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Wu Q, Peng Z, Pan Y, Liu L, Li L, Zhang J, Wang J. Interaction analysis of tobacco leaf microbial community structure and volatiles flavor compounds during cigar stacking fermentation. Front Microbiol 2023; 14:1168122. [PMID: 37637131 PMCID: PMC10457113 DOI: 10.3389/fmicb.2023.1168122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Introduction Cigar stacking fermentation is a key step in tobacco aroma enhancement and miscellaneous gas reduction, which both have a great influence on increasing cigar flavor and improving industrial availability. Methods To analyze the effect of cigar tobacco leaf (CTLs) microbial community on volatiles flavor compounds (VFCs), this study used multi-omics technology to reveal the changes in microbial community structure and VFCs of different cigar varieties during stacking fermentation, in addition to exploring the interaction mechanism of microbiome and VFCs. Results The results showed that the dominant microbial compositions of different CTL varieties during stacking fermentation were similar, which included Staphylococcus, Corynebacterium 1, Aerococcus, and Aspergillus. These dominant microbes mainly affected the microbial community structure and characteristic microorganisms of CTLs through microbial interactions, thereby influencing the transformation of VFCs. Characteristic microorganisms of different CTLs varieties such as Trichothecium, Trichosporon, Thioalkalicoccus and Jeotgalicoccus, were found to positively correlate with characteristic VFCs like megastigmatrienone 4, pyrazine, tetramethyl-, geranyl acetone, and 2-undecanone, 6,10-dimethyl-, respectively. This in turn affected the aroma and sensory quality of the CTLs. Discussion This study provides theoretical support for the analysis of the mechanism of microorganisms on VFCs and aroma, and development of microbial agents during cigar stacking fermentation.
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Affiliation(s)
- Qiaoyin Wu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Yong Pan
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Liping Liu
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Linlin Li
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- School of Biotechnology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Jian Wang
- China Tobacco Hubei Industrial Co., Ltd, Wuhan, China
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Ning Y, Mai J, Hu BB, Lin ZL, Chen Y, Jiang YL, Wei MY, Zhu MJ. Study on the effect of enzymatic treatment of tobacco on HnB cigarettes and microbial succession during fermentation. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12577-2. [PMID: 37209161 DOI: 10.1007/s00253-023-12577-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/17/2023] [Accepted: 05/09/2023] [Indexed: 05/22/2023]
Abstract
Starch and cellulose are the fundamental components of tobacco, while their excessive content will affect the quality of tobacco. Enzymatic treatment with different enzymes is a promising method to modulate the chemical composition and improve the sensory quality of tobacco leaves. In this study, enzymatic treatments, such as amylase, cellulase, and their mixed enzymes, were used to improve tobacco quality, which could alter the content of total sugar, reducing sugar, starch, and cellulose in tobacco leaves. The amylase treatment changed surface structure of tobacco leaves, increased the content of neophytadiene in tobacco by 16.48%, and improved the total smoking score of heat-not-burn (HnB) cigarette products by 5.0 points compared with the control. The Bacillus, Rubrobacter, Brevundimonas, Methylobacterium, Stenotrophomonas, Acinetobacter, Pseudosagedia-chlorotica, and Sclerophora-peronella were found to be significant biomarkers in the fermentation process by LEfSe analysis. The Basidiomycota and Agaricomycetes were significantly correlated with aroma and flavor, taste, and total score of HnB. The results showed that microbial community succession occurred due to amylase treatment, which promoted the formation of aroma compounds, and regulated the chemical composition of tobacco, and improved tobacco quality during tobacco fermentation. This study provides a method for enzymatic treatment to upgrade the quality of tobacco raw materials, thereby improving the quality of HnB cigarettes, and the potential mechanism is also revealed by chemical composition and microbial community analysis. KEY POINTS: Enzymatic treatment can change the chemical composition of tobacco leaves. The microbial community was significantly affected by enzymatic treatment. The quality of HnB cigarettes was significantly improved by amylase treatment.
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Affiliation(s)
- Ying Ning
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China
| | - Jing Mai
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China
| | - Bin-Bin Hu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China.
| | - Zhong-Long Lin
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yi Chen
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yong-Lei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Ming-Yang Wei
- School of Molecular Sciences, The University of Western Australia, Crawley, WA, 6009, Australia
| | - Ming-Jun Zhu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China.
- College of Life and Geographic Sciences, The Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities Under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, 844006, People's Republic of China.
