Isoflavones are a large class of polyphenols with biological activity. They are currently the subject of extensive
research for their significant antioxidant activity. This investigation determined and compared the in vitro antioxidant activity
of genistein, daidzein, pomiferin and osajin isoflavones as representative isoflavones with reported data in the literature and
further explored their structure-activity relationships for 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and
oxygen radical absorbance capacity (ORAC). Molecular simulation of the four molecules was carried out. As a result, stable
dominant conformation was obtained and studied by quantum chemistry calculation. It was found that the four isoflavones
indicated an association between free radical scavenging ability and electron transfer at the phenolic hydroxyl position as
well as dehydrogenation capacity. Frontier molecular orbital could intuitively show the active sites of the molecules and
based on energy gap and the enthalpy of formation of free radicals the antioxidant activity of the four isoflavones could be
accurately ranked. Based on the enthalpy of formation of polyhydroxyl free radicals, 4’-OH was the main hydroxyl active
site of genistein and daidzein, and 3’-OH was the main hydroxyl active site of pomiferin and osajin. Therefore, 4’-OH and
3’-OH can be considered as the representative active sites of the four isoflavonemolecules for scavenging free radicals.

The fluid properties, texture profile analysis (TPA) parameters, color properties and functional characteristics of
rabbit skin gelatin were studied in this research. The results showed that the sensitivity of rabbit skin gelatin to shear rate was
small. The hardness, gumminess and chewiness of rabbit skin gelatin were higher than those of pigskin gelatin, which would
contribute to its application in chewy candy foods and meat products. The results of chroma meter measurement showed
that there was no apparent difference in color between two gelatins. Under different conditions of gelatin concentration
and pH, the viscosity and foamability of rabbit skin gelatin were higher than those of pigskin gelatin. The viscosity of
rabbit skin gelatin increased with its increasing concentration, reaching the maximum level at gelatin concentration of
4 g/100 mL. When pH was close to the isoelectric point, its viscosity decreased. Foaming ability rose with the increase in its
concentration, reaching the highest level at 3 g/100 mL. But the emulsion stability of rabbit skin gelatin increased initially
and decreased later with the increase in either its concentration or pH, reaching the highest level at 3 g/100 mL concentration
and pH 4.0, which was superior to that of pigskin gelatin.

In order to obtain high drying rates and high-quality dried products, a heat pump dryer with cold air was applied
to dry fresh Toona sinensis, and the drying characteristics under different drying conditions were investigated. The drying
data were fitted to the Weibull distribution function and the drying process was analyzed by investigating the parameters
of the Weibull distribution function. The weighted comprehensive evaluation of Toona sinensis under different drying
conditions was carried out based on drying time, energy consumption, chlorophyll content, VC content and rehydration
ratio. The quality of cold air dried products obtained under the optimum drying conditions was evaluated by comparing with
hot air drying and freeze drying. Results showed that increased drying temperature and inlet velocity and reduced loading
thickness significantly (P < 0.05) reduced the cold air drying time of Toona sinensis, and the effect of different drying
conditions on drying time was in the decreasing order of temperature > inlet velocity > loading thickness. The Weibull
distribution function could accurately describe the change in water content of Toona sinensis during cold air drying (R2 > 0.9)
with a shape parameter less than 1. The whole drying process was falling-rate drying, and was mainly controlled by internal
moisture diffusion. The effective moisture diffusivity of Toona sinensis was in the range of (6.272–9.637) × 10－9 m2/s, and it
was influenced most significantly by drying temperature. The highest comprehensive score of cold air dried Toona sinensis
was obtained under the conditions: drying temperature of 20 ℃, loading thickness of 3.0 mm and inlet velocity of 2 m/s.
Compared with hot air drying, the quality of cold air dried products was closer to that of vacuum freeze dried products.

This research has determined the stability of polyphenols from Aronia melanocarpa fruits to pH, sugar,
temperature, light, reductant, oxidant and preservative. The retention rate of the polyphenols was 96.12% at pH 2–3. Sugar
had a positive effect on the stability of the polyphenols in a concentration-dependent manner. With the increase in light
intensity, the retention rate of the polyphenols decreased significantly, and they were the most stable under dark condition.
Temperature above 50 ℃ had a significant effect on the retention rate of the polyphenols. Both reductant and oxidant had a
destructive effect on the polyphenols, and the effect of the latter was more significant than that of the former. Preservative
could effectively reduce the degradation of the polyphenols; the retention rate was not significantly increased at higher
concentration of preservative, whereas it was improved at lower concentration of preservative.

The objective of this paper was to explore the effect of ultra-high pressure treatmnet on tropomyosin (TM)
conformation in Litopenaeus vannamei. After being treated under different conditions (pressure: 0.1–800 MPa; holding
time: 10–40 min; temperature: 10–37 ℃), the secondary and tertiary structure of TM was tested by circular dichroism (CD)
spectroscopy and fluorospectrophotometry, and the flexible region was predicted using DNA Star Protean software. Results
showed that the secondary structure of TM did not change significantly, while the tertiary structure significantly changed
after ultra-high pressure treatment. In the pressure range tested, the number of surface-exposed hydrophobic amino acids in
TM was the smallest at 300 MPa, and was the largest at 700 MPa. The flexible region in TM accounted for 72.9% of the total
amino acid sequence. Therefore, the secondary structure of TM was stable and the tertiary structure was unstable after ultrahigh
pressure treatment. The tertiary structure change of TM may be related to its higher proportion of flexibile region.

The effects of citral on membrane lipid peroxidation of Penicillium digitatum were investigated in this study.
After treated with citral at minimal inhibitory concentration (MIC, 2.0 μL/mL) and minimal fungicidal concentration (MFC,
4.0 μL/mL), the morphology of P. digitatum hyphae was evidently altered, as indicated by a wrinkled and rough surface,
by causing loss of cytoplasm and distortion of mycelia. Extracellular conductivity and the leakage of potassium ions were
significantly higher after citral treatment compared with the control, which indicated the increase of membrane permeability.
Moreover, citral could decrease the total lipid content of P. digitatum cells, indicating the disruption of membrane integrity.
Furthermore, the addition of citral (at both MIC and MFC) significantly increased the contents of total malondialdehyde
and hydrogen peroxide, and the activities of lipoxygenase and peroxidase. These results indicate that citral inhibits mycelial
growth of P. digitatum by a membrane damage mechanism involving membrane peroxidation.

