that TLR4 is involved in the maturation of DCs induced by AMP.

Metabolomics is defined as the quantitative and qualitative measurement of all the endogenous small-molecule
metabolites within a biological system as well as its dynamic response to external and internal factors. In recent years,
metabolomics techniques have become important research tools in food science and have been widely applied in the
detection of nonvolatile compounds present in plant-derived materials used for processing or direct consumption. This
paper summarizes the major technical platforms, research procedures and statistical methods involved in metabolomics. The
current applications and future trends of metabolomics techniques in authentication and classification of plant-derived foods,
assessment of their quality and safety, and dynamic monitoring of the raw materials.

Nowadays, the increased prevalence of food allergy is a public health problem that needs to be solved urgently.
In order to better understand the mechanism of food allergy and find out the reasonable methods for reducing or eliminating
the allergenicity of food allergenic proteins (FAPs), it is important for us to explore the relationship between the structural
stability of FAPs and its allergenicity. In this paper, an overall review of several critical impacting factors (including
disulfide bond, glycosyl, hydrophobic interaction, and hydrogen bond etc.) involved in maintaining the structure of FAPs
and the relationship between structural stability and allergenicity of several common FAPs is presented with the purpose to
provide a general theoretical guidance for reducing or eliminating the allergenicity of FAPs.

In recent years, the interactions between the gut microbiota and polyphenols have gradually become a hotspot
in food science, nutriology and biology. The functions of ployphenols such as antiaging, antitumor, and preventive effects
on cardiovascular and cerebrovascular diseases mainly rely on their metabolism by the gut microbiota. The metabolites of
ployphenols by intestinal microorganisms affect human health by influencing the gut microbial community. On the basis of
an extensive review of relevant literature, this paper summarizes recent progress in understanding the release and metabolism
of dietary bound phenolics by the gut microbiota under the influence of several factors, and the influence of polyphenols as
well as their metabolites on the gut microflora and related enzymes, aiming to provide valuable references for in-depth study
on the interactions between the gut microbiota and dietary polyphenols.

Mycotoxins are small secondary metabolites with high toxicity produced by a few fungal species. They are
harmful to human and animal health by contaminating food and entering the food chain. One of the effective approaches for
controlling mycotoxin hazard is to develop rapid, accurate and sensitive analytical methods. Recently, the functionalized
magnetic materials have been widely applied in sample pretreatment and biosensor detection due to their good characteristics
such as superparamagnetization and high specific surface area. In this review the traditional mycotoxin detection methods
and the merits of magnetic materials are summarized. The emerging sample pretreatment methods and biosensor detection
methods involving magnetic nano-materials for mycotoxin determination are discussed in detail, and future research trends
are proposed.

The detection technologies for authentication of edible vegetable oils provide an important means for crackdown
against fake or adulterated vegetable oils and consequently ensuring people’s health. Triacylglycerols (TAGs) are the main
components of vegetable oils, accounting for more than 90% of the total oil composition. Nowadays, the methods used
for TAGs detection are mainly based on the evaluation of their acyl chain structure, during which the methyl esterification
of fatty acids is performed. However, such methods do not provide information about the precise structures and contents
of TAGs. This article has reviewed the latest studies that have been conducted to develop detection technologies for
authenticating edible vegetable oils by TAGs determination and chemometrics analysis of TAGs fingerprints, aiming to
provide technical support for ensuring the safety of edible vegetable oils.

After rapid development over the past 20 years and more, the poultry industry in China has entered a transition
period. The traditional emphasis on the notion of poultry breeds and breeding have been replaced by the combination of
industry chain from factory farming, centralized slaughtering to marketing fresh. In contrast to the increasing maturation
of the large scale system of poultry breeding industry in China, the emphasis at the stage of deep processing has shifted
towards poultry meat quality with the purpose to satisfy consumer’s demands for high-quality fresh poultry and processing
enterprises’ demands for raw materials. However poultry meat quality is affected by multiple interacting factors including
genetics, feeding, husbandry, pre-slaughter handling, stunning/slaughter procedures, and chilling and storage conditions. The
influences of pre-slaughter and slaughtering factors on final meat quality may be greater than those of other factors. Many
problems may occur at the stages that potentially increase the rate of mortality, cause carcass downgrading and impair meat
quality. This paper is aimed at reviewing recent studies on the effects exerted by pre-slaughter and slaughtering factors on
final meat quality for providing some references for slaughter processing in our country.

The skin color and its uniformity are two main indicators of the appearance quality of citrus fruits. However,
the peels and pulps of some early-season or earlier harvested citrus fruits are often mature with acceptable eating quality
while the rind is still green. In order to improve the external skin color and the export market acceptance, citrus fruit are
usually treated with ethylene (a degreening agent) in the citrus industry in both China and abroad. This paper reviews the
recent advances in citrus degreening by ethylene treatment with respect to parameter conditions, degreening mechanism,
influencing factors, its impact on the quality of citrus and the existing problems as well as possible solutions. Therefore, this
review will provide a theoretical reference for further optimization of ethylene degreening treatment of citrus fruits.

