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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）（1012）       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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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）（2962）       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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Research Progress on Isolation, Preparation and Functional Characteristics of Postbiotics and Their Applications in Dairy Products LI Yue, REN Dayong Journal of Dairy Science and Technology    2024, 47 (3): 61-70.   DOI: 10.7506/rykxyjs1671-5187-20240415-023 Abstract （115）   HTML （3）    PDF （1742KB）（636）       Knowledge map    Save Probiotics have been extensively researched for their health advantages, but their poor stability and viability prevent them from being used in foods and medicine on a larger scale. Compared with probiotics, postbiotics have the advantages of higher safety and stability in its existing form, which avoids the limitation of probiotics. In 2021, the International Scientific Association for Probiotics and Prebiotics defined postbiotics as preparation of inanimate microorganisms and/or their components that confers a health benefit on the host including bacterial components and metabolites, such as cell-free supernatant, cell lysate, extracellular polysaccharide, peptidoglycan, short-chain fatty acids, and organic acids. Postbiotic components exhibit varying beneficial effects on the host, such as regulating immunity and lipid metabolism, anti-inflammatory, antioxidant, anti-tumor, and antibacterial activities, and on product processing as an antibacterial, stabilizing and emulsifying agent. This paper provides an overview of the methods for separating, preparing and identifying postbiotics. It also summarizes the potential functional characteristics of probiotics, their processing characteristics in dairy products and their potential application value. This review provides a theoretical basis for the application of postbiotics as good raw materials in the medical and food fields. Related Articles | Metrics

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A Review of the Application of Transcriptome Sequencing in Research on Bacteriocin Synthesis by Lactobacillus plantarum ZHAO Le, MENG Xiangchen Journal of Dairy Science and Technology    2021, 44 (5): 32-37.   DOI: 10.15922/j.cnki.jdst.2021.05.007 Abstract （322）   HTML （5）    PDF （1728KB）（713）       Knowledge map    Save Bacteriocin can be used as a natural non-toxic antibacterial agent in foods because of its resistance to foodborne pathogens and spoilage bacteria. Bioinformatics is a subject based on computer science and applied mathematics, which aims to locate the functional genes by searching for and comparing the biological information measured in the field of life science and analyzing the related nucleic acid information and structural protein genes. Transcriptomics aims to analyze all RNA transcribed by different cells or tissues under specific conditions at the overall transcriptional level, providing insights into biological pathways and molecular regulatory mechanisms. By comparing mass transcriptome sequencing data with the reference genome, the genetic information of transcripts can be quantitatively analyzed at the level of gene expression. Gene ontology (GO) annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis can be used to speculate the functional characteristics of differentially expressed genes selected by differential expression folds and further understand the mechanism of the synthesis of bacteriocin and other metabolites. Transcriptome sequencing is a safe and economical technology that is expected to provide a new approach for the large-scale production of bacteriocins. 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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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）（996）       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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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）（1373）       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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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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Development and Maturation of the Intestinal Flora during Infancy and Early Childhood and Influencing Factors WANG Shumin, ZHAI Qixiao Journal of Dairy Science and Technology    2022, 45 (1): 38-47.   