Three classes of chalcone derivatives including three dichalcones, one flavonol compound containing chalcone
structure and four flavone compounds containing chalcone structure were synthesized from chalcone by condensation
reactions. These new compounds were characterized by infrared spectroscopy (IR), nuclear magnetic resonance (NMR),
mass spectrometry (MS) and elementary analysis (EA). Their scavenging effects on superoxide radical (O2-·), hydroxyl
radical (·OH), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and their total reducing capacities were measured and
compared. The antioxidant protection of some compounds with higher free radical scavenging capacity on edible oils was
also studied. The results showed that most of the chalcone derivative compounds at the concentration of 0.5 mg/mL had
significant scavenging effects on all the tested free radicals and that among these derivatives, the dichalcone compound 2 had
stronger antioxidant effect on edible oils than VC.

Fat and moisture contents, pick-up rate, color, texture, and microstructure of fried battered and breaded
fish nuggets (BBFN) made with batters added with guar gum, carrageenan, sodium alginate, xanthan gum, or
carboxymethylcellulose sodium (CMC-Na) were determined to investigate the effect of hydrophilic colloid on the fat content
and quality of fried BBFN. The results showed that BBFNs with the addition of 0.3% guar gum, carrageenan, and sodium
alginate and 0.4% xanthan gum and CMC-Na in the batter had lower fat content and higher moisture content in the crust and
core, and pick-up rate when compared to fried BBFN with no added hydrophilic colloids (22.67 and 1.58 g/100 g fat contents
in the crust and core, respectively), and the lowest fat contents of crust and core were observed for fried BBFN (17.96 and
1.01 g/100 g) with the addition of 0.4% xanthan gum and the lowest oil penetration into fried BBFN was also observed
among all treatments. Moreover, the quality of fried BBFN with golden crust and better texture in terms of crispness,
springiness and chewiness was improved and the structure of the crust was compact and the pores in the core were
significantly less after adding 0.4% xanthan gum.

Black pepper oleoresin (BPO) was extracted using supercritical CO2 fluid extraction, and analyzed by gaschromatography-mass spectrometry (GC-MS). The antioxidant activity of BPO was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and reducing capacity assay. In addition, Saccharomyces cerevisiae wasused to determine its antioxidant activity in vivo. The results indicated that the main constituent of BPO was piperine (40.2%)and its DPPH radical scavenging capacity and reducing power were a bit lower than those of butylated hydroxytoluene(BHT) and VC. BPO increased the survival rates of Saccharomyces cerevisiae under the stress of CCl4, H2O2 and CdSO4 todifferent extents, and significantly decreased the levels of cellular oxidation and lipid peroxidation under oxidative stress.Additionally, our results showed the catalase encoded by the ctt1 gene may be involved in the mechanism of action of BPOagainst lipid peroxidation.

本研究与传统冰箱冷冻相比较，研究了热烫处理苹果片的真空冻结特性。真空冻结40 min后，经热烫处理的苹果片冻结最低温度达－27.6 ℃，质量损失为27.5%，而未经热烫处理的苹果片的冻结最低温度和质量损失分别为－26.5 ℃、22.9%。依据温度变化，苹果片真空冻结过程可分为：减压闪发段、冰晶形成段、深层冻结段。相对于冰箱冷冻而言，真空冻结苹果片对组织微观结构改变小，冻融后汁液流失率低，电导率低，另外，冷冻前热烫处理会引起更大的组织结构损坏，显著增加冻融后的汁液流失率和电导率。

The aim of this study was to understand the mechanism of the emulsion stability and oxidative stability
of enzymatic phospholipid hydrolysate-soybean protein isolate (SPI) emulsions by evaluating the effect of different
hydrolysis times of phospholipid with phospholipase on emulsifying properties, storage stability, oxidation stability
and other characteristics. The phospholipid hydrolysate was analyzed by nuclear magnetic resonance. Meanwhile, the
emulsifying activity, emulsifying stability, particle size distribution, Zeta potential, creaming index, hydrogen peroxide
value and thiobarbituric acid reactive substances (TBARS) value of emulsions were determined. The results showed
that lysophospholipid was the major product after 4 h enzymatic hydrolysis of phospholipid, and the lysophospholipid-SPI
emulsion was superior to the control sample with respect to emulsion stability, storage stability and oxidation stability. The
stability of the lysophospholipid was slightly decreased after 6 h hydrolysis due to the transfer of acyl groups. Therefore,
the addition of hydrolysis products from phospholipids can promote the system to form a stable interfacial film, improving
emulsion stability and oxidative stability.

In order to develop low-fat meatballs with fat replacement by oat bran, this investigation studied the influence of
adding different amounts of oat bran to traditional pork meatballs on sensory quality, color, texture, proximate composition
(moisture, fat, crude protein and crude fiber), flavor (volatile and non-volatile flavor compounds) and oxidation (peroxide
value (POV) and thiobarbituric acid (TBA) values). The results showed that the samples with 3.09% (relative to the
total mass of meatballs) oat bran added gained the highest sensory score. With the increase of oat bran, the hardness and
chewiness of pork meatballs reduced significantly; brightness decreased gradually, and redness and yellowness increased;
fat content decreased significantly, crude fiber and protein content increased apparently, and moisture content increased
slightly. According to the electronic nose and gas chromatography-mass spectrometry analysis, the flavor of five samples
with different amounts of oat bran added could be distinguished significantly and they showed a decrease in fat oxidation
products. The high performance liquid chromatography analysis indicated that the addition of oat bran had no evident effect
on nucleotide content, but led to a significant decrease in total amino acid content, a decrease in POV and an increase in
TBA value. Overall, the above findings demonstrated that oat bran addition had a large effect on the product quality of pork
meatballs and it could ensure the best overall quality of pork meatballs when used at the appropriate concentration (3.09%).

A snowflake beef information tracing system based on wireless sensor networks was developed to trace and
collect information on snowflake beef effectively. In the system, nodes composed of STM32 chip, CC1101 radio frequency
module and SHT10 sensor module were used to collect temperature and humidity data. The system collected information
about snowflake beef grading with a charge-coupled device (CCD) camera and sent the data to the server for storage. The
system connected different data tables with the designed traceability code to achieve remote tracing of the information on
snowflake beef on the web. Results showed that, in low temperature and high humidity environment, the temperature error of
the system was less than ± 0.3 ℃ and the humility error was less than ± 1.0%. It took about 6 seconds to photos of beef and
the accuracy of tracing beef information on the web platform was 100%. The system could work steadily to implement each
function normally.

