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Advances in Lactobacillus plantarum and Its Application in Dairy Products HONG Qing, LIU Zhenmin, WU Zhengjun, HANG Feng Journal of Dairy Science and Technology    2017, 40 (6): 33-37.   DOI: 10.15922/j.cnki.jdst.2017.06.007 Abstract （508）      PDF （1485KB）（2959）       Knowledge map    Save Lactobacillus plantarum is a ubiquitous microorganism, and as a member of the probiotic family it owns various probiotic functions including regulating the balance of the intestinal flora, maintaining normal immune response and lowering cholesterol levels, and has a broad application in the food industry. This article aims to review the mechanism underlying the health benefits of typical strains of Lactobacillus plantarum and to assess the factors limiting the application of Lactobacillus plantarum in the dairy industry.The commonly used solutions are presented.Hopefully,this review will provide a useful basis for practical application of Lactobacillus plantarum. Related Articles | Metrics

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Recent Progress in a Next Generation Probiotic, Bacteroides ovatus YAN Danli, WU Junrui, SHI Haisu, LUO Xue, YUE Xiqing, WU Rina Journal of Dairy Science and Technology    2020, 43 (1): 50-54.   DOI: 10.15922/j.cnki.jdst.2020.01.010 Abstract （684）   HTML （1）    PDF （1554KB）（1633）       Knowledge map    Save In recent years, significant breakthroughs in intestinal flora research have suggested that Bacteroides ovatus has the ability to metabolize polysaccharides and choline salts, exerting therapeutic effects on diabetes, cardiovascular disease, inflammatory bowel disease and cancer as well as other physiological functions that make it a promising potential next generation probiotic. It has been of great interest to researchers worldwide. This article presents a systematic and comprehensive review of the bacteriological characteristics, functional characteristics and application prospects of Bacteroides ovatus, which is still in the literature. We expect to provide valuable information for researchers interested in Bacteroides ovatus and its application. Related Articles | Metrics

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Review of Research on Nutritional Components and Functional Characteristics of Yak Milk GAO Yu, WANG Jiaqi, DAI Zhiyong, PAN Lina, PENG Xiaoyu, MA Ying, GU Ruixia Journal of Dairy Science and Technology    2021, 44 (3): 43-49.   DOI: 10.15922/j.cnki.jdst.2021.03.008 Abstract （431）   HTML （0）    PDF （1975KB）（1457）       Knowledge map    Save The yak is a rare animal that predominantly lives on the Qinghai-Tibet Plateau. The production volume of yak milk is low, but it is rich in nutrients, containing higher contents of protein, fat and lactose compared with Holstein milk, as well as abundant amounts of other nutrients. Furthermore, it is found that yak milk has anti-hypoxia, anti-fatigue and antioxidant activities, among other, which may be attributed to the unique habitat of yaks. In this article, the lactation performance of yaks, as well as the nutritional components and functional characteristics of yak milk is reviewed, with a view to providing a theoretical reference for the development and utilization of yak milk. Related Articles | Metrics

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Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles ZHAO Xinqi, CHEN Pinghua, MI Xiaolei, CHENG Ming, WANG Cunfang Journal of Dairy Science and Technology    2021, 44 (1): 51-56.   DOI: 10.15922/j.cnki.jdst.2021.01.010 Abstract （326）   HTML （14）    PDF （3122KB）（1386）       Knowledge map    Save (1.College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 2.Shandong Panda Dairy Co. Ltd., Jinan 251400, China; 3.Qingdao Animal Husbandry and Veterinary Institute, Qingdao 266000, China) Related Articles | Metrics

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Progress in Research on Main Psychrophilic Bacteria with Emphasis on Psychrophilic Bacillus in Raw Milk XU Yu, REN Jing Journal of Dairy Science and Technology    2015, 38 (2): 29-32.   DOI: 10.15922/j.cnki.jdst.2015.02.007 Abstract （260）   HTML （0）    PDF （1157KB）（1371）       Knowledge map    Save The psychrophilic bacteria present in raw milk can grow under cold storage conditions and secrete protease and lipase which degrade milk protein and fat, resulting in the deterioration of milk quality. The present article summarizes the major species of psychrophilic bacteria in raw milk, with an emphasis on the recent progress that has been made in understanding the hazards of psychrophilic Bacillus including their species, hazard characteristics, proteases and lipases. At last, the future research direction of psychrotrophilic Bacillus is discussed. Related Articles | Metrics

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Detection of 3-Chloropropanol Esters and Glycidyl Esters in Infant Formula for Special Medical Purposes ZHAO Limin, HUANG Yunxia, MENG Zhijuan, NIU Lisha, ZHANG Yali, WANG Teng, DI Pengyue, ZHANG Dongsheng, SUN Wenyi Journal of Dairy Science and Technology    2021, 44 (4): 15-18.   DOI: 10.15922/j.cnki.jdst.2021.04.004 Abstract （244）   HTML （1）    PDF （1400KB）（1352）       Knowledge map    Save Using gas chromatography-tandem mass spectrometry (GC-MS), an indirect method was established for the simultaneous detection of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GE) in infant formula for special medical purposes. The conditions for sample extraction and transesterification/hydrolysis were optimized and stable isotope dilution was used to improve the accuracy and precision of the method. The results showed that the method exhibited good linearity in the range of 0.005–2.000 μg/mL (R2 ≥ 0.999), together with a limit of detection (LOD) of 5 μg/kg and a limit of quantification (LOQ) of 25 μg/kg (both calculated based on the corresponding amount of chloropropanol). The recoveries of the analytes spiked in infant formula for special medical purposes at 25, 125 and 250 μg/kg were 88.5%–104.1%, and the relative standard deviations (RSDs) for six replication determinations were less than 15% (n = 6). The levels of 3-MCPDE and GE in three types of commercial infant formula for special medical purposes were below the maximum limits set by the EU. Related Articles | Metrics

