Strains of lactic acid bacteria are one of the most important factors that impact the qualities of fermented juices. Autochthonous Lactobacillus plantarum and allochthonous L. plantarum LP-115 were used alone or together to ferment pear juices. The volatile aroma compounds of the juices before and after fermentation were measured by gas chromatography-mass spectrometry (GC-MS) after preparing the samples by static-headspace solid phase microextraction (HS-SPME). Changes in free amino acids, polyphenolic compounds, the growth and acidification of bacteria in the juices were also detected. Both autochthonous and allochthonous L. plantarum could metabolize well in pear juices, but autochthonous L. plantarum performed better with a higher final viable count (10.0 lg CFU/mL) and lower pH (pH=3.30). It also had better preservative effects on phenolics and free amino acids. Therefore, it could adapt better to pear juices for fermentation. Lactic acid bacteria fermentation had significant effects on the flavors of pear juices. The allochthonous strain tended to oxidize aldehydes into acids, while the autochthonous strain tended to reduce aldehydes into alcohols. These two strains had synergistic effects on fermentation, which was superior to single bacteria fermentation in terms of proliferation and metabolism of acid production, enriching volatile flavor substances, and preserving free amino acids and phenols.
LU Jiayi
,
LI Biansheng
,
RUAN Zheng
. Effects of selected autochthonous and allochthonous Lactobacillus plantarumstarters on the qualities of pear juices[J]. Food and Fermentation Industries, 2019
, 45(3)
: 14
-20
.
DOI: 10.13995/j.cnki.11-1802/ts.018508
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