Degree Of Fermentation Research Articles

Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.

Guava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearly distinguished for the different fermentation degrees. Four characteristic compounds, including gallic acid, quercetin-3-O-α-L-arabinopyranoside, quercetin, and kaempferol, that significantly responded to the changes of bioactivity in the fermented GLs were identified as the marker components by principal component analysis. High levels of the four marker components in the HPLC fingerprints are an indication that the fermented GLs are mature. In addition, the correlation analysis confirmed that the total phenolic, total flavonoid, and the quercetin and kaempferol contents strongly correlated with its bioactivities. These results can provide a theoretical basis to quickly evaluate and control the mature degree of fermented products, which will help to obtain high bioactive fermented products.

Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt

The objective was to develop a new simple and quick approach to predict fermentability, based on osmolyte concentration (OC). Eight malts were assayed for diastatic power, starch-degrading enzymes [α-amylase, β-amylase and limit dextrinase (LD)] and malt OC (MOC). All malts were mashed to determine wort OC (WOC), real degree of fermentation (RDF) and sugar contents in a small-scale mashing protocol. The results showed that MOC was correlated with malt α-amylase, LD, the resultant WOC, RDF and fermentable sugar (r = 0.813, 0.762, 0.795, 0.867, 0.744, respectively), suggesting that MOC was discriminating in predicting levels of malt amylolytic enzymes, wort sugar and RDF without the mashing and fermentation process. Moreover, WOC showed stronger correlations with malt α-amylase, LD, RDF and fermentable sugars (r = 0.796, 0.841, 0.884, 0.982, respectively), suggesting that WOC can be used to quickly predict wort sugar contents and RDF without a fermentation step. Furthermore, the effects of mashing temperature and duration on WOC, RDF and sugar contents are discussed. Adjusting mash temperature to 65°C or extending the mash duration dramatically increased RDF and WOC, whereas malt extract was relatively stable. Similarly, WOC showed significant correlations with RDF and fermentable sugars (r = 0.912 and 0.942, respectively), suggesting that WOC provides a simple and reliable tool to assist brewers to optimize mash parameters towards the production of ideal wort fermentability. In conclusion, the ability of OC to predict malt fermentability and sugar content allows brewers to keep better control of fermentability in the face of variation of malt quality, and to quickly adjust mashing conditions for the consistency of wort fermentability. Copyright © 2017 The Institute of Brewing & Distilling

Preparation of malts for production of special beers

The article deals with production of various malts intended for manufacture of special types of beer. The malts were used to brew samples of beer with alcoholic strength ranging between 8 - 12% EPM. The above range of original wort content was chosen due to its suitability for sensory evaluation and properties; in stronger types of beer, (more than 12% EPM), nature of the beverage can be drown by mashy flavour. In the experimental samples, the actual residual extract oscillated between 4.0 - 6.5%. The content of ethanol corresponded to the degree of fermentation and thereby also to the residual actual extract in balance equilibrium specifying that higher residual extract corresponds to lower content of alcohol by volume. It ranged between 2.5 - 5.0%. The sample 1 contained the highest amount of ethanol by mass (3.9%) and the sample 13 showed the lowest one (1.9%); alike trend of ethanol content by volume was revealed (5 and 2.44%, respectively). The highest content of actual and apparent extract was found in the sample 2 (6.6 and 5.2%, respectively); the sample 13 showed the lowest levels (4.0 and 3.1%, respectively). The original wort extract content averaged 9.9% in most of the samples; the sample 1 showed distinctly higher value (12.6%) and, on the contrary, the sample 13 demonstrated the lowest one (7.4%). The highest relative density was revealed in the sample 2 (1.02%) and the lowest one in the sample 13 (1.01%). Considering differences in osmotic pressure, the sample 1 exhibited the highest value (1045 mOs) and the sample 13 the lowest one (551 mOs). The highest level of fermentation was found in the sample 19 (61.7%), the lowest one was proved in the sample 19 (44.0%). Sensory analysis corresponded to originality and characteristics of each sample. The sample of beer made from spring barley was evaluated to be the best one.

Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose.

