An overview of plant-autochthonous microorganisms and fermented vegetable foods

Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.

Effects of Food Additives on Rehydration Properties of Frozen Dumpling Wrappers

With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.

A Quantitative Factorial Component Analysis to Investigate the Recent Changes of Japan’s Weight-Based Food Self-Sufficiency Ratio

We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitatively. Quantitative data analysis is employed to determine the drivers of those changes. Numerical results show that Japan experienced a drastic decline in its food self-sufficiency ratio (FSSR) during the above period. The factorial component analysis shows that such a decline was caused by the changes in the FSSR of the food groups/items, not in the quantity of the food supply. A number of characteristics of those changes are presented and a list of major food groups that have major impacts on the changes is constructed. The findings in this paper reiterate the alarming food security problem in Japan and provide clear insight into the causes of this problem. The findings in this study pick up where previous studies have left off, aid the food-related policy-making process and identify new ideas for future food research.

Sharp Decline in the Food Self-sufficiency Ratio in Japan and Its Future Prospects

Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rapidly in the last 45 years, and is lowest amongst countries with a population of more than 100 million. Major causes and mechanisms of the decline in the food self-sufficiency ratio over the last 45 years were analyzed. Drastic changes of dietary habits under rapid economic growth and sharp appreciation of the yen against the US dollar were found to be the major causes of the sharp decline of the food self-sufficiency ratio. Preliminary projections about the food self-sufficiency ratio in 2015 were carried out, and it was found that it will not be easy to achieve the policy goal of raising the food self-sufficiency ratio to 45% by 2015.

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Electrolyzed Oxidized Water (EOW) is produced by passing a diluted salt solution through an electrolytic cell, having anode and cathode electrodes. The anode and cathode are separated by a bipolar membrane. Negatively charged ions—chloride and hydroxide in the diluted salt solution move to anode to give up electrons and become gas (O2, Cl2) and hypochlorous acid and having redox potential of +700 to +800 mV with pH 4.0. It has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. EOW, also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. It is easy to handle and suitable for the sanitation of the plant and decontamination of foods. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications.

Composting MSW and sewage sludge with effective complex microorganisms

The effects of complex microorganisms in composting process of the municipal solid waste (MSW) and sludge were examined through inspecting biomass, temperature, oxygen consumption, organic mater, and C/N (the ratio of carbon and nitrogen). The experimental results shows: complex microorganisms are effective to compose organic matter and speedup composting change into humus.

Effect of Saccharomyces cerevisiae on alfalfa nutrient degradation characteristics and rumen microbial populations of steers fed diets with different concentrate-to-forage ratios

Live yeast（Saccharomyces cerevisiae） constitutes an effective additive for animal production;its probiotic effect may be related to the concentrate-to-forage ratio（CTFR）.The objective of this study was to assess the effects of S.cerevisiae（SC） on fiber degradation and rumen microbial populations in steers fed diets with different levels of dietary concentrate.Ten Simmental × Local crossbred steers（450 ± 50 kg BW） were assigned to a control group or an SC group.Both groups were fed the same basal diet but the SC group received SC supplementation（8 × 10^9 cfu/h/d through the ruminal fistula）following a two-period crossover design.Each period consisted of four phases,each of which lasted 17 d：10 d for dietary adaptation,6 d for degradation study,and 1 d for rumen sample collection.From the 1^（st） to the 4^（th） phase,steers were fed in a stepwise fashion with increasing CTFRs,i.e.,30：70,50：50,70：30,and 90：10.The kinetics of dry matter and fiber degradation of alfalfa pellets were evaluated;the rumen microbial populations were detected using real-time PCR.The results revealed no significant（P〉 0.05） interactions between dietary CTFR and SC for most parameters.Dietary CTFR had a significant effect（P〈 0.01） on degradation characteristics of alfalfa pellets and the copies of rumen microorganism;the increasing concentrate level resulted in linear,quadratic or cubic variation trend for these parameters.SC supplementation significantly（P〈 0.05） affected dry matter（DM） and neutral detergent fiber（NDF）degradation rates（c_（DM）,c_（NDF）） and NDF effective degradability（ED_（NDF））.Compared with the control group,there was an increasing trend of rumen fungi and protozoa in SC group（P 〈 0.1）;copies of total bacteria in SC group were significantly higher（P〈 0.05）.Additionally,percentage of Ruminobacter amylophilus was significantly lower（P〈 0.05）but percentage of Selenomonas ruminantium was significantly higher（P〈 0.05） in the SC group.In a word,dietary CTFR had a significant effect on degradation characteristics of forage and rumen microbial population.S.cerevisiae had positive effects on DM and NDF degradation rate or effective degradability of forage;S.cerevisiae increased rumen total bacteria,fungi,protozoa,and lactate-utilizing bacteria but reduced starch-degrading and lactate-producing bacteria.

