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Zhao X, Feng J, Laghi L, Deng J, Dao X, Tang J, Ji L, Zhu C, Picone G. Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue. Foods 2023; 12:foods12112194. [PMID: 37297439 DOI: 10.3390/foods12112194] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC-IMS. A data-mining protocol based on univariate and multivariate analyses revealed that the source of the raw meat plays a crucial role in the formation of flavor compounds during the fermentation process. In detail, sour meat from pork contained higher levels of hexyl acetate, sotolon, heptyl acetate, butyl propanoate, hexanal, and 2-acetylpyrrole than sour goose meat. In parallel, sour meat from goose showed higher levels of 4-methyl-3-penten-2-one, n-butyl lactate, 2-butanol, (E)-2-nonenal, and decalin than sour pork. In terms of the odor and taste response values obtained by the E-nose and E-tongue, a robust principal component model (RPCA) could effectively differentiate sour meat from the two sources. The present work could provide references to investigate the flavor profiles of traditional sour meat products fermented from different raw meats and offer opportunities for a rapid identification method based on flavor profiles.
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Affiliation(s)
- Xin Zhao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Jianying Feng
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Xiaofang Dao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Lili Ji
- Meat Processing Key Lab of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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2
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Zhang Z, Blank I, Wang B, Cao Y. Changes in odorants and flavor profile of heat‐processed beef flavor during storage. J Food Sci 2022; 87:5208-5224. [DOI: 10.1111/1750-3841.16363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 11/11/2022]
Affiliation(s)
- Zeyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Imre Blank
- Zhejiang Yiming Food Co. LTD Shanghai China
| | - Bei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China
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Zhou RY, Huang X, Liu Z, Chua JY, Liu SQ. Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment. Curr Res Food Sci 2022; 5:1826-1836. [PMID: 36276244 PMCID: PMC9579447 DOI: 10.1016/j.crfs.2022.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 09/29/2022] [Accepted: 10/05/2022] [Indexed: 11/07/2022] Open
Abstract
There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid bacteria (LAB) in soy whey and determine the non-volatile and volatile profiles generated after fermentation; (2) to evaluate the potential of using salted soy whey to develop a sauce-like condiment through LAB fermentation. The four LAB included non-halophilic Lactiplantibacillus plantarum ML Prime, Limosilactobacillus fermentum PCC, Oenococcus oeni Enoferm Beta and halophilic Tetragenococcus halophilus DSM20337. At 2% salt, all LAB grew remarkably from day 0 to day 1, except for T. halophilus, while at 6% salt, the growth of L. plantarum, L. fermentum and O. oeni was suppressed. Conversely, the higher salt concentration enhanced the growth of T. halophilus in soy whey as the cell count only increased from 6.36 to 6.60 log CFU/mL at 2% salt but it elevated from 6.61 to 7.55 log CFU/mL at 6% salt. Similarly, the higher salt content negatively affected the sugar and amino acids metabolism and organic acids production by non-halophilic LAB. L. plantarum and O. oeni generated significantly (p < 0.05) more lactic acid (3.83 g/L and 4.17 g/L, respectively) than L. fermentum and T. halophilus (2.02 g/L and 0 g/L, respectively) at 2% salt. In contrast, a higher amount of acetic acid was generated by L. fermentum (0.72 g/L at 2% salt) and T. halophilus (0.51 g/L at 6% salt). LAB could remove the green and beany off-flavours in soy whey by metabolizing C6 and C7 aldehydes. However, to develop a novel soy sauce-like condiment, yeast fermentation and Maillard reaction may be required to generate more characteristic soy sauce-associated aroma compounds. Soy whey with 2% and 6% NaCl supported the growth of lactic acid bacteria (LAB). At 6% NaCl, T. halophilus grew better while the growth of other LAB was impeded. T. halophilus and L. fermentum produced significant amounts of acetic acid. Through LAB fermentation, green and beany off-odour of soy whey could be removed. Yeast fermentation and heating are required to produce key aroma soy sauce compounds.
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Affiliation(s)
- Rebecca Yinglan Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Xin Huang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Zhihao Liu
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Jian-Yong Chua
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore,Corresponding author. Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore,National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215213, China,Corresponding author. Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
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4
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Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants. Molecules 2021; 26:molecules26206239. [PMID: 34684821 PMCID: PMC8537768 DOI: 10.3390/molecules26206239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/12/2021] [Indexed: 11/20/2022] Open
Abstract
Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the Galac tomyces geotrichum mold to transform by-products of the dairy industry: sour whey and buttermilk to complex flavour mixtures with pleasant, honey-rose aroma. Furthermore, the aroma complexity of the fermentation product has been carefully identified applying a sensomic approach involving the use of gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and stable isotope dilution assay (SIDA) to identify and quantify aroma compounds. Based on the calculation of odor activity value (OAV), 13 key aroma compounds were present in both tested variants. The highest OAVs were found for phenylacetaldehyde (honey-like) in the buttermilk variant (912) and 2-phenylethanol (rose-like) in the sour whey variant (524). High values of this indicator were also recorded for phenylacetaldehyde (319) and 3-methyl-1-butanol with a fruity aroma (149) in the sour whey culture. The other compounds identified are 3-methylbutanal (malty), 2,3-butanedione (cheesy), isovaleric acid (cheesy), 3-(methylthio)-propanal (boiled potato), butanoic acid (vinegar), (E)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar).
