Lowry method, 8-anilinonaphthalene-1-sulfonic acid ammonium salt (ANS) fluorescence probe, circular
dichroism and fluorescence spectroscopy were applied to explore the solubility, surface hydrophobicity, secondary structure
and tertiary structure of glycinin at different pH conditions with the aim to provide the theoretical basis for the research on
relationship between soybean protein structure and surface hydrophobicity. The results showed that the transformation from
β-sheet structure and random coil to α-helix structure occurred, and the microenvironment polarity of Trp residues revealed
an obvious decrease with increasing pH. A negatively linear correlation between the surface hydrophobicity and solubility
of glycinin was observed, and the surface hydrophobicity of glycinin was also negatively correlated with the content of
α-helix structure.

In the present study, the interactions between bovine serum albumin (BSA) and four caffeoylquinic acid (CQA)
derivatives (5-CQA, 3,4-diCQA, 3,5-diCQA and 4,5-diCQA) isolated from the leaves of Ilex kudingcha C. J. Tseng were
investigated by fluorescence spectroscopy under simulated physiological condition (pH 7.4 and 310 K). The binding
parameters were calculated according to modified Stern-Volmer equation, and the thermodynamic parameters were
determined by the van’t Hoff equation. The results showed that CQA derivatives interacted with BSA, and the binding
constants were ranked in the following order: 3,4-diCQA > 3,5-diCQA > 4,5-diCQA > 5-CQA, suggesting that the addition
of caffeoyl moiety significantly increased the binding capacity. Thermodynamic analysis showed that the ΔH and ΔS values
were both positive and the ΔG was negative, indicating that the interaction process was spontaneous, and hydrophobic
force might be primarily responsible for the interaction. In addition, the conformational change of BSA was observed by
3D fluorescence and synchronous fluorescence spectra, indicating that the interaction between CQA and BSA was achieved
through the binding of CQA to the tryptophan and tyrosine residues of BSA.

The desorption and adsorption isotherms of soybeans were determined at room temperature (25 ℃). Five
commonly used models including Oswin, GAB, Halsey, Hendenson, and Chung-Pfost were applied to fit the experimental
data and to determine the best model as well as its parameters with non-linear regression analysis. The results indicated
that the desorption isotherm of soybeans belonged to type II, but the adsorption isotherm of soybean belonged to type III.
Within the whole scope of water activity, there was a hysteresis loop for soybean desorption-adsorption isotherms. The Oswin model
demonstrated the best fitting model for soybean desorption-adsorption isotherms with coefficient of determination r2 > 0.993. The
parameters A and B of Oswin model for desorption were 0.075 and 0.500, and thosef or adsorption were 0.075 and 0.498, respectively.

The effect of dynamic high pressure microfluidization (DHPM) with different pressure (40, 80, 120, and
160 MPa) on the properties and structure of bovine serum albumin (BSA)-glucose dry glycosylation reaction products was
investigated by colorimetry, differential scanning calorimetry, infrared spectroscopy, and circular dichroism spectrum.
After DHPM treatment, the content of free amino group in BSA-glucose glycosylation products was significantly reduced,
which first decreased and then increased with increasing pressure. Differential scanning calorimetry analysis showed that the
thermal stability of glycosylation products first increased and then decreased as the pressure increased. Infrared spectroscopy
and circular dichroism spectrum analysis showed changed secondary structure. These results indicate that DHPM can
promote the glycosylation of BSA-glucose system.

The DPPH free radical scavenging activity and reducing power of enzymatic hydrolysates from Schizochytrium
limacinum meal was selected as the indexes to investigate the effects of temperature, pH, food auxiliary materials,
preservatives, metal ions and digestion environment in vitro on the antioxidant stability. The results showed that the
enzymatic hydrolysates from Schizochytrium limacinum meal had strong heat-resistance ability from 30 ℃ to 100 ℃ and the
activity was maintained well in an acidic environment; some food additives such as sucrose and NaCl had little effects on
the antioxidant stability while glucose exerted an increasing effect at increasing concentrations from 2% to 10%. The effect
of potassium sorbate on the activity of hydrolysis products was slightly stronger than that of sodium benzoate. The effect of
different metal ions followed the decreasing order of Zn2+ > Cu2+ > K+ > Ca2+. Up to 65% of the activity could be retained
after simulated gastrointestinal environment treatment in vitro.

This study is based on the ascorbic acid-cysteine Maillard reaction system. The volatile favor compounds were
enriched by solvent extraction and analyzed qualitatively and quantitatively by GC-MS and GC-FID. The kinetics of their
formation was studied. The results indicated that Maillard reaction based on ascorbic acid was quite different from the
conventional one. The kinetic changes of 2-acetylthiophene and 3-acetylthiophene were resembled because of their similar
structures. At higher temperature, the concentration of 2-propyltetrahydrothiophene increased at first and then decreased to
0.035 mmol/L. The widely varying concentrations of 2-methyl-4-propylthiazole and 2-acetylthiazole were due to different
generation mechanisms. Although the molecular structures of 2-methyltetrahydrothiophen-3-one and tetrahydrothiophen-
3-one were similar, the latter one could conduct further reaction, thereby leading to a decrease in its concentration. The
generation of methylpyrazine was a zero-order reaction and the rate remained the same at a temperature above 125 ℃.