DOI: 10.7506/rykxyjs1671-5187-20210918-011 Abstract （435）   HTML （7）    PDF （2201KB）（706）       Knowledge map    Save Infancy and early childhood are critical periods for the development and maturation of the intestinal flora. Mounting studies have demonstrated that changes in the intestinal flora during these periods may have profound effects on the growth and development, energy metabolism, maturation of the nervous and immune systems of infants and children. This article reviews the evolution of the composition and function of the intestinal flora in infants and young children during their development and maturation, as well as the factors influencing it. This article is expected to provide a reference for strategies to improve growth and development of infants and young children via regulation of the intestinal flora. 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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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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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）（1144）       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 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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Cytotoxicity?and?Mechanism?of?Aflatoxin XU?Mingfang, GENG?Mengmeng Journal of Dairy Science and Technology    2018, 41 (3): 1-9.   DOI: 10.15922/j.cnki.jdst.2018.03.001 Abstract （230）   HTML （0）    PDF （1449KB）（718）       Knowledge map    Save This study investigated the cytotoxicity of aflatoxin B1 (AFB1) on normal human liver cell line L-02 and evaluated oxidative damage caused by AFB1 based on changes in cell proliferation rate, reactive oxygen species (ROS) and malondialdehyde (MDA) contents. The relative survival rate of the cells was determined by colorimetry using VC as a cytoprotectant. The extent of AFB1-induced apoptosis in L-02 cells as well as the underlying mechanism was assessed by changes in the cell cycle and cell apoptosis rate. The results showed that the AFB1 exposure concentration was determined as 40 μg/mL based on its half maximum inhibitory concentration (IC50) and VC concentrations for maximum cell viability ranged from 0.025 to 0.250 mg/mL. AFB1-induced cell damage was not attenuated at VC concentrations ≥ 0.5 mg/mL. ROS levels in the VC and VC + AFB1 groups were higher than in the control group but lower than in the AFB1 group, implying that VC can help reduce the MDA level in the cells and attenuate oxidative damage. Cell apoptosis and cycle analysis showed that AFB1 increased the percentage of apoptotic cells at the mid-late stage of apoptosis and that addition of VC inhibited the occurrence of apoptosis. Moreover, AFB1 induced cell cycle arrest in the G0/G1 phase and cell cycle parameters returned to almost normal after addition of VC. 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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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）（1259）       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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Antioxidant Properties of Glycosylated Whey Protein with Fucoidin AI Zhengwen, YU Peng Journal of Dairy Science and Technology    2019, 42 (4): 1-4.   DOI: 10.15922/j.cnki.jdst.2019.04.001 Abstract （94）   HTML （0）    PDF （1695KB）（671）       Knowledge map    Save In this study, whey protein was glycosylated with fucoidin under dry conditions. The change of browning degree was investigated during the glycosylation process, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and iron reducing power of the reaction products at different reaction times were measured. The results showed that the glycosylation reaction could significantly increase the degree of browning. In addition, compared with whey protein or fucoidin alone, glycosylation significantly increased the DPPH radical scavenging capacity and reducing power of their mixtures at various ratios. The DPPH radical scavenging capacity of their 1:3 mixture reached the maximum (74.28%) at 80 h, a 30% increase compared with that at 0 h. However, it was lower than that of 0.01% VC. 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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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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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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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 （506）   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 on Probiotics in Prevention and Treatment of Rumen Acidosis WU Jiang, YE Gengping, LIU Guanglei, TANG Xinren Journal of Dairy Science and Technology    2017, 40 (1): 28-32.   DOI: 10.15922/j.cnki.jdst.2017.01.007 Abstract （222）      PDF （1483KB）（616）       Knowledge map    Save Rumen acidosis is a severe digestive system disorder which causes a great harm to the health and production performance of food-producing animals.After entering the rumen,probiotics can stabilize the ruminal pH value by maintaining the balance of the microbial community in the rumen.In addition,probiotics can bring its immune function back to normal by stimulating the body,and alleviate the symptoms caused by acidosis.The current state-of-the-art of knowledge about gastric acidosis is reviewed in this paper. Related Articles | Metrics