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Bernat JK, Jackson KJ, Krüsemann EJZ, Boesveldt S, Rudy SF, Talhout R. Sensory methods to evaluate perception of flavours in tobacco and other nicotine-containing products: a review. Tob Control 2023; 32:e95-e102. [PMID: 34615737 DOI: 10.1136/tobaccocontrol-2021-056681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Accepted: 09/20/2021] [Indexed: 11/03/2022]
Abstract
OBJECTIVES Sensory methods use human senses to evaluate product attributes. This review provides an overview of the types of sensory methods used to evaluate the perception of flavour in tobacco and other nicotine-containing (ToNic) products and to discuss how sensory data could inform flavoured ToNic product policy. DATA SOURCES PubMed, Embase and Web of Science. STUDY SELECTION All peer-reviewed studies evaluating ToNic products using a sensory method published before 23 May 2020. DATA EXTRACTION Two independent coders completed title/abstract and full-text screening to choose articles for inclusion (Cohen's kappa=0.85, strong agreement). Each coder completed data extraction on half the articles, recording relevant information (eg, sensory methods used, results). The coders categorised sensory methods and generated overarching themes. DATA SYNTHESIS Of 110 articles identified, we included 29 articles containing 35 studies that used sensory methods to investigate ToNic products. The sensory methods included analytic methods such as discrimination and descriptive tests and hedonic methods such as liking tests. Six themes emerged regarding how sensory methods can be used to understand consumer perception and liking of ToNic products and to inform ToNic product policy. CONCLUSIONS The identified studies highlight that sensory data can inform ToNic product policy. Analytic and sensory hedonic ratings can be used to assess a ToNic product's ability to promote addiction in the user (ie, abuse liability). Lastly, hedonic ratings can provide information to assess potential use behaviours.
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Affiliation(s)
- Jennifer K Bernat
- Center for Tobacco Products, Office of Science, US Food and Drug Administration, Silver Spring, Maryland, USA
| | - Kia J Jackson
- Center for Tobacco Products, Office of Science, US Food and Drug Administration, Silver Spring, Maryland, USA
| | - Erna J Z Krüsemann
- Centre for Health Protection, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
| | - Susan F Rudy
- Center for Tobacco Products, Office of Science, US Food and Drug Administration, Silver Spring, Maryland, USA
| | - Reinskje Talhout
- Centre for Health Protection, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
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Jiang Y, Chen X, Zhao G, Liu J, Xie Y, Li Y, Gu H, Zou C. Endophytic Fungal Community of Tobacco Leaves and Their Potential Role in the Formation of "Cherry-Red" Tobacco. Front Microbiol 2021; 12:658116. [PMID: 34335492 PMCID: PMC8323715 DOI: 10.3389/fmicb.2021.658116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Accepted: 05/17/2021] [Indexed: 11/13/2022] Open
Abstract
"Cherry-red" tobacco is the superior variant of tobacco, appearing with the apperance of red dapples on cured leaves due to the demethylation of nicotine to nornicotine during maturation and curing. Fungi are known to have the capacity to convert nicotine to nornicotine. However, an endophytic fungal community of "cherry-red" tobacco has never been reported to our best knowledge. Here, we sampled mature leaves from both "cherry-red" and ordinary tobacco at lower, center, and upper plant sections, and we analyzed the ITS diversity using high-throughput sequencing. Results revealed a significantly different fungal community of foliar endophyte in "cherry-red" and ordinary tobacco. In comparison to the ordinary control, higher diversity and a co-occurrence network complex were found in "cherry-red" samples, especially in the center and upper leaves, where the red dapples mainly emerged. More taxa were enriched in the "cherry-red" than ordinary tobacco leaves at all plant sections. In particular, Aspergillus, some strains of which are reported capable of converting nicotine to nornicotine, was specifically enriched in upper "cherry-red" tobacco leaves, which showed most red dapples after curing. A less robust network structure was detected in the "cherry-red" tobacco compared to ordinary tobacco. The nearest taxon index (NTI) and β NTI indicated that the local community structuration of tobacco endophytic fungi mainly driven by deterministic process, while the community turnover among plant sections was stochastic. In conclusion, our study provides the earliest information of endophytic fungal community in "cherry-red" tobacco leaf, and the community diversity, composition, and network features are synchronously varied with the appearance of red dapples, which is suggestive of their relationship to the formation of "cherry-red" tobacco.
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Affiliation(s)
- Yonglei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
| | - Xing Chen
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
| | - Gaokun Zhao
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
| | - Jiahong Liu
- Qujing Branch, Yunnan Tobacco Company, Qujing, China
| | - Yan Xie
- Qujing Branch, Yunnan Tobacco Company, Qujing, China
| | - Yong Li
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
| | - Huaguo Gu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
| | - Congming Zou
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, China
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Buyel JF, Stöger E, Bortesi L. Targeted genome editing of plants and plant cells for biomanufacturing. Transgenic Res 2021; 30:401-426. [PMID: 33646510 PMCID: PMC8316201 DOI: 10.1007/s11248-021-00236-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 02/03/2021] [Indexed: 02/07/2023]
Abstract
Plants have provided humans with useful products since antiquity, but in the last 30 years they have also been developed as production platforms for small molecules and recombinant proteins. This initially niche area has blossomed with the growth of the global bioeconomy, and now includes chemical building blocks, polymers and renewable energy. All these applications can be described as “plant molecular farming” (PMF). Despite its potential to increase the sustainability of biologics manufacturing, PMF has yet to be embraced broadly by industry. This reflects a combination of regulatory uncertainty, limited information on process cost structures, and the absence of trained staff and suitable manufacturing capacity. However, the limited adaptation of plants and plant cells to the requirements of industry-scale manufacturing is an equally important hurdle. For example, the targeted genetic manipulation of yeast has been common practice since the 1980s, whereas reliable site-directed mutagenesis in most plants has only become available with the advent of CRISPR/Cas9 and similar genome editing technologies since around 2010. Here we summarize the applications of new genetic engineering technologies to improve plants as biomanufacturing platforms. We start by identifying current bottlenecks in manufacturing, then illustrate the progress that has already been made and discuss the potential for improvement at the molecular, cellular and organism levels. We discuss the effects of metabolic optimization, adaptation of the endomembrane system, modified glycosylation profiles, programmable growth and senescence, protease inactivation, and the expression of enzymes that promote biodegradation. We outline strategies to achieve these modifications by targeted gene modification, considering case-by-case examples of individual improvements and the combined modifications needed to generate a new general-purpose “chassis” for PMF.
