Analysis of Physicochemical Indicators and Main Softening Microbial Characteristics of Industrial Softened Paocai
Taking industrial softened paocai as the research object,the general physical and chemical characteristics,microbial composition,pectinase and cellulase production characteristics of main microorganisms were analyzed to find out the strains that may cause softening.The results showed that the average salinity,total acid and pH of softened paocai were 12.13%,0.74 g/100 g and 4.31,respectively,which was lower in salinity,higher in total acid and lower in pH compared with normal paocai.The contents of pectin and cellulose were 35.64 g/100 g(based on alcohol insoluble matter)and 5.47 g/100 g(based on dry basis),which were 20.6%and 17.7%lower than that of normal paocai,respectively.30 strains of bacteria and 5 strains of yeast were screened from softened paocai by traditional culture method,mainly Paenibacillus and Bacillus.The softening characteristics of the strains showed that Bacillus altitudinis,Bacillus licheniformis,Bacillus subtilis,Bacillus subtilis subsp.Subtilis,Paenibacillus amylolyticus and Paenibacillus macerans have the ability to produce pectinase or cellulase,which might be the main microorganisms that caused the softening of industrial paocai.The results of this study can provide reference for the prevention and control of soft rot of industrial paocai.
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