Streptococcus thermophilus CCFM1095 in combination with Lactobacillus helveticus CCFM1263 significantly improves fermentation efficiency， but the mechanism of interaction has not been cleared. Therefore， this paper evaluates the fermentation characteristics of the complex strains and the metabolomic profiles of the fermented milks， and analyses the effects of key metabolites on fermentation characteristics. Metabolomics analyses showed that compounding significantly promoted the enrichment of pathways such as alanine， aspartate and glutamate metabolic pathways， lysine degradation pathway， TCA cycle， pyruvate metabolism and nicotinic acid and nicotinamide metabolic pathways， and increased the utilisation of citrate and nicotinamide by the strains Production of L-glutamate， fenugreek acid， α-ketoglutarate， and 4-trimethylaminobutyric acid lipids， which significantly promoted the growth of both strains. The fermentation characteristics of the complex fermented milk were significantly improved. The viable bacterial count of the strains could reach 108 CFU/mL. This study provides theoretical basis for further analysis of the interaction mechanism between Streptococcus thermophilus and Lactobacillus helveticus.

A nitrite-degrading strain， Levilactobacillus brevis JYX2， was isolated from naturally fermented sauerkraut in Northeast China， and its safety was evaluated through hemolysis test and antibiotic susceptibility test. To elucidate the genomic characteristics of L. brevis JYX2 and its nitrite degradation-related genes， Pacbio third-generation sequencing and Illumina second-generation sequencing technologies were employed for whole-genome sequencing. Based on the obtained sequences， gene prediction and functional annotation analysis were conducted through COG， GO， and KEGG databases. Meanwhile， the safety of L. brevis JYX2 was analyzed using the CARD and VFDB databases. The results showed that L. brevis JYX2 could degrade up to 98.72% of sodium nitrite in the culture medium after 24 h of incubation in MRS medium containing 100 μg/mL sodium nitrite. And the strain exhibited no hemolytic activity and demonstrated high sensitivity to antibiotics such as gentamicin， erythromycin， and chloramphenicol (with inhibition zone diameters ≥ 20 mm)， indicating a favorable safety profile. The genome of L. brevis JYX2 was composed of a circular closed DNA and a circular plasmid， with a genome length of 2 567 154 bp and a GC content of 45.82%. A total of 2 485 coding genes， 65 tRNA genes， 15 rRNA genes， and 27 sRNAs were predicted. Furthermore， 1 926， 1 762， 1 823， 73， 180， 217 functional genes were annotated in COG， GO， KEGG， CAZY， CARD and VFDB databases， respectively. Further analysis revealed that no nitrite reductase gene was detected in the genome of L. brevis JYX2， suggesting that its nitrite degradation may rely on other enzymes or mechanisms. Additionally， predictive analyses of virulence and resistance genes further confirmed the safety of the L. brevis JYX2 strain. In conclusion， L. brevis JYX2 exhibits both functional efficacy and safety， making it a suitable candidate as a fermentation agent for nitrite reduction in fermented foods.

This study aims to develop a rapid， accurate， and environmentally friendly detection method for patulin (PAT) in apples and apple products. PAT， a mycotoxin produced by Penicillium expansum， poses significant health risks， including teratogenicity， carcinogenicity， immunotoxicity， neurotoxicity， and genotoxicity. Given the potential for PAT contamination during apple product processing， establishing an efficient detection method is crucial for food safety. Traditional methods are complex， time-consuming， and involve high consumption of organic solvents. In this study， the QuEChERS extraction combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was aolopted， to optimise the selection of extraction solvent (acetonitrile)， salting-out agents (anhydrous magnesium sulfate and sodium chloride)， and reconstitution solvent (1% acetonitrile in water)， thereby enhancing detection efficiency and sensitivity. The optimal chromatographic conditions were determined using a BEH C18 column with gradient elution. Method validation revealed a limit of detection of 0.4 μg/kg， a limit of quantification of 0.8 μg/kg， and linear ranges of 0.1-12.5 μg/L and 3.2-400 μg/L， with correlation coefficients (R2) exceeding 0.999. The intraday and interday precision， expressed as relative standard deviation， was less than 5.5%， and the recovery rates were above 98%， indicating good accuracy and precision. The results demonstrate that the QuEChERS-UPLC-MS/MS method effectively detects PAT in apples and apple products with high sensitivity and accuracy， and it can be applied to control PAT contamination in other fruit products. Additionally， the study found that the sugar-boiling step in apple product processing significantly reduced PAT levels， suggesting that high-temperature treatment plays an important role in PAT degradation. Future research could further explore the impact of different processing conditions on PAT levels and the application of this method in other food matrices.