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Progress in Understanding of the Interaction between Lactobacillus bulgaricus and Streptococcus thermophilus HUANG Yanna, YOU Chunping, LIU Zhenmin Journal of Dairy Science and Technology    2016, 39 (6): 25-28.   DOI: 10.15922/j.cnki.jdst.2016.06.006 Abstract （505）   HTML （9）    PDF （1533KB）（1294）       Knowledge map    Save This article summarizes the current progress in understanding the characteristics of mixed culture fermentation and interaction mechanism of Lactobacillus bulgaricus and Streptococcus thermophilus as well as the influences of mixed culture fermentation on the synthesis of exopolysaccharides and flavor substances. The aim of this review is to provide useful information for researchers to apply them and screen starter cultures. Related Articles | Metrics

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Recent Progress in Postbiotics and Their Applications in Dairy Products ZHAO Xuanying, YANG Yang, WANG Guojiao, YONG Jingyi, LI Nan Journal of Dairy Science and Technology    2022, 45 (2): 47-54.   DOI: 10.7506/rykxyjs1671-5187-20211109-023 Abstract （333）   HTML （5）    PDF （2100KB）（1257）       Knowledge map    Save Postbiotics are a new means of intervention in the intestinal ecosystem that has emerged in recent years. Postbiotics refer to soluble factors (products or metabolic by-products) secreted by living bacteria or released after bacterial lysis, namely small molecules that regulate the health of the host, such as enzymes, peptides, teichoic acid, peptides derived from peptidoglycan, polysaccharides, cell surface proteins, and organic acids. Although the International Symposium of the International Scientific Association for Probiotics and Prebiotics has not yet published a consensus on postbiotics, this concept closely related to probiotics still attracts people’s attention. This paper briefly clarifies the classification and preparation methods of postbiotics, and discusses the advantages and potential application of postbiotics as functional ingredients in dairy products. Related Articles | Metrics

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Progress in Research on Milk-Derived Bioactive Peptides ZHAO Xuanying, LIU Zhenmin, YONG Jingyi, WANG Guojiao, LI Nan Journal of Dairy Science and Technology    2021, 44 (6): 51-57.   DOI: 10.15922/j.cnki.jdst.2021.06.010 Abstract （496）   HTML （7）    PDF （1862KB）（1153）       Knowledge map    Save Protein is an important nutrient for human health, and milk protein is considered an important source of natural bioactive peptides. Milk-derived bioactive peptides, mainly derived from casein and whey proteins by enzymatic hydrolysis or microbial fermentation, contribute to the development of human nervous, gastrointestinal, cardiovascular and immune systems and play a vital role in preventing cancer, osteoporosis, high blood pressure and other health problems. In this paper, the application of milk-derived bioactive peptides in nutraceuticals and functional foods has received more and more attention. This article summarizes the production technologies and biological activities of milk-derived bioactive peptides, and provides an outlook on the future production and application of milk-derived bioactive peptides. Related Articles | Metrics

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Present Status and Future Trends of Cheese Industry in China QIN Bozhi, SUN Wancheng Journal of Dairy Science and Technology    2021, 44 (3): 37-42.   DOI: 10.15922/j.cnki.jdst.2021.03.007 Abstract （335）   HTML （6）    PDF （1527KB）（1147）       Knowledge map    Save In recent years, consumers have shown a rising demand for a healthy and nutritious diet, and cheese has become a new favorite of Chinese consumers because of its good nutritional and health-promoting characteristics. In 2005, the sales and import volume of cheese in China increased by 27.08% and 27.4% year-on-year compared with those in 2016, respectively. China’s cheese market size has maintained an upward trend. At present, the production of cheese in China is mainly concentrated in Xinjiang, Tibet and other ethnic minority areas, where different ethnic groups use sheep milk, yak milk or buffalo milk to produce cheese according to their own living habits and regional characteristics. However, the production of these ethnic cheeses have not been standardized and industrialized, resulting in high production cost. In addition, the quality is highly variable and the taste is generally poor. Therefore, improvements should be made according to the market demands. Related Articles | Metrics

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Research Progress of Citrus Fiber and Its Application in Dairy Products ZHANG Yulü Journal of Dairy Science and Technology    2023, 46 (2): 59-64.   DOI: 10.7506/rykxyjs1671-5187-20230213-008 Abstract （150）      PDF （1746KB）（1147）       Knowledge map    Save Citrus fiber is a kind of natural dietary fiber extracted from the peel of citrus fruits. It has many physiological functions such as lowering blood sugar, lowering blood lipid and regulating intestinal balance. The internal structure, physicochemical properties and processing properties of citrus fibers from different citrus fruits are different. At present, the commonly used extraction processes include physical, chemical and biological methods. How to improve the yield of the final product has always been a difficulty faced by the citrus industry. Citrus fiber has excellent water-holding capacity (WHC), emulsifying capacity and apparent viscosity, and it is widely used in the processing of dairy products. In addition, citrus fiber plays an irreplaceable role in the development of clean-label dairy products. This paper reviews the physicochemical properties, extraction processes and application in dairy products of citrus fiber, which is of reference significance for the research and application of citrus fiber. Related Articles | Metrics

