Characteristics of prunes pulp fermented by lactic acid bacteria

  • DAI Zhiwei ,
  • ZHANG Yue ,
  • YILIXIATI·AIRETI ,
  • YAN Hongmeng ,
  • YIN Sisi ,
  • LI Fang ,
  • KONG Lingming
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  • 1(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China)
    2(Xinjiang Institute of Light Technology,Urumqi 830000,China)

Received date: 2020-11-27

  Revised date: 2021-01-06

  Online published: 2021-08-23

Abstract

This research used prunes named “Empress” in Xinjiang as raw materials to explore the changes of titratable acid content, color difference, total phenol content, DPPH free radical scavenging rate etc. The fermentation of prunes pulp by Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus helveticus were analyzed. The results showed that L. plantarum and L. bulgaricus had better acid-producing performance in the prune pulp, which could keep the fermented pulp high in redness. L. plantarum and S. thermophilus had better antioxidant capacity. The antioxidant activity of DPPH and ABTS of showed a downward trend during the fermentation process by four lactic acid bacteria, but higher than control. The antioxidant capacity was determined by the comprehensive environment of the fermentation system, and the color was more affected by the environmental pH. In summary, L. plantarum was a more suitable bacterial for the fermentation prunes pulp. This research could provide a basis for the development of prunes fermented beverages or jams.

Cite this article

DAI Zhiwei , ZHANG Yue , YILIXIATI·AIRETI , YAN Hongmeng , YIN Sisi , LI Fang , KONG Lingming . Characteristics of prunes pulp fermented by lactic acid bacteria[J]. Food and Fermentation Industries, 2021 , 47(15) : 220 -227 . DOI: 10.13995/j.cnki.11-1802/ts.026288

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