Table of Content

30 June 2015, Volume 38 Issue 3

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Basic Research

Growth Characteristics and Antibacterial Activity of Lactobacillus salivarius

QI Bingli, LI Yanjie, CHEN Shixian, ZHAO Zifu

2015, 38(3):  1-4.  DOI: 10.15922/j.cnki.jdst.2015.03.001

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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.

Study on Fuzzy Mathematics Comprehensive Sensory Evaluation of Sterilization Lactic Acid Fungus Drink

CONG Yijie, WANG Shijie, MA Rui, ZHU Hong

2015, 38(3):  5-9.  DOI: 10.15922/j.cnki.jdst.2015.03.002

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In order to obtain quality preference of caramel flavour, fruity, fermentation flavor, sweetness, acidity, astriction, combination weighting approach was employed by fuzzy mathematics comprehensive sensory evaluation expermienting 5 popular sterilization lactic acid fungus drink in market. Fuzzy relation curve was obtained finnally. Results showed that the overall sensory quality of 5 sterilization lactic acid fungus drink order was sample 5 > sample 2 > sample 4 = sample 1 > sample 3, which was slightly different from the results of simple ranking method: sample 2 > sample 4 = sample 1 > sample 5 > sample 3. The experiment results indicated that the fuzzy mathematics comprehensive sensory evaluation method was more scientific, reasonable and objective than simple ranking method.

Characteristics of Fermented Milk Containing Leuconostoc mesenteroides Leuco4

ZHOU Fangfang, WU Zhengjun, XU Zhiyuan, WU Jiang, HAN Jin, LIU Zhenmin, GUO Benheng

2015, 38(3):  10-13.  DOI: 10.15922/j.cnki.jdst.2015.03.003

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Milk fermented by Leuconostoc mesenteroides Leuco4 or yoghurt starter culture YO-MIX465 (consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and their mixture at a mass ratio of 1:4 were evaluated for viscosity, syneresis, texture properties and sensory quality. Compared with YO-MIX465-fermented milk, fermented milk containing Leuconostoc mesenteroides Leuco4 had better water-holding capacity and viscosity and desired viscosity, taste and stability and could meet the requirement of clean-label products due to not containing any food additives.

Gastrointestinal Tolerance of Dominant Lactic Acid Bacteria from Traditional Fermented Milk in Sayram,Baicheng County, Xinjiang, A Longevity Town of China

Tuhangul · TOHTI, Nuriye · ABDUMILIK, ZHU Xiaoying, Nurgul · RAHMAN

2015, 38(3):  14-16.  DOI: 10.15922/j.cnki.jdst.2015.03.004

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In this study, we screened 9 potent probiotic strains with good acid and bile tolerance in vitro from the dominant lactic acid bacteria of traditional fermented milk in Sayram, Baicheng County, Xinjiang, which is known as a town of longevity in China. All 9 probiotic strains of lactic acid bacteria exhibited very strong tolerance to pH 2.0. The viable cell counts of strains S5-8 and S2-1L were more than 108 CFU/mL after exposure to simulated gastric fluid, with S5-8 growing vigorously. The viable cell counts of 7 other strains exceeded 107 CFU/mL, which were much higher than the critical value of 106 CFU/mL.

Processing Technology

Process Optimization of Corn Silk in Ice Cream

YU Xin, MA Yanshi, YU Yunlong

2015, 38(3):  17-22.  DOI: 10.15922/j.cnki.jdst.2015.03.005

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This paper reports the application of corn silk powder in ice cream. Using combination of single factor and orthogonal array designs, it was determined that the optimal formulation of ice cream with added corn silk consisted of 2.0% corn silk, 0.2% glycerol monostearate and 0.2% CMC-Na. Corn silk powder of 100 mesh in particle size provided the product with ideal overrun and melt resistance, homogenous texture, soft and smooth taste, and nice flavor.

