1
|
Abdou AM, Awad DAB. Lysozyme Peptides as a Novel Nutra-Preservative to Control Some Food Poisoning and Food Spoilage Microorganisms. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10226-2. [PMID: 38376818 DOI: 10.1007/s12602-024-10226-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/25/2024] [Indexed: 02/21/2024]
Abstract
Foodborne illnesses and microbial food contamination are crucial concerns and still issues of great worldwide concern. Additionally, the serious health hazards associated with the use of chemical preservatives in food technology. Lysozyme (Lz) is an active protein against Gram-positive bacterial cell wall through its muramidase lytic activity; however, several authors could identify some antimicrobial peptides derived from Lz that have an exaggerated and broad-spectrum antibacterial activity. Therefore, a lysozyme peptides preparation (LzP) is developed to broaden the Lz spectrum. In this work, we investigated the potential efficacy of LzP as a novel Nutra-preservative (food origin) agent against some pathogenic and spoilage bacteria. Our results showed that LzP demonstrated only 11% of the lysozyme lytic activity. However, LzP exhibited strong antibacterial activity against Escherichia coli, Salmonella enteritidis, and Pseudomonas species, while Salmonella typhi and Aeromonas hydrophila exhibited slight resistance. Despite the lowest LzP concentration (0.1%) employed, it performs stronger antibacterial activity than weak organic acids (0.3%). Interestingly, the synergistic multi-component formulation (LzP, glycine, and citric acid) could inhibit 6 log10 cfu/ml of E. coli survival growth. The effect of heat treatment on LzP showed a decrease in its antibacterial activity at 5 and 67% by boiling at 100 °C/30 min, and autoclaving at 121 °C/15 min; respectively. On the other hand, LzP acquired stable antibacterial activity at different pH values (4-7). In conclusion, LzP would be an innovative, natural, and food origin preservative to control the growth of food poisoning and spoilage bacteria in food instead chemical one.
Collapse
Affiliation(s)
- Adham M Abdou
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Moshtohor, 13736, Kaliobeya, Egypt.
| | - Dina A B Awad
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Moshtohor, 13736, Kaliobeya, Egypt
| |
Collapse
|
2
|
Colás-Medà P, Viñas I, Alegre I. Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products. Antibiotics (Basel) 2023; 12:antibiotics12020414. [PMID: 36830324 PMCID: PMC9952070 DOI: 10.3390/antibiotics12020414] [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: 01/12/2023] [Revised: 02/10/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
In ready-to-eat products, such as cooked ham, fresh cheese, and fuet in which Listeria monocytogenes is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage. The objective of this study was to apply several biopreservation techniques in three different food matrices to reduce the growth of Listeria innocua, used as a surrogate of L. monocytogenes. Several lactic acid bacteria, the bacteriocin nisin, the bacteriophage PhageGuard ListexTM P100, and the enzyme lysozyme were evaluated. Cooked ham treated with the bacteriophage PhageGuard ListexTM at 0.5% or with the lactic acid bacteria SafePro® B-SF-43 (25 g/100 kg) reduced L. innocua population to below the detection limit after 7 days of storage (4 °C plus modified atmosphere packaging). In fresh cheese, the application of PhageGuard ListexTM at 0.2 and 0.5% reduced L. innocua counts by more than 3.4 logarithmic units after 6 days at 4 °C. In fuet, the 1.0% of PhageGuard ListexTM reduced L. innocua population by 0.7 ± 0.2 logarithmic units in front of control with no significant differences to other evaluated biopreservative agents. The present results confirm that the application of biopreservation techniques was able to inhibit L. innocua in fuet, cooked ham, and fresh cheese, and suggest that the type of food matrix and its physicochemical characteristics influence the biopreservative efficacy.
Collapse
|
3
|
Pilevar Z, Abhari K, Tahmasebi H, Beikzadeh S, Afshari R, Eskandari S, Bozorg MJA, Hosseini H. Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022. [DOI: 10.4025/actascianimsci.v44i1.55262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer’s trend towards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed
Collapse
|
4
|
Pei J, Mei J, Yu H, Qiu W, Xie J. Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition. Front Nutr 2022; 8:812741. [PMID: 35118111 PMCID: PMC8804529 DOI: 10.3389/fnut.2021.812741] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 01/05/2023] Open
Abstract
This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.
