Abstract: In this study, Lactobacillus brevis was used to produce novel apple juice product. The optimized carbon source, nitrogen source and buffer factor were determined by single factor experiment. Based on the change of total acid and reducing sugar, the response surface methodology was used to optimize fermentation conditions. High performance liquid chromatography was used to determine the composition and content of organic acids in apple juice product. The results showed that the optimal medium for Lactobacillus brevis fermented apple juice were: 50 g/L of glucose, 9 g/L of peptone and 4 g/L of K2HPO4. Besides, the inoculation amount of Lactobacillus brevis was 8 % at 36℃, and the fermentation time was 6 d. In above conditions, the total acid and reducing sugar of apple juice was 2.61 g/100 g and 5.027 g/100 g respectively. After fermentation treatment, the quality of apple juice superior to the control sample. Lactic acid, fumaric acid, acetic acid and quinic acid content increased significantly after fermentation treatment accompanied by malic acid and succinic acid marked decreased, while tartaric acid did not change.
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ZHANG Jing,CHEN Yue,YU Si,et al. Optimization of fermentation process of apple juice by Lactobacillus brevisand its organic acids changes[J]. Food and Fermentation Industries, 2020, 46(2): 180-187.
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