Study On The Growth Dynamics Model Of Characteristic Microorganisms And Cleaner Production Technology In The Low-salinity Pickled Mustard Tuber

In order to predict the growth dynamics of characteristic microorganism under definitecondition in pickled vegetables with low salinity, the growth prediction models of L.citreum L33and L.Plantarum L34isolated from natural samples were conducted in this paper, respectively. Byuse of MRS broth medium at different initial pH and NaCl concentration, the strain of L.citreumL33and L.plantarum L34was incubated at different temperature, primary and secondary modelsof the growth prediction were established for of strains of L.citreum and L.plantarum,respectively, according to curve fitting and data processing by Origin software. In the experimentalconditions, L33andL34growth prediction can be described by the Gompertz equation with fourparameters and high fitting accuracy (majority of Adj. R-Square over0.99). Relation between themaximum specific growth rate obtained by Gompertz equation and temperature, initial pH as wellas chloride sodium concentration can be described by Ratkowsky equation, cubic equation,Arrhenius equation, Arrhenius-Davey equation and Linear equation, respectivelty. To evaluatereliability for the model, the bias and accurate factors are very close to1, which show that themodel can accurately predict the growth dynamic of L33and L34in the range of experimentalconditions. The established model can provide the foundation for further application of L.citreumand L.plantarum and theory support for production optimization of pickled vegetables, as well asvaluable data for deeper mathematic models.In order to solve the pollution problem of the pickle mustard wastewater to the environment, akind of nutritional seasonsing juice product was developed, by using of the low salinity pickledmustard marinade as material and modern processing technology including membrane separation,vacuum concentration and pasteurization. The results showed that the optimum operatingconditions were conducted as follows, pore size of0.22μm with ultrafiltration membrane, vacuumconcentration conditions of65℃/0.090MPa, water-bath sterilization condition of90℃/10min.Finally, one kind of pickle nutritional seasoning juice with low salinity was obtained, which has the rich pickle fragrance and little maotai-flavor flavour, and posture clarification, bright, salty, sweet,perfect taste. It is a good seasoning product used in cold dishes, noodles, etc.In order to prevent and reduce the various of pollution to producing surroundings caused bypickled mustard industry, the present situation of mustard industrial pollution sources wereanalyzed, according to the entire process of pickled mustard products cycle and industrialproduction process of pickled mustard. Meanwhile, a flow chart of cleaner production wasconstructed which include the key steps in pickled mustard tuber processing, and many measureswere pointed out for the implement of cleaner production in the pickled mustard tuber industry.