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    Volume 1, Issue 1 - Table of Contents
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    This paper aimed at evaluating the silages’ quality with a new type of inoculants designed based on the microflora information of the native silages. A total of 33 silage samples were analyzed for their microbial community structure by high throughput sequencing. A total of 73 dominant strains were isolated with a clear goal. The corn was ensiled by dominant strains (Lactobacillus buchneri II JC1-5: Acetobacter pasteurianus DHL-8 = 4:3; 109 CFU/g) as inoculants. In a 15-day trial period, the aerobic stability of this inoculated silage was significantly higher than the control group.
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    Free Access | Review Article | 19 November 2024
    Research Progress on Time Series Prediction of Disaster Risk: A Mini-review
    by
    Feng Fang
    ,
    Jingjing Lin
    ,
    Jing Wang
    ,
    Peixuan Chen
    ,
    Pengcheng Huang
    ,
    Xing Wang
    ,
    Yulong Ma
    ,
    Liwei Liu
    ,
    Dawei Wang
    Agricultural Science and Food Processing | Volume 1, Issue 1: 48-57, 2024 | DOI:10.62762/ASFP.2024.610643
    Abstract
    Food security is crucial for human survival and national economic development, but frequent meteorological disasters have caused great harm to agricultural production. Therefore, it is very important and meaningful to study how to quickly and accurately predict the loss rate of disasters. Only based on historical loss sequence, the time series prediction method can effectively predict future loss. Therefore, this paper first briefly describes the main means of time series prediction, namely statistical methods and machine learning algorithms. Secondly, the commonly used machine learning algorithms for disaster loss time series prediction, and its application cases and existing problems, were... More >
    Free Access | Research Article | 15 November 2024
    Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
    by
    Chunming Xu
    ,
    Shiguang Sun
    ,
    Aiping Han
    Agricultural Science and Food Processing | Volume 1, Issue 1: 38-47, 2024 | DOI:10.62762/ASFP.2024.541137
    Abstract
    To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant a... More >
    Graphical Abstract
    Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
    Free Access | Research Article | 10 November 2024
    Evaluation of the Compound-microbes-preparation Based on Microflora Information as Inoculants in the Silage
    by
    Xuhui Zhuang
    ,
    Wei Han
    ,
    Ziyu Xue
    ,
    Haijiang Miao
    Agricultural Science and Food Processing | Volume 1, Issue 1: 29-37, 2024 | DOI:10.62762/ASFP.2024.516036
    Abstract
    Ensiling technique is becoming a common way to preserve fresh corn and grass. This study aimed at evaluating the silages’ quality with a new type of inoculants designed based on the microflora information of the native silages. A total of 33 silage samples were analyzed for their microbial community structure by high throughput sequencing. A total of 73 dominant strains were isolated with a clear goal. The corn was ensiled by dominant strains (Lactobacillus buchneri II JC1-5: Acetobacter pasteurianus DHL-8 = 4:3; 109 CFU/g) as inoculants. In a 15-day trial period, the aerobic stability of this inoculated silage was significantly higher than the control group. There was a positive correlati... More >
    Graphical Abstract
    Evaluation of the Compound-microbes-preparation Based on Microflora Information as Inoculants in the Silage
    Free Access | Research Article | 08 November 2024
    A Novel Huperzine A-producing Endophytic Fungus NWUHS002 Isolated from Huperzia Serrata Trev.
    by
    Rongxing Liu
    ,
    Yirui Zhao
    ,
    He Wang
    ,
    Hao Zhang
    ,
    Xizhen Yue
    ,
    Hongwei Guo
    ,
    Jinmei Luo
    ,
    Bin Guo
    Agricultural Science and Food Processing | Volume 1, Issue 1: 21-28, 2024 | DOI:10.62762/ASFP.2024.857122
    Abstract
    Huperzine A is an important drug for Alzheimer’s disease (AD) treatment, which is mainly extracted from the medicinal plant Huperzia serrata (Thunb.) Trev (Huperzia serrata Trev.). In present study, a new endophytic fungus (NWUHS002) producing Huperzine A was isolated from the Huperzia serrata Trev. with a yield of 5.20 µg/g. NWUHS002 was identified as Staphylotrichum by morphology and internal transcribed spacer (ITS) sequence. The discovery of NWUHS002 in Huperzia serrata Trev. can be used for the breeding of high-producing Huperzine A strains and the study of Huperzine A biosynthesis. More >
    Graphical Abstract
    A Novel Huperzine A-producing Endophytic Fungus NWUHS002 Isolated from Huperzia Serrata Trev.
    Free Access | Review Article | 05 November 2024
    Salt Reduction in Processed Meats: Current Advances and Future Directions
    by
    Tianchang Zou
    Agricultural Science and Food Processing | Volume 1, Issue 1: 4-20, 2024 | DOI:10.62762/ASFP.2024.261094
    Abstract
    The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technol... More >
    Graphical Abstract
    Salt Reduction in Processed Meats: Current Advances and Future Directions
    Open Access | Editorial | 10 September 2024
    Agricultural Science and Food Processing: The Future is Here
    by
    Chunming Xu
    Agricultural Science and Food Processing | Volume 1, Issue 1: 1-3, 2024 | DOI:10.62762/ASFP.2024.100001
    Abstract
    Presents the inaugural editorial for the journal of Agricultural Science and Food Processing. More >