Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (<i>L. Plantarum</i>), which has a high salt tolerance, acidification, and...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3577 |
| _version_ | 1827644544141754368 |
|---|---|
| author | Mengyao Wang Jiawei Liu Lu Huang Haiying Liu |
| author_facet | Mengyao Wang Jiawei Liu Lu Huang Haiying Liu |
| author_sort | Mengyao Wang |
| collection | DOAJ |
| description | Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (<i>L. Plantarum</i>), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation. |
| first_indexed | 2024-03-09T18:21:04Z |
| format | Article |
| id | doaj.art-e89c6d57895845a18bf12bd8e8ebeda0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:21:04Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e89c6d57895845a18bf12bd8e8ebeda02023-11-24T08:20:58ZengMDPI AGFoods2304-81582022-11-011122357710.3390/foods11223577Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array MethodMengyao Wang0Jiawei Liu1Lu Huang2Haiying Liu3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214000, ChinaApo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (<i>L. Plantarum</i>), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.https://www.mdpi.com/2304-8158/11/22/3577Apo picklecolorimetric sensor arrayfermentationlinear discriminant analysispartial least squares regression |
| spellingShingle | Mengyao Wang Jiawei Liu Lu Huang Haiying Liu Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method Foods Apo pickle colorimetric sensor array fermentation linear discriminant analysis partial least squares regression |
| title | Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method |
| title_full | Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method |
| title_fullStr | Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method |
| title_full_unstemmed | Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method |
| title_short | Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method |
| title_sort | detection of the inoculated fermentation process of apo pickle based on a colorimetric sensor array method |
| topic | Apo pickle colorimetric sensor array fermentation linear discriminant analysis partial least squares regression |
| url | https://www.mdpi.com/2304-8158/11/22/3577 |
| work_keys_str_mv | AT mengyaowang detectionoftheinoculatedfermentationprocessofapopicklebasedonacolorimetricsensorarraymethod AT jiaweiliu detectionoftheinoculatedfermentationprocessofapopicklebasedonacolorimetricsensorarraymethod AT luhuang detectionoftheinoculatedfermentationprocessofapopicklebasedonacolorimetricsensorarraymethod AT haiyingliu detectionoftheinoculatedfermentationprocessofapopicklebasedonacolorimetricsensorarraymethod |