| The interaction of the enzyme activity, chemical components and texture of fresh Ma-Bamboo during fermentation using traditional natural fermentation and pure culture methods was investigated in this study, and the accompanying changes in microstructures were also observed with SEM (scanning electron microscopy). The results showed that the polygalacturonase (PG) and cellulose (Cx) activities increased during fermentation. The pectin esterase (PE) activity increased on day 7 and decreased after 12 days. However, the chemical components (cellulose, hemicellulose, lignin and pectin) displayed a decreasing tendency.
The relative hardness fell to 55% after 70 days, and it dropped to 62% following application of the purse culture methods. As the texture softened and spoiled, the relative hard ness decreased to about 5%.
The microstructure of the Ma-Bamboo shoots did not clearly change during 7 days of fermentation as demonstrated by scanning electron micrographs. The microstructure, partial cell wall and middle lamella was transformed and disrupted at day 27 of fermentation due to enzyme action on the cell wall and chemical components. Moreover, the microstructure was transformed and collapsed, ant its outward was also coated by mucilage if the tissue of the bamboo shoots softened.