Collapse
Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- *Correspondence: Jun Mei
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- Jing Xie
| |
Collapse
|
5
|
Sozbilen GS, Yemenicioğlu A. Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
6
|
Dong S, Jiang Z, Liu Z, Chen L, Zhang Q, Tian Y, Sohail A, Khan MI, Xiao H, Liu X, Wang Y, Li H, Wu H, Liu W, Cao C. Purification of low-abundance lysozyme in egg white via free-flow electrophoresis with gel-filtration chromatography. Electrophoresis 2020; 41:1529-1538. [PMID: 32529672 DOI: 10.1002/elps.201900479] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 05/29/2020] [Accepted: 05/31/2020] [Indexed: 11/07/2022]
Abstract
As an effective separation tool, free-flow electrophoresis has not been used for purification of low-abundance protein in complex sample matrix. Herein, lysozyme in complex egg white matrix was chosen as the model protein for demonstrating the purification of low-content peptide via an FFE coupled with gel fitration chromatography (GFC). The crude lysozyme in egg while was first separated via free-flow zone electrophoresis (FFZE). After that, the fractions with lysozyme activity were condensed via lyophilization. Thereafter, the condensed fractions were further purified via a GFC of Sephadex G50. In all of the experiments, a special poly(acrylamide- co-acrylic acid) (P(AM-co-AA)) gel electrophoresis and a mass spectrometry were used for identification of lysozyme. The conditions of FFZE were optimized as follows: 130 μL/min sample flow rate, 4.9 mL/min background buffer of 20 mM pH 5.5 Tris-Acetic acid, 350 V, and 14 °C as well as 2 mg/mL protein content of crude sample. It was found that the purified lysozyme had the purity of 80% and high activity as compared with its crude sample with only 1.4% content and undetectable activity. The recoveries in the first and second separative steps were 65% and 82%, respectively, and the total recovery was about 53.3%. The reasons of low recovery might be induced by diffusion of lysozyme out off P(AM-co-AA) gel and co-removing of high-abundance egg ovalbumin. All these results indicated FFE could be used as alternative tool for purification of target solute with low abundance.
Collapse
Affiliation(s)
- Shuang Dong
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China.,State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Ziqin Jiang
- College of Biological Sciences, China Agricultural University, Beijing, P. R. China.,State Key Laboratory of Agro-biotechnology, China Agricultural University, Beijing, P. R. China
| | - Zhen Liu
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China.,State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Ling Chen
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Qiang Zhang
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Youli Tian
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Amir Sohail
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Muhammad Idrees Khan
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Hua Xiao
- State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Xiaoping Liu
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Yuxing Wang
- School of Physics and Astronomy, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Honggen Li
- School of Physics and Astronomy, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Hanyu Wu
- College of Biological Sciences, China Agricultural University, Beijing, P. R. China.,State Key Laboratory of Agro-biotechnology, China Agricultural University, Beijing, P. R. China
| | - Weiwen Liu
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China
| | - Chengxi Cao
- Department of Instrument Science and Engineering, School of Electronic Information & Electrical Engineering, Shanghai Jiao Tong University, Shanghai, P. R. China.,State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, P. R. China
| |
Collapse
|
7
|
Tirloni E, Bernardi C, Rosshaug P, Stella S. Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment. J Dairy Sci 2019; 102:4913-4924. [DOI: 10.3168/jds.2018-15991] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 02/06/2019] [Indexed: 11/19/2022]
|
8
|
Zhou J, Xiong X, Yin J, Zou L, Wang K, Shao Y, Yin Y. Dietary Lysozyme Alters Sow's Gut Microbiota, Serum Immunity and Milk Metabolite Profile. Front Microbiol 2019; 10:177. [PMID: 30787921 PMCID: PMC6373202 DOI: 10.3389/fmicb.2019.00177] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 01/22/2019] [Indexed: 12/11/2022] Open
Abstract
The aim of current study was to determine variations in sow's gut microbiota, serum immunity, and milk metabolite profile mediated by lysozyme supplementation. Twenty-four pregnant sows were assigned to a control group without supplementation and two treatments with 0.5 kg/t and 1.0 kg/t lysozyme provided in formula feed for 21 days (n = 8 per treatment). Microbiota analysis and metagenomic predictions were based on 16s RNA high-throughput sequencing. Milk metabolome was assessed by untargeted liquid chromatography tandem mass spectrometry. Serum biochemical indicators and immunoglobulins were also determined. Gut microbial diversity of sows receiving 1.0 kg/t lysozyme treatment was significantly reduced after the trial. Spirochaetes, Euryarchaeota, and Actinobacteria significantly increased while Firmicutes showed a remarkable reduction in 1.0 kg/t group compared with control. Lysozyme addition rebuilt sow's gut microbiota to beneficial composition identified by reduced richness of Escherichia coli