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Effect of salt reduction on nutritional,functional and sensory aspects of Anhui‑style doubanjiang,a traditional Chinese broad bean paste

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Systems Microbiology and Biomanufacturing 2023年第2期3卷 262-272页

作者： chengtuo niu Xianlei Xing Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li Key Laboratory of Industrial Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi 214122China Lab of Brewing Science and Technology School of BiotechnologyJiangnan UniversityWuxi 214122China School of Biotechnology Jiangnan University1800 Lihu AvenueWuxi 214122JiangsuChina

This study aimed to reveal the effect of salt reduction on the nutritional,functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation(Sample H,Sample M and Sample L)with different salt *** results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang,while the organic acids concentrations were also slightly *** biologically active compounds,the concentrations of total flavonoids,total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample ***,better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt *** and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang,while organic acids were highly correlated with Cronobacter,Erwinia,Trabulsiella,Enterobacter and Millerozyma *** sensory evaluation and electric tongue,unsatisfactory sensory characteristics,such as lighter color,strong acid taste and off-flavor,were found in lower salt fermented doubanjiang *** indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang *** study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.

关键词： Doubanjiang Salt concentration Nutritional compounds Anti-oxidant ability Biologically active compounds Sensory evaluation

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Screening of strains with potential hypoglycemic effect and its application in fermented garlic production

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Systems Microbiology and Biomanufacturing 2023年第4期3卷 602-614页

作者： Miao Ye Chunfeng Liu Shanshan Chen chengtuo niu Jinjing Wang Feiyun Zheng Xin Xu Qi Li Key Laboratory of Industrial Biotechnology of Ministry of Education School of BiotechnologyJiangnan UniversityWuxi 214122People’s Republic of China

Microbial fermentation could produce many active substances in green and pollution-free *** recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of *** is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent *** our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic *** a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 *** primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory ***,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened *** results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,*** improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,*** a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.

关键词： Strain screening Potential hypoglycemic effect Pediococcus acidilactici Fermented garlic

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Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during Doubanjiang fermentation

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Food Bioscience 2023年第3期53卷 754-764页

作者： Shuai Zhao chengtuo niu Yiheng Wang Xiaoyang Li Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li Key Laboratory of Industrial Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi214122China Lab of Brewing Science and Technology School of BiotechnologyJiangnan UniversityWuxi214122China School of Biotechnology Jiangnan UniversityWuxi214122China

This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor *** Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent *** was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation,a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core *** contribution for core-microbiota metabolism to flavor profile reached 71.3%,which was much higher than that of sunlight-expose process(28.6%),Additionally,the proportion of Staphylococcus(31.9%)and Zygosaccharomyces(21.9%)is more prominent to flavor profile among 4 core microorganisms after RDA analysis,and the environment with light-expose was beneficial to promote the growth of ***,*** and *** situ fermentation was conducted to further verify the role of sunlight-expose,*** and *** in improving the Doubanjiang flavor *** study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation,and provide the new insight to Doubanjiang brewing technology.

关键词： Fermentation Doubanjiang Sunlight-expose Core-microbiota Flavor profile

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Metabolic energy variation of yeast affects its antioxidant properties in beer brewing

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Systems Microbiology and Biomanufacturing 2021年第3期1卷 311-322页

作者： Jinjing Wang Xuerong Fu Mengqi Li Feiyun Zheng chengtuo niu Chunfeng Liu Qi Li The Key Laboratory of Industrial Biotechnology Ministry of Education School of BiotechnologyJiangnan UniversityNo.1800Lihu AvenueBinhu DistrictWuxi 214122People’s Republic of China Laboratory of Brewing Science and Technology Jiangnan UniversityNo.1800Lihu AvenueBinhu DistrictWuxi 214122People’s Republic of China

Oxidation destroys the flavor and freshness of the beer,and yeast with improved antioxidant activity would benefit the flavor stability of the *** aim of this work was to study the antioxidant networks of lager yeast for brewing *** transcriptome and metabolome analysis,we were able to map changes in anti-oxidant pathways and transcription of genes in lager *** suggested that metabolic energy variation in yeast might be the main reason for the improved anti-oxidant *** metabolic rate kept the yeast at relatively lower respiratory status at the end of fermentation,thereby prolonging the lifespan and potentially supporting its usage in serial ***-regulation of mannose synthesis and hexose transport strengthened the cell structure,which may have contributed to the anti-oxidant capacity of yeast.A deeper understanding of the globally regulation pattern of anti-oxidation in lager yeast is expected to support the design of strain development strategies for improved anti-oxidant capacity of yeast for fermentation industry.