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Current Status of Research on the Structure and Function of Bile Salt Hydrolase Gene HUANG Yanna, REN Jing Journal of Dairy Science and Technology    2015, 38 (2): 33-36.   DOI: 10.15922/j.cnki.jdst.2015.02.008 Abstract （214）   HTML （1）    PDF （1353KB）（278）       Knowledge map    Save Bile salt hydrolase (BSH) is considered to be especially relevant for microbes that reside in the mammalian gastrointestinal tract, which also helps to reduce the blood cholesterol level of the host. This review focuses on the occurrence of bile salt hydrolase among different microorganisms and its physiological characterization, enzyme activity, substrate specificity and genetics involved with recent updates. The current perspective reveals a huge market potential of probiotics with bile salt hydrolase. 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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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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Determination of Urea in Milk and Milk Powder by High Performance Liquid Chromatography with Fluorescence Detection SONG Wei, ZHANG Shu, CHEN Xiao-xu, SONG Li, ZHAO Yong-biao, SONG Gui-xue Journal of Dairy Science and Technology    2014, 37 (1): 23-26.   DOI: 10.15922/j.cnki.jdst.2014.01.006 Abstract （102）   HTML （0）    PDF （1638KB）（658）       Knowledge map    Save A method for determining urea in milk and milk powder was developed using high performance liquid chromatography with fluorescence detection (HPLC-FLD). Samples were extracted with a mixture of water and ethanol, the supernatant was derivatized with a solution of xanthydrol in acidic condition. The chromatographic separation was performed on a reversed-phase C18 column using a mobile phase consisting of acetonitrile and sodium acetate solution. The derivatized products were separated and tested using a fluorescence detector at λex 213 nm and λem 308 nm. The method showed a good linear relationship in the range of 0.1–10.0 μg/mL, with R2 > 0.999. The spiked recoveries of urea in formula milk powder and liquid milk samples were in the range of 104%–106% and 83.4%–101% with RSD 2.1% –5.7% and 3.2%–4.9%, respectively. The limits of detection (LODs) in formula milk powder and liquid milk were 30 and 12 mg/kg, respectively. This method proved rapid, sensitive, reliable and reproducible. Related Articles | Metrics

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A Review of Recent Research on Milk Globule Size HUANG Qixue, XING Zhiyang, ZHANG Menglu, ZHU Heshui, HAN Liqiang Journal of Dairy Science and Technology    2020, 43 (4): 47-51.   DOI: 10.15922/j.cnki.jdst.2020.04.009 Abstract （340）   HTML （1）    PDF （2325KB）（717）       Knowledge map    Save Milk fat is secreted mainly in the form of fat globules (MFG) from the mammary glands of female mammals into the milk. The MFG particle size ranges from 0.2 to 15.0 μm. MFG sizes can affect the health of newborns and the physical and chemical properties of dairy products. As the size of MFG is determined by intracellular lipid droplets during the secretion of mammary epithelial cells, the regulation factors of lipid droplet size include intracellular triglyceride (TG) level and enzymes involved in the synthesis and hydrolysis of TG, enzyme, membrane phospholipid, and lipid droplet fusion, etc. This review mainly describes the synthesis and structure of MFG, the regulation of MFG particle size and its impact on human nutrition, dairy processing and lipid droplet size fusion, which will provide reference for the application of milk fat globule size. 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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Variations in the Metabolism of Lactose and Galactose in Leuconstoc mesenteroides Strains AN Dongni, ZHANG Lan, ZHANG Chunxue, TAN Dongmei, WU Yi, LIU Xiaoming, ZHAO Jianxin, ZHANG Hao, CHEN Wei Journal of Dairy Science and Technology    2020, 43 (4): 7-12.   