Food contamination with aflatoxins is the focus of current concern. The intermittent incidence of these toxins
in agricultural commodities has negative effects on the economy of the affected regions where harvest and postharvest
techniques for the prevention of mold growth are seldom practiced. Aflatoxins are highly hepatotoxic, hepatocarcinogenic,
teratogenic, and mutagenic in nature and they contaminate a wide variety of important agricultural commodities, such as
peanuts, maize, rice and cottonseed, before, during and after harvest in various environmental conditions/settings. The
biosynthesis of aflatoxins in nature depends upon the various factors such as carbon, nitrogen, temperature, water activity,
pH, developmental stages, oxidative stress, and plant metabolites. These toxins can cause several ailments and can be
controlled by blocking and interfering with the absorption and disturbing the metabolic enzymes. The present article
overviews the biosynthesis, infection, transport, metabolism and toxicity of aflatoxins. Detailed studies on their biosynthesis,
mechanism of toxicity, structure-function relationship, metabolism and transport will provide deep insight into the
technology involved in the development of an effective control measures for aflatoxins.

Visual fatigue has become a common symptom that causes trouble to many people. With increasing health awareness of
people, the demand for anti-visual fatigue functional foods will be more and more vigorous. This paper reviews the mechanism of
visual fatigue as well as the functional components and development of the anti-visual fatigue functional foods.

In recent years, increasing attention has been paid to the applications of electrolyzed oxidizing water (EOW)
for inhibiting or disinfecting microorganisms, owning to its many advantages such as the broad-spectrum bactericidal
activity with high efficiency, low-cost, safety and eco-friendliness. Nowadays, strongly acid electrolyzed water (StAEW)
is used widely. In addition, there have also been some reports concerning the applications of slightly acidic electrolyzed
water (SAEW) and neutral electrolyzed water (NEW) in the fields of agriculture and food processing. With the deepening
of the research, some issues including the synergistic effect of EOW and other processing methods on the inhibition
or the disinfection of microorganisms, the active ingredients and the mechanism of action of EOW, and the conditions
for sterilization using EOW have been addressed. This paper reviews the latest research progress in the inhibition of
microorganisms and in the disinfection and inactivation of viruses and toxins by EOW. Moreover, existing problems in the
current research and future direction for the development of EOW are also discussed in this review.

This review article is focused on the discussions of the definition, formation, structure of oleogels and their
effects of oleogels on the levels of free fatty acids and triacylglycerol in blood serum and research techniques, the types of
organogelators present in oleogel systems, and the techniques for oleogel research. The potential functionalities of oleogels
in food products and their uses in the food industry are summarized. Based on these, some suggestions for future studies in
this field are also given.

Listeria monocytogenes (L. monocytogenes) is a class of zoonotic foodborne pathogens. The presence of
sub-lethal injury of L. monocytogenes during food processing should not be ignored due to their self-repair capability under
proper conditions. Therefore, the presence of sub-lethal injury pathogens is one of the hidden dangers of food safety. The
detection and resuscitation of sub-lethal injury pathogens is one of the hottest topics of current research. By gathering and
combining the related research, this paper reviews current methods for the detection and resuscitation of sub-lethally injured
L. monocytogenes. Finally future trends in this area are also discussed.

The Natural Science Foundation has been the important funding source for basic science studies in China. With
increases in the amount of funding awarded and the number of funded projects, the National and Provincial Natural Science
Foundations of China play increasingly important roles in the basic research in food science. The rapid development of
the food industry has emphasized the important strategic significance of promoting the sustained growth of our national
economy. It has been proved that the progress in food science is the technical guarantee to upgrade the food industry. In view
of this, the applications and approved projects in food science are discussed based on the national and Zhejiang provincial
statistical data in the last three years. The main approval fields and current situations of basic research in food science are
also presented in the present review. In addition, the corresponding future research areas are discussed deeply with respect
to the present main problems and the international development trends in the field of food science. This article can provide
necessary references for researcher project applicants and peer-review experts.

Considerable progress has been made in six aspects of the Revised Draft of the Food Safety Law, namely
reforming the current supervision system and transforming government functions, strengthening the primary responsibility of
enterprises, intensifying local governments’ responsibility of for food safety supervision, developing innovative regulatory
mechanisms, improving co-regulation for food safety governance, and severely punishing illegal activities. However, there
are some defects in several aspects of the Food Safety Law, including legal position, management and application of food
safety risks and food safety standards, food production and management personnel vocational qualification system,
market exit, and administrative penalties. We should improve and solve these defects or problems in order to perfect
the Food Safety Law.