Research progress on the effect of Lactobacillus plantarum fermentation on juice quality
ZHAO Qinyu1, LAN Tian1, YUAN Quyu1, GAO Chenxu1, BAO Shihan1, WANG Jiaqi1, SUN Xiangyu1, MA Tingting1,2*
1(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China) 2(College of Enology, Northwest A & F University, Yangling 712100, China)
Abstract: Probiotics fermented fruit and vegetable juice is one of the future development directions of the fruit and vegetable juice industry. Fruit juice is rich in nutrients and is a very promising carrier of probiotics. As a safe and universally applicable probiotic, Lactobacillus plantarum can survive and multiply in large quantities in the juice matrix, and has a unique impact on the properties of fruit juice. This paper reviews the growth and metabolic activities of L. plantarum as a probiotic in different fruit juices and the effects of L. plantarum fermentation on the physicochemical properties, nutritional and functional properties, sensory qualities of different fruit juices, as well as the positive effects of L. plantarum fermentation on human health. Using L. plantarum fermentation can extend the shelf life of juice, significantly enhance its antioxidant capacity, improve its comprehensive quality in many ways, and have multiple probiotic properties at the same time. Probiotic fermented juice is an innovative food with great development potential. It has excellent nutrition, functional value and broad market prospects. This review is expected to provide a reference for the research of probiotic fermented juice and provide a theoretical basis for its high-value processing.
赵沁雨,兰天,袁取予,等. 植物乳杆菌发酵对果汁品质的影响研究概述[J]. 食品与发酵工业, 2021, 47(16): 300-307.
ZHAO Qinyu,LAN Tian,YUAN Quyu,et al. Research progress on the effect of Lactobacillus plantarum fermentation on juice quality[J]. Food and Fermentation Industries, 2021, 47(16): 300-307.
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2021, Vol. 47 
