Application of raspberry extract in lactic acid bacteria fermented beverage

  • LUAN Shengchao ,
  • WANG Jianxin
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  • (Yulin Forestry Workstation, Bureau of Forestry and Grassland of Yulin, Yulin 719000, China)

Received date: 2020-04-18

  Revised date: 2020-05-18

  Online published: 2020-11-02

Abstract

The effects of raspberry extract (RE) on the growth of lactic acid bacteria were evaluated, and the possibility of raspberry-lactic acid bacteria combination for fermenting beverage was explored in this study. RE preparation was optimized according to the nutrient components in raspberry and the yield of carbohydrates. The optimal parameters were: the material-liquid ratio 1∶3.191, ultrasonic water bath time 53.85 min and alcohol precipitation with 85.64% ethanol. RE addition to MRS or BBL broth facilitated the growth of Bifidobacterium longum 1.218 6. The raspberry juice beverage fermented with B. longum 1.218 6 had higher DPPH-scavenging activity, stronger antioxidant capacity and better flavor, and is more saturated and brighter in color. This study provides a novel insight for the development of raspberry products.

Cite this article

LUAN Shengchao , WANG Jianxin . Application of raspberry extract in lactic acid bacteria fermented beverage[J]. Food and Fermentation Industries, 2020 , 46(19) : 117 -123 . DOI: 10.13995/j.cnki.11-1802/ts.024237

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