Analysis & Detection

High Performance Liquid Chromatography Determination of Fructooligosaccharides in Modified Milk

WAN Peng, ZHAO Zhen, LIU Chunxia, YUE Hong, LI Cuizhi, SHAO Jianbo

2015, 38(3):  23-25.  DOI: 10.15922/j.cnki.jdst.2015.03.006

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A method for the determination of fructooligosaccharides in modified milk by high performance liquid chromatography (HPLC) was developed. Fructooligosaccharides were extracted with water. The analysis was performed on a NH2 column using 70% acetonitrile in water as the mobile phase. The recoveries of fructooligosaccharides at four spiked levels between 20 and 500 mg/100 g ranged from 80.2% to 107.1%. The limit of quantification was 20 mg/100 g. This method is accurate, simple and suitable for the analysis of fructooligosaccharides in modified milk.

Reviews

High Performance Liquid Chromatography Determination of 5 Nucleotides in Milk Powder

ZHAO Zhen, YUE Hong, LIU Chunxia, LI Suqin, CHEN Jing, LI Cuizhi

2015, 38(3):  26-29.  DOI: 10.15922/j.cnki.jdst.2015.03.007

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A method for the determination of nucleotides in milk powder by high performance liquid chromatography (HPLC) was developed. Nucleotides were extracted with water, deproteinated with 0.5% acetic acid and cleaned up by an SAX solid phase extraction (SPE) column. The analysis was performed on C18 column using 0.1 mol/L phosphate as the mobile phase. The recoveries of spiked samples at three levels ranging from 0.3 to 50 mg/100 g were higher than 90%. The limit of quantification was 0.3 mg/100 g. This method was accurate, simple, reproducible, and suitable for the analysis of nucleotides in milk powder.

Recent Progress in Research on Composition and Functions of Human Milk Oligosaccharides

JIA Hongxin, SU Miya, CHEN Wenliang, LIU Cuiping, GUO Yanhong, QI Xiaoyan

2015, 38(3):  30-33.  DOI: 10.15922/j.cnki.jdst.2015.03.008

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Human milk oligosaccharides, beneficial to infant growth and development, are oligosaccharides naturally occurring in human milk. This paper describes the composition and functions of human milk oligosaccharides as well as their role in infant growth and analyzes the reason for adding oligosaccharides in infant formula, aiming to provide useful guidelines for the research and development of infant formula foods.

A Review of Liquid Chromatography-Tandem Mass Spectrometric Methods for the Determination of Dicyandiamide in Milk and Dairy Products

ZHANG Lijia, HU Xue, BAI Yanmei, KANG Kai, DUAN Guoxia, LIU Lijun, LI Huiru, LI Cuizhi

2015, 38(3):  34-38.  DOI: 10.15922/j.cnki.jdst.2015.03.009

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In January 2013, it was reported that dicyandiamide (DCD) residues were detected in New Zealand milk and milk products, which has received worldwide concern. Therefore, the development of methods to detect dicyandiamide in milk and dairy products has become a hot topic. In this paper, we review methods used to detect dicyandiamide in milk and dairy products such as HPLC-MS/MS, UPLC-MS/MS and UFLC-MS/MS, including sample extraction and purification, chromatographic column selection, mobile phase composition optimization, mass spectrometry monitoring mode and matrix effect of samples.

Current Status of Patent Applications Concerning Cheese in China

HU Wanshan

2015, 38(3):  39-44.  DOI: 10.15922/j.cnki.jdst.2015.03.010

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With the ever-increasing need to adjust the production structure of dairy products, cheese has become a new bright spot in the development of China’s dairy industry. This paper summarizes the current status of patent applications concerning cheese in China through in-depth analysis of the number and distribution among countries and technical subjects of patent applications as well as the diversity of applicants based on relevant data. It is found that domestic applicants have encountered many problems such as narrow range of studies, technical backwardness, and weak awareness of intellectual property right protection. Accordingly, this article proposes that related enterprises and research institutions should improve their awareness of intellectual property right protection, pay attention to using patent information available and establish patent landscaping as early as possible to promote technical advancement and maximize the economic benefits so that China’s dairy market will tend to be dominated by domestic manufacturers and benefit both the country and the people.