期刊：
现代食品科技,2021年37(2):283-289 and 260 ISSN：1673-9078
作者机构：
[郭星月; 张语杰; 欧阳何一] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;[雷飞飞] Hubei Xiaohu-Duck Food Co. Ltd., Jingzhou, 434000, China;[艾有伟; 侯温甫] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China
摘要：
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
作者机构：
[Qiqi Y.; Wen L.; Qianhui H.; Heng G.] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[Wenfu H.; Min Z.] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;[Hongxun W.] Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China<&wdkj&>College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
摘要：
A SiOx coating prepared via plasma-enhanced chemical vapor deposition (PECVD) techniquewas used as a transition layer between polylactic acid (PLA) and chitosan (CS) to form a three-layer composite film of PLA/SiOx/CS. The effect of oxygen plasma irradiation time (0 s, 30s and 60s) on SiOx surface and PLA-CS interface was examined based on the contact angle, pull-off test and scanning electron microscope (SEM). The mechanical, barrier and antibacterial properties of PLA/SiOx/CS films were also investigated. The results showed that oxygen plasma irradiation improved the hydrophilicity of the SiOx surface and the adhesive strength between SiOx-CS of PLA/ SiOx/CS films in a time-dependent manner. SEM examination revealed a gap between PLA/CS layers, but the interfacial separation among layers in PLA/SiOx/CS films disappeared as the transition layer of SiOx and oxygen plasma irradiation (60s) intensified. Notably, the oxygen barrier property and antibacterial activity of PLA/ SiOx/CS films were dramatically enhanced. Additionally, moisture resistance was slightly decreased following the incorporation of the CS coating compared with the PLA film. The tensile strength of the composite film also increased with the number of layers, while elongation at break decreased. The prepared PLA/SiOx/CS films with multifunction are promising applied in food packaging as biobased materials. (C) 2020 Elsevier B.V. All rights reserved.
期刊：
现代食品科技,2020年36(3):113-119 and 98 ISSN：1673-9078
通讯作者：
Wang, H.-X.
作者机构：
[杨萍萍; 郭思琪] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[侯温甫; 胥伟] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;[王宏勋] Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China<&wdkj&>School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
通讯机构：
Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, China
摘要：
Lotus (Nelumbo nucifera Gaertn) is a wetland vegetable famous for its nutritional and medicinal value. Phenolic compounds are secondary metabolites that play important roles in the browning of fresh-cut fruits and vegetables, and chemical constituents are extracted from lotus for medicine due to their high antioxidant activity. Studies have explored in depth the changes in phenolic compounds during browning, while little is known about their synthesis during the formation of lotus rhizome. In this study, transcriptomic analyses of six samples were performed during lotus rhizome formation using a high-throughput tag sequencing technique. About 23 million high-quality reads were generated, and 92.14% of the data was mapped to the reference genome. The samples were divided into two stages, and we identified 23,475 genes in total, 689 of which were involved in the biosynthesis of secondary metabolites. A complex genetic crosstalk-regulated network involved in the biosynthesis of phenolic compounds was found during the development of lotus rhizome, and 25 genes in the phenylpropanoid biosynthesis pathway, 18 genes in the pentose phosphate pathway, and 30 genes in the flavonoid biosynthesis pathway were highly expressed. The expression patterns of key enzymes assigned to the synthesis of phenolic compounds were analyzed. Moreover, several differentially expressed genes required for phenolic compound biosynthesis detected by comparative transcriptomic analysis were verified through qRT-PCR. This work lays a foundation for future studies on the molecular mechanisms of phenolic compound biosynthesis during rhizome formation.
作者机构：
[岳琪琪; 刘文; 孔萍] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[侯温甫] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;[王丽梅; 王宏勋] Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China<&wdkj&>College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
作者：
Zhou, Min;Li, Xiaofang;Hou, Wenfu;Wang, Hongxun*;Paoli, George C.;...
期刊：
Frontiers in Microbiology,2019年10:ARTN 2265 ISSN：1664-302X
通讯作者：
Wang, Hongxun;Shi, Xianming
作者机构：
[Zhou, Min; Li, Xiaofang; Hou, Wenfu; Wang, Hongxun] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Hubei, Peoples R China;[Paoli, George C.] ARS, Mol Characterizat Foodborne Pathogens Res Unit, USDA, Eastem Reg Res Ctr,Most Joint Res Ctr Food Safety, Wyndmoor, PA USA;[Shi, Xianming] Shanghai Jiao Tong Univ, State Key Lab Microbial Metab, Sch Agr & Biol, MOST USDA Joint Res Ctr Food Safety, Shanghai, Peoples R China
通讯机构：
[Wang, Hongxun] W;[Shi, Xianming] S;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Hubei, Peoples R China. Shanghai Jiao Tong Univ, State Key Lab Microbial Metab, Sch Agr & Biol, MOST USDA Joint Res Ctr Food Safety, Shanghai, Peoples R China.
关键词：
MLST;Salmonella;blaCTX-M-15;blaCTX-M-65;class I integrons;qnrB
摘要：
Salmonella is a leading cause of foodborne disease and is often associated with the consumption of foods of animal origin. In this study, sixty-six Salmonella isolates were obtained from 631 raw meat samples purchased at small retail suppliers in Hubei Province, China. The most prevalent Salmonella serotypes were Thompson (18.2%) and Agona (13.6%). Frequent antimicrobial resistance was observed for the sulfonamides (43.9%), tetracycline (43.9%), and the b-lactams amoxicillin and ampicillin (36.4% for each). Interestingly, a high incidence of resistance to cephazolin was observed in strains of the most common serotype, S. Thompson. Class I integrons were found in 27.3% (18/66) of the isolates and five of these integrons contained different gene cassettes (aacA4C-arr-3-dfr2, dfrA12-aadA21, aadA2, dfrA12-aadA2, dfr17-aadA5). Additional antimicrobial resistance genes, including blaTEM-1, blaCTX- M-65, blaCTX- M-15, qnrB, and qnrS, were also identified among these Salmonella isolates. Results of replicon typing and conjugation experiments revealed that an integron with qnrB and blaCTX- M-15 genes was present on incH12 mobile plasmid in S. Thompson strain. Multilocus sequence typing (MLST) analysis revealed 32 sequence types, indicating that these isolates were phenotypically and genetically diverse, among which ST26 (18.2%) and ST541 (12.1%) were the predominant sequence types. The integrons, along with multiple antimicrobial resistance genes on mobile plasmids, are likely contributors to the dissemination of multidrug resistance in Salmonella.