关键词： Lager yeast Anti-oxidation Metabolic energy variation Robustness

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Isolation,identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang(broad bean paste)fermentation

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Food Bioscience 2023年第1期51卷 248-257页

作者： chengtuo niu Xianlei Xing Xiaohong Yang Feiyun Zheng Chunfeng Liu Jinjing Wang Qi Li Key Laboratory of Industrial Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi214122China Lab of Brewing Science and Technology School of BiotechnologyJiangnan UniversityWuxi214122China School of Biotechnology Jiangnan UniversityWuxi214122China

This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to evaluate its potential to apply as starter culture in bean-based fermented foods(BBFFs)production using doubanjiang fermentation as research *** BL18 with higher protease activity than the commonly used starter *** 3.042 was obtained through two rounds of ***,this strain was also proved to be safe to apply in BBFFs fermentation due to the lack of the ability to produce aflatoxin B1 through genomic and experimental *** BL18 was optimal to grow under 0-12%salinity,25-40℃ and *** koji-making,*** BL18 had stronger ability to produce spores(4.19×10^(8)spores/g dry weight)and to secrete protease(4654.35 U/g)than *** 3.042(2.89×10^(8)spores/g dry weight and 3604.40 U/g).Significantly higher concentrations of umami amino acids and volatile flavor compounds were found in doubanjiang fermentation inoculated by *** BL18 while better sensory characteristics were ***,*** BL18 might be a promising starter to apply in fermentation of doubanjiang or other BBFFs.

关键词： A.oryzae BL18 Doubanjiang Koji-making Fermentation Proteases Safety

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大麦β-淀粉酶在枯草芽孢杆菌中异源表达

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食品与发酵工业 2019年第14期45卷 34-40页

作者：汪薛良钮成拓包敏李崎王金晶江南大学酿酒科学与工程研究室江苏无锡214122 江南大学生物工程学院江苏无锡214122

该研究拟采用枯草芽孢杆菌异源表达大麦来源β-淀粉酶。选择枯草芽孢杆菌WB800作为宿主,采用同源重组的方法构建表达载体pP43NMK-amyB,获得重组枯草芽孢杆菌WB-amyB。重组枯草芽孢杆菌在摇瓶发酵条件下酶活最高可达386U/mL,纯化后测得... 详细信息

该研究拟采用枯草芽孢杆菌异源表达大麦来源β-淀粉酶。选择枯草芽孢杆菌WB800作为宿主,采用同源重组的方法构建表达载体pP43NMK-amyB,获得重组枯草芽孢杆菌WB-amyB。重组枯草芽孢杆菌在摇瓶发酵条件下酶活最高可达386U/mL,纯化后测得其比酶活为613U/mg。重组酶的最适温度为55℃,最适pH值为5.0。重组β-淀粉酶水解产麦芽糖能力与大麦β-淀粉酶相当,与普鲁兰酶联用时麦芽糖最大转化率可达81.8%。重组枯草芽孢杆菌摇瓶发酵水平产酶量高于类似文献报道,重组β-淀粉酶的酶学性质与大麦β-淀粉酶相比几乎相同,完全可以替代大麦β-淀粉酶在工业上的应用。

关键词：大麦β-淀粉酶异源表达枯草芽孢杆菌酶学性质麦芽糖

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β-淀粉酶酶活力测定方法改进及应用

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东北农业大学学报 2019年第2期50卷 56-61页

作者：汪薛良钮成拓包敏李崎王金晶江南大学酿酒科学与工程研究室江苏无锡214122 江南大学生物工程学院江苏无锡214122

为高效准确测定大麦β-淀粉酶酶活力,运用两种方法测定不同浓度纯化β-淀粉酶,并确定每种方法测定结果的线性范围,将两种测定结果作线性拟合,可以PNPβ-G3法测定结果直接评估大麦种子水解产生麦芽糖能力。两种方法测定结果拟合曲线R2为0... 详细信息

为高效准确测定大麦β-淀粉酶酶活力,运用两种方法测定不同浓度纯化β-淀粉酶,并确定每种方法测定结果的线性范围,将两种测定结果作线性拟合,可以PNPβ-G3法测定结果直接评估大麦种子水解产生麦芽糖能力。两种方法测定结果拟合曲线R2为0.9886,回归方程为y=0.0079x+0.0089。将该方法应用于β-淀粉酶产品酶活力测定,可快速、准确测定β-淀粉酶绝对酶活力,快速判断β-淀粉酶样品中是否含有其他淀粉水解酶。

关键词： β-淀粉酶酶活力线性拟合 DNS法 PNPβ-G3法应用

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基于OBE理念的《酿酒工业分析(含实验)》课程教学

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食品与发酵工业 2021年第12期47卷 309-312页

作者：钮成拓刘春凤郑飞云王金晶李崎江南大学生物工程学院工业生物技术教育部重点实验室江苏无锡214122

《酿酒工业分析(含实验)》是江南大学生物工程学院酿酒工程专业本科生的一门专业核心课,具有综合性强、应用性强的特点,学生的学习难度以及教师的教学难度均较大。基于课程培养目标,课程教师团队将基于学习产出的教育模式(outcomes-base... 详细信息

