Cleome Gynandra Fermentation Analysis And Controlled Fermentation Research

In this study,we used microbial separation technology to separate and identify lactic acid bacteria from natural fermentation Cleome gynandra products,and isolated Lactobacillus and other beneficial bacteria,as a leavening agent,to study fermentation of artificial inoculation for Cleome gynandra;and applied response surface methodology to obtain optimal process conditions of fermented Cleome gynandra,and then analyses taste of natural fermentation and artificial fermentation of Cleome gynandra by the headspace solid phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).Further,we procedure orthogonal experimental to develop new products of Cleome gynandra by processing of post-flavored and brewed.The main contents are as follows:(1)Use 47 Gram-positive strains obtained from MRS medium that is separated from the natural fermentation Cleome gynandra.Lactic acid bacteria,isolated from Gram-positive strains,are tested in in catalase,and the results are not bubbles,not hydrolyzed starch,negative of testing gelatin liquefaction,not reduction of nitrate,not production of H2 S and ammonia,and to make milk coagulation.According to characteristics of morphological,physiological and biochemical for L2,L5,L6,L7,we preliminarily can determine L2,L5 are Leuconostoc mesenteroides and L6,L7 are Lactobacillus.(2)By analysis of response surface,the results showed that the optimum conditions of artificial inoculated fermentation Cleome gynandra is the fermentation time 6d,inoculum 0.05%,fermentation temperature 27.47 ℃.(3)Natural fermentation Cleome gynandra has 29 species of volatile components,and inoculated fermentation Cleome gynandra had 24 species of volatile components;artificial inoculated fermentation Cleome gynandra increased content of alcohol in volatile components,compared with natural fermentation Cleome gynandra,which spectacle that alcohols may be seen as the main component of fermented Cleome gynandra.(4)The results presented that optimal fermentation conditions of boiled Cleome gynandra were: 8% dosage of soy sauce,vinegar added in an amount of 9%,12% dosage garlic,boiling time of 1.5h.Under optimum conditions,the trial product showed the ratio of wet and dry was better,the structure was soft,the color was bright and dark brown,taste crisp,texture and form are complete with a rich sauce flavor,cooked food has a special flavor,the overall taste is appropriate,there is Maotai rich taste and sensory evaluation is 86.7 points.