In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity. Sensory scores of fortified and control dahi did not differ significantly. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control; however, significant differences were not observed in firmness and consistency values. Storage study indicated that pH, acidity, %WHC, firmness and consistency values and lactic acid bacterial counts did not differ significantly throughout storage period in both the dahi samples and recorded good sensory acceptability during storage. Fortified dahi provides 282.53mg, 415.92mg and 1.019g of α-linolenic acid, total phytosterols and polydextrose, respectively per 100g of product. Moreover, no loss in the initial content of ALA, phytosterols and polydextrose had occurred after 8days of storage period. The present study suggests the feasibility of adding flaxseed oil, phytosterols and polydextrose as functional ingredients in the form of water soluble emulsion to milk, which could be converted to dahi with acceptable properties and enhanced nutritional and therapeutic potency.

Feasibility study on biostimulation of electron transfer characteristics by edible herbs-extracts

Abstract As antioxidants could scavenge free radicals and active oxygen groups, their electrochemical characteristics were also closely related to electron transfer (ET) capabilities. Prior studies revealed that decolorized metabolites (DM) of textile dyes as electron shuttles (ESs) could stimulate ET capabilities of reductive decolorization and bioelectricity generation (RD&BG). Cyclic voltammetric analysis showed that several medicinal herbs owned promising redox-mediating capabilities to be antioxidants or ESs. Due to such dual characteristics, supplementation of intact tea extracts could stimulate power generation of microbial fuel cells, no matter what degree of tea fermentation was treated. With the abundance of polyphenolics, antioxidant potency of tea extracts was positively associated to redox mediating characteristics. Electron-shuttling mechanisms of compositions of tea extract ( e.g. , epigallocatechin gallate, gallocatechin, gallic acid) were also proposed.

Nutritional Changes During Biofortified Maize Fermentation (Steeping) for Ogi Production

Maize is a staple food crop with an important role in the household food security in sub‐Saharan Africa where a significant number of people suffer vitamin A deficiency. Efforts are underway to develop new maize cultivars with improved levels of pro‐vitamin A carotenoids (pVACs). To enhance the bioavailability of nutrients from maize, various processes are used including soaking, fermentation, germination, malting, as well as thermal and mechanical processing. Fermentation is widely used in West Africa in the production of fermented cereal flours and in preparation of porridges and weaning foods. Recovery and bioavailability of pVACs from such foods is not well established for biofortified maize varieties. The purpose of this study was to assess nutritional and physical changes to five promising biofortified maize genotypes during processing of maize to a common fermented food product consumed in West Africa. Composition, stability, carotenoid bioaccessibility and carbohydrate digestibility were evaluated in experimental porridges prepared from each biofortified maize genotype processed with different degrees of fermentation (24, 72, 120h) as traditionally used for “ogi” production. Genotypes evaluated contained 3.0–8.5 μg/g β‐carotene equivalents on a dry weight basis (DW). pVAC retention after 24 h and 72 h fermentation ranged from 60–100% among genotypes. However, after 120 h fermentation recovery was reduced 27–48%. These results suggest some variation in stability of pVACs between genotypes. Bioaccessibility of pVACs determined by in vitro digestion of porridges ranged from 1.3–2.3% with significant differences observed among genotypes (p < 0.05) but not fermentation time. Rapid Visco Analyser (RVA) was used to assess functional properties of the fermented flours. RVA data showed that in general fermentation increased final viscosity of the fermented flours from an initial viscosity (403.4 ± 14.3 cP) to a maximum level (722.1 ± 12.2 cP) achieved after 72 h. However, a close relation between genotypes and final viscosity was observed that could potentially impact product sensory characteristics and bioaccessibility of pVACs. Biofortified genotypes did not have differences in their starch digestibility (p > 0.05). However, fermentation time did alter starch digestibility as assessed by glucose release (18.1–19.4 g/100g FW).Support or Funding InformationFunding provided by NSF, HarvestPlus, USAID Food Processing Innovation Lab, Colciencias and Fulbright‐Colombia.

Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu’an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea

A novel acylated flavonol tetraglycoside, kaempferol 3-O-[(E)-p-coumaroyl-(1→2)][α-l-arabinopyranosyl-(1→3)][β-d-glucopyranosyl (1→3)-α-l-rhamnopyranosyl(1→6)]-β-d-glucopyranoside (camellikaempferoside C, 1), together with 2 flavonols and 18 flavone and flavonol glycosides (FGs) (2-21) was isolated from the green tea Lu'an GuaPian (Camellia sinensis L.O. Kuntze). Their structures were identified by spectroscopic and chemical methods. Four acylated FGs (1, 7, 8, 9) were found to inhibit the proliferation and differentiation of 3T3-L1 preadipocytes at concentrations of 25, 50, and 100 μM (P < 0.05). Furthermore, we established a rapid UPLC method to quantify nine FGs in six major processing types of tea. The results showed that dark tea had the highest amount of 20 (0.70 ± 0.017 mg/g) and black tea had the highest amount of 8 (0.09 ± 0.012 mg/g), whereas the amounts of 10 and 16 basically decreased with the increasing degree of fermentation and could contribute to the discrimination of different processing types of tea.

Gravimetric Estimation of Caffeine in Different Commercial Kinds of Tea Found in the Iraqi Market

Caffeine (1,3,7-trimethylxanthine), which is the most widely consumed stimulant in the world, had been isolated and estimated gravimetrically in fifteen different commercial kinds of tea found in the Iraqi market.The kinds of tea were chosen according to their differences in the degree of fermentation and the method of processing i.e. black , gray and green . The isolated caffeine was identified by melting point, sublimation, TLC, chemical tests, UV , IR , HPLC and CHNO analysis. &#x0D; Key words: Caffeine, Purine, tea.

Study on the wine brewing technology of coffee pulp grown in Yunnan province

Coffee pulp was used as material.Orthogonal test and response surface as an approach were to optimize the conditions of pretreatment and fermentation process.The results showed that: the optimum pretreatment conditions were as follows: additive amount of cellulase as 1%, enzymolysis temperature of 35 ℃, hydrolysis time of 3 h, and the content of soluble solids change the most of 1.7%.The optimized fermentation conditions were as follows: inoculums size of yeast 7.5%, the sugar degree of fermentation 22%, fermentation temperature 29 ℃, and the fermentation time for 7 d as well as the alcohol content about10.8%.The coffee pulp fruit wine possessed amber, rich coffee flavor and clarity.The content of caffeine was 34.3 mg/L.

Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans

Key cocoa-specific aroma precursors are generated during the fermentation of cocoa beans via the proteolysis of the vicilin-like globulin. Previous studies had shown that degradation of this particular 566 amino acid-long storage protein leads to three distinct subunits with different molecular masses. Although oligopeptides generated from the proteolysis of vicilin-like globulin have been studied previously, changes occurring to vicilin at different stages of fermentation have not yet been explored in detail. The aim of this study was to investigate the fate of vicilin protein from the non-fermented stage up to the dried cocoa beans. Our results showed a remarkable shift in the electrophoretic mobility of vicilin towards higher pI during the onset of fermentation. The pI-shifted subunit was found susceptible to further degradation into a lower-molecular-weight vicilin subunit. The observed pI shift correlated with, but did not depend on protein phosphorylation. Glycosylation of some but not all vicilin subunits occurred at different stages of the fermentation process. Peptides generated from vicilin throughout fermentation were analyzed by UHPLC-ESI-MS/MS revealing an initial increase and subsequent decrease in the diversity of peptides with an increasing degree of fermentation. We furthermore describe the rate of degradation of different vicilin subunits. The detected diversity and dynamics of vicilin peptides will help to define biochemical markers of distinct steps of the fermentation process.

Classification of five Chinese tea categories with different fermentation degrees using visible and near-infrared hyperspectral imaging

ABSTRACTA total 206 samples of green, yellow, white, black, and Oolong teas were utilized to acquire hyperspectral imaging, and five tea categories were identified based on visible and near-infrared (NIR) hyperspectral imaging, combined with classification pattern recognition. The characteristic spectra were extracted from the region of interest (ROI), and the standard normal variate (SNV) method was preprocessed to reduce background noise. Four dominant wavelengths (589, 635, 670, and 783 nm) were selected by principal component analysis (PCA) as spectral features. Textural features were extracted by the Grey-level co-occurrence matrix (GLCM) from images at selected dominant wavelengths. Linear discriminant analysis (LDA), library support vector machine (Lib-SVM), and extreme learning machine (ELM) classification models were established based on full spectra, spectral features, textural features, and data fusion, respectively. Lib-SVM was the best model with the input data fusion, and the correct classification rate (CCR) achieved 98.39%. The results implied that visible and NIR hyperspectral imaging combined with Lib-SVM has the capability of rapidly and non-destructively classifying tea categories.