The objective of this work was to explore the water content, distribution and state changes of Benincasa hispida
during vacuum drying. The transverse relaxation time T2 inversion spectra of Benincasa hispida at different temperatures
during the drying process were measured and the characteristics of internal moisture state and changes were analyzed using
low-field nuclear magnetic resonance (LF-NMR). The results showed that the linear relationship between total NMR signal
amplitude and moisture content on a dry base during drying was established. The transverse relaxation time T2 was changed
and moisture mobility was reduced during the drying process. The moisture with high degree of freedom moved to the
moisture with low degree of freedom. The kinetic models describing the percentages of bound and free water versus drying
time followed an exponential function and a polynomial function, respectively, at different drying temperatures. The high
regression coefficients (R2 > 0.95) indicated high fitting precision of the equations. This research can provide a theoretical
basis for industrial production and preservation of Benincasa hispida.

This research was intended to comprehensively compare the correlations of sensory evaluation with chemical
precipitation, sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE), electronic tongue methods and to
establish a more accurate method for evaluating the astringency of persimmon tannin and its products. By establishing an
appropriate model, it was found that there was a highly significant correlation between the results of sensory evaluation and
electronic tongue (P < 0.01). Accordingly, the electronic tongue was selected as to test the astringency of tannin. A multiple
linear model between sensory scores for astringency and the responses of electronic tongue sensors ZZ, BB and CA was fitted
as follows: astringency value = 276.135 - 0.135 ZZ - 0.133 BB + 0.164 CA (the astringency value of 2 g/L alum is 100,
while distilled water is 0). The results showed that the proposed model could accurately evaluate the astringency of tannin
and its products, and thus it could provide a feasible approach for improving the efficiency of astringency evaluation.

The composition of polyphenols from blueberry leaves was quantitatively analyzed by high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS) and their antibacterial activities against foodborne pathogens
were evaluated. The results showed that the polyphenols from blueberry leaves were mainly composed of 5-O-caffeoylquinic
acid, O-p-coumaroylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, B-type proanthocyanidin dimer,
kampferol-3-O-hexiside, quercetin-3-O-gluconide and quercetin-3-O-pentoside. The polyphenols extracted from blueberry
leaves had inhibitory effects on Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Shigella bogdii,
Salmonella and Bacillus subtilis. The minimum inhibitory concentrations (MIC) against Salmonella and Bacillus subtilis
were below 9.30 mg/mL, while the MIC value was 4.65 mg/mL against all the other foodborne pathogens. The antibacterial
activity against these pathogenic bacteria was in the decreasing order of Staphylococcus aureus > Escherichia coli > Listeria
monocytogene > Shigelta bogdii > Salmonella > Bacillus subtilis. This study indicated that diverse bioactive polyphenols
from blueberry leaves were identified, some of which had a broad-spectrum antibacterial activity and could be developed as
a phytogenic bactericide.

The compression characteristics of whole jujube fruits of the Xiaokou variety from Jingyuan county, Gansu
were explored and simulation analysis was also carried out in order to predict the mechanical damage of fresh jujube during
harvest, storage and transportation. The elastic modulus, fracture force and relative deformation of whole jujube fruits under
different loading rates through compression test were obtained as 8.23–9.70 MPa, 227.52–305.97 N, and 16.07%–17.46%
in the transverse direction, respectively, and 10.05–11.44 MPa, 288.50–383.17 N, and 16.33%–20.12% in the longitudinal
direction, respectively. By observing their fracture characteristics, a finite element model of compression mechanics for fresh
jujube was established, and the biggest difference between the simulation and experimental values was 11.4%. The results
showed that anti-compression capacity of fresh jujube was anisotropic, that is, the transverse deformation of fresh jujube was
greater than their longitudinal deformation under the same pressure, while the transverse bearing pressure was greater than
the longitudinal bearing pressure under the same compression displacement. The distribution of internal stress and strain for
fresh jujube was analyzed using the finite element model after the simulation numerical solution was verified feasible. The
results of this study can provide a theoretical basis for the design of operating equipment for and the reduction of mechanical
damage in fresh jujube.

Purpose: To investigate the structural characteristics and antitumor activity in vitro of polysaccharides from
Apostichopus japonicus spawn. Methods: The polysaccharides from Apostichopus japonicus spawn (SPS) were isolated by
protease hydrolysis and alcohol precipitation, and then purified by chromatography. Their physicochemical properties were
analyzed. Their inhibitory effect on the growth of HeLa and HGC-27 cells was evaluated using methyl thiazolyl tetrazolium
assay. Results: SPS-1, SPS-2 and SPS-3 were purified from SPS. The proliferation of two tumor cells was inhibited by
intervention of each of the three polysaccharides. SPS-1 showed the strongest antitumor activity, with a percentage inhibition
of 98.04% and 99.4% for HeLa and HGC-27 cells, respectively. Conclusion: Three different polysaccharides with the ability
to inhibit tumor cell proliferation have been obtained from A. japonicus spawn.

This research was done to study the effect of germination on the structure and functional properties of skin dietary
fiber in mung bean. The structure of dietary fiber was determined by X-ray diffraction, scanning infrared spectroscopy and
scanning electron microscopy. Functional properties such as water-holding capacity, oil-holding capacity, swelling capacity,
cation exchange capacity, glucose adsorption capacity, cholesterol adsorption capacity and NO2 － adsorption capacity were
compared. The results showed that the content of total dietary fiber in mung bean skin increased by 3.40%, and soluble dietary
fiber increased by 13.62% after germination. Additionally, water-holding capacity, oil-holding capacity and swelling capacity
significantly increased to (6.97 ± 0.32) g/g, (4.93 ± 0.10) g/g and (4.79 ± 0.11) mL/g, respectively. Cation exchange capacity
slightly decreased to (0.47 ± 0.02) mmol/g. Glucose and cholesterol adsorption capacities rose to (8.37 ± 0.18) mmol/g,
and (2.23 ± 0.11) mg/(mL·g), respectively. NO2 － adsorption capacity declined to (3.92 ± 0.09) mg/g. The results of scanning
electron microscope showed that the surface of dietary fiber in mung bean skin after germination showed more cavities and
wrinkles, thereby improving its adsorption capacity. X-ray diffraction showed that the degree of crystallinity of dietary fiber in
mung bean skin did not change after germination and the crystalline region and amorphous region were well reserved. Fourier
transform infrared spectroscopy analysis indicated that the functional groups of dietary fiber in mung bean skin were not destroyed
after germination. After germination, most functional properties of dietary fiber in mung bean skin were improved, and its structure
was well retained, which is conducive to the development and utilization of mung bean by-products.

