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• W4308694592 endingPage "3577" @default.
• W4308694592 startingPage "3577" @default.
• W4308694592 abstract "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 (L. Plantarum), 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." @default.
• W4308694592 created "2022-11-14" @default.
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• W4308694592 date "2022-11-10" @default.
• W4308694592 modified "2023-10-14" @default.
• W4308694592 title "Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method" @default.
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• W4308694592 doi "https://doi.org/10.3390/foods11223577" @default.
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• W4308694592 hasPublicationYear "2022" @default.
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