Gallic Acid Content in Taiwanese Teas at Different Degrees of Fermentation and Its Antioxidant Activity by Inhibiting PKCδ Activation: In Vitro and in Silico Studies.

Teas can be classified according to their degree of fermentation, which has been reported to affect both the bioactive components in the teas and their antioxidative activity. In this study, four kinds of commercial Taiwanese tea at different degrees of fermentation, which include green (non-fermented), oolong (semi-fermented), black (fully fermented), and Pu-erh (post-fermented) tea, were profiled for catechin levels by using high performance liquid chromatography (HPLC). The result indicated that the gallic acid content in tea was directly proportional to the degree of fermentation in which the lowest and highest gallic acid content were 1.67 and 21.98 mg/g from green and Pu-erh tea, respectively. The antioxidative mechanism of the gallic acid was further determined by in vitro and in silico analyses. In vitro assays included the use of phorbol ester-induced macrophage RAW264.7 cell model for determining the inhibition of reactive oxygen species (ROS) production, and PKCδ and nicotinamide adenine dinucleotide phosphate (NADPH) oxidase subunit (p47) activations. The results showed that only at a concentration of 5.00 μM could gallic acid significantly (p < 0.05) reduce ROS levels in phorbol ester-activated macrophages. Moreover, protein immunoblotting expressed similar results in which activations of PKCδ and p47 were only significantly (p < 0.05) attenuated by 5.00 μM treatment. Lastly, in silico experiments further revealed that gallic acid could block PKCδ activation by occupying the phorbol ester binding sites of the protein.

Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods.

Guava leaves are used in traditional herbal teas as antidiabetic therapies. Flavonoids are the main active of Guava leaves and have many physiological functions. However, the flavonoid compositions and activities of Guava leaves could change due to microbial fermentation. A high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry method was applied to identify the varieties of the flavonoids in Guava leaves before and after fermentation. High-performance liquid chromatography, hierarchical cluster analysis and principal component analysis were used to quantitatively determine the changes in flavonoid compositions and evaluate the consistency and quality of Guava leaves. Monascus anka Saccharomyces cerevisiae fermented Guava leaves contained 2.32- and 4.06-fold more total flavonoids and quercetin, respectively, than natural Guava leaves. The flavonoid compounds of the natural Guava leaves had similarities ranging from 0.837 to 0.927. The flavonoid compounds from the Monascus anka S. cerevisiae fermented Guava leaves had similarities higher than 0.993. This indicated that the quality consistency of the fermented Guava leaves was better than that of the natural Guava leaves. High-performance liquid chromatography fingerprinting and chemometric analysis are promising methods for evaluating the degree of fermentation of Guava leaves based on quality consistency, which could be used in assessing flavonoid compounds for the production of fermented Guava leaves.

Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling

Bread dough baking was investigated using ohmic heating technology. An experimental system was set up for the measurement of the electrical conductivity of bread dough during heating. The influence of temperature, salt content and degree of fermentation (porosity) on the electrical conductivity of dough was investigated. It was observed that it increased linearly with temperature, until starch gelatinisation during which the dough conductivity remained constant or slightly decreased. The conductivity increased linearly again after starch gelatinisation, but at a lower rate. The electrical conductivity of dough had a linear positive dependence on salt content, but decreased with increasing dough porosity. Numerical simulations of temperature increase were carried out and compared with experimental data. For a good correlation between numerical and experimental data, a corrective coefficient was numerically estimated and validated, taking into account mainly the conversion of electrical energy to heat, and geometric uncertainties. Numerical results showed that the linear evolution of temperature with heating time was mainly caused by heat losses.

Fermentation: The Key Step in the Processing of Black Tea

Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of 24-29°C for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

