The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

Abstract

After 7 days of fermentation at 27°C or 30°C, total acidity, pH value, and the contents of reducing sugars, organic acids, amonnia, biogenic amines, nitrates and nitrites were determined. On the basis of the results and of the sensory acceptance, 3 strains were selected. KUCHTA et al. (1994) fermented vegetables (gourd, cabbage, celery) using Lactobacillus plantarum, Lb. pentosus and Lb. brevis. The gourd was fermented for 4 days, cabbage for 7 days, and celery for 9 days, respectively. Sauerkraut manufactured in this way had a pleasant acid taste, elastic texture and fresh light colour.Principal component analysis (PCA) is used in all scientific branches. This method is advantageously applied for the evaluation in the food analysis (POKORNÝ et al. 1995;VELÍŠEK et al. 1995;FRAU et al. 1999). PCA is used for the reduction of information on a large number of variables into a smaller set while losing only a small amount of information (KOSCHIN et al. 1992). The major feature of this method is a reduction of the dimensionality in a set of variables by constructing an uncorrelated linear combination of them. The combinations are computed in such a way that the first component accounts for the major part of variance that is the major axis of the points in the p-dimensional space (LAMOŠ & POTOCKÝ 1989 The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 10 6 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, L-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance.

Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5

“…While PC1 affected the dependent and independent variables involved in the progress of the lactic acid fermentation of vegetable juices, respectively in their probiotic feature, PC2 separated the variables which contribute to the nutritional characteristics of the final products. Applying PCA to the lactic acid fermentation of cabbage juices with various microorganisms, [29] established that the original 7 analytical variables were reduced also to 2 independent components that explained 88.2% from total variance of input data (PC1 66.9% and PC2 21.3%).…”

“…The usefulness of the methods of statistical analysis is underlined by a lot of applications of C A t h a t c o u l d b e r e p o r t e d : i n e v a l u a t i o n o f analytical and sensory characteristics of vegetable juices ( [28], [29]), in distinguishing between wines aged a different number of months ( [30]). …”

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12

“…Factor analysis (FA) FA is a multidimensional statistic method whose purpose is the analysis of the structure of mutual dependences of variables. The method is similar to the principal component analysis (PCA) with the exception of the factor weights that are scaled (29). Applying FA to the experimental data, the analytical variables were reduced to 2 principal components, which accounted for 67.98% (PC1) and respectively 17.13% (PC2) from the total variance.…”

“…The usefulness of the methods of statistical analysis is underlined by a lot of applications of CA that could be reported: in evaluation of analytical and sensory characteristics of vegetable juices (29,30), in appreciation of the relationship between the Korean and Australian consumers with fatty acid composition of beef (31), respectively in distinguishing between wines aged a different number of months (32).…”

Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review

“…Fermented vegetable (Inziangsang, Kimchi, Pak-Gard-Dong, Khalpi, Dakguadong, Jiang-gua, Burong mustala, Gundruk, Ca muoi, Soidon, Suan-tsai, Sayur asin, Paocai, Sauerkraut, Nozawana-Zuke, Yan-jiang, and Yan-tsai-shin), fruit (Yan-taozih, Olive, Sunki, Tempoyak), fish (Bagoong, Funazushi, Hongeohoe, Pla ra, and Sikhae), and meat (Chartayshya, Arjia, Jamma or Geema, satchu, kargyong, Kheuri, Suka Ko Masu, Jangpangnatsu, and Jang Kap) products are habitually consumed by Thai, Indian, Chinese, Vietnamese, Japanese, Korean, and Taiwanese people [1][2][3][4][5][6][7][8][9][10][11][12][13].…”