Researching And Controling The Disease Microbion Leading To Albuginea In Fermented Pickled Vegetables

According to the problems coming from the industrialization transformation of the tradional salted vegetables,studied plant disease coming out in the fermentation process, separated and identified the microorganism leading to the plant disease,adjusted the fermentation process and production formula to suppress the microorganism and found effective measures to suppress the emergence of the disease.(1)Using the cultivating mode and culture conditions to the bacteria and the fungi,separate,purify and reverse the pathogenic microorganism leading to the pickle albuginea.After further separation and purification of the pathogenic microorganism,identified the microorganism.The result shows that the microorganism leading to the pickle albuginea is some species of the pichia,and it may be Pichia membranaefaciens.(2)Through measuring the growth curve, total sugar, reducing sugar, total acid, organic acids, pH value, amino nitrogen and salt index,studied the growth characteristics of the pichia leading to the pickle albuginea.The result shows that the pichia get into the logarithmic growth phase at36th hour,multiplying rapidly and emerging the albuginea;At the growth process,the pichia consume different organic acids in different levels, as a whole, the pichia also make the organic acids and pH value decreasing at some stage;The pichia consume lots of carbon source,and the total sugar and the reducing sugar decrease in the culturee fluid;The contents of the amino acid nitrogen creasing at first and decrease later,which may be caused by the protein generated by the pichia;The contents of the salt is remaining unchanged,and the pichia do not effect to the salt.(3)We research the effects from the albuginea to the pickle quality,by measuring the sensory evaluation,the lactic acid bacteria and the volatile flavor compounds.The reseach shows that the albuginea make the pickle floating lots of albuginea,appearing foreign body sensation and smelling bad.The pichia disappears some senior saturated fatty, unsaturated fatty acids and aroma substances.Meaning while,the pichia generate some alcohols,alkene and new esters. Because of the albuginea,the pickle not only generate some new volatile compounds,but also influence the main structure of the pickle to some extent.(4)Without changing the traditional marinated method and formula greatly, change the processing technology and production formula to study the measures suppressing the emergence of the disease.The research shows that the addition of the ginger,the garlic and the wine is separately12%,11%and12%, and the percentage of water loss is17%。...