Study On The Main Nutriment And Microorganism Species Of Pickled Ginger During Low Temperature Storage

Pickled vegetables are products by fermentation. Fermented by lactobacillus, the vegetables' nutrient contents would be destroyed minimally.Furthermore, the pickled vegetables have a huge amount of lactobacillus, which is a major component involved in balance of micro-ecology of human gastro intestine. Therefore, they are functional foods and benefit to our healthy.Currently in our country, all the pickled vegetables in the market are sterilized under 80-90 ℃, and then the preservatives are added. Current study compared the effects of the method of the low temperature storage without sterilization and preservatives with the method of sterilization under 80 ℃ for 15 min and then room temperature storage with potassium sobital acid on the gingers' flavor quality, color, nutrient and microorganism etc.This paper evaluated the pickled gingers' color, the crispness and flavor. The contents of Vc, protein,soluble total sugar and oleoresin in pickled gingers were determined by uhraviolet spectrophotometer. Organic acids are detected by HPLC. Microorganisms were separated by adopting dilution plate.Heating could not only dramatically change the pickled gingers' color, but also decreased the crispness very much. After heating sterilization, the content of Vc in pickled gingers was only 52.29% of the fresh gingers. After keeping for 14 days, the content of Vc, protein,soluble total sugar and oleoresin in pickled gingers decreased to 48.36% of the fresh gingers,90.95% and 97.37% of fresh pickled gingers, and 0.315%,respectively.Under the low temperature, the gingers' flavor, color and taste were better than the heating sterilization group. After keeping for 14 days, the content of Vc was 76.41% of the fresh gingers , which was 28.05% higher than the heating sterilization group; the protein and the total soluble sugar were 90.95% and 97.37% of fresh pickled gingers, respectively; oleoresin were 0.316% ,which were higher than the heating sterilization group. The content of lactate, acetate, and tartaric acid were all detected lower under the heating sterilization than low temperature during the 29 days of storage.During the 29 days, no microorganisms could be detected in the pickled gingers sterilized by heating. However, lactobacillus, non-lacto-bacterial and yeast could be detected in the pickled gingers stored in low temperature. Unsurprisely, These three microorganisms decreased as the storage time increases.84 strains lactobacilluses were isolated during the detection period. By physiology...