To investigate the changes of textural properties and water characteristics of high-moisture extruded protein after cooking， soy protein concentrate was used as the raw material for high-moisture extrusion and the impact of three common cooking methods (steaming， boiling， and frying) and cooking time on the fibrous structure of the extrudates were investigated. The differences in cooking loss and shrinkage were evaluated， and changes in the macro- and micro-structure， textural properties and water characteristics of the extrudates were explored. Results showed that steaming preserved a better fibrous structure with moderate hardness and shear force， boiling loosened the fibrous structure and reduced hardness， chewiness and shear force of extrudates. Boiling for 20 min increased the moisture content of the extrudates by 10.38%. Both steaming and boiling increased T22 and T23， while reducing the proportion of bound water， suggesting a weakening of the protein-water binding in the extrudates. Frying enlarged the pores in the extrudates and enhanced the permeability of extrudates. Frying for 4 min increased the fat content of the extrudates by 3.65%， decreased the moisture content by 20.49% and reduced T21， T22， and T23 by 0.14， 7.31， 81.04 ms， respectively， while significantly increasing the proportions of bound water and free water (P<0.05). It can be concluded that different cooking methods could affect their fibrous structure， pore morphology and components， as well as the textural properties and water characteristics of the extrudates. This study provides a theoretical reference for the optimization of subsequent cooking process for high-moisture extruded plant-based meat products， with practical value in controlling their textural and water characteristics.

Objectives: The purpose of this study was to explore the anti-fatigue mechanism of male flower of Eucommia ulmoides by network pharmacology and molecular docking technology， to clarify the interaction between its active components and key targets， and to provide scientific basis for its application. Methods: UPLC-MS technology was used to analyze the active components of male flower of Eucommia ulmoides， combined with database screening component targets and fatigue related targets， identified common targets by Venn analysis， constructed PPI network and functional pathway analysis， and verified the binding ability of key components and targets by molecular docking. Results: 63 active components and 868 targets were identified and 170 intersection targets were screened. Network analysis showed that EGFR， AKT1 and TP53 were the key targets， and the molecular docking were verified to have strong binding to these targets. Conclusions: This study revealed the potential mechanism of anti-fatigue of male flowers of Euonymus ulmoides by network pharmacology and molecular docking techniques. Active ingredients such as Yohimbic acid monohydrate may exert anti-fatigue effects through interactions with key targets such as EGFR， AKT1， TP53， etc. These findings provide a theoretical basis for further research and application of male flower of Eucommia ulmoides in the field of anti-fatigue.

Objective: To investigate the effects of preharvest spraying of chitosan oligosaccharides (COS) on the antioxidant metabolism and storage quality of postharvest prunes. Methods: Xinjiang ｀French' prunes were used as test material， and different concentrations of COS (0.5， 1.0， 2.0 g/L) were sprayed during fruit set， expansion， color change and ripening， respectively. The postharvest fruits were stored at a temperature of (1.0±1) ℃ and a relative humidity of 90%-95% for 90 d， and the relevant indexes were determined by sampling every 15 d. The results were summarized as follows Samples were taken every 15 d and related indexes were measured. Results: Pre-harvest application of COS maintained higher firmness， titratable acidity， and soluble solids content in plum fruits during storage. It effectively suppressed surface color darkening， significantly reduced respiratory intensity and weight loss rate， with superior sensory quality compared to the control group. Among the treatments， the 1.0 g/L COS group exhibited the most favorable effects: 57.24% higher firmness， 115.38% higher titratable acidity， 19.38% higher soluble solids content， 22.09% lower respiration rate， and 48.42% lower weight loss compared to the control. Compared with the control group， pre-harvest spraying with 1.0 g/L COS promoted the accumulation of ascorbic acid (ASA) and glutathione (GSH) content. Increased levels of superoxide dismutase (SOD)， catalase (CAT)， peroxidase (POD)， ascorbate peroxidase (APX)， glutathione reductase (GR) activity， reduced the rate of superoxide anion (O₂-·) production and hydrogen peroxide (H2O₂) content， and inhibited the accumulation of malondialdehyde (MDA) content and the increase of cell membrane. Conclusion: The preharvest spraying of COS can regulate the antioxidant metabolism of prune fruits during storage and maintain the storage quality of prune fruits.

