Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast
LIANG Xin1, CHEN Siyu1, ZHAO Yu1,2, LEI Yu1, KONG Qianqian1, WAN Xin1, ZHANG Baoshan1,2*
1(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China) 2(Research Center of Fruit and Vegetable Deep-Processing Technology,Shaanxi Normal University,Xi’an 710119,China)
Abstract: In this study, Saccharomyces cerevisiae combined with different lactic acid bacteria(LAB) including Lactobacillus fermentum, Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were used, to explore the effects of different combination on the quality of fermented jujube juice.The optimum fermentation conditions were determined to obtain a novel jujube beverage.The optimum combination of S.cerevisiae and LAB was obtained by single factor test at 37 ℃ for 60 h, according to the total acidity, total phenol content and antioxidant ability of the jujube fermentation broth.The result showed that when the inoculation volume ratio of S.cerevisiae to L.fermentum was 1∶4, the total acidity of the jujube juice fermentation broth was 9.897 g/L, the acid production rate was 8.31%, the total phenol content was 287.81 mg/L, and the vitamin C content was 6.83 mg/100 mL.The 2′-azinobis-3-thylbenzothiazoline-6-sulphonic acid diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) and ·OH scavenging rate were 87.37%, 89.38% and 76.12%, respectively.Moreover, the quality of the jujube juice after the mixed fermentation of S.cerevisiae and L.fermentum was better than that of jujube juice fermented by L.fermentum as well as the unfermented jujube juice.After the fermentation, the content of lactic acid, citric acid, acetic acid, fumaric acid as well as umami acids and sweet amino acids increased significantly, while the content of oxalic acid, malic acid, tartaric acid and succinic acid didn’t change significantly.
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2021, Vol. 47 