and increased abundance of Lactobacillus amylovorus. Accordingly, microbial metabolic functions including pyrimidine metabolism, purine metabolism, and amino acid related enzymes were significantly up-regulated in 1.0 kg/t group. Microbial metabolic phenotypes like the richness of Gram-positive bacteria and oxidative stress tolerance were also significantly reduced by lysozyme treatment. Serum alanine transaminase (ALT) activity and IgA levels were significantly down-regulated in the 1.0 kg/t group compared with control, but IgM levels showed a significantly increase in 1.0 kg/t group. Milk metabolites such as L-glutamine, creatine, and L-arginine showed significantly dose-dependent changes after treatment. Overall, lysozyme supplementation could effectively improve the composition, metabolic functions, and phenotypes of sow's gut microbiota and it also benefit sows with better serum immunity and milk composition. This research could provide theoretical support for further application of lysozyme in promoting animal gut health and prevent pathogenic infections in livestock production.
Collapse
Affiliation(s)
- Jian Zhou
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences - National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production - Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production - Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Xia Xiong
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences - National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production - Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production - Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China
| | - Jia Yin
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Lijun Zou
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences - National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production - Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production - Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China.,Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Kexing Wang
- Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| | - Yirui Shao
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences - National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production - Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production - Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Yulong Yin
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences - National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production - Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production - Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, China.,University of Chinese Academy of Sciences, Beijing, China.,Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, Laboratory of Animal Nutrition and Human Health, College of Life Sciences, Hunan Normal University, Changsha, China
| |
Collapse
|
9
|
Morandi S, Silvetti T, Battelli G, Brasca M. Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
10
|
Xu W, Jin W, Huang K, Huang L, Lou Y, Li J, Liu X, Li B. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. Int J Biol Macromol 2018; 117:280-286. [DOI: 10.1016/j.ijbiomac.2018.05.187] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 05/22/2018] [Accepted: 05/25/2018] [Indexed: 11/29/2022]
|
11
|
Zhao X, Zhen Z, Wang X, Guo N. Synergy of a combination of nisin and citric acid against Staphylococcus aureus and Listeria monocytogenes. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2058-2068. [PMID: 28795907 DOI: 10.1080/19440049.2017.1366076] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Food-borne diseases caused by pathogens, such as Staphylococcus aureus and Listeria monocytogenes, have long attracted attention globally from researchers, food industries, and food safety authorities. Nisin (NS) is the only bacteriocin used worldwide as a generally recognised as safe (GRAS) food preservative, while citric acid (CA) has an unrestricted use in foods since it has GRAS status. In this study, synergistic interactions of NS combined with CA against S. aureus and L. monocytogenes were studied by the chequerboard microdilution method, with fractional inhibitory concentration index values ranging from 0.25 to 0.375 and 0.19 to 0.375, respectively. The positive interactions were verified by time-kill studies in pasteurised milk and disk diffusion assays. The mechanism of the synergistic antibacterial of NS and CA is proposed following SEM analysis and the determination of release of cell constituents. These results suggest that the cell walls and membrane are the probable main targets of this antimicrobial combination. These findings indicated that the combination of NS and CA not only could be used as a new promising naturally sourced food preservative, but may also reduce the problem of bacterial resistance.
Collapse
Affiliation(s)
- Xingchen Zhao
- a Department of Food Quality and Safety, School of Pharmaceutics and Food Science , Tonghua Normal University , Tonghua , China.,b Department of Food Quality and Safety, College of Food Science and Engineering , Jilin University , Changchun , China
| | - Zhen Zhen
- c Department of Technology Center , Qiqihar Entry-Exit Inspection and Quarantine Bureau , Qiqihar , China
| | - Xinyang Wang
- d Department of Petrochemical , Daqing Entry-Exit Inspection and Quarantine Bureau , Daqing , China
| | - Na Guo
- b Department of Food Quality and Safety, College of Food Science and Engineering , Jilin University , Changchun , China
| |
Collapse
|