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Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

机译：氧气暴露对四川泡菜发酵过程和感官质量的影响（Pao​​cae）

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The physicochemical and microbial changes, volatile profile, texture and appearance were investigated in three groups of Sichuan pickles differing in oxygen exposure during a 64 day fermentation process. At the beginning, all the Sichuan pickles displayed similar sensory and fermentation characteristics regarding lactic acid bacteria domination, sugar utilization, and lactate accumulation. Soon afterwards, continued exposure allowed premature pellicle formation and typical aerobic deterioration of Sichuan pickle, accompanied by texture destruction and an odorous stench characterized by arenes and aldehydes on the 32 ~(nd) day. Meanwhile, the facultative anaerobes including Lactobacillus (90 ± 2%), Pediococcus (4.7 ± 0.3%) and Lactococcus (1.2 ± 0.8%) were the dominant genera and probably associated with acetic acid production and arene enrichment under oxygen exposure conditions on the 32 ~(nd) day. Until the 48 ~(th) day, intermittent oxygen exposure resulted in pellicle formation and an unpleasant flavor characterized by ketones, esters and S-methyl thioacetate. In comparison, Sichuan pickle without oxygen exposure always maintained a relatively favorable fragrant scent and texture. Besides Lactobacillus , anaerobic genera were the main bacteria in Sichuan pickle under closed conditions and accounted for 50 ± 9% of the total bacteria on the 32 ~(nd) day. The study indicated the microbial and chemical characteristics of Sichuan pickles during practical production and provided a theoretical guidance for the industrial production of Sichuan pickle.
机译：在64天发酵过程中，在三川泡菜​​中进行了物理化学和微生物改变，挥发性曲线，质地和外观。一开始，四川泡菜均显示出类似的感官和发酵特性，就乳酸菌统治，糖利用和乳酸积累。之后很快，持续的暴露允许过早的薄膜形成和四川泡菜的典型有氧恶化，伴随着纹理破坏和一个有气味的恶臭，其特征在于32〜（nd）日的arenes和醛。同时，包括乳酸杆菌（90±2％），Pediococcus（4.7±0.3％）和乳球菌（1.2±0.8％）的兼容厌氧体是主要的属，并且可能与乙酸产生和氧气暴露条件下的富含富含富含脂肪酸〜（nd）的一天。直到48〜（th）日，间歇性氧气暴露导致薄膜形成和具有酮，酯和S-甲基乙酸酯的令人难度的味道。相比之下，四川泡菜没有氧气曝光总是保持相对有利的香味和纹理。除了乳杆菌之外，厌氧属是四川泡菜的主要细菌，在封闭条件下，占32〜（ND）日的总细菌的50±9％。该研究表明，在实际生产中四川泡菜的微生物和化学特征，为四川泡菜的工业生产提供了理论指导。

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