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A Review on the Mechanism of Acid and Bile Salt Resistance of Lactic Acid Bacteria ZHAO Xiaoxi, WEI Xudan, CHEN Dailing, SUN Lingling, FENG Meiqin Journal of Dairy Science and Technology    2017, 40 (3): 33-36.   DOI: 10.15922/j.cnki.jdst.2017.03.008 Abstract （487）      PDF （1359KB）（1144）       Knowledge map    Save As a common probiotic, lactic acid bacteria must be able to withstand gastric acidity and intestinal bile salts and survive in the human body in large amounts. Nowadays, most studies concerning the mechanism of acid resistance of lactic acid bacteria are focused on the theory of proton pump and alkali production. In addition, the contents of exogenous substances such as glucose, amino acid and fatty acid have a certain effect on its tolerance. The mechanism of inhibition lactic acid bacteria under bile salt stress mainly involves bile salt hydrolase, stress protein and the self-protection ability of its cell membrane. This article reviews the existing literature on the mechanism of acid and bile salt resistance of lactic acid bacteria. The second aim of this review is to explore the factors affecting the acid and bile salt resistance of lactic acid bacteria. Related Articles | Metrics

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Comparison of in Vitro Carbohydrate Utilization by Lactobacilli and Bifidobacteria TIAN Lulu, HUA Xu, HAN Di Journal of Dairy Science and Technology    2022, 45 (1): 7-14.   DOI: 10.7506/rykxyjs1671-5187-20210913-010 Abstract （448）   HTML （8）    PDF （2000KB）（1142）       Knowledge map    Save The growth of twelve Lactobacillus strains and six Bifidobacterium strains on a medium containing 13 carbohydrates including prebiotics (fructooligosaccharide (FOS), FOS (Vilof), xylooligosaccharide (XOS), galactooligosaccharide (GOS), short-chain inulin, long-chain inulin, isomalto oligosaccharide (IMO), stachyose, resistant dextrin, polydextrose, L-arabinose, lactitol, and erythritol) as sole carbon sources was compared using lactose as a control. Optical density at 600 nm (OD600 nm) and pH were recorded after 24 and 72 h of culture. Results showed great differences in the growth of strains on different carbohydrates. Resistant dextrin, polydextrose, and erythritol showed very limited growth promotion effects on all the strains after 24 h, probably because these strains lack the enzymes that hydrolyze glycosidic bonds. The growth promotion effects of FOS, XOS, GOS, inulin, stachyose, L-arabinose and lactitol were strain specific, presumably because of the different extracellular or intracellular enzymes secreted by each strain. Long-chain inulin slowed down the fermentation of Lactobacillus acidophilus, but was not applicable to the other strains. Despite being derived from the same source, the FOS from different manufactures showed different effects on the fermentation characteristics of strains, presumably because of the different contents of impurities they had. It was postulated that some prebiotics are beneficial to human health not by directly working on promoting the growth of lactobacilli or bifidobacteria in vivo; instead, they are degraded by other bacteria in the gut before being utilized by probiotic strains. Related Articles | Metrics

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Progress in Research on the Nutritional Components of Donkey Milk LI Mohan, LIU Aicheng, ZHAO Shanshan, ZHAO Huiwen, ZHANG Juan, SONG Wanying, YUE Xiqing, ZHENG Yan Journal of Dairy Science and Technology    2022, 45 (6): 42-49.   DOI: 10.7506/rykxyjs1671-5187-20220819-051 Abstract （395）   HTML （11）    PDF （2411KB）（1131）       Knowledge map    Save Donkey milk is considered as an ideal substitute for human milk because of its high contents of whey protein, lactose, lysozyme, unsaturated fatty acids and vitamin C, and low contents of casein and fat. Additionally, donkey milk has various physiological functions, including hypoallergenic, bacteriostatic and anticancer activity. Thus, this review introduces readers to the nutritional composition of donkey milk, including proteins, amino acids, fats, minerals, vitamins., and compares it with that of human milk, bovine milk, buffalo milk, goat milk, and camel milk, in order to provide useful information for the comprehensive processing and utilization of donkey milk. Related Articles | Metrics

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Research Progress on Fungal Polysaccharides and Their Application in Lactic Acid Bacteria Fermented Products YANG Yang Journal of Dairy Science and Technology    2022, 45 (5): 44-52.   DOI: 10.7506/rykxyjs1671-5187-20220804-047 Abstract （332）   HTML （2）    PDF （2025KB）（1083）       Knowledge map    Save Fungal polysaccharides are a group of high polymers extracted from the fruiting body, mycelium or fermentation broth of fungi, and are one of the main bioactive substances in edible fungi. They are composed of a variety of monosaccharides and form a complex structure through the connection of chemical bonds, which makes them have a variety of biological activities such as anti-tumor, antioxidant, hypoglycemic, and hypolipidemic effects. They are often added to foods as prebiotics. In recent years, with the continuous exploration of fungal polysaccharides, rapid progress has been made in the extraction, purification, structure analysis, biological activities and product development of fungal polysaccharides. In this paper, the chemical composition, structure analysis and biological activities of fungal polysaccharides are summarized, and the development status and future prospects of lactic acid bacteria fermented foods incorporated with fungal polysaccharides are discussed, so as to provide reference for functional exploration of fungal polysaccharides and for future research to enrich the variety of lactic acid bacteria fermented products. Related Articles | Metrics