The effect of high-pressure microfluidization (HPM) on physicochemical properties red jujube juice was
investigated. The juice was treated at five different pressures (40, 80, 120, 160 and 200 MPa) and each treatment was
repeated for different times. Zeta potential, mean particle size, color, clarity, non-enzymatic browning index and total soluble
solid content of the treated samples were evaluated. Mean particle size, total soluble solid content, clarity, non-enzymatic
browning index and color values of the juice samples showed a significant difference (P < 0.05) at different pressures. The
mean particle size of red jujube juice treated with 160 MPa for 4 times was the lowest, 16.8% as compared to the untreated
samples. The best clarity of the samples treated at 160 MPa twice was observed, as demonstrated by a transmittance rate of
77.6%. The highest total soluble solid content was recorded in the samples treated at 120 MPa for 4 times, which revealed
an increase of 29.6% in comparison to the control group. Single treatment at 160 MPa resulted in the lowest non-enzymatic
browning index, with no significant difference observed compared with the control group (P > 0.05), as well as the highest
L* value in red jujube juice. The samples treated for different times showed a significant difference in Zeta potential (P < 0.05).
Conclusion: HPM could be used to improve physicochemical properties of red jujube juice, such as increasing total soluble
solid content and clarity, and improving color positively resulting in a desirable high quality juice for consumers.

This study explored the impact of different oxidant concentrations and oxidation times on biochemical
characteristics and spatial structure of myofibrillar protein in back muscles of Pampus argenteus using FeCl3-VC-H2O2
hydroxyl radical-generating systems. The results showed that Pampus argenteus myofibrillar proteins were attacked by free
radicals generated from FeCl3-VC-H2O2 systems, causing changes in some amino acid side chains to produce polymers.
With the extension of oxidation time, both the high (1.0 mmol/L H2O2) and low concentration (0.1 mmol/L H2O2) oxidant
groups showed a significant increase in myofibrillar protein carbonyl content, surface hydrophobicity and dityrosine content,
and a decrease in total sulfhydryl content, but the effect of the high oxidant concentration was more significant. Raman
spectroscopic analysis indicated that, with the increase in oxidation time and oxidant concentration, the microenvironmental
polarity of myofibrillar protein was generally enhanced. The amide Ⅰ band was shifted to longer wavelength along with
a reduction in α-helix content and an increase in β-sheet content. In conclusion, P. argenteus myofibrillar protein could be
oxidized in hydroxyl radical-generating systems, leading to its structural and biochemical changes.

Mentha spicata essential oil was subjected to gas chromatography-mass spectrometer (GC-MS) analysis and its
major components were determined as piperitenone (39.74%) and limonene (32.56%). A Mentha spicata oil-organic salt
microemulsion system was then formulated. It was found that sodium ascorbate and sodium sorbate showed no significant
effect on increasing the microemulsion area as indicated by the pseudo-ternary phase diagram. Minimum inhibitory
concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and bactericidal kinetics were investigated
to assess the antimicrobial activities of Mentha spicata oil microemulsion (ME) against Escherichia coli, Staphylococcus
aureus, Saccharomyces cerevisiae and Saccharomyces baillii. The antimicrobial mechanism was explored in terms of cell
morphological change and membrane integrity by scanning electron microscope (SEM) and measurement of optical density
at 260 nm (OD260 nm), respectively. ME showed antimicrobial activities against all tested strains, with MIC values ranging
from 8 to 32 μL/mL, and MBC/MFC values ranging from 32 to 128 μL/mL. Time-killing curves revealed that a complete
loss of viability was achieved in E. coli and S. aureus after treated with minimal bactericidal concentrations of ME for 60
and 90 min, respectively. Furthermore, leakage of nucleic acid and cell damage were observed in ME-treated E. coli. These
results suggest that ME inhibits E. coli by acting on their cell membrane to cause damage to the cell membrane, release of
intracellular materials, and changes in the cell membrane structure and function.

Genome shuffling technique was used for breeding of Bacillus licheniformis TJ12 for enhanced bacitracin
production. Firstly, UV light, nitroso-guanidin (NTG) or atmospheric and room temperature plasma (ARTP) was used to
obtain a candidate mutant library. Based on the optimized conditions for protoplast preparation and regeneration, multiparental
whole genome shuffling was carried out with 4 mutant strains (U11, U23, H1, and L71) by polyethylene glycol
(PEG) mediated protoplasts fusion. As a result, the shuffled strain F3 was identified by biparental inactivation method to
show excellently improved antibacterial activity and good genetic stability. The maximum production of bacitracin A of
760 mg/L was obtained when the strain F3 was cultured in shake flasks for 36 h, which was increased 1.7 folds compared with
the initial strain TJ12. The strain F3 moved earlier into the stable growth period, but its final biomass was lower than that of
the wild strain. There was almost no difference in pH during the fermentation process. The production of reducing sugar and
bacitracin by the strain F3 was higher compared with the wild strain. Additionally, the expression of regulatory genes was
upregulated in the strain F3, and the expression of synthetic gene was upregulated more significantly. With a higher production
of bacitracin in each cell of the strain F3, we speculated that the strain had a more powerful mechanism of self-tolerance to
bacitracin and the relevant parts of the synthetic genes might be changed when compared with the initial strain.