The objective of this study was to assess the relationship between aroma characteristics and price levels of
imported red wines in China. In this study, 673 imported red wines with different price levels were selected. Aroma
characteristics of the wines were described by sensory analysis and standardized using the aroma terms described in a wine
aroma wheel. The frequency of appearance of each aroma term at different price levels was calculated. The aroma terms were
divided into 12 aroma categories. The results obtained from principle component analysis revealed that wines with different
price levels had specific aroma profiles. Additionally, there was a multiple linear relationship between aroma characteristics
and price levels, with the exception of price level higher than 1 400 ￥ (RMB yuan). Partial least square regression was used
to confirm the mathematic relationship between aroma categories and price levels, that is, aroma characteristics from ageing
were positively related to the price, and it was shown that the price level higher than 1 400 ￥ was an outlier.

Heat stress is an unspecific reaction of the body in hot and moist environments. Many studies have demonstrated
that heat stress can be formed at temperature over 22 ℃ or temperature-humidity index higher than 72. In order to explore
the relationship between free amino acids in plasma and milk protein synthesis under heat stress, we selected 6 dairy
cows with similar parturition, regular diet and unlimited drink. The experiment lasted 35 days (from June 29 to August 5).
The temperature (at 10:00 and 18:00) and milk yield were recorded. The protein content in whole-day milk sample was
tested weekly by FOSS milk composition analyzer. Blood samples from jugular vein in both the first and last weeks were
also collected. The free amino acid contents in blood samples were analyzed by RP-HPLC system. Our results showed
that the milk yield decreased from 15.2 to 10 kg/d as the temperature rose from 26 to 38 ℃, while milk protein declined
from 0.47 to 0.31 kg/d. In blood, Glu, Asp, Gly and Val, known as the main amino acids for gluconeogenesis, increased
(0.01 < P < 0.05), so did Leu and Ile, known as the main amino acids for ketogenesis. The branch chain amino acids (Val, Ile
and Leu) responsible for immune response increased significantly. In conclusion, in hot and moist environment, dairy cows were
vulnerable to heat stress, which could cause reduction of milk production and milk protein synthesis, suggesting that the high level
of blood amino acids could preferentially exert other functions besides milk protein synthesis under heat stress.

In the present study, the fresh fruiting bodies of shiitake mushroom (Lentinus edodes) were cut into caps and stipes
and then either processed into powders with different sizes by coarse milling, jet milling and nano-grinding after drying.
The differences in the dissolution rate and composition of phenols and antioxidant activity of dried mushroom powder
after purification were evaluated in comparison with the ordinary powder. Compared with ordinary grinding, the superfine
grinding could increase the dissolution rate of total phenols by up to 13%. The profile and concentrations of individual
phenolics were determined by high performance liquid chromatography (HPLC). The results showed that the main individual
phenolics in mushroom powder were gallic acid, catechin, caffeic acid, rutin, ferulic acid and quercetin. In addition, the main
compounds were gallic acid and catechin in free polyphenols, and gallic acid, catechin and quercetin in bound polyphenols.
Our results also suggested that jet milling could obviously enhance the reducing power, 2,2’-azino-bis(3-ethylbenzthiazoline-
6-sulfonic acid) (ABTS) free radical scavenging activity and oxygen radical absorbance capacity of polyphenols in the
mushroom powder, while nano-grinding could improve 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging
activity of polyphenols in the stipe powder. In conclusion, superfine grinding could increase both polyphenol content
and antioxidant activity of mushroom products. Overall, jet milling could be used as a means of pretreatment to develop
functional foods with mushrooms.

Ultrafiltration was used for concentrating potato starch wastewater. This study investigated the relationship
explore the between changes in membrane flux and protein concentration at room temperature and 0.16 MPa. The mass
transfer equation describing the ultrafiltration process was developed which indicated that the concentration (ρg) of potato
protein for forming a gel layer was 71.582 g/L. A model of membrane flux as a function of operating pressure based on the
resistance model theory was establishedwhich will be benefit for exploring the influence of different operating pressure on
membrane fluxunder.

In order to study the mechanism of potato pulp starch resistant to enzymatic degradation, the nature of starch
itself and the impact of other components on enzymatic degradation of starch were investigated. First, potato pulp starch
was extracted and its physicochemical properties were examined. The results showed that potato pulp starch itself had no
resistance to hydrolysis. Second, the impact of other components on the penetration and gelatinization of starch was studied.
As a result, the gelatinization of potato pulp starch was suppressed by other components. Then, the pectin and cellulose
were removed by pectinase and cellulose, respectively. These results showed that the starch could be hydrolyzed well after
removing pectin and cellulose, and the obstruction by pectin was stronger than by cellulose. The content of residual starch
in potato pulp was reduced from the original level of 20.63% to 5.67%, 15.70% and 1.28% after pectin, cellulose and both
components were removed, respectively.

