Abstract:
Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle\'s fermentation containers, and artificial bottling costs are high. The goal of this study is to compare the fermentation effects of Apo pickle fermented under low pressure in a vacuum bag (VBA) and Apo pickle fermented under normal pressure in plastic bottles (TBA) to determine the feasibility of fermenting Apo pickle in a vacuum bag rather than a plastic bottle, thereby lowering production costs. At the same time, a gas-sensitive colorimetric sensor array (CSA) was developed to distinguish different fermentation stages of Apo pickle. The results revealed that the main genera in the initial and final phases of Apo pickle fermentation were Weissella and Lactobacillus, unaffected by fermentation containers. At the same fermentation time, the abundance of Lactobacillus and the content of flavor substances in VBA were higher, and the fermentation speed of VBA was faster at 0-15 d, so a vacuum bag could be used instead of a plastic bottle. The CSA could discriminate between different fermentation procedures of Apo pickles with an accuracy rate of 93.8%. Its principle is similar to that of an electronic nose. It has the advantages of convenience, rapidity, and no need for professional equipment, so it can be used as a new method to judge the fermentation degree of apo pickle.
摘要:
Apo泡菜是我国江南地区具有悠久食用历史的发酵食品。传统上,塑料瓶用作Apo泡菜的发酵容器,人工装瓶成本很高。这项研究的目的是比较在真空袋(VBA)中低压发酵的Apo泡菜和在塑料瓶(TBA)中常压发酵的Apo泡菜的发酵效果,以确定在真空袋而不是塑料瓶中发酵Apo泡菜的可行性,从而降低生产成本。同时,开发了一种气敏比色传感器阵列(CSA)来区分Apo泡菜的不同发酵阶段。结果表明,在Apo泡菜发酵的初始和最终阶段,主要属Weissella和乳酸杆菌,不受发酵容器的影响。在相同的发酵时间,VBA中乳酸菌的丰度和风味物质的含量较高,VBA的发酵速度在0-15d较快,所以可以用真空袋代替塑料瓶。CSA可以区分Apo泡菜的不同发酵程序,准确率为93.8%。它的原理类似于电子鼻。它具有方便的优点,快速性,不需要专业设备,因此,它可以作为一种判断apo泡菜发酵程度的新方法。