Outer membrane protein (OmpK) in Vibrio not only can stimulate humoral immunity and cellular immunity in the
body, but also can produce immune cross-reaction among strains of different serotypes. In this paper, cloning of sequences
and comparison with Genebank sequences were carried out to build Ompk phylogenetic trees of 20 Vibrio strains. A
prokaryotic expression system was used to express the OmpK of Vibrio parahaemolyticus B, and rabbit polyclonal antibody
was prepared after OmpK was purified and used to immunize rabbits. Antibody titer and specificity were detected by enzyme
linked immunosorbent assay (ELISA) and Western-blotting. Phylogenetic tree and gene sequence alignment results showed
that the Ompk gene was highly conservative in Vibrio and the similarity of nucleotide sequences was approximately 77%.
OmpK was successfully expressed in the prokaryotic expression system and rabbit polyclonal antibody was successfully
induced by immunization with the purified protein with a titer of 1:16 000 as detected by ELISA. Western-blotting results
confirmed that the antibody had good specificity. Vibrio Ompk gene sequence analysis and anti-Vibrio antibody preparation
will provide a theoretical basis for rapid and high-throughput detection of Vibrio in aquatic products..

This paper is concerned with the effect of different concentrations of Eucommia ulmoides Oliv. bark aqueous
extract on the proliferation of Lactobacillus acidophilus CICC6005 and the changes in extracellular and intracellular protein
contents during fermentation. For this purpose, Lactobacillus acidophilus CICC6005 was cultured in MRS medium added
with five different concentrations of Eucommia ulmoides Oliv. bark aqueous extract. The extracellular and intracellular
proteins were obtained with trichloroacetic acid-acetone precipitation and a commercial kit, respectively, and purified by
Sephadex G-100 gel filtration chromatography. All separated fractions were quantified by the bicinchoninic acid (BCA)
method and their molecular weights were measured by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDSPAGE).
Results showed that addition of 0.125 0 g/mL Eucommia ulmoides Oliv. bark aqueous extract significantly promoted
bacterial growth, giving the maximum biomass of 4.38 × 108 CFU/mL and maximum extracellular and intracellular protein
contents. The extracellular proteins were separated into two apparent peaks with molecular weights of 67 and 31 ku, and the
intracellular proteins were also separated into two apparent peaks with molecular weights of 57 and 17 ku. In conclusion,
the appropriate concentration of Eucommia ulmoides Oliv. bark aqueous extract played a role in promoting the growth of
L. acidophilus CICC6005 and also affected its fermentation products.

Cysteine protease from Zea mays (zmCP1) is a proteolytic enzyme that, as a member of the C1 protease family,
can be widely used in the food and medicine industry. In this study, the total RNA of Zea mays was extracted from its
seedlings, zmCP1 was cloned by reverse transcription-polymerase chain reaction (RT-PCR), and then the recombinant
eukaryotic expression vector pPICZα-zmCP1 was constructed and transformed into P. pastoris GS 115. The optimal
temperature and pH for the expressed enzyme zmCP1 were 55 ℃ and 6.0, respectively, and it possessed good thermal
stability and high organic solvent tolerance. But it had medium pH stability and metal ion tolerance. Substrate specificity
analysis showed that the enzyme had strong hydrolysis ability for small molecules and preferred to hydrolyze substrates with
Arg residue at the P1 site.

This study was designed to investigate the effect of ovotransferrin (OVT) on functional maturation of dendritic
cells (DCs). The capacity of DCs for inducing the proliferation of allogeneic spleen T lymphocytes was measured by mixed
lymphocyte reaction and the production of tumor necrosis factor-α (TNF-α), interleukin-12p70 (IL-12p70) and interleukin-10
(IL-10) in supernatants from DCs was determined by enzyme-linked immunosorbent assay (ELISA), and the activation
of c-Jun N-terminal kinase (JNK), extracellular signal regulated kinase (ERK), and p38 mitogen activated protein kinase
(p38 MAPK) were detected by Western blotting. The results showed that OVT promoted the ability of DCs to induce the
proliferation of allogeneic spleen T lymphocytes and increased the production of TNF-α and IL-12p70 in a dose-dependent
manner. Up-regulation of JNK and p38 MAPK activation and blockage of ERK activation by OVT might contribute to
the expression of TNF-α and IL-12p70, so that OVT could effectively regulate DC maturation. These results indicate that
ovotransferrin can induce functional maturation of DCs and can be a potential functional factor to regulate body immune.

Listeria monocytogenes (LM) is a food-borne pathogenic bacterium, which can penetrate multiple host barriers.
Its virulence factors among the internalin protein family are deemed to play an important role in the penetration of the host
barrier by LM. In the present study, homologous recombination method was used to knock out both the inlA and inlB genes
in the wild-type strain EGDe, Realtime-PCR was applied to monitor the expression of the main LM virulence genes and to
explore the effects of gene mutations on the invasion of LM to HT29 colon cancer cells. The results showed that LM growth
was not affected by genetic mutation, but the expression of many virulence genes was changed, and the invasion ability
of the mutant strains to HT29 colon cancer cells decreased significantly (P < 0.05). The deletion mutation strains were
constructed successfully to explore the effect of deletion mutations on LM invasion to host cells. This study can provide
support for further studies to understand the specific roles of InlA and InlB in the process of LM invasion to host cells.

The current work aimed to investigate the molecular mechanisms of Tween-80 for triggering L-lysine
overproduction by Corynebacterium crenatum. L-lysine yield was increased by approximately 215% with the addition
of Tween-80 in C. crenatum. By using reverse translate real-time fluorescence quantitative polymerase chain reaction,
we determined that the transcriptional levels of odhA, sucB and lpdA, which encode three subunits of 2-oxoglutarate
dehydrogenase complex (ODHC), were up-regulated; pknG and dtsR1 involved in the signal transduction pathway for
ODHC regulation were up-regulated but ppp was down-regulated. As a result, ODHC-specific activity was increased by
32.9%. Furthermore, the transcriptional level of zwf involved in the pentose phosphate pathway was increased by 17.6
folds; thus, intracellular NADPH level was enhanced by 137% in C. crenatum triggered by Tween-80. The addition of
Tween-80 to the fermentation medium at the early exponential growth phase induced a bifunctional mechanism for L-lysine
overproduction by improving ODHC activity and NADPH supply in C. crenatum.