Rotational nanofluids for oxytactic microorganisms with convective boundary conditions using bivariate spectral quasi-linearization method

In this study,we considered the three-dimensional flow of a rotating viscous,incompressible electrically conducting nanofluid with oxytactic microorganisms and an insulated plate floating in the fluid.Three scenarios were considered in this study.The first case is when the fluid drags the plate,the second is when the plate drags the fluid and the third is when the plate floats on the fluid at the same velocity.The denser microorganisms create the bioconvection as they swim to the top following an oxygen gradient within the fluid.The velocity ratio parameter plays a key role in the dynamics for this flow.Varying the parameter below and above a critical value alters the dynamics of the flow.The Hartmann number,buoyancy ratio and radiation parameter have a reverse effect on the secondary velocity for values of the velocity ratio above and below the critical value.The Hall parameter on the other hand has a reverse effect on the primary velocity for values of velocity ratio above and below the critical value.The bioconvection Rayleigh number decreases the primary velocity.The secondary velocity increases with increasing values of the bioconvection Rayleigh number and is positive for velocity ratio values below 0.5.For values of the velocity ratio parameter above 0.5,the secondary velocity is negative for small values of bioconvection Rayleigh number and as the values increase,the flow is reversed and becomes positive.

China’s Food Security Status:Assessment and Strategic Reflections

Based on an internationally recognized concept of food security, this paper has created a system of eight indicators to analyze China＇s food security. For the proper control and analysis of this study, the authors of this paper have chosen these indicators： supply, distribution, consumption, utilization efficiency, food security results, stability, sustainability and controllability. Results indicate that China＇s food security is currently at a high level and has been increasing in recent years. China＇s food security has multiple advantages with various indicators that include a self-sufficiency ratio, per capita calorie intake and protein supply that are above world average levels, even exceeding the average level of some developed countries. Major challenges facing China＇s food security include an unreasonable nutrition structure and poor environmental sustainability. In order to increase China＇s food security level, efforts must be made to adjust output structure, adopt an environmentally friendly pattern of production, attach importance to demand management, reduce unreasonable consumption and loss and moderately lower China＇s food reserve ratio.

Revisiting “Non-Thermal” Batch Microwave Oven Inactivation of Microorganisms

Over the last few decades there has been active discussion concerning the mechanisms involved in “non-thermal” microwave-assisted inactivation of microorganisms. This work presents a novel non-invasive acoustic measurement of a domestic microwave oven cavity-magnetron operating at fo = 2.45 ± 0.05 GHz (λo ~ 12.2 cm) that is modulated in the time-domain (0 to 2 minutes). The measurements reveal the cavity-magnetron cathode filament cold-start warm-up period and the pulse width modulation periods (time-on time-off and base-time period, where time-on minus base-time = duty cycle). The waveform information is used to reconstruct historical microwave “non-thermal” homogeneous microorganism inactivation experiments: where tap-water is used to mimic the microorganism suspension;and ice, crushed ice, and ice slurry mixture are used as the cooling media. The experiments are described using text, diagrams, and photographs. Four key experimental parameters are indentified that influence the suspension time-dependent temperature profile. First, where the selected process time > the time-base, the cavity-magnetron continuous wave rated power should be used for each second of microwave illumination. Second, external crushed ice and ice slurry baths induce different cooling profiles due to difference in their heat absorption rates. In addition external baths may shield the suspension resulting in a retarding of the time-dependent heating profile. Third, internal cooling systems dictate that the suspension is directly exposed to microwave illumination due to the absence of surrounding ice volume. Fourth, four separated water dummy-loads isolate and control thermal heat transfer (conduction) to and from the suspension, thereby diverting a portion of the microwave power away from the suspension. Energy phase-space projections were used to compare the “non-thermal” energy densities of 0.03 to 0.1 kJ·m-1 at 800 W with reported thermal microwave-assisted microorganism inactivation energy densities of 0.5 to 5 kJ·m-1 at 1050 ± 50 W. Estimations of the “non-thermal” microwave-assisted root mean square of the electric field strength are found to be in the range of 22 to 41.2 V·m-1 for 800 W.