《酿酒工业分析(含实验)》是江南大学生物工程学院酿酒工程专业本科生的一门专业核心课,具有综合性强、应用性强的特点,学生的学习难度以及教师的教学难度均较大。基于课程培养目标,课程教师团队将基于学习产出的教育模式(outcomes-based education,OBE)理念融入课程的教学内容及教学组织,探索了将思政元素、前沿技术和优质教学资源融入教学内容,并建立了“课前预习-课上笔记-课后总结-科学评价”四位一体课程组织、案例情景教学法及“教学-反馈-改进”闭环持续改进策略,从而使学生具备扎实的理论基础及解决实际工程问题的能力。

关键词：基于学习产出的教育模式(outcomes-based education,OBE) 《酿酒工业分析(含实验)》教学内容教学组织闭环持续性改进策略

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基于项目的体验式教学在酿酒工艺实验课程中的研究初探

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食品与发酵工业 2022年第17期48卷 353-356页

作者：王金晶郑飞云钮成拓刘春凤李崎江南大学工业生物技术教育部重点实验室江苏无锡214122 江南大学生物工程学院江苏无锡214122

酿酒工业是我国食品饮料行业的重要组成部分,酿酒工程师的培养更是酿酒工程专业人才培养的首要任务。酿酒工艺实验是酿酒工程专业实践课程建设中必不可少的的一个环节,要求学生将理论知识与酿酒实践相结合,锻炼学生的工程实践能力。基... 详细信息

酿酒工业是我国食品饮料行业的重要组成部分,酿酒工程师的培养更是酿酒工程专业人才培养的首要任务。酿酒工艺实验是酿酒工程专业实践课程建设中必不可少的的一个环节,要求学生将理论知识与酿酒实践相结合,锻炼学生的工程实践能力。基于目前教学方法中以教师教学为主的现象,该研究将基于项目的体验式教学方法应用于酿酒工艺实验课程中,探索体验式教学法在学生的工程实践学习过程中发挥的作用。基于项目的体验式教学模式有助于提高学生自主学习能力,学生在完成指定项目过程中与教师建立有效的线上/线下沟通,不断修正完善项目方案,完成实验实践,进一步培养工程实践能力。将该教学方法应用于酿酒工艺实验课程,学生通过反复思考与实践、结合讨论最终完成了啤酒工艺配方设计,完成啤酒小试酿造并提交最终产品,获得了较好的课程教学效果。

关键词：项目体验式教学法全周期学习酿酒工程工程实践酿酒工艺实验

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传统豆瓣酱微生物群落发酵演替规律及其功能分析

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微生物学报 2021年第9期61卷 2749-2764页

作者：贾云钮成拓郑飞云刘春凤王金晶李崎江南大学生物工程学院工业生物技术教育部重点实验室江苏无锡214122 江南大学生物工程学院酿酒科学与工程研究室江苏无锡214122

【目的】解析中国传统豆瓣酱发酵过程中的微生物群落演替规律和理化代谢物质变化,探讨不同发酵阶段影响豆瓣酱风味的核心功能微生物。【方法】采用高通量测序解析豆瓣酱发酵过程中的微生物群落结构和演替,并跟踪检测发酵过程中的理化代... 详细信息

【目的】解析中国传统豆瓣酱发酵过程中的微生物群落演替规律和理化代谢物质变化,探讨不同发酵阶段影响豆瓣酱风味的核心功能微生物。【方法】采用高通量测序解析豆瓣酱发酵过程中的微生物群落结构和演替,并跟踪检测发酵过程中的理化代谢物质,然后分析微生物群落和理化代谢物质变化之间的相关性,最后在体外分离核心微生物并对其功能特性进行验证。【结果】细菌和真菌群落结构在发酵前期显著变化,并在中后期逐渐趋于稳定。优势细菌主要是Staphylococcus、Bacillus和Weisiella,其中Staphylococcus在整个发酵过程中呈上升趋势,而Bacillus和Weisiella呈下降趋势。真菌群落结构较为简单且稳定,其中Aspergillus在整个发酵过程中的平均丰度占真菌总群落的97%以上,Zygosaccharomyces呈先上升后下降的趋势。相关性分析和体外功能验证表明,功能微生物(Aspergillus oryzae、Bacillus subtilis、Staphylococcus gallinarum、Weisiella confusa和Zygosaccharomyces rouxii)在不同发酵阶段发挥着不同的关键作用。【结论】在成曲和发酵前期Aspergillus oryzae、Bacillus subtilis分泌各种酶来降解大分子物质,Aspergillus oryzae、Staphylococcus gallinarum和Weisiella confusa导致了酱醅的酸化和氨基酸的生成,而耐盐的Zygosaccharomyces rouxii在发酵中后期对风味物质的形成起重要作用。

关键词：中国传统豆瓣酱高通量测序微生物群落结构功能微生物

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