Objective: To understand the inhibitory activity of bioactive components in buckwheat bran on pancreatic lipase,
which can provide evidence to explain its mechanism for lowing serum lipids. Methods: Ethanol extract of buckwheat bran
(mainly containing rutin) and high-pressure hydrolysate of the residue left after ethanol extraction (a mixture of quercetin,
isoquercetin and rutin) were obtained from tartary buckwheat bran, while water extract (mainly consisting of fagopyritols)
was prepared from common buckwheat bran for evaluation of their inhibitory activity on pancreatic lipase in comparison
with the lipase inhibitor orlistat. The mechanism of the hydrolysate for inhibiting pancreatic lipase was investigated by
examining the effect of the order of addition of substrate, inhibitor and enzyme on the inhibitory activity. Results: The
sequence of inhibitory activity toward pancreatic lipase was orlistat > hydrolysate > ethanol extract > water extract, with IC50
values of 0.47, 1.94, 2.53 and 17.6 mg/mL, respectively. The inhibitory mechanism of the hydrolysate on pancreatic lipase
belonged to the competitive type, which was mainly associated with the presence of flavonoids interacting with the substrate
to block its interaction with the lipase. Conclusion: Buckwheat flavonoids present in the ethanol extract and the hydrolysate
exert inhibitory effects on pancreatic lipase, especially those of the latter. Buckwheat fagopyritols in the water extract from
common buckwheat bran show no inhibitory effect on pancreatic lipase at a low concentration, but can inhibit this enzyme at
a high concentration.

The antioxidant activities of 15 major phenolic compounds in citrus were evaluated by 1,1-diphenyl-
2-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzthiozoline-6)-sulphonic acid (ABTS) radical scavenging capacity and
ferric reducing/antioxidant power (FRAP) assays alone and in combination with high performance liquid chromatography-
DPPH/ABTS (HPLC-DPPH/ABTS) post-column reaction system. The results showed that the antioxidant potency
composite (APC) index was a valid comprehensive index for evaluating antioxidant activities of phenolic compounds, and
an obvious difference in antioxidant activities of these major phenolic compounds was observed. Four phenolic acids had
the highest antioxidant activities in the declining order of gallic acid (92.32%) > caffeic acid (85.29%) > chlorogenic acid
(69.75%) > ferulic acid (50.97%), eriodictyol (39.38%), eriocitrin (39.36%) and rutin (27.42%) were in the middle, and the
antioxidant activities of hesperitin, naringenin, diosmin, hesperidin, nobiletin, sinensetin, naringin and tangeretin (< 5%)
were very low. The antioxidant activities of these phenolic compounds were reduced by glycosylation or methoxylation, but
increased with increasing number of phenolic hydroxyl groups.

To develop a new kind of edible film, the natural preservatives nisin and phytic acid were incorporated to the
formula of soybean protein isolate (SPI)-based film, and the barrier properties to light, water vapor and oxygen of the
developed edible films were studied as well as their degree of crosslinking and structure. The results showed that the addition
of nisin could reduce the water vapor barrier properties and degree of crosslinking of the SPI film, but enhance its light
and oxygen barrier properties. The influence of phytic acid on the barrier properties and degree of crosslinking of the film
was correlated with its addition amount. The scanning electron microscope showed that the surface of SPI-based film was
smooth. Its marble-like pattern was maintained but became more complicated after the addition of nisin. After the further
addition of phytic acid, the marble-like pattern of the film was destroyed.

The effects of composite improvers consisting of wheat gluten, sodium stearoyl lactylate (SSL), xanthan gum
and guar gum on rheological properties of coarse grain bread flour were studied using response surface analysis. The results
showed that the optimum improver formulation was composed of 3.77% wheat gluten, 0.35% SSL, 1.08% xanthan
gum and 0.35% guar gum based on 1 000 g of coarse grain bread flour (containing 34% coarse grain flour). The effect
of the four individual improvers on the quality of coarse grain bread flour was in the order of xanthan gum > wheat
gluten > guar gum > SSL. The dough stabilization time of the grain bread flour supplemented with the optimized
composite improvers increased from 4.7 min to 14.2 min, the dough formation time increased from 3.9 min to
13.3 min, and the farinograph index rose from 56 to 192.

The physicochemical properties of sweet potato pectin extracted by sodium polyphosphate were investigated. The
results showed that the viscosity of sweet potato pectin extracted by sodium polyphosphate was (27.46 ± 0.46) mPa·s, the
degree of esterification (58.22 ± 1.46)%, and the degree of gelation (151.15 ± 1.32)%, which were all higher than those of
the pectin extracted by hydrochloric acid and similar to those of apple pectin. As observed under electron microscopy, the
pectin extracted by polyphosphate was fluffier than that extracted by hydrochloric acid. The infrared spectra showed that
both pectins extracted from sweet potato had typical functional groups of pectin, but the wavenumbers varied somewhat in
the fingerprint region. This study demonstrates that sodium polyphosphate-extractable pectin from sweet potato has a wider
range of application in the food industry.

In this work, the rheological properties of irreversible konjac gel were studied, and the effects of konjac powders
from different varieties, konjac powder concentration, heating temperature and gelling agent type and concentration
on irreversible konjac gel strength were investigated. The rheological parameters of konjac irreversible gel were obtained by
measurement of the storage modulus G′ and the loss modulus G″. The results showed that the gel formed from A. albus flour
was the best among four samples. In the irreversible gelation process, with increasing konjac powder concentration, gelation
time became shorter, and the platform value of shear modulus was enhanced. Elevated temperature could accelerate the rate
of gelation. It was found that better gelation could be formed at 80 ℃ and in the pH range of 11 to 13. The storage modulus
and the difference in loss modulus reached their maximum values when 0.6%, 0.5% and 1.0% of the gelling agents Na2CO3,
Ca(OH)2 and Na3PO4 were added respectively, and the time for the formation of gels was shortened.