Concentration and Biomagnification of Heavy Metals in Biota of the Coastal Marine Areas of Tanzania

The concentrations of heavy metals （As, Hg, Cr, Pb and Zn） were measured in the macroalgae, macrobenthos and fish from the Tanzanian coastal marine environment in order to ascertain the biomagnification using stable isotopes of C and N. Macroalgae samples from the central marine areas of the Tanzanian coast had higher mean concentrations of Hg （0.17 ± 0.01 μg/g） and Cr （23.7 ± 4.15 μg/g） compared to other locations. Higher concentration of Hg （0.06 ±0.02 μg/g） was detected in the Ulva fasciata close to the Msimbazi Creek in Dares Salaam, whereas the highest concentration of Cr （45.5 ± 6.83 μg/g） was found in Ulva petrusa near Dares Salaam port. The crab Portunus pelagicus collected from Pangani river estuary contained 411.5 ± 13.04 μg/g of Zn. The other metals were uniformly distributed in macrobenthos from the entire coast. Mercury and lead in the biota were found to biomagnify along the Arius dussumieri and Lethrinus lentjan food chains as suggested by the significant positive relationships between log-pollutant concentrations in fish muscle tissues vs. 615N signatures. Zinc in muscle tissues was found to be transferred along the food webs although no biomagnification was observed. Arsenic and chromium were found to decrease with the rise of the trophic position. Metal concentrations in macroalgae, macrobenthos and fish were compared with quality guidelines values by FAO （Food and Agricultural Organization） in 1983 and they all were below permissible limits for human consumption.δ

Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People's Nutritional and Health Status

Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes.Thus,the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health.However,today’s diet contains too much Omega-6 but too little Omega-3,leading to a severe imbalance with a very high Omega-6/Omega-3 ratio(>10)in most people.Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases.A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public.Therefore,development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.

我国乡村老龄化现状及其对粮食生产的影响与应对

根据2020年最新人口普查数据,我国乡村老龄化率为17.72%,先于城市步入中度老龄化社会。我国乡村老龄化整体呈现出老年抚养比增速快、低龄老人务农比例高等特征,与国际主要发达国家相比我国乡村老龄人口就业占比相对较高。分区域看,粮食主产区乡村老龄化增幅更多、老年抚养比更重、老龄就业比重更高;全国乡村老年抚养比28.13%,但粮食主产省份达31.28%。通过定性梳理乡村老龄化对农户参与粮食种植及其粮食生产行为效率等的影响,提出积极应对乡村老龄化、保障粮食安全的思路与对策建议。

中国水-能-粮耦合系统协同安全发展战略研究

水是水-能-粮(WEF)耦合系统的核心要素,为保障国家粮食和能源安全,必须加强水资源管理,坚持水资源、能源和粮食协同安全发展。在系统总结国内外WEF耦合系统纽带关系研究进展、科学认识WEF基本内涵的基础上,分析了我国各省份水资源、能源、粮食开发利用过程中存在的问题,揭示当前WEF耦合系统发展面临的能源需求持续增长与能源安全结构性矛盾日益凸显、不稳定因素加剧粮食安全风险、资源不匹配带来水资源约束趋紧、高质量发展对水-能-粮-生提出更高要求四大挑战,围绕区域特点和高质量发展目标,针对性提出了区域可持续发展模式与策略。研究建议,在西北资源富集地区,通过“四水四定”、水权交易及调水工程缓解水资源短缺;在京津冀地下水超采区,优化粮食安全布局,强化水与能源协同调控;在东北粮食增产区,拓展粮食生产空间,保护水资源合理开发利用;在南方水资源丰沛区,深化农业供给侧结构性改革,统筹“水风光储”一体化开发,以期为实现绿色低碳的可持续发展路径提供科学支撑与决策参考。

常州市校园及其周边食品微生物污染情况分析

目的:了解江苏省常州市校园及其周边商店食品卫生状况。方法:2021—2023年每年选择1个城区和1个郊县,每个县(区)随机抽取小学各2所,中学各1所,中等职业学校各1所,大学共1所,每年监测9所学校。采集学校及其周边商店中学生食用频率较高的学生餐、含乳饮料、现制饮料、学生饮用奶、调味面制品和豆干,并进行卫生指示菌及常见食源性致病菌等指标的检测。结果:部分学生餐中检出蜡样芽胞杆菌,个别学生餐中检出金黄色葡萄球菌;调味面制品、豆干及现制饮料均未检出食源性致病菌,但部分现制饮料中菌落总数和大肠埃希氏菌计数超出检出限且存在超标情况。结论:校园食品生产者、加工者、经营者等均应采取防控措施尽可能降低致病菌含量,减少食源性疾病的发生概率。