Objectives: This study aimed to optimize the extraction process of Zanthoxylum bungeanum seed oil to enhance the comprehensive utilization value of its by-products. Methods: The fatty acid composition of Zanthoxylum bungeanum seed oil was analyzed using gas chromatography-mass spectrometry. With the oil yield and the relative content of the main fatty acids as evaluation indices， the optimal extraction conditions were determined through single-factor experiments and orthogonal array design. Results: The main fatty acid in the oil was α-linolenic acid (relative content 23.39%). The optimal extraction conditions were as follows: Extraction temperature 60 ℃， extraction time 50 min， solid to liquid ratio 1∶3， ethanol volume fraction 90%， and extraction repeated three times. Under these conditions， the α-linolenic acid content reached 23.32%. Conclusions: This study clarifies the fatty acid profile of Zanthoxylum bungeanum seed oil and provides an important basis for its efficient extraction and for the resource utilization of Zanthoxylum bungeanum by-products.

ε-polylysine (ε-PL) is a common natural food preservative. In this paper， the antibacterial effect of ε-polylysine-sodium hexametaphosphate (ε-PL-SHMP) polymer on pasteurized milk and its effects on the physicochemical properties of milk system were analyzed. Combined with SDS-PAGE map， the stability analysis of protein changes in milk. The results showed that ε-PL-SHMP polymer had a good inhibitory effect on the number of Bacillus cereus in milk within 7 days and the number of Staphylococcus aureus in milk below 106 CFU/mL within 3 days compared with the blank group during the 1-week storage period. The pH value of pasteurized milk treated with ε-PL-SHMP polymer was maintained in the range of 6.8-6.9， which was not significantly changed from other groups， and the relative viscosity increased slightly from 0.0008 Pa·s to 0.0012 Pa·s on the 7th day compared with that of the ε-PL treatment group. SDS-PAGE spectra showed that ε-PL binded to and precipitated proteins in milk with the prolongation of storage time， while proteins in the ε-PL-SHMP polymer treatment group were more stable. The stability analysis showed that the stability of the ε-PL alone treatment group was the worst， and the pasteurized milk system with ε-PL-SHMP polymer showed a good and stable dispersion state. Conclusion: ε-PL-SHMP polymer can improve the application quality of ε-PL in milk system， have a better antibacterial effect on pasteurized milk and improve the stability of the milk system.

Citrus fruit， one of the most widely cultivated fruits globally， is highly perishable. Traditional packaging films are no longer sufficient to fully prevent its infection by pathogenic and spoilage microorganisms. Furthermore， non-biodegradable packaging films pose a serious threat to the Earth's ecosystem. To solve the above problems， this study successfully prepared polybutylene adipate terephthalate /polylactic acid/ curcumin (PBAT/PLA/Cur) composite films using degradable materials. The results showed that the photodynamic bactericidal effect of the Cur composite film against Penicillium digitatum， Salmonella Typhimurium and Listeria monocytogenes reached 99%. By scanning electron microscopy (SEM)， X-ray diffraction (XRD)， Fourier transform infrared spectroscopy (FTIR)， differential scanning calorimetry (DSC)， mechanical properties and other tests， it was found that the Cur composite film has a uniform microporous structure and excellent tensile properties. The average pore sizes of PBAT/PLA/0.5%Cur films were (222±64)， (275±83)， (356±89) nm， respectively. The tensile strength of PBAT/PLA/0.5% CUR films could reach (7.35±2.1) MPa， and the elongation at break could reach (333±19)%. In addition， the CUR-compound thin-wrapped citrus fruit has a low water loss rate， the spoilage rate of the citrus after inoculation with P. digitatum is reduced by 60%， and the shelf life can be extended for 3 days. In summary， the Cur composite film can effectively maintain the quality of citrus， improve the storage resistance of citrus fruit， and have broad application prospects in the field of citrus preservation.

Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.