In this study, the one-factor-at-a-time method was employed to determine that the optimum carbon source for
liquid-core microcapsules of Lactobacillus brevis M3-3 as a dominant strain isolated from Xinjiang traditional fermented
camel milk was sucrose at 15 g/L, the optimum nitrogen source was typtone at 10 g/L, the optimum growth promoting
factor was corn steep liquor at 15% and the optimum pH buffering agent was CaCO3 at 5 g/L. The interaction among the
four factors was studied using response surface methodology to determine their optimum levels. The optimum medium
formulation for high-density cultivation of the strain was found to be composed of 60 g/L whey powder, 18 g/L sucrose,
13.02 g/L typtone, 130 mL/L corn steep liquor, and 3.29 g/L CaCO3.

A genetically engineered strain of Escherichia coli for the expression of the styrene monooxygenase gene from
Pseudomonas putida was constructed by recombinant DNA technique, and the fermentation conditions of the recombinant
strain were optimized for enhanced indigo production. Firstly, the effects of four factors including substrate concentration,
fermentation temperature, initial pH and inoculum amount on indigo production were investigated. Then, the response surface
methodology was applied to optimize the variables showing significant influence on indigo production, substrate concentration,
fermentation temperature and initial pH. Results revealed that the optimized fermentation conditions were determined as substrate
concentration of 0.95 mg/mL, fermentation temperature of 29 ℃ and initial pH 6.9. The predicted indigo production was
67.65 mg/mL, which was in close agreement with the predicted value, indicating that the model was feasible.

Wine was produced from fruits of Chaenomeles sinensis and further subjected to submerged fermentation to
produce vinegar. After adjusting the sugar concentration, the crushed fruits of Chaenomeles sinensis were subjected to semisolid-
state fermentation with active dry yeast under the conditions: addition of water at a mass ratio of 1.5:1 (m/m), initial
sugar concentration of 18%, inoculum size of 0.1%, temperature of 24 ℃, and time of 64 h, yielding an alcohol concentration
of 9.45% in the wine. Subsequently, after adjusting the alcohol concentration to 7%, the acetic acid fermentation was carried
out with an inoculum size of 10% at 34 ℃ for 80 h, giving a total titratable acidity of 4.52%. The fermentation process
took only 24 h when it was carried out in a cyclic mode by portion-wise addition of the substrate. Ten organic acids (oxalic
acid, tartaric acid, formic acid, malic acid, α-ketoglutaric acid, lactic acid, acetic acid, fumaric acid and succinic acid)
were identified in the wine and the vinegar by reversed-phase high-performance liquid chromatography (RP-HPLC). The
fermentation process presented in this study and analysis of organic acids can provide a theoretical basis for the development
of Chaenomeles sinensis fruit wine and vinegar.

In order to analyze the biogenic amines-producing capacity of different spoliage microorganisms isolated from
artificially inoculated Whitefish, the polymerase chain reaction (PCR) was applied to detect the genes encoding histidine,
lysine, ornithine and tyrosine decarboxylase. Meanwhile, high performance liquid chromatography (HPLC) was applied to
detect the biogenic amines produced by different spoliage microorganisms grown in liquid medium and whitefish tissue.
The yield factors of biogenic amines of the major spoliage organisms were also analyzed. The results showed that each of
8 spoliage microorganisms contained at least one amino acid decarboxylase gene. Multiple biogenic amines were detected
in the liquid medium and whitefish tissue by HPLC. Among the tested strains, Morganella sp.wf-1 and Morganella sp.wf-2
showed higher productivity of putrescine, cadaverine and histamine, which resulted in higher contents of putrescine,
cadaverine, histamine, momoamine, diamine, biogenic amine index and total biogenic amine in Whitefish tissue inoculated
with Morganella sp.wf-1 and Morganella sp.wf-2 compared with whitefish tissue inoculated with other spoilage organisms
and control group during the spoilage process. Meanwhile, Morganella sp.wf-1 and Morganella sp.wf-2 showed higher
yield factors of putrescine, cadaverine, histamine, momoamine, diamine, biogenic amine index and total biogenic amine
compared with other spoilage organisms. These results indicated that Morganella sp.wf-1 and Morganella sp.wf-2
were the major spoilage microorganisms that can produce biogenic amines during the spoilage of Whitefish.

In this experiment, the fermentation of blueberry pomace was optimized to improve the quality of fermented
products. The fermentation parameters inoculum quantity, temperature, initial pH and fermentation time were selected to
investigate their effects on yeast biomass and protease activity and to carry out the optimization experiments using onefactor-
at-a-time and orthogonal array methods. The optimal fermentation conditions were determined as follows: yeast
fermentation of blueberry pomace was conducted for 16 h at 30 ℃ with an inoculum size of 0.15% at an initial pH of 3.5,
and then the fermented mash was adjusted to pH 4.0 and inoculated with Lactobacillus casei at an inoculum size of 0.50%
for further fermentation for 24 h at 18–20 ℃. Concentration and vacuum freeze drying of the final product gave a powder
with an aroma and good quality.

The endo-1,4-β-D-glucanase gene from Pantoea ananatis was cloned and expressed in Escherichia coli. The
recombinant enzyme was purified with Ni-NTA affinity chromatography and its activity was analyzed. The results showed
that the recombinant glucanase gene contained a 1 002 bp-length open reading frame encoding two putative peptides of
334 amino acids. The expression of the recombinant enzyme in E. coli reached up to 50% of the total soluble protein. After
purification, the purity was higher than 95% and glucanase activity was as high as 2 245 U/mL.

Objective: To search for endophytes capable of producing polyphenol compounds from pumpkin (Cucurbita
moschata Duch.) for the purpose of developing fully this plant resource. Methods: The endophytic bacteria present in
pumpkin flesh were isolated by tissue separation, the streak plate method and the gradient dilution method, and the plate
confrontation method was used to measure their antibacterial activity. Moreover, the antibacterial substances in the
culture broth of the isolated bacteria were identified by high performance liquid chromatography (HPLC) after thin-layer
chromatography (TLC) analysis using pumpkin extract as control. Results: Fifty-four endophytic strains were obtained. It
was found that 12 (22%) of these strains had antimicrobial activity against one or more tested microbes in bacteriostasis
experiments. Three strains (numbered as 25, 26, 29) had a broad-spectrum antimicrobial activity, and higher antibacterial
rate, (36.73 ± 0.52)%. TLC detection showed that the fermentation product of the strain No. 25 and pumpkin pulp extract
had the same spot with an Rf value of 0.57. Conclusion: The strain No. 25 can produce polyphenols or similar compounds
and therefore can provide a new strategy to produce polyphenols and alkaloids by the fermentation of endophytic bacteria.