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A Review on Techniques for Separation of Functional Proteins from Milk ZHANG Libo, ZHANG Le, LIANG Yuxin, DOU Qingzhe, LI Chun Journal of Dairy Science and Technology    2022, 45 (3): 44-50.   DOI: 10.7506/rykxyjs1671-5187-20220427-023 Abstract （269）   HTML （2）    PDF （1862KB）（1068）       Knowledge map    Save Functional proteins in milk, including α-lactalbumin, β-lactoglobulin, lactoferrin, lactoperoxidase, β-casein and milk fat globule membrane protein, have been reported to have important physiological functions and play important roles in human health and thus, they have attracted widespread attention from researchers and manufacturers. However, there is a bottleneck for the development of techniques for the separation of functional proteins from milk, which restricts their industrial production and practical application. In this paper, the mature techniques for the separation and purification of six functional proteins from milk are summarized, with special reference to their application conditions and experimental scale, in order to provide a basis the separation and purification of functional proteins from milk in laboratories and factories and the development of new functional milk protein products. Related Articles | Metrics

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Recent Progress in the Renal Health Protective Effect and Mechanism of Probiotics Used in Food XU Yu Journal of Dairy Science and Technology    2022, 45 (2): 30-34.   DOI: 10.7506/rykxyjs1671-5187-20210710-046 Abstract （408）   HTML （0）    PDF （1508KB）（1026）       Knowledge map    Save Renal health problems have become major public health issues but are easily overlooked. Existing studies demonstrate that probiotic regulation of the intestinal flora is a new intervention pathway to protect renal health. Nevertheless, little research attention has been paid to the role of probiotics in protecting kidney health. In this paper, we review the protective effects and action mechanisms of probiotics used in food on renal health problems such as chronic nephritis, hemodialysis, hyperuricemia, and hyperoxaluria. We hope that this review can provide theoretical support for the exploitation of new probiotics and the targeted development of probiotic products. Related Articles | Metrics

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Proteomics Analysis of Functional Properties of Proteins from Goat Milk, Cow Milk, and Human Milk REN Rong, YANG Borui, PENG Haishuai, WANG Bini, ZHANG Fuxin, HUI Yuanyuan, JIA Rong Journal of Dairy Science and Technology    2021, 44 (1): 1-6.   DOI: 10.15922/j.cnki.jdst.2021.01.001 Abstract （352）   HTML （1）    PDF （2463KB）（1014）       Knowledge map    Save In order to obtain more data on proteins in goat milk, cow milk and human milk, their basic components were determined, and bioinformatic analysis of their proteins was performed by proteomics. The results showed that the protein contents of goat milk and cow milk were higher than that of human milk, while the contents of fat and lactose were higher in human milk. A total of 3 370 proteins were identified in the three kinds of milk, and gene ontology (GO) analysis of these proteins indicated that they were mainly involved in biological processes such as cell process and metabolism process, and distributed in the cell, organelles and extracellular region. Their molecular functions included binding and catalytic activity. The KEGG pathway varied in the three kinds of milk and was enriched in protein processing in the endoplasmic reticulum. In the protein-protein interactions network, the 307 shared proteins participated in several pathways such as carbon metabolism, glycolysis/gluconeogenesis, and amino acid biosynthesis. Related Articles | Metrics

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Recent Progress and Current Status of Studies on Human Milk Oligosaccharides (HMOs) and Their Application in China WEI Yuanan, ZHANG Lijun, ZHENG Huiling, CHEN Xiaolin Journal of Dairy Science and Technology    2016, 39 (3): 33-38.   DOI: 10.15922/j.cnki.jdst.2016.03.008 Abstract （341）   HTML （4）    PDF （1553KB）（1005）       Knowledge map    Save Human milk oligosaccharides (HMOs) are a group of complex glycans occurring in human breast milk that play important roles in the growth and development of infants. More than 200 distinct kinds of HMOs have been identified so far. The naturally occurring mixtures of HMOs in humans have different components and profiles that reflect the mother’s genetic makeup (e.g., Lewis blood type), duration of lactation, life style, diet and geographic region. A number of functions that may protect the health of breast-fed infants have been reviewed for HMOs. However, available information on the content and profiles of HMOs in human milk, especially among Chinese mothers, is limited. Therefore, further research on the relationship between the structure and functions of HMOs and a databank of HMOs from Chinese mothers are needed in order to establish a firm scientific basis and specific guidelines for improved infant formula in the future. Related Articles | Metrics

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Recent Progress in Research on the Physicochemical Properties and Microbial Metabolism of Yogurt Fermented by Lactic Acid Bacteria LIU Huiyao, PENG Fei Journal of Dairy Science and Technology    2024, 47 (3): 49-60.   DOI: 10.7506/rykxyjs1671-5187-20240505-029 Abstract （192）   HTML （8）    PDF （1686KB）（1004）       Knowledge map    Save Lactic acid bacteria, a group of microorganisms that can ferment sugars into lactic acid, are widely used in the production of yogurt products. Different lactic acid bacteria exhibit different fermentation characteristics, which not only alter the physicochemical properties of yogurt but also have a significant impact on its nutritional value. This paper reviews the relationship between yoghurt products and microbial metabolism with a special focus on the role and influence of microorganisms in yoghurt making. The production of yogurt relies on the fermentation of specific microorganisms, such as lactic acid bacteria, which not only convert lactose to lactic acid, change the pH and texture of yogurt, but also synthesize a range of bioactive substances, such as vitamins, thereby having a positive impact on the health of consumers. This paper summarizes recent advances in understanding the fermentation mechanism of yoghurt, revealing the contribution of microbial diversity to product characteristics. In addition, this paper also discusses the health benefits of microbial metabolites in yogurt, including improving intestinal health and enhancing immunity. It is hoped that this review will provide a scientific basis and technical guidance for the research and development of yogurt products. Related Articles | Metrics

