Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Sample
2.2. Biochemical Index Analysis
2.3. Determination of VOC
2.4. DNA Extraction and Sequencing of Apo Pickle
2.5. Diversity Analysis
2.6. Electronic-Nose Detection
2.7. Preparation of CSA
2.8. CSA Information Collection
2.9. CSA Data Analysis Method
2.10. Statistical Analysis
3. Results and Discussion
3.1. Changes of Biochemical Indexes
3.2. VOC Analysis of Apo Pickle
3.3. Diversity of Bacterial Community during Pickle Fermentation
3.4. Changes in Bacterial Flora during Apo Pickle Fermentation
3.5. Correlation among Biochemical Properties, VOC, and Bacterial Community of VBA
3.6. E-Nose Analysis of VBA
3.7. Detection of CSA in the VBA Fermentation Process
3.8. PLSR Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Liu, J.; Wang, M.; Huang, Y.; Sun, H.; Liu, H. Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process. Foods 2023, 12, 3573. https://doi.org/10.3390/foods12193573
Liu J, Wang M, Huang Y, Sun H, Liu H. Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process. Foods. 2023; 12(19):3573. https://doi.org/10.3390/foods12193573
Chicago/Turabian StyleLiu, Jiawei, Mengyao Wang, Ying Huang, Hai Sun, and Haiying Liu. 2023. "Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process" Foods 12, no. 19: 3573. https://doi.org/10.3390/foods12193573