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Zygosaccharomyces rouxii is an important microorganism for aroma production in traditional fermented foods. Using Z. rouxii as the original strain, the batch was split after glucose depletion in the culture medium. Half of the volume of the culture medium was released, and fresh culture medium was fed in. The exponential culture kinetics and the formula for the half‐fractional fed‐batch cultivations were determined to achieve a new strategy for high cell density culturing of Z. rouxii. Based on a full cultivation, three half‐fractional fed‐batch cultivations were performed after every 10 hr of culture. The specific growth rates of Z. rouxii at the different stages were in the order μX0>μX1>μX2>μX3 (0.525 to 0.229 hr−1). The glucose substrate consumption rates gradually decreased following the order μS0>μS1>μS2>μS3 (−1.165 to −0.722, g/g). The equation models for cell growth and glucose substrate consumption showed typical exponential behavior. The total cell yield was 1.78‐fold higher than the yield from a full cultivation, and this continuous subculture strategy also indicated a higher efficiency than traditional full cultivation. A new strategy for highly efficient culturing of Z. rouxii was achieved in a pilot scale. A foundation with data support for the production and application of Z. rouxii was developed.

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An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans.