A5082693157- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Vibrio bacteria research studies
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Bacterial biofilms and quorum sensing
- Polysaccharides Composition and Applications
- Biochemical Analysis and Sensing Techniques
- Insect Utilization and Effects
- Listeria monocytogenes in Food Safety
- Polyamine Metabolism and Applications
- Proteoglycans and glycosaminoglycans research
- Photonic and Optical Devices
- Aquatic life and conservation
- Spectroscopy and Laser Applications
- Animal Nutrition and Physiology
- Polysaccharides and Plant Cell Walls
- Biochemical effects in animals
- Antimicrobial Peptides and Activities
- Aquaculture disease management and microbiota
- Calpain Protease Function and Regulation
- Food Waste Reduction and Sustainability
- Microencapsulation and Drying Processes
- Aquaculture Nutrition and Growth
- Gut microbiota and health
Children's Hospital
2025
Shandong University
2025
Beijing Academy of Agricultural and Forestry Sciences
2021-2024
Fujian Fisheries Research Institute
2017-2021
China Agricultural University
2011-2018
Free radicals can pose health risks and reduce food quality when accumulated excessively. Fish byproducts, often underutilized, offer a valuable opportunity for extracting bioactive peptides with antioxidant activities. This study aimed to optimize the conditions from sturgeon bone using response surface methodology. The findings revealed that trypsin was most effective protease hydrolyzing vertebra. optimization were determined as follows: solid-liquid ratio of 1:21.90, enzyme concentration...
Recent studies demonstrate that fish byproducts can be used as sources of bioactive peptides for functional foods. Sturgeon skin contains abundant proteins but it has commonly been discarded during sturgeon processing. The objective the present work was to identify and characterize from protein hydrolysates skin.Sturgeon extract (SKPE) hydrolyzed by flavourzyme 60 min exhibited high antioxidant activity, dipeptidyl peptidase IV (DPP-IV) angiotensin converting enzyme (ACE) inhibitory...
Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles analysed for 10 days to determine biochemical [eight biogenic amines, ATP breakdown products, K value, total volatile basic nitrogen (TVB-N) pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus Brochothrix thermosphacta) changes their relationships.The shelf-life of was found be 3-4 according assessment. At the...
Sturgeon is an important fresh water-culture fish in China. A problem with sturgeon its high susceptibility to spoilage. Food spoilage reported be regulated by quorum sensing (QS). To identify the QS signals acetylated homoserine lactones (AHLs) and test whether plays a role of sturgeon, we investigated specific organisms (SSOs) vacuum packaged stored at 4°C production AHLs SSOs. 16S rDNA sequencing capabilities analysis revealed that Aeromonas veronii LP-11, Citrobacter freundii LPJ-2,...
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture China, while its spoilage during storage significantly limits value. In this study, specific organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their related on sensory change, microbial growth, biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), proteolytic degradation. addition, effect of SSOs change...
Vibrio harveyi is considered as a causative agent of the systemic disease, vibriosis, which occurs in many biological fields. The effects temperatures (12.9-27.1 °C) and water activity (NaCl% 0.6%-3.4%) on V. were investigated. behavior growth characteristics was studied modeled. Growth curves fitted by using Gompertz Baranyi models, model showed better fittness. Then, maximum rates (μmax) lag phase durations (LPD, λ) obtained from both modeled combination function temperature response...
Quorum sensing (QS) has been reported to be involved in bacterial food spoilage. Acetylated homoserine lactones (AHLs) are QS signals of Gram-negative bacteria. AHL lactonases AiiAAI96 is a inhibitor, and thus can theoretically applied control the bacteria caused sturgeon spoilage by inhibiting their AHL-based system. As Gram-positive were both found sturgeon, combination nisin, which an effective bactericide bacteria, was used sturgeon. The results showed that at 6.6 × 10−2, 10−1 U/mL could...
Pentocin 31-1 was produced by Lactobacillus pentosus 31-1, isolated from the traditional Chinese fermented Xuan-Wei Ham. The wide range of antimicrobial activity especially toListeria spp showed its potential use as food preservative. study pentocin production carried out in repeated batch cell recycle fermentations 5 L bioreactor and up to 50 pilot bioreactor. Batch fermentation of L. pentosus 31-1 gave bacteriocin productivity 1395.3 IU/mL 66.4 IU/(mL h),...
The antimicrobial activity and preservative effect of Ceylon spinach (Basella alba L.) seed protein extract on sturgeon fillets stored at 4°C were investigated in this study. results showed that (CSSPE) had inhibitory 33 microorganisms, including 1 fungus 32 bacteria (25 gram-negative 7 gram-positive bacteria). In addition, CSSPE inhibited bacterial growth (total viable counts, Pseudomonas, Aeromonas psychrotrophs), suppressed ATP degradation retained good-quality characteristic 4°C. shelf...