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Progress in Research on Lactic Acid Bacterial Metabolism JIAO Jingkai Journal of Dairy Science and Technology    2020, 43 (2): 49-55.   DOI: 10.15922/j.cnki.jdst.2020.02.009 Abstract （306）   HTML （6）    PDF （2070KB）（992）       Knowledge map    Save Research on lactic acid bacterial metabolism has already stepped into a new era. This review summarizes the current research on sugar, citric acid and protein metabolism in lactic acid bacteria, as well as the application of genomics, comparative genomics and metagenomics based on next-generation sequencing technology in studies of lactic acid bacterial metabolism. It is expected that this review will provide theoretical support for further research of lactic acid bacterial metabolism. Related Articles | Metrics

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Growth Characteristics and Antibacterial Activity of Lactobacillus salivarius QI Bingli, LI Yanjie, CHEN Shixian, ZHAO Zifu Journal of Dairy Science and Technology    2015, 38 (3): 1-4.   DOI: 10.15922/j.cnki.jdst.2015.03.001 Abstract （637）   HTML （3）    PDF （1253KB）（966）       Knowledge map    Save The objective of this study was to determine the growth curves and antibacterial activity of two different strains of Lactobacillus salivarius. Streptococcus mutans, Porphyromonas gingivalis and Staphylococcus aureus were selected to perform antibacterial tests in vitro by the Oxford cup method. The results showed that the logarithmic growth phase of the two strains of Lactobacillus salivarius began respectively at 2 and 4 hours after inoculation and ended both at 8 hours, and the stationary phase began at 14 and 16 hours, respectively. It was proved that the bacteria cultures of both strains of Lactobacillus salivarius and their metabolites had antibacterial activity against Streptococcus mutans, Porphyromonas gingivalis and Staphylococcus aureus, and the antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis was stronger than that against Staphylococcus aureus. Also, for both strains, neither bacterial sludge nor metabolite with an adjusted pH value (7.0) had antibacterial activity. Antibacterial activity of both strains of Lactobacillus salivarius came mainly from their metabolites, and it were acid or acid-dependent materials that play a key role in the antibacterial activity of metabolite. Related Articles | Metrics

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A Review on the Major Nutritional Components in Milks of Humans and Domesticated Mammals QIU Ji, MENG Yang, ZHAO Yi, SI Chenyu, LI Chun Journal of Dairy Science and Technology    2021, 44 (3): 50-54.   DOI: 10.15922/j.cnki.jdst.2021.03.009 Abstract （375）   HTML （4）    PDF （1862KB）（949）       Knowledge map    Save Milk is a specialized substance secreted by the mammalian mammary gland and is the material basis for the survival and development of mammals. Understanding the similarities and differences in the milk composition of humans and domesticated mammals and gaining deeper insights into the characteristics of different mammalian milks will help in the targeted development and promotion of different mammalian dairy products. In this review, we summarize the main nutritional components in different mammalian milks and compare the composition and content of protein, fat and lactose, finding that there are large differences in these milk components. Besides, we review the functions and applications of different mammalian dairy products according to the conclusions drawn from the comparison. Related Articles | Metrics

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Progress in the Application of Low Methoxy Pectin in Milk Products and Its Preparation Methods LI Mengyang, ZHU Jiayi, SUN Qingshen Journal of Dairy Science and Technology    2022, 45 (1): 67-73.   DOI: 10.7506/rykxyjs1671-5187-20210830-007 Abstract （478）   HTML （6）    PDF （2087KB）（942）       Knowledge map    Save Pectin is a natural polysaccharide present in the cell wall of higher plants, which plays an important role in the textual and nutritional properties of fruit and vegetable-based products. There are two types of pectin: high methoxy pectin (HMP, with methoxy content ≥ 7%) and low methoxy pectin (LMP, with methoxy content < 7%). LMP has good stability, gelling and thickening properties, and is widely used in dairy products since it brings a special flavor to fermented milk and increases the viscosity and stability of the product. However, the yield of LMP is low due to the limitations of production and processing conditions. Therefore, the conversion of plant-derived HMP into LMP through de-esterification can meet the industrial demand for LMP. This review outlines the current status of the application of LMP in the dairy industry and its preparation methods including acid de-esterification, alkaline de-esterification, enzymatic de-esterification and amidation, and discusses the effects of these methods on the structure of pectin. Hopefully, this review will provide a theoretical basis for the industrial production and wide application of LMP. Related Articles | Metrics

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Process Optimization for Production of Freeze-Dried Cells of Bifidobacterim bifidum TMC3115 YANG Ling, ZHANG Dong, QI Shihua, MA Xinying, ZHOU Shuaikang, AI Lianzhong, WANG Shijie Journal of Dairy Science and Technology    2021, 44 (5): 12-17.   DOI: 10.15922/j.cnki.jdst.2021.05.003 Abstract （274）   HTML （4）    PDF （2146KB）（924）       Knowledge map    Save In order to prepare lyophilized cells of Bifidobacterium bifidum TMC3115 with high viability, the impact of the initial pH of the medium, different carbon and nitrogen sources, and inoculum quantity on the viable cell count was studied by the one-factor-at-a-time method. Subsequently, an orthogonal array design was applied to optimize combinations of carbon and nitrogen sources based on the pH of the medium at 16 h of culture, cell density (expressed as optical density) and viable cell count. The efficacy of 18 cryoprotectants on the probiotic strain was investigated, and the optimization of cryoprotectant blends was carried out using an orthogonal array design. The results showed that when the initial medium pH was 7.2 and the inoculum amount was 4%, the viable cell count reached the highest. The optimized medium was composed of glucose 25 g/L, tryptone 20 g/L, yeast peptone 10 g/L, yeast extract FM902 15 g/L, diammonium citrate 2 g/L, anhydrous sodium acetate 5 g/L, dipotassium phosphate 2 g/L, Tween-80 1 g/L, magnesium sulfate 0.58 g/L, manganese sulfate 0.25 g/L, and L-cysteine hydrochloride 0.5 g/L. The optimal cryoprotectant was composed of skim milk 12%, trehalose 12%, glycerol 1.2%, sodium glutamate 0.6%, and L-cysteine hydrochloride 0.15%. The viable cell count of the freeze-dried culture produced under the optimized conditions reached 4.26 × 1011 CFU/g. Related Articles | Metrics

