Electrochemical monitoring of the fermentation process of sour bamboo shoots

The monitoring of fermentation processes is an important topic in the food industry. In this work, the method of electrochemical fingerprint was proposed to detect the fermentation process of sour bamboo shoots. At the same time, the contents of total acid, amino acid nitrogen, total sugar and flavonoid of bamboo shoots at different fermentation stages were also measured. The changes of electrochemical fingerprints reflected the changes of flavonoids in the fermentation process of bamboo shoots to some extent. The electrochemical fingerprint data were processed with first and second derivatives. These data were modeled by BP neural network and RBF neural network respectively to train the data of different fermentation stages. The results show that BP neural network is more suitable for identifying different fermentation stages of bamboo shoots.