In this work, we obtained antibacterial peptides by enzymatic hydrolysis of water-soluble proteins from the
residue left after supercritical carbon dioxide extraction of seed oil from sea buckthorn seeds with ProteAX protease and
pepsin respectively and purification of the resultant hydrolysates by membrane filtration. in vitro test results indicated that
the ProteAX hydrolysate possessed bacteriostasis on Staphylococcus aureus, Salmonella, and Pseudomonas aeruginosa,
while the pepsin hydrolysate possessed bacteriostasis on Escherichia coli, Staphylococcus aureus and Salmonella. Animal
test results showed that the count of Salmonella in the feces of mice administered by gavage with the pepsin hydrolysate was
significantly reduced (P < 0.05) when compared with the positive group, whereas the count of Staphylococcus aureus in the
feces of mice orally administered with the ProteAX hydrolysate was significantly lower (P < 0.05) when compared with the
positive group.

The objective of this study was to isolate a salt-tolerant Lactobacillus plantarum (FS5-5) from naturally fermented
miso in northeastern China. The expression of chaperone protein genes under salt stress at the transcriptional level was evaluated
by real-time fluorescence quantitative polymerase chain reaction (real time-PCR). Results showed that in the exponential
growth phase, the chaperone protein genes such as groEL, groES, dnaK, dnaJ, hsp1, hsp2, and usp were induced by NaCl
in MRS medium and their expressions were up-regulated. The higher NaCl concentration was, the more significant the
up-regulation was. Similarly, the heat shock protein gene hsp3 was induced by NaCl in MRS medium and its expression was
up-regulated, but the induced up-regulation was not positively correlated with NaCl concentration.

In order to improve the yield of L-malic acid, the fermentation process and glucose metabolism pathways for
Rhizopus oryzae mutant strain CICC40503-JST were preliminary studied in this paper. The culture medium and fermentation
conditions were optimized by using combination of single factor method and response surface methodology with central
composite design. Meanwhile, the production and possible metabolic pathway of L- malic acid were explored using
stirred tank fermentor. The results showed that the optimal medium composition for malate production were determined
as follows: glucose, (NH4)2SO4, MgSO4, FeSO4·7H2O, KH2PO4, ZnSO4 and CaCO3 100, 4.0, 0.3, 0.025, 0.5, 0.1 and
80 g/L, respectively. The fermentation conditions were optimized to be spore suspension incubation for 48 h and subsequent
fermentation in a Sartorius fermentor at 32 ℃ for 48 h followed by another 24 h after addition of fresh culture medium with
a ventilation rate of volume of 0.20 L/(min·L) and a rotation rate of 500 r/min. Under these conditions, the yield of L-malic
acid was 57.71 g/L. In conclusion, the yield of malate could be improved significantly through effective utilization of glucose
under the optimized culture conditions.

One Lactobacillus strain isolated from homemade cherry wine revealed significant inhibitory activity
against Gram-positive and Gram-negative bacteria using double plate punching method, which was named LD 1.0008.
LD 1.0008 was identified as Lactobacillus plantarum by its carbohydrate fermentation pattern using API 50 CHL test kits,
16S rDNA sequence analysis and recA-based polymerase chain reaction (PCR) test. The antibacterial activity was
significantly decreased after protease treatment, whereas it remained stable after treatment with catalase. The antibacterial
substances were confirmed as bacteriocin after excluding the interference of organic acid. PCR amplification was carried out
using previously reported 10-pair plantaricin primers. It was indicated that at least 4 bacteriocin-encoding genes could be
produced by LD 1.0008, including plnD, plnO, plnV and plnW. It is of great significance for the separation and application of
plantaricins of LD 1.0008.

The 36 yeast strains isolated from traditional fermented yak milk in Yangbajing area were identified by PCR
amplification and sequencing of 26S rDNA from their genomic DNAs and search for homologous sequences in the GenBank
database with Basic Local Alignment Search Tool (BLAST) (identity ≥ 99%). The results showed that there were 5
main yeast species identified in traditional fermented yak milk, including 17 Kluyveromyces marxianus strains (47.2%),
6 Saccharomyces cerevisiae strains (16.7%), 5 Candida inconspicua strains (13.9%), 4 Pichia cactophila strains (11.1%),
3 Pichia fermentans strains (8.3%), and one unsuccessfully identified strain. Furthermore, the phylogenetic tree of the
36 yeast strains based on the 26S rDNA D1/D2 domain sequences was established to analyze the genetic diversity.