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Applications of DNA Barcode in Food Traceability LI Min, LING Chao, WU Qi-qin, BI Sheng-nan, FAN Yun-xiu, SUN Guo-wei, HAN Yi-yi, ZHENG Xiao-ping, MENG Jin Journal of Dairy Science and Technology    2014, 37 (5): 25-30.   DOI: 10.15922/j.cnki.jdst.2014.05.008 Abstract （166）   HTML （1）    PDF （1233KB）（901）       Knowledge map    Save Food traceability is more and more important in the food safety, and as a potentially effective tool in the food traceability, DNA barcode is developing rapidly in recent years. This review describes the applications of DNA barcode in food safety especially in food traceability. From the concept of DNA barcode to food test, food traceability and prevent commercial fraud in food. DNA barcode can ensure food safety and prevent commercial fraud, but to the large-scale applications, there is still a long way to go. Related Articles | Metrics

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Advances in Sterilization Techniques for Dairy Products HONG Qing, LIU Zhenmin Journal of Dairy Science and Technology    2022, 45 (6): 50-54.   DOI: 10.7506/rykxyjs1671-5187-20211222-012 Abstract （525）   HTML （37）    PDF （1626KB）（851）       Knowledge map    Save Milk and dairy products are foods with high nutritional values. Sterilization techniques that can ensure the safety, long shelf life and stable nutritional value of milk and dairy products are of great interest to researchers. In this paper, we review recent progress in research on sterilization techniques in the dairy industry, illustrates the mechanism of thermal and non-thermal sterilization techniques, and discuss the effect of different sterilization techniques such as pasteurization, ultra-high temperature instantaneous sterilization, ultra-high pressure, ultrasonic and pulsed electric field on the microbial load, nutritional bioactives, flavor compounds, texture and chemical reactions of milk and dairy products. We hope that this review can provide useful information for the development and application highly bioactive dairy products. Related Articles | Metrics

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Antibiotic Susceptibility of Lactobacillus isolates GUO Hui-ling, CHEN Xia, SHAO Yu-yu, PAN Lin, MENG HE Bilige, ZHANG He-ping Journal of Dairy Science and Technology    2014, 37 (6): 6-10.   DOI: 10.15922/j.cnki.jdst.2014.06.002 Abstract （212）   HTML （1）    PDF （1302KB）（850）       Knowledge map    Save Forty-four strains of Lactobacillus isolated from fermented milk in different regions were identified by using 16S rRNA gene sequencing. The results showed that the species of these Lactobacillus isolates were Lactobacillus casei, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus helveticus and Lactobacillus bulgaricus. Meanwhile, our present study focused on the susceptibility of these strains to 11 antibiotics from 6 different categories. Our results showed that different Lactobacillus species displayed different resistance to the antibiotics. Related Articles | Metrics

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Recent Progress in Lactobacillus-Fermented Fruits and Vegetables WANG Sixuan, FU Xue, ZHU Xuemei, TUO Yanfeng, MU Guangqing, QIAN Fang Journal of Dairy Science and Technology    2020, 43 (2): 56-59.   DOI: 10.15922/j.cnki.jdst.2020.02.010 Abstract （273）   HTML （4）    PDF （1561KB）（846）       Knowledge map    Save Fruits and vegetables have a high nutritional value, and they, apart from still being nutritious, has a good flavor after being fermented with Lactobacillus. The present article summarizes the Lactobacillus strains used for fermenting fruits and vegetables, the probiotic effect of fruits and vegetables fermented with Lactobacillus, the quality improvements of fruits and vegetables after Lactobacillus fermentation, and reviews the current global status of Lactobacillus-fermented fruits and vegetables. In addition, the main problems existing in this field and future research directions are discussed. Related Articles | Metrics

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Comparative Study on Secondary Structure and Function of Whey Protein in Bovine Milk and Donkey Milk LIU Aicheng, LI Mohan, ZHANG Zhenghan, ZHANG Xiumin, LIU Yiming, CHEN Jiali, Rayhnigul, ZHENG Yan, YUE Xiqing Journal of Dairy Science and Technology    2021, 44 (3): 6-11.   DOI: 10.15922/j.cnki.jdst.2021.03.002 Abstract （380）   HTML （3）    PDF （2320KB）（828）       Knowledge map    Save The secondary structure of whey proteins in donkey and bovine milk were investigated by Fourier transform infrared spectroscopy (FTIR), and comparative functional evaluation was carried out by gene ontology (GO) annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Results showed that there were differences in the secondary structure of whey proteins between donkey and bovine milk. As the lactation period proceeded, the secondary structure content of whey proteins in both milks changed. Whey proteins in donkey colostrum and milk were involved in more biological functions and metabolic pathways compared with those in bovine colostrum and milk, especially in donkey milk, which could thus be more beneficial to the development and utilization of infant formula milk powder. Related Articles | Metrics

