Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method

Area of Science:

• Food Science
• Microbiology
• Analytical Chemistry

Background:

• Traditional Apo pickle fermentation is slow, prone to spoilage, and lacks objective time-based quality assessment.
• Optimizing fermentation requires precise monitoring of microbial activity and chemical changes.
• Developing rapid, reliable methods for assessing fermentation is crucial for consistent product quality.

Purpose of the Study:

• To improve the traditional Apo pickle fermentation process.
• To develop a colorimetric sensor array (CSA) for real-time monitoring of Apo pickle fermentation.
• To correlate CSA data with key chemical parameters indicative of fermentation.

Main Methods:

• Inoculation of Apo pickle with *Lactobacillus plantarum* (LP-165) as a starter culture.
• Development of a CSA sensitive to volatile compounds produced during fermentation.
• Analysis of color change profiles using Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA).
• Correlation of CSA data with pH, total acid, lactic acid, and volatile acids using Partial Least Squares Regression (PLSR).

Main Results:

• LDA successfully classified Apo pickle fermentation into four distinct phases with high accuracy (99% verification, 92.7% cross-validation).
• CSA data showed a strong correlation with key fermentation indicators like pH, total acidity, and lactic acid content.
• The CSA demonstrated rapid response to the inoculated Apo pickle fermentation process.

Conclusions:

• The developed CSA is a rapid and effective tool for monitoring Apo pickle fermentation.
• This sensor technology can help overcome the limitations of traditional fermentation methods, ensuring consistent quality and reducing spoilage.
• The integration of LP-165 starter culture and CSA monitoring offers a promising approach for optimized Apo pickle production.