The process conditions for the primary fermentation of ‘Sanhua’ plum wine were optimized and its aroma
components were analyzed. By comparing the alcohol-producing abilities of different brands of yeast, dry yeast from Mauri
was chosen as the best starter culture for the primary fermentation of ‘Sanhua’ plum wine. The effects of inoculum size,
initial sugar degree, initial pH and fermentation temperature on the alcohol content of plum wine were investigated using
one-factor-at-a-time method. Further these process conditions were optimized by a four-factor and three-level Box-Behnken
design with response surface methodology. The results showed that the optimum fermentation parameters were determined as
yeast inoculation of 5%, sugar degree of 24 °Bx, initial pH of 3.70, fermentation temperature of 28 ℃ and fermentation time
of 5 d. Under these conditions, the alcohol content was 12.4%. After 22 d secondary fermentation, the aroma components of
the wine were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass
spectrometry (GC-MS). Totally 31 aroma components were identified from the wine, constituting 99.48% of the total peak
area. The major aroma compounds were isoamyl alcohol, isobutanol alcohol, ethyl acetate and ethyl octanoate.

To evaluate the effect of Lactobacillus paracasei LC01 (LC01) on the mouse intestinal microbiota, Balb/c mice
were randomized and equally divided into four groups (n = 8). The live LC01, inactive LC01 and control groups were
administered with live LC01, inactive LC01 and resuspended buffer for a 2-week period, respectively. The colonization
group underwent a 2-week washout period after the administration of LC01. MiSeq high-throughput sequencing was used to
determine the intestinal bacterial composition of fecal samples collected at the end of every period. A significant increase in
Lactobacillus, Ruminococcaceae_UCG014 and Alistpes was observed in the live LC01 group compared with the control and
inactive LC01 groups. Furthermore, species-specific quantitative polymerase chain reaction and operational taxonomic unit
classification analysis revealed that LC01 could stimulate the proliferation of Lactobacillus gasseri and Lactobacillus reuteri.
After the washout period, operational taxonomic units could not be detected in the fecal samples. The results indicated a
modulation effect of LC01 on the intestinal microbiota in mice, suggesting that LC01 may have potential as a probiotic.

In this study, we employed Caco-2 cells to establish an absorption model of exogenous nucleic acids. Using this
model, we also explored the mechanism of intestinal absorption of plasmid DNA. After culturing Caco-2 cells for 21 days
on Transwell membranes, cell morphology, transepithelial electrical resistance (TEER) and apparent permeability coefficient
(Papp) of fluorescent yellow were measured and used to evaluate whether the model was established successfully. Cytotoxicity
experiments were used to explore the effect of plasmid DNA on cell growth. The mechanism of intestinal DNA absorption
was explored by two-way transfer experiments. To further validate vesicle-mediated DNA transport, transport experiments
were performed on ice or in the presence of the specific inhibitor. The results showed that the morphology of differentiated
cells was good and both TEER and Papp of fluorescent yellow reached the requirements; therefore the model could be applied
in transport experiments. The plasmid DNA showed no significant inhibitory effect on the growth of Caco-2 cells. As time
passed, the transport of plasmid DNA gradually tended to saturate in both directions. Papp (AP→BL) was much greater than
Papp (BL→AP), indicating that the transport was related to some carrier-mediated protein, and the transmembrane transport
mode may be involved. These results further demonstrated that the transport of exogenous plasmid DNA was evidently
inhibited by low temperature and the specific inhibitor and therefore a transcellular active transport process.

Using sodium alginate-starch gel as a fixing agent, small intestine tissues from rats were fixed between two
nuclear microporous membranes to make a sandwich-type membrane, which was then fixed onto a glassy carbon electrode to
produce a biosensor electrode. The electrochemical workstation could test the current generated when ginsenoside stimulated
the corresponding receptor. The results showed that in a low concentration range, the electric current value grew linearly,
suggesting that the amount of receptor was greater than the amount of ligands. However, the final part of the growth curve
exhibited a non-linear increase, suggesting that the receptors were gradually saturated. The action of ginsenoside and its
receptor was fitted to a hyperbolic curve with Origin 9 software (R2 Adj= 0.994), which indicated the presence of ginsenoside
receptors in the small intestine. The constant for ginsenoside and its receptor obtained with the double reciprocal method
(R2Adj= 0.995) was 2.969 × 10-16 g/mL. This study has not only quantitatively determined the interaction of ginsenoside and its
receptor substances with a new biosensor, but also has provided a simple approach for evaluating health benefits of ginseng
saponins from the perspective of intestinal receptors and investigating the mechanism of ligand-receptor interaction.

The chemical components and in vivo antioxidant activity of peptides prepared from Apostichopus japonicus
sperm were detected. The best enzyme to prepare antioxidant peptides from Apostichopus japonicus sperm was selected
by comparing the hydroxyl radical scavenging activities of five protein hydrolysates obtained with papain, protamex and
flavourzyme. After ultrafiltration of the hydrolysates, the weight distribution, soluble protein and polypeptide contents and
hydroxyl radical scavenging capacity of the fractions were determined. The low molecular weight component of the peptide
with higher hydroxyl radical scavenging capacity was analyzed for its amino acid composition, and then it was orally
administered to mice at low, middle and high dosages (100, 200, 600 mg/kg), respectively. The administration period for the
three dosage groups as well as the model control and blank control groups lasted for 42 days. At the end of administration,
superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities, GSH, malondialdehyde (MDA) and protein
carbonyl contents were measured in the serum of mice. Results showed that the peptide prepared by papain hydrolysis and
ultrafiltration with molecular weight cut-off of < 1 000 u had better hydroxyl radical scavenging capacity in vitro with half
maximal inhibitory concentration of 6.02 mg/mL, accounting for 58% of the total peptides. The acidic amino acid glutamic
acid and the hydrophobic amino acid tyrosine dominated its amino acid composition. The results of antioxidant tests with
a mouse model showed that all experimental mice could normally growth, and serum SOD activity and GSH content in the
mice from the high-dosage group were improved significantly (P < 0.05) and highly significantly (P < 0.01), respectively.
The activity of GSH-Px also exhibited a dosage-dependent improvement, but did not show a significant difference (P > 0.05).
The contents of MDA and protein carbonyl were both reduced and the latter was significant (P < 0.05). All these results
demonstrated that the peptide with a molecular weight less than 1 000 u could enhance antioxidant function in mice, and
therefore it has potential as an ingredient of functional foods.

