Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process.

ABSTRACT: Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle's fermentation containers, and artificial bottling costs are high. The goal of this study is to compare the fermentation effects of Apo pickle fermented under low pressure in a vacuum bag (VBA) and Apo pickle fermented under normal pressure in plastic bottles (TBA) to determine the feasibility of fermenting Apo pickle in a vacuum bag rather than a plastic bottle, thereby lowering production costs. At the same time, a gas-sensitive colorimetric sensor array (CSA) was developed to distinguish different fermentation stages of Apo pickle. The results revealed that the main genera in the initial and final phases of Apo pickle fermentation were Weiss

SUBMITTER: Liu J 

PROVIDER: S-EPMC10572875 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature