New System Several Rounds Of Lactic Acid Bacteria Fermentation Process And Bubble Water Radish Pickles Quality Change Law Research

This experiment by red one radish as experimental materials, the initial salt concentration of 6% for several rounds of fermentation, total acid, lactic acid bacteria in the fermentation process of determination and sensory indexes and observe its total acid, lactic acid bacteria group and the number and sensory index of the dynamic change characteristics, mainly have the following results:1. Through the determination of the content of total acid, found in the first round and second round of the fermentation process, the first day of the total acid content is only 0.15% and 0.165%, in 6 days and the fifth genius to mature fermentation fermentation. The first day of the third round of the total acid content was 0.291%, on the third day of the fermentation content of 0.5%. After entering the fourth round of fermentation total acid content continues to increase, in fermentation would be 0.5% in the next day.2. Choose the fermentation of pickled when mature, sensory evaluation, found that the overall sensory evaluation score is low, but still show significantly increased state, the main sensory evaluation scores were increased as the color, crispness and flavor from three aspects, and increase the aroma of sensory evaluation, but it is not significant.3. In the fermentation process using modified MC kimchi lactic acid bacteria in the water to dilute, found a total of seven kinds of typical colony morphology, through physiological and biochemical and molecular identification, respectively, to determine the Weissella cibaria、Lactobacillus brevis、Lactobacillus plantarum and Leuconostoc lactis, Lactobacillus brevis has three different phenotypes, Weissella cibaria on the modified MC medium, there are two different phenotypes.4. Four group of lactic acid bacteria in six appear time is different, in the process of fermentation milk bright beads bacterium in three days before the first round of fermentation, and the quantity is less, the highest 4.7 logCFU/ml, cibarium short Weissella cibaria and Leuconostoc lactis in the fermentation process, Lactobacillus plantarum was observed after the third round of the fermentation process. From the perspective of the quantity change of lactic acid bacteria, fermentation of the first two rounds of lactic acid fermented feed advantage bacterium group sinus short Weissella cibaria and Lactobacillus brevis, after the lactic acid fermentation advantage bacterium group for Lactobacillus brevis and Lactobacillus plantarum.5. Using high performance liquid chromatography (HPLC) method for kimchi fermented pickles and pickled in the process of the organic acid content were determined in the water, the main kinds of organic acids were detected for oxalic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid, one of the most abundant of oxalic acid and lactic acid, followed by acetic acid and succinic acid, and malic acid and citric acid content is less. Including kimchi in each kind of organic acids in fermentation process to present different change trend of each round, these changes in a single organic acid directly caused the change trend of each round of total organic acids and change range of differences. Kimchi when ripe organic acid content showed a trend of increase after the first stable and fermentation in the first four rounds of showed a trend of increase, after a stable state. Kimchi the organic acids in the water and kimchi, correspond to the type of difference between its content change.6. Through the determination of free amino acid in the pickle fermentation, total detected the presence of 17 kinds of free amino acid, according to its flavor characteristics will be divided into its umami amino acid, sweet amino acids and bitter taste of amino acids. The most abundant for its sweet taste amino acid, bitter taste of amino acid content than umami amino acids, which it makes a significant contribution to the pickles taste of sweetness for umami amino acids and amino acids, both are different in each round of the fermentation process. Judging by the variation in content of free amino acid fermentation at maturity, obviously divided into two fermentation stage, the new brine fermentation stage of the free amino acid content is less volatile, fermentation after three rounds of free amino acid content is also more stable, among them the third round of fermentation mature when the content of free amino acid in the lowest.7. Using headspace solid phase microextraction gas phase-mass spectrometry (SPME/GC-MS) is determination of volatile components of fermentation process, a total of determination to sulfide, aldehydes, esters, alcohols, ketones, and hydrocarbon of six major volatile components. Six fermentation process of volatile organic compounds were detected by the Numbers after the first increase gradually stable state, the type, respectively for 20,30,32 species of 28,29,29. Six each kind of volatile constituents in the fermentation process is different kinds of stability, one of the highest stability of sulfide, followed by aldehyde substance and ketones, esters, material and the stability of the alcohols is low, and hydrocarbons worst stability, the largest species change. And each kind of material in each round the change trend and scope in the process of fermentation have very big difference. From the perspective of the volatile components of fermentation when ripe, new brine fermentation stage of the change of volatile component relative content and species is bigger, the old brine fermentation stage of the relative content of volatile component and species are relatively stable.