The goal of this research was to explore the ameliorative effect of dietary fiber of red jujube (DFRJ) on functional
constipation and its improvement effect on intestinal health in mice. Mice were divided into 5 groups as follows: blank
control, model control, and low dose, middle dose and high dose DFRJ groups (0.30, 0.60 and 1.20 g/(kg·d)). A mouse
model of functional constipation was established after oral administration of compound diphenoxylate for ten days. The
intestinal motion rate, defecation time and feces weight of all the mice were investigated. Another 48 mice were chosen and
allocated to the blank control group and the three dose groups, respectively, and orally administered for fourteen days. The
fresh feces of the mice were collected before and after administration for 1 and 14 days, homogenized and diluted, and then
the bacteria were identified and counted after cultivation. The results showed that DFRJ could significantly improve the
intestinal propulsion rate of the mice (P < 0.01), shorten the excretion time of the first black feces and increase the number
of defecation and the weight of feces (P < 0.05). DFRJ could significantly reduce the numbers of intestinal Escherichia coli,
Enterococcus, and Clostridium perfringens, while it could promote the reproduction of Bifidobacterium and Lactobacillus
(P < 0.05) at the dose of 0.60 g/(kg·d). Red jujube dietary fiber has the capacity to promote defecation and improve the
intestinal flora in mice, which is beneficial for relieving functional constipation and enhancing intestinal health.

Ethyl carbamate (EC), commonly found in fermented alcoholic beverages, has been verified to be a multisite
carcinogen in experimental animals and a potential carcinogen to humans. Because of its threat to human safety, the
presence of EC may be a big challenge for the alcoholic beverage industry. EC primarily results from the reaction of ethanol
and compounds containing carbamyl groups. The main EC precursors are commonly generated from arginine metabolism
by Saccharomyces cerevisiae or Lactobacillus accompanied by the fermentation process. This review comprehensively
summarizes the metabolic mechanisms of urea, citrulline, and arginine, which may shed light on new strategies for reducing
EC. Meanwhile, this paper presents future prospects of research in this field.

Long-term intake of high-fat diet can easily induce oxidative stress and inflammation, increasing the risk of
chronic metabolic disorders such as obesity and type 2 diabetes. Anthocyanins, a group of natural soluble pigments isolated
from plants, with a variety of biological activities such as anti-oxidation, anti-obesity and anti-inflammation, have become
the focus of research for their potential in the prevention and treatment of chronic metabolic diseases. In this article, the
recent progress in understanding the effect and mechanism of anthocyanin intervention on obesity induced by high-fat diet is
summarized, with the aim to provide a theoretical reference for the application of dietary anthocyanins to prevent and treat
chronic metabolic diseases, as well as for the development and utilization of natural active substances.

Listeria monocytogenes, an important foodborne pathogen, can survive in food processing environment for
several months or even years. The wide application of quaternary ammonium salt disinfectants leads to the resistance
of L. monocytogenes, which reduces the efficiency of disinfection and increases the risk of food contamination by
L. monocytogenes. The resistance to quaternary ammonium compounds and adaptive tolerance to quaternary ammonium
compounds in L. monocytogenes are reviewed in this study. Understanding of the mechanisms of resistance and adaptive
tolerance to quaternary ammonium compounds in L. monocytogenes can provide an academic evidence for the reasonable
application of these disinfectants and the prevention and control of disinfectant resistance in foodborne pathogens and is also
of great practical significance to ensure food quality and safety.

Tea is the second most widely consumed beverage after water, which can be seen everywhere in our daily lives.
Tea polyphenols, a major class of bioactive compounds in tea, have been reported for their antioxidant and antitumor
activities as a protective factor against cancers. Consumption of hot beverages and foods may increase the risk of esophageal
cancer by causing injury to esophageal mucosal epithelial cells. The relationship between tea consumption and the risk of
esophageal cancer is still inconclusive. Therefore, this paper aims to review recent progress in this topic with respect to tea
cultivation and consumption, kinds of tea and tea drinking temperature. The focus of future studies is discussed as well.

Fruits and vegetables are highly vulnerable to invasion by various pathogens and thus perishable during growth,
storage, transportation and processing, which not only causes huge economic losses, but also leads to the accumulation of
plenty of mycotoxins during the decay of fruits and vegetables. Mycotoxins have brought great threat to animals and humans
through the transmission of food chains. The common mycotoxins, the conditions for their production, and their toxic effects,
analytical methods and maximum allowable limit as well as the infection pathways of the pathogenic fungi that produce the
mycotoxins are systematically reviewed in this article, which is expected to provide some references for further studying
control strategies of mycotoxins.

Moringa oleifera, belonging to the Moringaceae family, is a biennial deciduous tree that is distributed in
tropical and sub-tropical regions of Africa and Asia. The plant has been introduced into China and planted in Guangdong,
Yunnan and Taiwan provinces. Moringa oleifera is called as “Miracle Tree” due to its rapid growth. Both its leaves and
tender fruits are edible. Moringa oleifera seeds contain more than 30% oil. Moringa oleifera seed proteins are traditionally
utilized for water purification owing to advantages such as natural occurrence, no toxic or side effects and easy degradation.
Furthermore, Moringa oleifera contains carbamate derivatives and phenolic compounds, which show a diversity of
biological activities including antifungal, anti-hypertensive, anti-diabetic effects. This paper reviews the chemical
constituents and biological activities of Moringa oleifera with focus on safety evaluation and chemical analysis of Moringa
oleifera for the purpose of providing evidence for the development and utilization of Moringa oleifera.

With the development of molecular biology, a growing number of new strategies have been used in studies in food
microbiology. High-throughput sequencing, a newly burgeoning culture-independent technique, is characterized by rapid,
sensitive and comprehensive analysis of large volume of data and has been recently introduced into food microbial ecology.
In this review, we summarize the process of high-throughput sequencing and its application in food microbial ecology. The
limitations and advantages of this technique are discussed, and future prospects for its application in food microbial ecology
are presented as well. The aim is to provide a reference for the development of food microbial ecology.