DOI: 10.15922/j.cnki.jdst.2020.04.002 Abstract （133）   HTML （1）    PDF （2598KB）（329）       Knowledge map    Save The growth, acid production and changes in viable cell count of 8 strains of Leuconstoc mesenteroides were measured in chemically defined medium (CDM) with different carbon sources or skim milk. The results showed that there were significant differences in the growth of these strains in CDM with lactose or galactose as the single carbon source. Strains LM1, LM2, LM4 and LM8 grew well in CDM with lactose as the single carbon source. Strains LM2, LM3, LM5 and LM8 had stronger vitality in CDM with galactose as the single carbon source, but their growth was weaker than that in the presence of lactose. In skim milk, the viable cell count of all experimental strains increased obviously in the early fermentation stage. After 8 h, their growth entered the stable phase, and the pH value at the end of fermentation was above 6.0. While the differences in genes related to lactose and galactose metabolism were preliminarily compared among the strains in this study, the correlation between genes and phenotypes needs to be further analyzed based on lactose hydrolase activity and lactose and galactose residues. Related Articles | Metrics

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Determination of Six Quaternary Ammonium Disinfectant Residues in Food for Special Medical Purposes by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry SUN Lei, ZHANG Mingxing, ZHAI Hongwen, MA Junmei, ZHANG Chunlin, REN Xiaowei, CAO Meirong Journal of Dairy Science and Technology    2023, 46 (3): 12-16.   DOI: 10.7506/rykxyjs1671-5187-20230517-026 Abstract （99）   HTML （3）    PDF （1979KB）（529）       Knowledge map    Save An ultra-high performance liquid chromatography tandem triple quadrupole mass spectrometry (UPLC-MS/MS) method was established for the determination of six quaternary ammonium disinfectant residues in milk-containing food for special medical purposes. The sample was extracted with 80% acetonitrile in water and the extract was separated on a RRHD Eclipse Plus C18 column, detected in the positive ion mode using an electrospray ionization source with multiple reaction monitoring (MRM), and quantified by matrix-matched standard calibration. The calibration curves for the six quaternary ammonium disinfectants was linear in the concentration range of 0.1–5.0 ng/mL with correlation coefficient higher than 0.996 0. The limit of detection (LOD) was 0.5 μg/kg and the limit of quantification (LOQ) was 1 μg/kg. The recoveries were 72.8%-102.3% for spiked solid matrix samples, and 71.8%–100.8% for spiked liquid matrix samples with relative standard deviations (RSDs) in the range of 0.25%–3.88% and 0.19%–2.51%, respectively. The proposed method is simple, efficient, rapid, sensitive, and suitable for the qualitative and quantitative analysis of quaternary ammonium disinfectant residues in food for special medical purposes. 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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Progress of Polymorphism of β-casein in Milk and Its Relationship with Human Health LIANG Jie, GENG Xiaohui, LIU Yanping, YIN Chenyin Journal of Dairy Science and Technology    2019, 42 (2): 45-49.   DOI: 10.15922/j.cnki.jdst.2019.02.009 Abstract （230）   HTML （2）    PDF （1582KB）（455）       Knowledge map    Save As a high-quality, nutritious food, milk is widely loved by people. β-casein is an important protein component in milk and is one of the indicators for evaluating the quality of milk. It plays an important role in protecting human health. As there are many varieties of β-casein in milk, it is of great significance to define the role of each β-casein. The most common variants of β-casein in milk are A1 and A2, while the other types are rare. Therefore, the current research regarding cow milk β-casein mainly focuses on these two variants. In this paper, the varieties and allele frequency of milk β-casein and its relationship with human health are elucidated. Recent progress in studying β-casein in milk is reviewed in order to provide readers with insights into milk β-casein. 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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Current Status and Trends in the Development of Dairy Products in China Journal of Dairy Science and Technology    2012, 35 (6): 37-41.   DOI: 10.15922/j.cnki.jdst.2012.06.011 Abstract （156）   HTML （0）    PDF （992KB）（436）       Knowledge map    Save The present paper reviews the current status of development of China’s dairy industry, analyzes features of development and current problems, and summarizes features of products developed in the year 2010. The last part of this paper explores future trends in the dairy industry. 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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Bacterial Exopolysaccharides and Their Application in Dairy Products XU Jia, WU Zhengjun, WENG Xinchu, WANG Yi Journal of Dairy Science and Technology    2017, 40 (1): 33-37.   DOI: 10.15922/j.cnki.jdst.2017.01.008 Abstract （187）      PDF （1693KB）（408）       Knowledge map    Save In recent years,exopolysaccharides produced by food-grade bacteria has aroused great interest.worldwide.In addition to the biological effects on their producers themselves,bacterial exopolysaccharides are widely applied in the agricultural,food,pharmaceutic as well as chemical industries for their prominently biological activities and processing properties.In this paper,the roles of some bacterial exopolysaccharides in biofilm formation and their chemical structures and prospects for application are reviewed.Further investigation on bacterial exopolysaccharides is also suggested. Related Articles | Metrics

