Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 12 of 12
Full-Text Articles in Life Sciences
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Food and Machinery
Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.
Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin
Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin
Food and Machinery
Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …
Research Progress On Microorganism Of Dry Cured Ham, Ming Ju, Xin Liu, Guan-Hao Li, Qian-Kun Zheng, Min Li, Chun-Xiang Piao, Ming-Xun Cui
Research Progress On Microorganism Of Dry Cured Ham, Ming Ju, Xin Liu, Guan-Hao Li, Qian-Kun Zheng, Min Li, Chun-Xiang Piao, Ming-Xun Cui
Food and Machinery
This paper summarized the research status of microorganisms in dry cured ham, summarized the influence of yeast, mold and bacteria on the microbial diversity of ham, elaborated the influence of mycotoxins, pathogenic bacteria and spoilage bacteria on the safety of ham, and prospected the development direction of dry cured ham fermentation industry.
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Food and Machinery
The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Food and Machinery
Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Food and Machinery
The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong
Research Progress On Industrial Auxiliary Materials Fermentation Of Cigar Tobacco Leaf, Ye Hui-Yuan, Ding Song-Shuang, Duan Wang-Jun, Huang Ming-Yue, Shi Xiang-Dong
Food and Machinery
This paper reviews the exogenous additives such as microorganisms, enzymes and excipients currently applied to cigar tobacco leaf fermentation and their research and application results to improve the quality of tobacco leaves, and prospects the research direction of cigar tobacco industrial excipient fermentation.
Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng
Effects Of Different Storage Conditions On The Quality Of Sweet Potato Leaf Pickles, Liu Xi-Ming, He Jia, Rui Peng
Food and Machinery
Objective:This study aimed to explore the preservation conditions and quality changes of sweet potato leaf sauerkraut fermented by lactic acid bacteria.Methods:After vacuum packaging, the pH value, lactic acid content, nitrite content, colony number, color difference and sensory score of sweet potato leaves were compared under four different kinds of storage conditions, including 25 ℃ at room temperature, 4 ℃ at low temperature, 4 ℃ after pasteurization at 80 ℃-15 min, and 4 ℃ after pasteurization at 85 ℃-10 min.Results:When stored at 25 ℃, the luminance decreased the fastest, and the color became darker at 60 …
Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie
Study On Visual Judgment Method Of Fermentation Degree In Industrialized Bread Production Based On Bp Neural Network, Zhao Chun, Chen Xue-Yong, Wu Shao-Shuang, Pang Jie
Food and Machinery
Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread …
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Food and Machinery
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions