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The sensory evaluation of "Fotiaoqiang" soup-stock was investigated at different boiling time. The contents of protein, lipid, free amino acid and free nucleotide were determined to discover the nutritional and flavor changes during soup-stock slow boiling. The results showed that the highest sensory evaluation score was 92 when the soup-stock boiling time was the 10 th hour with the highest protein and lipid concentration of 39.2% and 40.9% respectively. 21 kinds of free amino acid and 6 kinds of free nucleotide were detected in the soup-stock and the concentration of free amino acid and free nucleotide representing umami taste was relatively stable. [ABSTRACT FROM AUTHOR]

The authors have synthesized a phosphorescent probe of type SiO2-QD-MIP, where QD stands for Mn:ZnS quantum dots and MIP is a polymer coating that was molecularly imprinted with cephalexin. The nanoprobe with high specificity was prepared via sol-gel polymerization using thioglycolic acid (TGA)-modified QDs as luminescent materials, cephalexin as the template, 3-aminopropyltriethoxysilane as the functional monomer, and tetraethoxysilane as the crosslinking agent. The SiO2-QD-MIPs were characterized by X-ray powder diffraction, transmission electron microscopy, scanning electron microscopy, and Fourier transform infrared spectrometry. The orange emission of the probe, with excitation/emission maxima at 295/590 nm, decreases linearly in the 2.5–50 μg·L−1 cephalexin concentration range with a limit of detection (LOD) of 0.81 μg·L−1. The nanoprobe was successfully applied to the determination of cephalexin in (spiked) raw milk and milk powder. The recoveries ranged from 91.7 to 103.7%. [ABSTRACT FROM AUTHOR]

A novel baking product called crispy cake with shredded squid stuffing was developed by using squid as stuffing material. Using single factor and orthogonal experiment, combining with color, hardness and sensory evaluation, the effect of different substitution of white granulated sugar,palm oil and egg liquid on crispy layer quality was studied and flavor component changes during baking process was studied by vacuum assisted flavor evaporation-solid phase micro extraction ( VAFE-SPME) with electronic nose. The results showed that when low gluten flour content was counted as 100%, the crispy layer composed of 10% sugar, 35% palm oil and 25% egg liquid could contribute to the optimal recipe with fine texture and color. The quality and hardness declined along with the decrease of water content during baking. A total of 65 volatile flavor compounds were identified during the baking process including thirteen kinds of alcohols, sixteen kinds of aldehydes, seven kinds of ketones, six kinds of heterocyclic compounds and twenty-three kinds of others. Alcohols and aldehydes were the main flavor compounds during baking. With the increase of baking time, the total content of alcohols declined gradually, aldehydes increased first and then declined and the content of ketones changed slightly. [ABSTRACT FROM AUTHOR]

Beta-cypermethrin (β-CY) and its major metabolite 3-phenoxybenzoic acid (3-PBA) spread extensively in the environment because of utilization in agricultural and home formulations, exerting negative impact on environment as well as human health. Several golden flower fungi were isolated from fu brick tea, by which the biodegradation of β-CY and 3-PBA was evaluated, turning out strain Eurotium cristatum ET1 had the highest capacity. Furthermore, β-CY and 3-PBA degradation rates were positively correlated with biomass of E. cristatum ET1, and the processes of degradation fitted well with a first-order kinetic equation. The half-lives of β-CY and 3-PBA ranged from 3.382 to 11.517 days and 1.749 to 3.194 days, respectively, under different substrate concentrations, incubation temperatures, and pH values. The degraded products were analyzed using gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry, and results showed that E. cristatum ET1 degrades β-CY by transforming it into 3-PBA, which is then gradually metabolized into phenol and catechol. Moreover, E. cristatum ET1 showed efficiency in degrading these metabolites. Our results suggest that this strain is a potential microorganism for bioremediation of pesticide-contaminated environments and fermented foods., (© 2018 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.)

Objective: To investigate the bacteria community and biodiversity of four-years pickled Yanshan Dongcai., Methods: We studied the bacterial communities of Dongcai by 16S rDNA diversity analysis and the cultured species isolated from Dongcai sample by Restriction Fragment Length Polymorphism (RFLP) and 16S rRNA gene sequence analysis., Results: The 16S rDNA diversity showed that the bacteria belonged to the phyla Proteobacteria (87.9% ) and Firmicutes (7.1% ), including many moderately halophilic bacteria such as Virgibacillus kekensis, Marinococcus albus, Salinicoccus sp., Lactobacillus halophilus and Halomonas. Only 5% of clone sequences belonged to the phylum Actinobacteria. Thirty-five strains were isolated from Dongcai sample, and 16S rDNA-RFLP analysis indicated that 34 isolates affiliated with the phylum Firmicutes, including Virgibacillus, Bacillus megaterium and Gracilibacillus saliphilus which were moderately halophilic bacteria, but only one isolate belonged to the phylum Actinobacteria., Conclusion: The bacterial diversity is low in Dongcai, dominated by moderately halophilic bacteria.