Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 300 - 307

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027995

Research progress on the effect of Lactobacillus plantarum fermentation on juice quality

  • ZHAO Qinyu ,
  • LAN Tian ,
  • YUAN Quyu ,
  • GAO Chenxu ,
  • BAO Shihan ,
  • WANG Jiaqi ,
  • SUN Xiangyu ,
  • MA Tingting
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  • 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)

Received date: 2021-05-13

  Revised date: 2021-05-23

  Online published: 2021-09-10

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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.

Key words： fruit juice; Lactobacillus plantarum; fermentation; physicochemical properties; antioxidant capacity; probiotic properties

Cite this article

ZHAO Qinyu , LAN Tian , YUAN Quyu , GAO Chenxu , BAO Shihan , WANG Jiaqi , SUN Xiangyu , MA Tingting . Research progress on the effect of Lactobacillus plantarum fermentation on juice quality[J]. Food and Fermentation Industries, 2021 , 47(16) : 300 -307 . DOI: 10.13995/j.cnki.11-1802/ts.027995

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