This experiment collected the peels of 4 mango varieties from Yunnan province of China as sources of yeasts.
After separation, purification and tertiary screening, 6 yeasts suitable for mango juice fermentation were obtained. The
phylogenetic tree based on 26S rDNA sequence analysis was constructed for determining the genetic location. The isolate
DKT11 was identified as Hanseniaspora opuntiae, whereas 5 other isolates were identified as Wickerhamomyces anomalus.
DKT11 and DTM9 were subjected to further analysis. Physicochemical indexes and sensory evaluation showed that the
two strains had good fermentation performance in mango juice to produce high-quality mango wines. The volatile aroma
composition of the mango wines was analyzed by GC-MS. The results showed that the kinds and amounts of volatile aroma
compounds in the wines were significantly improved when compared with those in mango juice. Specifically, the numbers
of ester and alcohols in the wine fermented by DTM9 were increased by 400% and 27.27%, respectively, and the amounts
of the two groups of compounds were elevated by 51.63% and 28.37%, respectively. The amount of ester and alcohols in
the wine fermented by DKT11 was increased by 44.27% and 34.17%, respectively, and the number of esters was raised
by 433%. Overall, these findings showed DTM9 had a higher sugar utilization rate and yielded a mango wine with better
sensory quality, emphasizing its significance for improving the aroma quality of mango wine.

Two lactic acid bacteria (LAB) strains and one yeast strain, previously isolated from traditional fermented
koumiss in Xinjiang, were inoculated into pasteurized mare’s milk in both single and co-cultures to study their growth and
interactions. The LAB strains consisted of Lactobacillus casei MLS5 and Lactococcus lactis WLB5. The yeast strain used
was Kluyveromyces marxianus. The results showed that the growth of Lactobacillus casei MLS5 during fermentation was
significantly promoted by Kluyveromyces marxianus. K. marxianus was significantly inhibited by Lactobacillus casei MLS5,
but was significantly enhanced by Lactococcus lactis WLB5. The viable LAB count of the co-culture of Lactobacillus casei
MLS5 with Lactococcus lactis WLB5 in koumiss was increased when compared with that of the single cultures. The results
of this study can provide useful references to apply yeasts in fermented dairy products and develop new dairy products.

Lactic acid bacteria were isolated and identified from 25 Korean traditional fermented kimchi samples from
7 districts of Shenyang. Totally 81 strains suspected of being lactic acid bacteria were isolated successfully, and 34 of
the isolated strains were identified as bacilli and 47 were identified as cocci. These 81 strains were further identified by
16S rDNA sequence analysis. The results showed that all these 81 strains were confirmed as lactic acid bacteria from 2 genus
and 6 species, including 45 strains of Enterococcus faecium, 25 strains of Lactobacillus plantarum, 4 strains of Lactobacillus
casei, 3 strains of Lactobacillus pentosus, 2 strains of Lactobacillus brevis, and 2 strains of Enterococcus durans. These
results can provide a basis for further studies on lactic acid bacteria from kimchi in northeast China.

In this study, millet was used to produce yellow wine by saccharification and subsequent fermentation. The
production process was optimized using combination of single factor method and response surface methodology. A
well-fitted regression model equation was established using Box-Behnken design. The results showed that the optimal
conditions for producing Chinese yellow wine were found to be saccharification at 31 ℃ for 63 h after addition of
0.9% koji followed by fermentation at 32 ℃ for 5 d after inoculation of 0.39% yeast. Under these conditions, the
maximum sugar content, the minimum acidity and the maximum alcohol content (by volume) of millet yellow wine
were observed to be 17.25%, 0.377 1 and 12.10%, agreeing with the predicted values (17.26%, 0.377 3 and 12.00%).

Four Lactobacillus strains (LP1, LP2, LP3, and LP4) with excellent fermentation performance isolated from
homemade yak yogurt samples collected in Tibetan plateau pastoral areas were used in combination to ferment yak yogurt.
Using the disc diffusion method, the combination of LP1 and LP2 was screened as the best culture starter for the production
of yak yogurt in terms of coagulation time, titratable acidity and sensory evaluation. The optimum fermentation parameters
for yak yogurt were obtained through an orthogonal array design L16 (44) as follows: fermentation temperature, 42 ℃;
inoculum amount, 6%; sugar concentration, 4 g/100 mL; and LP1 to LP2 ratio, 2:1. Under these conditions, the fermented
yak milk revealed even solidification, delicate and smooth texture, no whey separation and rich yogurt flavor.

The epibiotic lactic acid bacteria (LAB) on the surface of organic radish were investigated by MRS culture,
physiological and biochemical characteristics, RAPD, 16S rRNA, antibiotic resistance and phenotype polymorphism.
Approximately 4.67 × 103 CFU/cm2 LAB including 187 isolates colonized on the surface of organic white radish. These
isolates were assigned to Pediococcus pentosaceus (114/187), Weissella cibaria (9/187), Leuconostoc mesenteroides
(18/187), Leuconostoc pseudomesenteroides (7/187), Leuconostoc citreum (20/187) and Leuconostoc holzapfelii (19/187),
respectively. And 25 (13.37%) isolates displayed single-drug or multi-drug resistance to tetracycline (TET), streptomycin
(STR) and penicillin G (PEN). Of these P. pentosaceus isolates, 2 had triplicate resistance to STR, TET and PEN,
13 had double resistance to TET and STR, and 4 had single resistance to STR. Of these L. citreum isolates, 1 had triplicate
resistance to STR, TET and PEN, and 1 had the solo resistance to STR. Furthermore, 2 L. mesenteroides isolates with
TET resistance and double resistance TET and PEN respectively were found, and on the surface of white radish there were
1 L. pseudomesenteroides strain and 1 W. cibaria strain showing double resistance to STR and TET and double resistance to
STR and PEN, respectively.