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Progress in Research on the Odor of Breast Milk and Infant Formula Milk Powder JIE Liang, JIA Hongxin, CHEN Wenliang, SU Miya Journal of Dairy Science and Technology    2022, 45 (1): 61-66.   DOI: 10.7506/rykxyjs1671-5187-20210720-009 Abstract （232）   HTML （2）    PDF （1999KB）（495）       Knowledge map    Save Breast milk is the first and only food source for meeting all nutritional needs of infants in the first stages of life and is recognized as the best form of nutrition for infant growth, development and health. In addition to providing nutrition to infants, breast milk influences infants’ taste and food preferences by exposing them to sensory experiences of various odorous compounds. In order to better apply the odor research of breast milk to infant formula milk powder, and to make infant formula milk powder more similar to breast milk, we here summarize the composition of odor compounds in breast milk and infant formula milk powder and the main factors influencing them. Related Articles | Metrics

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Research Progress on the Interaction between Milk Protein and Active Molecules XIANG Runru, MA Bohan, HU Jian, CHEN Jianghua, LIU Yongfeng Journal of Dairy Science and Technology    2024, 47 (5): 39-44.   DOI: 10.7506/rykxyjs1671-5187-20240910-084 Abstract （133）   HTML （7）    PDF （1466KB）（322）       Knowledge map    Save As the core component of dairy products, milk proteins possess rich nutritional value and a variety of bioactive functions. There are complex interactions (covalent bonding, non-covalent bonding, etc.) between active molecules (such as polyphenols, polysaccharides and vitamins) and milk proteins. These interactions not only affect the structure and functional properties of milk proteins (such as emulsifying properties, solubility, foaming properties, and gelling properties), but also may have significant impacts on food processing and preservation, as well as the nutritional value and functionality of final products. This review summarizes the interaction mechanisms between milk proteins and several types of active molecules and their effects on functional properties. It is of great significance for a systematic understanding of the binding between milk proteins and active molecules and provides a theoretical basis for in-depth research and industrial production of dairy products. Related Articles | Metrics

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Effect of Inonotus obliquus Polysaccharides on the Quality of Yak Yogurt XU Yingrui, WU Shifang, YANG Xiaoli, XUE Yuantai, ZHU Yanli, ZHANG Weibing, ZHAO Jun, WEN Pengcheng Journal of Dairy Science and Technology    2021, 44 (3): 12-18.   DOI: 10.15922/j.cnki.jdst.2021.03.003 Abstract （264）   HTML （0）    PDF （2327KB）（487）       Knowledge map    Save The impact of adding polysaccharides extracted from liquid-cultured mycelia of Inonotus obliquus into yak yogurt on its sensory evaluation score and titratable acidity was investigated to determine the optimal addition amount of the polysaccharides. The process parameters for producing yak yogurt with added Inonotus obliquus polysaccharides were optimized, and the quality of the yogurt prepared under optimized conditions was evaluated and compared with that of yogurt without added Inonotus obliquus polysaccharides as a control. The results showed that addition of 0.4% Inonotus obliquus polysaccharides to yak yogurt led to the highest sensory score together with a moderate acidity. Using orthogonal array design, the optimal process conditions were determined as follows: ratio of Streptococcus thermophilus G2 to Lactobacillus paracasei L9, 1:1; fermentation time, 14 h; temperature, 38 ℃; and sucrose concentration, 8 g/100 mL. Compared with the control, the as-prepared yogurt increased the number of viable lactic acid bacteria, titratable acidity and water-holding capacity by 34.1%, 11.0% and 16.8% respectively, and the pH value decreased accordingly. Addition of Inonotus obliquus polysaccharides into yak yogurt improved its firmness and viscosity as well as flavor. Related Articles | Metrics