. 2019 Nov 26;9(66):38520–38530. doi: 10.1039/c9ra05994f

Organic acid changes during the fermentation process of Sichuan pickle in COJ, IOJ and CCJ.

Days	Lactic acid^a^,^b^,^c			Acetic acid			Butyric acid			Oxalic acid
Days	COJ	IOJ	CCJ	COJ	IOJ	CCJ	COJ	IOJ	CCJ	COJ	IOJ	CCJ
8	42 ± 5 ^cd	36 ± 5 ^d	51 ± 6 ^cd	0.5 ± 0.3 ^cd	0.5 ± 0.0 ^cd	0.7 ± 0.1 ^cd	nd	nd	nd	76 ± 8 ^ab	67 ± 7 ^b	74 ± 1 ^ab
16	45 ± 9 ^cd	54 ± 5 ^c	62.2 ± 0.1 ^bc	0.4 ± 0.4 ^d	0.8 ± 0.1 ^cd	0.8 ± 0.1 ^cd	nd	nd	nd	72 ± 4 ^b	72 ± 4 ^b	70 ± 4^b
32	88.0 ± 0.8 ^ab	94 ± 3 ^a	75 ± 6 ^b	5.2 ± 0.8 ^b	3 ± 1 ^c	1.6 ± 0.1 ^cd	10.7 ± 0.3 ^d	20 ± 2 ^b	16 ± 2 ^c	81 ± 4 ^ab	80 ± 8 ^ab	69 ± 3 ^b
48	80 ± 8 ^ab	95 ± 7 ^a	87 ± 9 ^ab	6 ± 2 ^b	2 ± 1 ^cd	1.8 ± 0.5 ^cd	11.0 ± 0.2 ^d	25.6 ± 0.5 ^a	25 ± 2 ^a	62 ± 3 ^b	85 ± 1 ^a	76 ± 4 ^ab
64	3 ± 2 ^e	66 ± 2 ^bc	84 ± 5 ^ab	17.3 ± 0.3 ^a	2.1 ± 0.3 ^cd	1.8 ± 0.0 ^cd	17 ± 1 ^bc	18.6 ± 0.7 ^bc	24 ± 2 ^a	nd	71 ± 2 ^b	71.7 ± 0.0^b

Data was expressed as mean ± SD. All three samples displayed significant differences in the presence of organic acids.

The significance difference was analyzed by the method of least significant difference, and values in the same row followed by different letters are significant (p < 0.05).

nd: Not detected.