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Chang Y, Wang S, Chen H, Zhang N, Sun J. Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis. J Food Sci 2021; 86:4932-4945. [PMID: 34642953 DOI: 10.1111/1750-3841.15937] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/08/2021] [Accepted: 09/14/2021] [Indexed: 11/29/2022]
Abstract
The solvent-assisted flavor evaporation, sensory evaluation, and partial least squares regression analysis were used to screen the relatively better flavor of pork broth among different stewing time (1, 2, 4, 6, and 8 h). A total of 48 volatile compounds were successfully characterized by gas chromatography-mass spectrometry in the pork broth, which stewed for 4 h. The dominant volatiles were confirmed by aroma extract dilution analysis. Twenty-seven odorants with flavor dilution factors between 2 and 1,024 were identified. Among them, odor activity values of 19 components were greater than or equal to 1. An aroma recombination test was performed, and a similar flavor (93.04 %) was simulated. Omission test further confirmed that 4-hydroxy-2,5-dimethyl-3(2H)-furanone, hexanal, 1-octen-3-ol, (E)-2-octenal, (E)-2-decenal, (E)-2-undecanal, (E, E)-2,4-decadienal, nonanoic acid, decanoic acid, 2-heptanone, 3-hydroxy-2-butanone, δ-decanolactone, and 2-acetylpyrrole were the key odorants of the aroma profile of pork broth. PRACTICAL APPLICATION: Pork broth is popular in China, but lacks the study of its key aroma compounds, which restricts its industrial production. This study researched the optimum stewing time of pork broth and analyzed its key aroma compounds. Finally, the flavor profile can be obtained and understood. This study could provide a reference and further promote research on pork flavor.
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Affiliation(s)
- Yuan Chang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
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Ashaolu TJ, Khalifa I, Mesak MA, Lorenzo JM, Farag MA. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34014126 DOI: 10.1080/10408398.2021.1929059] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.
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Affiliation(s)
- Tolulope J Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam.,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Matta A Mesak
- Chemistry Department, School of Sciences and Engineering, The American University, Cairo, New Cairo, Egypt
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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Li X, Lee P, Taniasuri F, Liu S. Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore117543Singapore
| | - Pin‐Rou Lee
- Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore408694Singapore
- Occasions Catering Pte Ltd 1 Senoko Ave, #04‐05, Foodaxis758297Singapore
| | - Fransisca Taniasuri
- Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore408694Singapore
- Performance Labs Pte Ltd 12 Marina View, #21‐03/04, Asia Square Tower 2 Singapore018961Singapore
| | - Shao‐Quan Liu
- Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore117543Singapore
- National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou, Jiangsu215123China
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Li X, Lee P, Taniasuri F, Liu S. Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14658] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore 117543 Singapore
| | - Pin‐Rou Lee
- Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore 408694 Singapore
- Occasions Catering Pte Ltd 1 Senoko Ave, #04‐05, Foodaxis Singapore 758297 Singapore
| | - Fransisca Taniasuri
- Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore 408694 Singapore
- Performance Labs Pte Ltd 12 Marina View, #21‐03/04, Asia Square Tower 2 Singapore 018961 Singapore
| | - Shao‐Quan Liu
- Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore 117543 Singapore
- National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou Jiangsu 215123 China
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9
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Shen H, Zhao M, Sun W. Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. Food Chem 2019; 287:93-99. [DOI: 10.1016/j.foodchem.2019.02.060] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 02/02/2019] [Accepted: 02/12/2019] [Indexed: 11/26/2022]
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10
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Adebo OA, Kayitesi E, Tugizimana F, Njobeh PB. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC-MS)-based metabolomics. Food Res Int 2019; 121:326-335. [PMID: 31108755 DOI: 10.1016/j.foodres.2019.03.050] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 03/20/2019] [Accepted: 03/23/2019] [Indexed: 01/03/2023]
Abstract
Fermented whole grain (WG) sorghum food products including WG-ting can be obtained from different sample sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC-MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting, with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC-MS metabolomics in understanding WG-ting fermentation.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa.
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
| | - Fidele Tugizimana
- Research Centre for Plant Metabolomics, Department of Biochemistry, Faculty of Science, University of Johannesburg, Auckland Park Campus, P.O. Box 524, Gauteng, South Africa; International R&D, Omnia Group, Ltd, P.O.Box 69888, Gauteng, South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng, South Africa
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Chen S, Xu Y, Qian MC. Comparison of the aromatic profile of traditional and modern types of Huang Jiu
(Chinese rice wine) by aroma extract dilution analysis and chemical analysis. FLAVOUR FRAG J 2018. [DOI: 10.1002/ffj.3440] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shuang Chen
- Department of Food Science & Technology; Oregon State University; Corvallis Oregon USA
- State Key Laboratory of Food Science & Technology; Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan University Wuxi; Jiangsu China
| | - Yan Xu
- State Key Laboratory of Food Science & Technology; Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology; Jiangnan University Wuxi; Jiangsu China
| | - Michael C. Qian
- Department of Food Science & Technology; Oregon State University; Corvallis Oregon USA
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