Research on the process of pickling cucumber with compound pickling agent and its optimization DOI Creative Commons

Shouji Shi

Applied Mathematics and Nonlinear Sciences, Journal Year: 2024, Volume and Issue: 9(1)

Published: Jan. 1, 2024

Abstract Pickled cucumber is a favorite pickle product of the general public, but long-term or excessive consumption traditional high-salt pickles seriously threatens people’s health. In this paper, after subject samples were pickled according to process flow, one-way and orthogonal tests designed experiment with optimum additive amount composite pickling agent for cucumber, meanwhile, amino acid content in different methods was calculated. The Gaussian regression model’s learning optimized by choosing squared exponential covariance function. cuckoo search algorithm proposed, improvement achieved combining step length adaptive change calculation chaotic sequences. Jointly improve algorithm, construct model recipe, get final recipe parameter design results, verify optimization effect through control experiment. experimental results show that best combination 0.1% addition acetic acid, 1.5% mannitol 0.06% calcium lactate, sensory score from place 92.8564. After optimization, using only 0.03889g/100g, quality has been improved.

Language: Английский

Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review DOI Open Access
Ivan Malashin,

D. A. Martysyuk,

В С Тынченко

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(23), P. 3368 - 3368

Published: Nov. 29, 2024

The integration of machine learning (ML) into material manufacturing has driven advancements in optimizing biopolymer production processes. ML techniques, applied across various stages production, enable the analysis complex data generated throughout identifying patterns and insights not easily observed through traditional methods. As sustainable alternatives to petrochemical-based plastics, biopolymers present unique challenges due their reliance on variable bio-based feedstocks processing conditions. This review systematically summarizes current applications techniques aiming provide a comprehensive reference for future research while highlighting potential enhance efficiency, reduce costs, improve product quality. also shows role algorithms, including supervised, unsupervised, deep

Language: Английский

Citations

4
Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology DOI Creative Commons

Lianqun Wu,

Zhenying Yang,

Ying Zhang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 157 - 157

Published: Jan. 7, 2025

The quality of Sichuan paocai in natural fermentation is often inconsistent due to the complexity its microbial community and environmental influences. To address this, dominant strains were selectively inoculated improve product's safety. However, vacuum freeze-drying, commonly used prepare direct vat set (DVS) starters, can significantly damage freezing stress. This study aimed optimize a freeze-drying protection system for Lactiplantibacillus plantarum Bacillus subtilis enhance their survival. Using response surface methodology, combinations cryoprotectants evaluated. A formulation comprising skim milk powder, glycerol, sucrose, L-proline improved strain viability after lyophilization, outperforming single cryoprotectants. Further investigation into storage conditions revealed that low temperatures (-20 °C) provided best preservation DVS starters. Furthermore, optimized starters demonstrated excellent performance paocai, enhancing color, flavor, sensory compared fermentation. These findings offer reliable strategy survival L. B. subtilis.

Language: Английский

Citations

0
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics DOI Creative Commons
Iwona Gientka,

Alicja Synowiec,

Katarzyna Pobiega

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(3), P. 110 - 110

Published: Feb. 25, 2025

To diversify fermented plant-based products, vegetables can be with fruits. This study aimed to evaluate the effect of spontaneous fermentation on amino acid nutritional profile sliced carrot (Daucus carota) and celeriac (Apium graveolens), without addition apple (Malus domestica). Lactic bacteria rapidly lowered pH, ensuring product’s microbiological stability safety. The apples root had a beneficial maintaining high number active lactic bacteria. process significantly influenced composition, reducing content acidic acids (aspartic glutamic acid) while increasing levels several essential acids. Leucine was found limiting in all variants, although its increased during fermentation. Essential Amino Acid Index (EAAI) products generally higher variants (carrot = 1.13, 1.03). results indicate that enhances protein quality contributes development nutritionally valuable, microbiologically safe foods. supports sustainable dietary practices by utilizing locally available create innovative products.

Language: Английский

Citations

0
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds DOI Creative Commons
Yichao Liu, Shuai Du, Lin Sun

et al.

Communications Biology, Journal Year: 2024, Volume and Issue: 7(1)

Published: Nov. 25, 2024

Lactic acid bacteria metabolism affects the composition of volatile organic compounds (VOCs) in alfalfa silage, which results differences odor and quality. The aim this study was to reveal effects commercial Lactobacillus plantarum (CL), screened (LP), Pediococcus pentosaceus (PP) on quality, microbial community, VOCs silage based metabolomics metagenomics. showed that LP PP groups had higher sensory quality grades, dominant were Lactiplantibacillus pentosaceus. main terpenoids (25.29%), esters (17.08%), heterocyclic (14.43%), such as methyl benzoate, ethyl salicylate significantly increased (P < 0.05). Correlation analysis terpenoids, esters, alcohols with aromatic odors positively correlated Microbial functions carbohydrate amino metabolism, biosynthesis secondary metabolites, degradation enriched. In conclusion, addition lactic can increase substances further improve

Language: Английский

Citations

3
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis DOI Creative Commons

Yun‐hui Lu,

Wan-shi Liang,

Rui Wang

et al.

LWT, Journal Year: 2024, Volume and Issue: 203, P. 116386 - 116386

Published: June 24, 2024

Lactiplantibacillus plantarum HYY-DB9 (LP. DB9) was isolated from traditional Chinese fermented pickles. In this study, genomics and phenotypic experiments investigated to comprehensively analyze the safety probiotic characteristics of LP. DB9. Whole genome sequencing revealed a size 3,387,787 bp with total 3269 genes spanning 2,827,224 in length, accounting for approximately 83.45% length. The average Guanine + Cytosine (G C) content determined be 45.47%. By conducting antibiotic resistance tests detecting harmful metabolites produced by DB9, combined analysis genes, virulence factors metabolite-related we have preliminarily demonstrated profile DB9 as strain suitable applications. Furthermore, through tolerance assays including stress response gene adhesion evaluation using vitro models simulating human gastrointestinal tract well adhesion-related assays, identified favorable properties associated DB9's ability withstand adverse conditions adhere effectively within gut environment. Additionally, three antimicrobial clusters were detected comprehensive mining tools further highlighting potential use promising candidate probiotics.

Language: Английский

Citations

2
Research on the process of pickling cucumber with compound pickling agent and its optimization DOI Creative Commons

Shouji Shi

Applied Mathematics and Nonlinear Sciences, Journal Year: 2024, Volume and Issue: 9(1)

Published: Jan. 1, 2024

Abstract Pickled cucumber is a favorite pickle product of the general public, but long-term or excessive consumption traditional high-salt pickles seriously threatens people’s health. In this paper, after subject samples were pickled according to process flow, one-way and orthogonal tests designed experiment with optimum additive amount composite pickling agent for cucumber, meanwhile, amino acid content in different methods was calculated. The Gaussian regression model’s learning optimized by choosing squared exponential covariance function. cuckoo search algorithm proposed, improvement achieved combining step length adaptive change calculation chaotic sequences. Jointly improve algorithm, construct model recipe, get final recipe parameter design results, verify optimization effect through control experiment. experimental results show that best combination 0.1% addition acetic acid, 1.5% mannitol 0.06% calcium lactate, sensory score from place 92.8564. After optimization, using only 0.03889g/100g, quality has been improved.

Language: Английский

Citations

0