Proliferation and vitality retention of Lactobacillus plantarum in apple juices

  • CUI Shumao ,
  • XU Changyue ,
  • MAO Bingyong ,
  • WANG Shunyu ,
  • LI Yuan ,
  • HE Jianxin ,
  • LU Yuanyuan ,
  • ZHANG Hao
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  • 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
    2. Zhejiang liziyuan food Co.,Ltd.,Jinhua 321015, China

Received date: 2018-10-16

  Revised date: 2018-12-06

  Online published: 2019-07-16

Abstract

Proliferation of Lactobacillus plantarum in apple juices and corresponding viable preservation during low-temperature storage was studied. The amounts of viable bacteria in fermented apple juices were determined after adding inorganic salts, nutrient factors and trace elements, respectively, and the survival rate of L. plantarum in was assayed as a function of different protective agents. It was found that 5 g/L potassium dihydrogen phosphate, 7 g/L sodium citrate, 5 g/L yeast powder, and 0.05 g/L manganese sulfate promoted L. plantarum proliferation in apple juices to (3.4±0.2)×109 CFU/mL. Resistant dextrin was more beneficial for maintaining the vitality. The sodium alginate microcapsules with different particle sizes were prepared with resistant dextrin of different concentrations as protective agents, and the microcapsule with 4 mm particle size and 200 g/L resistance dextrin significantly improved the survival rate of L. plantarum to (81±3.1)% after 21 d storage at 4 ℃.This study solved the problem of high-density proliferation of L. plantarum in fermented apple juices, which provides guidance for developing fermented fruit and vegetable juices containing viable lactic acid bacterium.

Cite this article

CUI Shumao , XU Changyue , MAO Bingyong , WANG Shunyu , LI Yuan , HE Jianxin , LU Yuanyuan , ZHANG Hao . Proliferation and vitality retention of Lactobacillus plantarum in apple juices[J]. Food and Fermentation Industries, 2019 , 45(12) : 120 -126 . DOI: 10.13995/j.cnki.11-1802/ts.019069

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