Rapid screening and identification strategy of lactic acid bacteria and yeasts based on Ramanomes technology and its application in fermented food.

There is an urgent need for quick, sensitive, thorough, and low-cost preliminary screening and rapid identification method for probiotic resource development. Here, we constructed a culture-free, accurate and sensitive "separation-enrichment-detection" rapid evaluation and identification method of probiotics in fermented food based on Ramanomes technology, and established a Ramanome reference of lactic acid bacteria and yeasts by AgNPs nanostructure array (AgNPs NSA) chips with uniform "hot spots" and high signal enhancement ability as SERS substrates. Systematic cluster analysis could clearly distinguish among different genera of lactic acid bacteria and yeast, and could indicate the affinity and difference between lactic acid bacteria of the same genus and yeast of the same genus.

Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat.

A mixed system with a 5:1 ratio of beef myofibrillar protein to type I collagen was prepared to mimic meat broths. The study aimed to determine the combined effects of various NaCl concentrations (0, 0.2 M, 0.

Dynamic analysis of bovine bone high-temperature hydrolysate emulsion formation based on microstructure and physicochemical interactions.

In the food industry, the emulsifying process alters both the stability and quality of the emulsified products prepared by bovine bone high-temperature hydrolysate (BBHH). The microstructure and interactions of BBHH emulsion were characterized by cryo-scanning electron microscopy (Cryo-SEM) and Raman spectroscopy during emulsification. Notably, BBHH emulsion exhibited the best properties under emulsifying for 120 s, attributed to its interfacial adsorption characteristics.

Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins.

During meat processing, the quality of food and structure of meat proteins are affected by different processing technologies and addition of raw and auxiliary materials. Different meat products are treated with varying processing temperatures and NaCl content, changing the protein molecular structure. This study aimed to determine impact of heating temperature (40-115 °C) and NaCl concentration (0-0.

Isolation and purification of lactic acid bacteria and yeasts based on a multi-channel magnetic flow device and rapid qualitative and quantitative detection.

Rapid isolation and identification of lactic acid bacteria and yeasts during fermentation is of great significance for quality control and regulation of fermented foods. In this study, we prepared a multi-channel magnetic flow device for rapid separation and purification of lactic acid bacteria and yeast, and based on SERS spectrum, we made rapid qualitative and quantitative analysis of Lactobacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae. The results showed that the synthesized Synthesized FeO-Van antibiotic magnetic beads are paramagnetic; FeO-Van antibiotic magnetic beads achieved capture efficiencies of more than 98.

Screening and application of functional autochthonous starter culture from cured meat, which can reduce nitrite content.

Cured meat is a fermented meat product from the traditional Chinese culture made by natural fermentation. In this study, five bacteria strains were screened from cured meat using 16S rDNA technology, and a functional local starter was selected, which was applied to the production of cured meat to standardize the production of cured meat and improve the quality of cured meat. By studying the fermentation characteristics of strain these strains, this study found that the fermentation characteristics of L.

Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides.

Chinese traditional fermented sour meat has a unique flavor and nutritional value. The antioxidant activity of sour meat peptides is related to their molecular weights, amino acid compositions, and structural characteristics. Therefore, this study explores the relationships between them.

Probiotic as fermentation agents: Status, potential insights, and future perspectives.

Probiotic strains can solve the problems of single flavor and long fermentation time of fermented products caused by the lack of certain functional genes and insufficient metabolism ability of fermenter strains (Lactobacillus and Bifidobacterium) at the present stage. There is a lack of systematic evaluation and review of probiotic as food fermentation agents. In this paper, it is observed that probiotic strains are involved to varying degrees in liquid-state, semi-solid state, and solid-state fermentation and are widely present in solid-state fermented foods.

Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate.