Cross‐Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

AbstractStrong flavor developed during fermentation can affect foreign consumer's liking of kimchi (fermented vegetables with seasonings). This study was conducted to compare the cross‐cultural preference of American versus Korean consumers for kimchi fermented to different degrees. Kimchi samples fermented to different degrees (pH 5.9, LFK; pH 4.2, MFK; and pH 3.9, HFK) were presented to American (n = 111) and Korean consumers (n = 101). The degree of liking and attribute intensities were assessed using the 9‐point hedonic scale and Just‐about‐Right scale. Consumer demographics and kimchi consumption habits were also collected. American consumers significantly preferred MFK and HFK to LFK, whereas Korean consumers did not show any significant preference among the samples. American consumers reported that the sourness and spiciness of LFK were not intense enough. The frequency of kimchi consumption by American consumers was positively associated with their preference for more fermented kimchi, while the level of fermentation of the daily consumed kimchi was well associated with Korean consumers’ preference for kimchi.Practical ApplicationsIt is challenging for food industries to launch fermented ethnic food products, such as fermented soy products and vegetables, in foreign markets because acceptability for products with different degree of fermentation may differ across culture and also based on previous experience. The present study investigated how foreign consumers accept one such food, kimchi, at different fermentation levels, particularly in relation to their previous experiences. Results of the present study can help researchers and marketers to establish more effective strategies for developing ethnic foods targeting foreign markets by providing the optimal level of fermentation accepted by foreign consumers and consumer profile. In addition, our findings on the relationship between previous exposures and liking aid in understanding potential mechanisms underlying acquisition of liking for ethnic food by foreign consumers.

Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (&amp;lt;i&amp;gt;Theobroma cacao&amp;lt;/i&amp;gt; L.): An Alternative to Improve Raw Material in the Industry of Chocolate

Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity; however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kgwater/m2 * min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.

Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression

Diacetyl is crucial to beer maturation because of its characteristic buttery taste. New industrial brewer’s yeast strains, including single ILV2 allele disruption (QI2), single ILV2 allele disruption and BDH1 overexpression (QI2GB1), and BDH1 overexpression (B1Y), were constructed by disrupting the gene (ILV2) involved in a-acetolactate synthesis and introducing the diacetyl reductase gene (BDH1). The diacetyl content and fermentation performance of the three recombinant strains were examined and compared. Results showed that the diacetyl concentration in QI2, QI2GB1, and B1Y decreased by 17.83, 28.26, and 9.57 %, respectively, compared with that in the host strain S2. The fermentation ability in terms of fermentation degree and major flavors yield of the three recombinant strains was similar to that of the host. This study may serve as a reference for the brewing industry and for research on diacetyl reduction.

Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella

There are many kinds of traditional fermented beverages in Ethiopia, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages. Tella, tej, areki, borde, and shamita are drinks that each household brews to treat guests. Substrates for their production are from locally available raw materials. Therefore, the basic production method is the same, but the tastes may vary. One of the most consumed fermented alcoholic beverages is tella, which is made mostly with barley but wheat, maize, sorghum, and teff are utilized depending on the region. Its production process shows the similarity to beer: addition of malt and gesho which has the same function as hops in beer. The main fermentation yeast is Saccharomyces cerevisiae and saccharification of cereal starch seems to depend on malt. However, the degree of alcoholic fermentation is low and alcohol content varies between 2 and 6%. Lactic acid bacteria are very active in tella so pH ranges 4–5 give typical tastes such as sourness, sweetness, and bitterness. As the Ethiopian economy improves, more people drink western style beers. Tella has not been commercialized yet, so the process has not been standardized and modernized. Considering the case of Korean makgeolli and the Ethiopian creativity of utilizing gesho in tella, Ethiopia should pay more attention to tella for globalization.

Identification of solid state fermentation degree with FT-NIR spectroscopy: Comparison of wavelength variable selection methods of CARS and SCARS

The use of wavelength variable selection before partial least squares discriminant analysis (PLS-DA) for qualitative identification of solid state fermentation degree by FT-NIR spectroscopy technique was investigated in this study. Two wavelength variable selection methods including competitive adaptive reweighted sampling (CARS) and stability competitive adaptive reweighted sampling (SCARS) were employed to select the important wavelengths. PLS-DA was applied to calibrate identified model using selected wavelength variables by CARS and SCARS for identification of solid state fermentation degree. Experimental results showed that the number of selected wavelength variables by CARS and SCARS were 58 and 47, respectively, from the 1557 original wavelength variables. Compared with the results of full-spectrum PLS-DA, the two wavelength variable selection methods both could enhance the performance of identified models. Meanwhile, compared with CARS-PLS-DA model, the SCARS-PLS-DA model achieved better results with the identification rate of 91.43% in the validation process. The overall results sufficiently demonstrate the PLS-DA model constructed using selected wavelength variables by a proper wavelength variable method can be more accurate identification of solid state fermentation degree.