Biogenic amines (BAs) widely exist in fermented sausages, and high concentrations of BAs are harmful to human health. Therefore, rapid detection of BAs in fermented sausages, and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs, analyse their formation mechanism and the influencing factors, and identify some effective control measures, so as to provide a basis for further studies on BAs in fermented sausages.
Fermented grain (Zaopei) is the main microbial habitat and biochemical reaction system of health factors for Wuliangye-flavour liquor fermentation. In the present work, the bacterial communities in four depths of Zaopei, from the same fermentation pit, aged over 60 years, and amino acids as major health factors in four liquors from directly corresponding Zaopei were investigated by Illumina MiSeq sequencing and liquid chromatography mass spectrometry (LC-MS), respectively. Results showed that a total of 18 amino acids were detected in the four liquors, and eight dominant bacterial genera were observed in four Zaopei corresponding to the four liquors. Meanwhile, total amino acids, 12 amino acids (Glu, Asp, Val, Ile, Cys, Met, Lys, Arg, Gly, Ala, Tyr, and Thr), bacterial richness, and the percentages of Lactobacillus and Pseudomonas increased with the increase in Zaopei's depth; five amino acids (Cit, Phe, Leu, Pro, and Ser), and the percentages of Pediococcus and Bacteroides, first increased and then decreased, with the increase in Zaopei's depth. Moreover, the 12 amino acids were significantly (p < 0.01) and strongly (|ρ| > 0.8) positively correlated with Lactobacillus and Pseudomonas. Therefore, these results can provide relevant data support for increasing amino acid content in Wuliangye-flavour liquor.
Common wild edible fungi are not only delicious but are also high in nutritional and medicinal values. They contain many functional ingredients such as polysaccharides, alkaloids, choline, triterpenes, essential amino acids, vitamins, and minerals as their chemical constituents. Seven species of common wild edible fungi were chosen for their main functional ingredients, nutritional values, and medicinal importance in this review.
Glutinous rice tea wine is an alcoholic beverage with antioxidant function which has good market value. However, it is prone to turbidity and precipitation during storage. To improve the unstable quality of glutinous rice tea wine, pectinase is used to clarify it. Based on single factor test and response surface test, the optimal clarification process parameters of pectinase, including pectinase addition, enzymolysis temperature, and enzymolysis time were optimised. Then, the antioxidant activity of glutinous rice tea wine was determined. Results showed that the effect of three clarification treatments on the clarification of glutinous rice tea wine was in the order of pectinase addition > enzymolysis temperature > enzymolysis time, and the optimal clarification conditions were: pectinase addition was 0.4 mL/L, enzymolysis temperature was 40.3°C, and enzymolysis time was 120.2 min. Under the optimal condition, the transmittance of glutinous rice tea wine was 92.3%, while the half maximal inhibitory concentration (IC50) of glutinous rice tea wine on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·), hydroxyl radical (·OH), and superoxide anion radical (O2-·) were 53.64, 41.18, and 66.56 mg/mL (ethanol content), respectively. Therefore, glutinous rice tea wine had certain antioxidant capacity and health promotion effect which provided a theoretical basis for improving the added value of medium- and low-grade teas.
When it comes to processing, purple pepper and purple corn are poorly utilised even though they are rich in anthocyanins and other nutrients. Therefore, studies focusing on their processing are vital for resolving their underutilisation. In the present work, purple pepper and corn were used to prepare a compound fruit wine. The fermentation process parameters were optimised using single factor tests and response surface design. The sensory characteristics of the compound fruit wine were used as an indicator. The antioxidant potential of the purple compound fruit wine was also assessed using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and hydroxyl radical (·OH) scavenging rates. A purple compound fruit wine with a sensory score of 94.2 and 8.6% alcohol by volume was obtained using a combination of 72.0% purple pepper juice and 28.0% purple corn juice (with an initial sugar content of 23.3%), followed by inoculation with 6.2% Saccharomyces cerevisiae and fermentation for 7.8 d at 23°C. The resulting purple compound fruit wine had a typical harmonious fruit aroma and a mellow taste. Furthermore, the content of anthocyanins in purple compound fruit wine was 1.38 ± 0.14 mg/mL, and the half inhibitory concentration (IC50) values against DPPH· and ·OH were 51.31 and 49.08 mg/mL, respectively. This optimised fermentation process could serve as a theoretical basis for the industrial utilisation of purple pepper and corn.