Background: Bacterial spores are the main potential hazard in medium- and high-temperature sterilized meat products, and their germination and subsequent reproduction and metabolism can lead to food spoilage. Moreover, the spores of some species pose a health and safety threat to consumers. The rapid detection, prevention, and control of bacterial spores has always been a scientific problem and a major challenge for the medium and high-temperature meat industry.

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds.

To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase ( < 0.05) in reheated duck meat odor after 7 days of storage.

Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying.

The Maillard reaction occurs during the frying of batter-coated meat products, resulting in the production of advanced glycosylation products that are harmful to human health. This study investigated the effects of frying temperature (140, 150, 160, 170 and 180 ℃) and time (80, 100, 120, 140 and 160 s) on the quality, advanced glycation end product (AGE) level and the relationship between these parameters in batter-coated meat products were investigated. The results showed that with an increase in frying temperature and time, the moisture content of the batter-coated meat products gradually decreased, the thiobarbituric Acid Reactive Substance (TBARS) values and oil content increased to 0.

Development of fluorescent GO-AgNPs-Eu nanoparticles based paper visual sensor for foodborne spores detection.

Foodborne spores are ubiquitous with extremely strong resistance, and pose a serious threat to food safety and human health. Therefore, rapid, sensitive, and selective detection of spores are crucial. In this study, a fluorescent probe was developed based on lanthanide ion (Eu)-labeled nano-silver-modified graphene oxide (GO-AgNPs-Eu) for the detection of 2,6-dipicolinic acid (DPA), a biomarker unique to spores, to allow quantitative spores detection.

Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products.

In order to explore the influence of wood types on formation of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and grilled meat products, the effect of lignin in woods on formation of PAHs was investigated in meat model systems. The results showed that PAHs formation was much dependent on the heating conditions. The addition of lignin led to significantly increased PAHs, which being connected with lignin structure.

Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.

The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifying capacity between polypeptide components with high and low molecular weights is unclear. Therefore, in this study, HBBP was separated into three molecular weight components of 10-30 kDa (HBBP 1), 5-10 kDa (HBBP 2), and <5 kDa (HBBP 3) via ultrafiltration, and the differences in their structures and emulsifying properties were investigated.

Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device.

A study on the inactivation and germination mechanism of spores is very important in the application of spores, as such high-purity spores are the basis of related research. However, spores and vegetative cells of bacteria often coexist, and it is difficult to separate them. In this study, a magnetic flow device for the purification of spores in the culture medium system was developed based on a "stepped" structure with a magnetic force that could absorb vegetative cells with magnetic nanoparticles.

Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens).

Myosin heavy chain (MHC) isoforms and meat quality characteristics of different muscles were investigated to explore their potential relationships in yaks. Results showed that semitendinosus (ST), longissimus thoracis (LT), and infraspinatus (IS) have a greater ratio of MHC IIb (47.84%), MHC IIa (73.

Construction of Graphene@Ag-MLF composite structure SERS platform and its differentiating performance for different foodborne bacterial spores.

A new surface-enhanced Raman spectroscopy (SERS) biosensor of Graphene@Ag-MLF composite structure has been fabricated by loading AgNPs on graphene films. The response of the biosensor is  based on plasmonic sensing. The results showed that the enhancement factor of three different spores reached 10 based on the Graphene@Ag-MLF substrate.

Rapid capture and quantification of food-borne spores based on the double-enhanced FeO@PEI@Ag@PEI core-shell structure SERS sensor.

To realize rapid capture and quantification of food-borne spores and prevent their potential harm, FeO@PEI@Ag@PEI core-shell structure nanoparticles were combined with flower-like AgNPs for double enhancement and efficient capture of spores. The developed sensor showed excellent reproducibility and SERS enhancement factor (AEF) is 4.6 × 10.

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.

Background: Fermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth.

Effects of Different Bacteriostats on the Dynamic Germination of Spores.

Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear. In this study, the effects of bacteriostats, including nine commonly used food additives and four detergents, on the growth of spores were investigated. The results showed that 0.