The modified Landy medium used for the production of antimicrobial substances by Bacillus amyloliquefaciens
K6 was optimized by using a combination of bidirectional single factor method and orthogonal array design. The results
indicated that KCl was unfavourable for the biosynthesis of antimicrobial substances, which was little affected by FeSO4
and CuSO4 but significantly affected by KH2PO4, MgSO4 and MnSO4. The optimum medium for the yield of antimicrobial
substances consisted of 5.0 g/L L-monosodium glutamate, 15.0 g/L glucose, 0.5 g/L KH2PO4, 0.2 g/L MgSO4, and 2.0 mg/L
MnSO4. Compared with the initial Landy medium, the optimized Landy medium contained much fewer constituents but
was more suitable for the biosynthesis of antimicrobial substances.

This study was conducted to investigate the effects of soybean oligosaccharides (SBOS) on intestinal microbes
in vitro. Jejunum, ileum and cecal digesta collected from Huanjiang mini-pigs were used as the inoculum, and SBOS at
different concentrations namely 0, 0.5%, 1.0%, 2.0%, 5.0% and 8.0%, and 2.0% glucose were used as the substrates during
the in vitro fermentation. The slurry was fermented for 48 h in an anaerobic in vitro system, and then the intestinal microbes
were determined by terminal restriction fragment length polymorphism (T-RFLP) and real time-polymerase chain reaction
(RT-PCR) techniques. The results showed that SBOS increased the intestinal microbial diversity when compared with the
control group. With increasing addition of SBOS, the beneficial bacteria were increased firstly and then decreased, while
the bacterial pathogens were suppressed firstly and then enriched; 2.0% of SBOS, the optimal level, increased (P < 0.05)
Bifidobacterium in ileum and cecum, but decreased (P < 0.05) Escherichia and Streptococcus in cecum when compared with
the glucose group. These findings suggested that 2.0% SBOS could enrich beneficial intestinal microbes, but suppressed
bacterial pathogens in Huanjiang mini-pigs, which could effectively promote the diversity of the intestinal flora.

The objective of this study was to determine the optimal induction conditions for the expression of hybrid
antimicrobial peptide MgJ in Pichia pastoris. The SacI-linearized recombinant expression vector pPICZαA-MgJ was
transformed into Pichia pastoris GS115 by electroporation. The positive clones were screened with Zeocin and identified
by PCR. The protein expression was induced by methanol and the expression conditions of hybrid antimicrobial peptide
MgJ were optimized. The results showed that the optimum expression conditions of MgJ were as follows: 28 ℃, 250 r/min,
adding 0.5% (V/V) methanol to the culture every 24 h, and induced expression time 120 h. The amount of expressed MgJ
could reach up to 11.9 mg/L. After purification, the expressed product MgJ had better antimicrobial activity on S. aureus
ATCC 29213 with a minimal inhibitory concentration (MIC) of 10 μg/mL.

Low temperature plasma glow discharge sterilizer was developed and used to study the bactericidal kinetics of six
microorganisms including Escherichia coli, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes, Aspergillus
flavus and Candida albicans. Moreover, the bactericidal mechanisms were studied by scanning electron microscopy,
transmission electron microscopy, DNA electrophoresis and spectroscopy analysis. It was shown that low temperature glow
discharge plasma could kill E. coli, S. sonnei, S. aureus, L. monocytogenes, A. flavus and C. albicansi effectively in 2, 1.5, 3,
4, 10 and 10 minutes, respectively. According to the bactericidal kinetic curves, the six microorganisms were classified into
three categories, namely gram-negative bacteria, gram-positive bacteria and fungi, which may be resulted from the different
structures of cell walls of microorganisms. Furthermore, the charged particles with high energy produced by low temperature
glow discharge plasma played a dominant role in plasma-induced bacterial spore inactivation by destroying bacterial cell
walls. This study may provide an important method basis for the application of low temperature glow discharge plasma in
sterilization of microorganisms.

In this paper, traditional pickled cabbages obtained by natural fermentation with different addition amounts of salt
(2, 5 and 8 g/100 mL) were studied by comparing the dominant microorganisms, pH, total acid, substrates and metabolites
and nitrite in pickling juices during fermentation. The results indicated that lactic acid bacteria were the dominant bacteria
during the fermentation process, sucrose was steadily consumed, glucose and fructose were gradually accumulated, and
lactic acid was accumulated to a high level at the end of fermentation. Salinity had a significant effect on the early stage of
fermentation, and 2 g/100 mL salt could result in the highest reproduction and metabolism rate of lactic acid bacteria, the
lowest pH and the highest total acid at the end of fermentation. In contrast, 5 g/100 mL salt had obvious inhibitory effect on the
growth of harmful microorganisms and resulted in the highest speed to reach the nitrite peak. The addition of 8 g/100 mL salt could
result in the lowest reproduction and metabolism rate of lactic acid bacteria and the lowest utilization rate of sucrose.