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Research Progress on Yak Milk and Its Flavor Substances LIU Qingxue, XIAO Zijun Journal of Dairy Science and Technology    2022, 45 (5): 53-58.   DOI: 10.7506/rykxyjs1671-5187-20220706-040 Abstract （347）   HTML （10）    PDF （1899KB）（811）       Knowledge map    Save The yak is a species mainly distributed in and around the Qinghai-Tibet Plateau in China, and its special living environment makes yak milk unique in terms of nutritional value and flavor substances compared to cow’s milk, so that more and more consumers pay attention to yak milk. This paper summarizes the annual milk yield of yaks and the factors influencing it, and the nutritional composition, flavor substances, and flavor substance concentration and identification of yak milk from the perspective of the industrial chain of yak milk commercialization. This review can help to develop and utilize raw yak milk as high-quality commercial aseptic milk. Related Articles | Metrics

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Current Status of India Dairy Industry and Enlightenments for China ZHAO Xiaowei, CHENG Guanglong, PENG Hua, XU Qinghua Journal of Dairy Science and Technology    2022, 45 (1): 74-81.   DOI: 10.7506/rykxyjs1671-5187-20210423-027 Abstract （371）   HTML （0）    PDF （2853KB）（809）       Knowledge map    Save India is the largest country in the south Asia and is also an agricultural power. Agriculture is the main income for nearly 70% of India’s population, and the contribution of animal husbandry to India’s agricultural gross domestic product (GDP) is 18%. However, due to the different religious beliefs, the development of animal husbandry, especially the dairy industry in India is unique. This paper systematically analyzes the current status of the India dairy industry in terms of dairy farming, dairy distribution layout, dairy products processing and consumption and dairy product, which is expected to be of reference significance for the high-quality and sustainable development of the dairy industry in China. Related Articles | Metrics

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Recent Advances in Bio-Production of the Human Milk Oligosaccharide 2'-Fucosyllactose (2'-FL) XU Zheng, LI Na, ZHU Wanying, ZHANG Wenrui, CHEN Yingli, LUO Zhengshan Journal of Dairy Science and Technology    2020, 43 (5): 26-30.   DOI: 10.15922/j.cnki.jdst.2020.05.006 Abstract （215）   HTML （0）    PDF （1667KB）（784）       Knowledge map    Save Human milk oligosaccharides (HMO) are important bioactive ingredients of breast milk, the most abundant being 2’-fucosyllactose (2’-FL), which is significantly beneficial to the growth and development of infants, and is considered as a novel nutrient supplement with great potential. Recently, great progress has been made in the bio-production of 2’-FL, whose output has reached industrial levels of production. Many multi-national companies have investigated 2’-FL bio-production techniques for a long time. However, universities and companies in China have just begun research in this field, highlighting its great significance. This paper reviews the 2’-FL bio-production pathways and summarizes several recent novel 2’-FL biosynthesis methods. Related Articles | Metrics

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Monosaccharide Composition and Antioxidant Activity of Exopolysaccharides of Lactobacillus plantarum ZHU Yuting, WEN Xin, XIANG Jun, GUO Jincai, JIN Huihua, LI Can, CHEN Tongqiang Journal of Dairy Science and Technology    2022, 45 (6): 7-11.   DOI: 10.7506/rykxyjs1671-5187-20220510-030 Abstract （283）   HTML （2）    PDF （1912KB）（782）       Knowledge map    Save The monosaccharide composition and antioxidant activity of extracellular polysaccharides from Lactobacillus plantarum were analyzed. Crude polysaccharides were obtained from the fermentation broth of Lactobacillus plantarum by water extraction and alcohol precipitation and were fractionated into two fractions (DZ-1 and DZ-2) by DEAE-52 cellulose column chromatography. The monosaccharide components of DZ-1 and DZ-2 were analyzed by gas chromatography, and their antioxidant activity was tested using 1,1-diphenyl-2-picrylhy drazyl (DPPH), hydroxyl radical, and 2,2’-diazo bis-3-ethyl benzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging assays. DZ-1 was a homopolysaccharide composed of only glucose units, while DZ-2 was a heteropolysaccharide composed of arabinose and galactose with a content ratio of 46.03:53.89. Both DZ-1 and DZ-2 had the ability to scavenge DPPH, hydroxyl and ABTS cation radicals. Related Articles | Metrics

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Computer Simulation of Molecular Docking of α-Lactalbumin with Saponins HU Jialun, JIANG Zhanmei Journal of Dairy Science and Technology    2022, 45 (4): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20220505-025 Abstract （191）   HTML （10）    PDF （4672KB）（781）       Knowledge map    Save Small molecule saponins are highly physiologically active and exert their biological effects only when interacting with biomolecules in the target cells in the human body. α-Lactalbumin (α-LA) is a globular protein that binds to hydrophobic ligands and has been used as a functional ingredient in the food industry. In this study, the interaction between two types of saponins (dammarane-type and oleanane-type) and α-LA was investigated using computer simulations, and their interaction patterns were imaged. The molecular docking results showed that each type of saponins binds to amino acid residues within the active pocket of α-LA via hydrophobic interactions and hydrogen bonding. However, dammarane-type saponins are more complex in structure, providing more binding sites, and they form hydrogen bonds via greater force. Related Articles | Metrics

