Microscopic Characterization and Antioxidant Activity of Non-inoculated Fermentation Vegetables under Different Conditions
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Abstract:
In this study, the main raw materials included Carrots, Cucumbers, Cabbage, while seasonings, medicine and food homologues were added as auxiliary materials. In the natural fermentation vegetables process, microscopic characterization and antioxidant activity of flora of fermentation broth and vegetable were studied using different water addition (3000 ml, 3500 ml) and different formulations (seasoning, medicine and food homologues). The results showed that more aerobic bacteria existed in the early and middle stage of fermentation, and the yeast decreased in the middle and end stage of fermentation, after less water was added. When more water were added, coccus and short bacillus was the dominant species in the early stage of fermentation. Coccus was found to be decreased in the middle stage and short bacillus was the dominant species in the end. During the fermentation process, the antioxidant activity increased gradually. When less water was added, the SOD activity and DPPH free radical scavenging rate were the highest, reaching the maximum of (16.32±1.31) U/mL and (95.60±0.15)% on the 6th and 4th days respectively. The reducing power of fermentation vegetables was slightly influenced by the amount of added water. Under different formula conditions, bacteria and cocci coexisted in the early stage of fermentation, the number of cocci increased gradually in the middle stage, decreased in the late stage, and increased in the later stage, but there were more bacteria in the seasoning, medicine and food homologous groups. During the fermentation process, the antioxidant activity increased too. But the reductive power of the seasoning group decreased slightly on the 2nd day. The SOD activity and DPPH free radical scavenging rate in the medicine and food homologues group were the highest, reaching the maximum of (16.58±1.37) U/mL and (97.15±0.60)% respectively on the 7th day.The results showed that Coccus were more likely attached to the surface of vegetables, and the rough surface of cucumber was likely attached by flora. SOD activity increased with the increase of typical coccus in fermentation vegetables.