Totally 13 strains of facultative anaerobic bacteria that can produce amylase were isolated from a highquality
liquor pit mud. One strain was screened by determining the activities of α-amylase, β-amylase, glucoamylase and
debranching enzyme. Through morphological observation, physiological and biochemical tests and molecular biological
methods, the screened strain was identified as Bacillus amyloliquefaciens and named as MSP13. Furthermore, the culture
conditions for amylase production were optimized to be 0.15 g/L CaCl2, 0.3 g/L MgSO4·7H2O, pH 5.5 and 37 ℃. This strain
under the optimal conditions could improve the four enzyme activities by 31.645% on average.

Lipoxygenase has been considered one of the most critical enzymes in lipid degradation, and it has positive or
adverse impact on nutrients in foods. In this study, the cultivar “HUAYU 30” was used to establish a lipoxygenase activity
assay system for peanuts. The optimal reaction conditions were determined as 32 ℃, pH 6.8 and 0.10 mol/L phosphate buffer
by single factor experiments. Under these conditions, the change in lipoxygenase activity during peanut germination was
studied. The results showed that lipoxygenase activity was the highest after germination for 36 h, and then decreased with a
slight fluctuation during peanut germination. The lipoxygenase activity in embryo was lower than in cotyledon, but they both
showed the same trend as the whole peanut.

Purpose: To study the effect of polysaccharide from the seeds of Castanea mollissima Blume (Chinese chestnut)
on arterial thrombosis in mice. Methods: The chestnut polysaccharide was extracted from the seeds of Castanea mollissima
Blume with hot water. Mice were administered with the polysaccharide at daily doses of 50, 100 and 200 mg/kg for 10 days.
The bleeding time and coagulation time of mice were measured by tail cutting method and glass slide method, respectively.
The time to occlusion, blood flow of carotid artery and thrombosis weight of mice were measured in 5% ferric chloride
(FeCl3)-induced carotid artery thrombosis model. The time to occlusion and carotid artery blood flow of mice were monitored
by laser Doppler florimetry. Results: The administration of the water-soluble polysaccharide from Chinese chestnut at 100
and 200 mg/kg significantly prolonged bleeding time, coagulation time and the time to occlusion, and reduced blood flow
variability obviously. Conclusion: The chestnut polysaccharide can inhibit arterial thrombosis, which may be related to its
anti-platelet and anti-coagulation effects.

Based on the principles of “substance determination”, “quantity determination”, “limit determination” and
“information integration”, this paper compared the test results with the maximum level (ML), and the food safety index
was built considering “violation ratio” and “violation degree”, which are key attributes describing food safety with higher
identifiability. Besides, the real test results of grain, fish products, dairy products, vegetable oil, meat products and liquor
were analyzed according to the established food safety index.

In this study, three common methods including Risk Ranger, swift quantitative microbiological risk assessment (sQMRA)
and food safety universe database (FSUD) to sort main pathogens in deli meat were chosen for risk ranking. The results showed the
risk ranking of pathogens in deli meat as follows: Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Salmonella.
Compared with sQMRA model, Risk Ranger and FSUD were more suitable for risk ranking of food safety.

In order to investigate the effect of D-ribose on the recovery of rat cardiac muscle and skeletal muscle function
during and after loaded swimming, the concentrations of high-energy phosphates such as adenosine triphosphate (ATP),
ATP metabolites and phosphocreatine (PCr) were determined by high performance liquid chromatography (HPLC). Results
showed that the synthesis rate of ATP in skeletal muscle was accelerated significantly by D-ribose; therefore, the same
amount of ATP consumed during swimming was reproduced within 72 h and the energy recovery was accelerated. At
the same time, D-ribose significantly enhanced the concentration of ATP in heart so that the energy supply to heart was
guaranteed and the normal physiological function of heart was maintained during swimming.

Objective: To understand the relative contents and changes of Bacteroides, Bifidobacterium, Clostridium leptum
and Lactobacillus in the intestinal flora of healthy people and diabetic patients with and without genetic inheritance, drug
treatment or obesity for future prevention and treatment of diabetes. Methods: Fecal samples were collected from the above
populations (n = 10). The total DNAs of microorganisms were extracted from the samples, and specific gene fragments
from the four intestinal bacteria were amplified by fluorescence quantitative PCR. Differences and changes in these four
bacterial species were studied. Results: The relative contents of Bacteroides and Bifidobacterium in healthy population
were lower than those in diabetic population, while the relative contents of Clostridium leptum and Lactobacillus in healthy
population were higher than those in diabetic population. Among the diabetic population, the contents of Bacteroides and
Bifidobacterium after drug treatment were lower than those before drug treatment, while the relative contents of Clostridium
leptum and Lactobacillus were higher in patients without drug treatment. The contents of Bacteroides and Bifidobacterium
in obese patients with high blood glucose were lower than those of the patients with high blood glucose alone, while the
relative contents of Clostridium leptum and Lactobacillus were higher in the formers. Genetic inheritance had no statistical
significance. Conclusion: These four gut bacteria are closely related to the origination and development of diabetes. Their
contents in diabetic patients with drug treatment are close to those in healthy population. Obesity aggravates the development
of diabetes. Genetic inheritance has no effect on gut flora.