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Effects of Different Sterilization Processes on the Quality of Extended Shelf-Life Milk REN Lu Journal of Dairy Science and Technology    2022, 45 (3): 9-13.   DOI: 10.7506/rykxyjs1671-5187-20211228-014 Abstract （369）   HTML （20）    PDF （1937KB）（763）       Knowledge map    Save The effects of traditional high-temperature sterilization, direct steam infusion and membrane filtration combined with pasteurization on the quality of extended shelf-life (ESL) milk were compared by measuring microbial indexes, shelf life, percentage loss of lactoferrin (LF) and immunoglobulin G (IgG) and furosine content. The process parameters for steam immersion sterilization and membrane filtration combined with pasteurization were optimized. The results showed that compared with traditional high temperature sterilization, direct steam infusion (147 ℃/0.09 s) resulted in a longer shelf life, more stable quality and lower furosine content and retained lesser amounts of active substances. Membrane filtration combined with 72 ℃/15 s sterilization retained more active substances such as LF and IgG. However, this process has higher requirements for storage temperature. The storage temperature needs to be lower than 6 ℃ to ensure the stability of product quality. Related Articles | Metrics

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Oligosaccharide Composition of Human Breast Milk and Its Effect on Promoting the Proliferation of Probiotics JIE Liang, SU Miya, JIA Hongxin, CHEN Wenliang, QI Xiaoyan Journal of Dairy Science and Technology    2021, 44 (1): 13-17.   DOI: 10.15922/j.cnki.jdst.2021.01.003 Abstract （355）   HTML （6）    PDF （1705KB）（759）       Knowledge map    Save The composition and contents of oligosaccharides in two mixed samples of human breast milk were determined and the effect of the human milk oligosaccharides (HMOs) 2’-fucosyllactose (2’-FL) on the proliferation of two probiotic strains, Bifidobacterium Bb-12 and Lactobacillus fermentum CECT5716 was evaluated in this study. The results showed that the HMOs contents of the two mixed samples were 10.613 and 5.093 g/L respectively. This significant difference indicated that HMOs contents in breast milk from different mothers are affected by many factors, generally ranging between 5 and 15 g/L. 2’-FL promoted the growth of both priobiotics, indicating that the probiotics could utilize HMOs for growth and proliferation. Related Articles | Metrics

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Advances in Research on Structure-Function Relationship of Exopolysaccharides from Lactic Acid Bacteria JIANG Chenbo, HONG Qing, HANG Feng Journal of Dairy Science and Technology    2017, 40 (4): 30-35.   DOI: 10.15922/j.cnki.jdst.2017.04.007 Abstract （151）      PDF （1862KB）（753）       Knowledge map    Save Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB), with a variety of physiological functions, play a significant role in the improvement of physical properties of fermented dairy products. The structures and functions of EPS synthesized by different LAB strains are highly diverse. Therefore, this review summarizes the progress that has been made in recent years in studying the structure of EPS from LAB and its effect on physical properties and health-beneficial functions of fermented dairy products, in order to lay a theoretical foundation for developing new fermented dairy products with stable quality and desired health-beneficial functions. Related Articles | Metrics

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Isolation, Identification and Heat Resistance of Bacillus from Raw Milk HOU Xiaxia, WANG Yunxia, LIU Lijun, LI Cuizhi, LÜ Zhiyong Journal of Dairy Science and Technology    2022, 45 (6): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20220913-057 Abstract （552）   HTML （15）    PDF （2441KB）（747）       Knowledge map    Save A small amount of bacterial spores with strong tolerance still exist in raw milk after sterilization and can multiply under certain conditions, causing a serious impact on product quality and consumer health. In this study, raw milk samples containing Bacillus were collected to isolate aerobic Bacillus and thermophilic aerobic Bacillus. The isolates obtained were identified based on their morphological, physiological, biochemical and molecular biological characteristics, and the heat resistance of the isolated thermophilic aerobic Bacillus was studied. Results showed that 10 strains of Bacillus were isolated from the milk samples, of which three were thermophilic aerobic Bacillus and seven were aerobic Bacillus. Among them, Bacillus coagulans and Bacillus clausii could tolerate heat treatment at 115 ℃ for 15 min. All Bacillus in raw milk could be killed by heat treatment at 121 ℃ for 20 min which decreased the number of spores by four orders of magnitude. The dominant Bacillus species in raw milk were Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus licheniformis, Bacillus circulans, Bacillus gelatini, Bacillus amyloliquefaciens, Bacillus coagulans, and Bacillus clausii. Bacillus coagulans and Bacillus clausii had stronger heat resistance and could tolerate heat treatment at 115 ℃ for 15 min. Related Articles | Metrics

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Progress in the Study of Bovine Milk Casein Gene Polymorphism ZHAO Xuanying, LIU Zhenmin, YONG Jingyi, MU Haibo, LI Nan Journal of Dairy Science and Technology    2021, 44 (1): 44-50.   DOI: 10.15922/j.cnki.jdst.2021.01.009 Abstract （235）   HTML （0）    PDF （2152KB）（734）       Knowledge map    Save Bovine milk is known as the “white blood” and is one of the most ideal natural foods, rich in protein, milk fat, calcium, vitamins and the eight essential amino acids, also known as a near-perfect food. However, in China, cow’s milk is mostly used for liquid milk processing, and its nutritional value has not been fully utilized. Casein gene polymorphisms are thought to affect milk yield, physicochemical properties and nutritional composition, dairy product manufacturing performance and nutrition, and hence have received much attention from scholars. In this paper, we summarize the existing studies on casein gene polymorphism, the methods used for its detection, and its application, hoping to provide some reference for the targeted breeding of dairy cows, the improvement of milk quality, and the precise development of functional dairy products. Related Articles | Metrics