餐厨垃圾水解液强化低C/N废水生物除磷的探究

针对城镇废水碳源不足,传统强化生物除磷(EBPR)工艺运行效率不佳的现状,开展了餐厨垃圾水解液作补充碳源强化EBPR的探究并解析相关机制。结果表明,餐厨垃圾水解液作补充能强化EBPR性能。在稳定期,氨氮、总氮(TN)及溶解性磷酸盐(SOP)的去除效率分别高达92.6%~96.8%、93.5%、68.5%和94.2%~99.6%,高于乙酸盐作补充碳源组和空白组。餐厨垃圾水解液作补充碳源促进了胞外聚合物(EPS)合成,并提高了蛋白质和多糖含量,提高了胞内聚合物聚羟基脂肪酸酯(PHA)含量,但对糖原质含量影响不明显。餐厨垃圾水解液作补充碳源能提高EBPR内关键酶多聚磷酸酶、多聚磷酸激酶及脱氢酶的活性,此外,提高Proteobacteria和Bacteroidetes的相对丰度。研究结果为餐厨垃圾的资源化利用及水污染控制提供了一定借鉴。

分子生物学技术在食品病原微生物检测中的应用探索

随着食品安全问题日益凸显,快速准确地检测病原微生物显得尤为重要。分子生物学技术以其灵敏度高、特异性强、检测时间短等优势,在食品病原微生物检测中展现出巨大的应用潜力。本文首先介绍分子生物学技术在食品病原微生物检测中的应用意义,然后分析应用存在的问题,最后提出有效的应对策略。未来,随着技术的不断进步与创新,分子生物学技术在食品安全检测领域将发挥更加重要的作用。

乳制品中有害微生物检测新技术研究进展

乳及乳制品因营养丰富而成为沙门氏菌(Salmonella)、金黄色葡萄球菌(Staphylococcus aureus)、单核细胞增生李斯特菌(Listeria monocytogenes)、克罗诺杆菌(Cronobacter)和蜡样芽孢杆菌(Bacillus cereus)等多种有害微生物的天然培养基,近年来,乳制品安全事件屡见不鲜,已成为食品安全研究热点。传统检测技术因检测周期长且准确率低,无法满足乳制品安全检测高通量、时间短的需求。随着分子生物学和免疫学的发展,重组酶介导等温核酸扩增(recombinase aided amplification,RAA)技术、环介导等温扩增(loop-mediated isothermal amplification,LAMP)技术、纳米探针技术和三磷酸腺苷(adenosine triphosphate,ATP)发光技术等因灵敏度高、检测时间短被逐渐应用于乳品安全检测。鉴于此,本文结合国内外相关研究,从乳制品安全角度出发,重点介绍了上述技术在乳制品安全检测中的研究现状,并进行了分析讨论,以期对未来乳制品有害微生物快速检测技术的发展提供思路。

食物过敏的膳食危险因素及其调控作用机制研究进展

当前,食物过敏的发病率在全球范围内逐渐升高,食物过敏已经成为人们日益关注的食品安全和公共卫生问题。除遗传因素外,膳食因素是导致食物过敏风险升高的重要因素,而肠道菌群在膳食和免疫系统之间起着重要的中介作用。鉴于此,本文系统综述了近年来针对食物过敏膳食危险因素的相关研究,针对不同危险因素的免疫学作用机理、人群队列研究以及干预实验的结果进行了汇总,并对其中肠道菌群发挥的作用进行了深入探讨。本文可为食物过敏的预防和控制,以及以肠道菌群为靶点的食物过敏机制研究与调控策略提供借鉴和新思路。

食品加工中微生物检验及其安全检验的研究

文章旨在探讨食品加工中的微生物检验及其安全检验方法。通过对食品加工过程中的微生物感染状况进行详细分析,旨在为食品生产企业更好地保障产品质量提供有力支持。文章首先探讨了不同食品品种、加工环节和储存条件中存在的微生物感染安全隐患,尤其是细菌、真菌等微生物感染。采用现代分子生物学技术手段,对食品中的微生物指标进行检测,有助于及时发现潜在的安全隐患,为食品生产企业和监管部门提供科学依据。为此,监管部门应加强对食品加工过程中的微生物监测,加大执法力度,保障消费者的饮食安全。文章体现了《食品安全国家标准食品微生物学检验》(GB 4789)系列、《食品安全国家标准食品中致病菌限量》(GB 29921)等临床参考标准,为食品微生物检验提供明确的方法和指标,有助于食品加工企业更好地控制微生物污染风险,确保产品安全。