Protein oxidation is an innovative topic in meat science. Many studies have investigated the occurrence of
protein oxidation right after slaughter and during subsequent processing and cold storage of meat. However, the significance
of protein oxidation in meat systems is still poorly understood. The present paper reviews the current knowledge on the
mechanisms and consequences of protein oxidation in meat systems and summarizes the antioxidant function of plant
extracts aiming to provide a theoretical basis for further investigations on this research topic of considerable interest.

During the past 10 years, there has been increasing concern about food safety at the governmental level in
China. Due to the more outbreaks of foodborne disease caused by pathogens than other hazards from official statistics, the
quantitative microbial risk assessment (QMRA) should be further improved from the scientific standpoint to narrow the gap
reduction with developed countries since the implementation of the Food Safety Law of the People’s Republic of China in
2009 and the foundation of China National Center for Food Safety Risk Assessment (CFSA) in 2011. This review listed the
major pathogens and the food vectors concerned in China during 2000–2013, and predictive microbiological models and
dose-response models used in Chinese research were analyzed. Moreover, several possible technical factors and relevant
solutions to conduct QMRA in China were described in detail. Future applications of QMRA were discussed such as helping
to design the Hazard Analysis and Critical Control Point (HACCP) system and to establish the Food Safety Objective or
Performance Objective (FSO/PO) for setting the microbiological standards. Furthermore, it will be necessary to improve the
connection between risk assessors and managers, to enhance the risk inspection, to set the microbiological limit standards and
to develop more international cooperations. QMRA should be conducted according to the general guidelines of international
associations scientifically and systematically under China actual situations for the next 10 years.

Oil body is an important oil storage organ that contains a matrix of triacylglycerol surrounded by a layer of
phospholipid with proteins inserted in it. Proteins in oil body have great effect on maintaining oil body as individual entities
and activating related enzymes on the surface of oil body during seed germination, which can be helpful for accelerating
metabolism and providing energy, thus promoting the growth of plants. This article systematically states the components,
structure of oil body, and the functions and structure of oil body proteins in order to provide a theoretical reference for the
industrial application of oil body.

Phage display technology is a new molecular biological technology, which was gradually established and
developed since the 1980s. Currently there are mainly four types of phages used in the construction of phage display
libraries, including filamentous phage, λ phage, T4 and T7 phage. This technology has extensive applications in screening
specific phages, single-chain antibodies and peptides and establishing food safety detection system. In this article, the system
of phage display technology is described, and its application in the detection of foodborne pathogens is summarized.

Cadmium selenide quantum dot (CdSe QD) is currently one of the most widely studied quantum dots, which has
broad potential applications in the fields of biology, medicine and food science. As cadmium selenide quantum dot has been
widely studied and applied, its safety has gained much attention. This review focuses on the classification and preparation of
CdSe quantum dots, as well as their safety and applications in the food field.

Human milk is the most natural, safe and ideal food for infants, as well as the best source of infant nutrition.
More studies were focused on the composition of human milk fat in recent years. People are not only concerned about the
functions of long-chain polyunsaturated fatty acids, but also come to realize the special composition of human milk fat,
especially the significant effect of human milk triglyceride structure on infant’s digestion and absorption. In this paper, we
summarize the fat composition features of human milk and infant formulas and give some recommendations which might
lead to improvement in infant formula processing to enhance nutritional levels.

Natural plasmids inhabiting some species of Lactobacillus carry many important genes with biological
functions and resistance to stress factors, and are significant for genetic, metabolic and evolutional studies of
Lactobacillus. In this review, biological properties, distribution and functions of natural plasmids from Lactobacillus
are summarized. The recent progress in research on replication types and regulatory mechanisms of plasmids from
Lactobacillus is discussed, and future research directions are also proposed. We hope that this paper can provide useful
information and references for relevant researchers.

Isoflavones, as phenolic components, are the secondary metabolites found mostly in legumes with many healthpromoting
functions on humans. The latest research on the formation mechanism of isoflavones and accumulation techniques
based on environmental induction and genetic modification in edible plants is summarized in this paper.

Sleep rhythm is regulated by the central nervous system. A good night’s sleep is essential for maintaining
physical and mental health. Hypnotic drugs can improve the quality of sleep; however, because of possible safety problems,
their applications are restricted. Alternative methods are required, especially for treating mild somnipathy. Some foods and
medicinal plants used in the daily diet can regulate the central nervous system and improve sleep quality. Thus, functional
foods can be a safe alternative method to apply in somnipathy. In this review, in order to provide scientific evidence for
the food industry to develop functional foods for reducing sleep disturbance, food and food additives which meet the
requirements of laws and regulations in China are investigated. This paper starts with a review of the neurobiological
mechanisms of sleep and subsequently describes the clinical and preclinical evidence for foods, nutrients and medicinal
plants used for improving sleep quality and quantity. Based on data from modern pharmacological studies, active
components and their mechanisms of improving sleep quality and quantity are also summarized. Meanwhile, strict clinical
trials of standard preparations are needed in the future, and safety assessments are also required.

Traceability system can guarantee the quality and safety of agricultural products, improve consumer confidence
and achieve the accountability of food safety accidents. Over the last decade, China has made achievements in the research
and application of agricultural product quality traceability system. In this paper, we summarize the recent progress in
China’s agricultural product quality traceability system from three main aspects: critical links, applications in agricultural
products, and application subjects. Finally, further development directions of agricultural product quality traceability system
are also prospected.