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Affiliation(s)
- J F Buyel
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, Forckenbeckstrasse 6, 52074, Aachen, Germany. .,Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074, Aachen, Germany.
| | - E Stöger
- Department of Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - L Bortesi
- Aachen-Maastricht Institute for Biobased Materials (AMIBM), Maastricht University, Brightlands Chemelot Campus, Urmonderbaan 22, 6167 RD, Geleen, The Netherlands
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Yin F, Karangwa E, Song S, Duhoranimana E, Lin S, Cui H, Zhang X. Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1105:217-227. [PMID: 30611933 DOI: 10.1016/j.jchromb.2018.12.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 11/26/2018] [Accepted: 12/01/2018] [Indexed: 11/16/2022]
Abstract
To further explore the aroma mechanism of Chinese faint-scent cigarettes, the contribution of tobacco leaf composition, including six kinds of saccharides, eight tobacco alkaloids, seventeen kinds of organic acids, eighteen kinds of amino acids and four ions (Na+, K+, Mg2+ and Ca2+), on aroma quality characteristic (freshness, flowery and acidic notes) of faint-scent cigarettes was analyzed by chromatography and PLSR. The results showed that (i) xylose, fructose, glucose, maltose and sucrose were negatively correlated to acidic note, while galactose showed significantly positive correlation to acidic note. (ii) Phenylalanine and proline showed significant and positive correlation with characteristic aromas. Proline contributed to freshness and flowery, while leucine significantly contributed to acidic note. (iii) Most organic acids were significantly correlated to characteristic aromas. Palmitic acid and stearic acid contributed to the freshness, while dodecanoic acid and palmitic acid significantly contributed to flowery. (iv) Tobacco Na ion plays negative and significant correlation to acidic note.
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Affiliation(s)
- Fei Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Shiqing Song
- Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, PR China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Shunshun Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
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Xu H, Zhang X, Karangwa E, Xia S. Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4210-4218. [PMID: 28244161 DOI: 10.1002/jsfa.8295] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 01/23/2017] [Accepted: 02/22/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Up to now, only limited research on enzymatic browning inhibition capacity (BIC) of Maillard reaction products (MRPs) has been reported and there are still no overall and systematic researches on MRPs derived from different amino acids. In the present study, BIC and antioxidant capacity, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and Fe2+ reducing power activity, of the MRPs derived from 12 different amino acids and three reducing sugars were investigated. RESULTS The MRPs of cysteine (Cys), cystine, arginine (Arg) and histidine (His) showed higher BIC compared to other amino acids. Lysine (Lys)-MRPs showed the highest absorbance value at 420 nm (A420 ) but very limited BIC, whereas Cys-MRPs, showed the highest BIC and the lowest A420 . The A420 can roughly reflect the trend of BIC of MRPs from different amino acids, except Cys and Lys. MRPs from tyrosine (Tyr) showed the most potent antioxidant capacity but very limited BIC, whereas Cys-MRPs showed both higher antioxidant capacity and BIC compared to other amino acids. Partial least squares regression analysis showed positive and significant correlation between BIC and Fe2+ reducing power of MRPs from 12 amino acids with glucose or fructose, except Lys, Cys and Tyr. The suitable pH for generating efficient browning inhibition compounds varies depending on different amino acids: acidic pH was favorable for Cys, whereas neutral and alkaline pH were suitable for His and Arg, respectively. Increasing both heating temperature and time over a certain range could improve the BIC of MRPs of Cys, His and Arg, whereas any further increase deteriorates their browning inhibition efficiencies. CONCLUSION The types of amino acid, initial pH, temperature and time of the Maillard reaction were found to greatly influence the BIC and antioxidant capacity of the resulting MRPs. There is no clear relationship between BIC and the antioxidant capacity of MRPs when reactant type and processing parameters of the Maillard reaction are considered as variables. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Haining Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
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Chen W, Karangwa E, Yu J, Xia S, Feng B, Zhang X, Jia C. Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1904-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Xu H, Zhang X, Karangwa E. Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis. RSC Adv 2016. [DOI: 10.1039/c6ra15769f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.
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Affiliation(s)
- Haining Xu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
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