Probiotic fermentation can not only improve the flavor of fruit and vegetable products, but also enhance their nutritional and functional characteristics. In this study, black carrot juice was used as raw material to explore the effects of different probiotics fermentation on its sensory and nutritional quality, and the optimal fermentation strain was screened. The results showed that Lactobacillus brevis had the best fermentation performance, and the viable bacteria count reached 9.46 lg CFU/mL at the end of fermentation. At the same time, the nutritional quality and antioxidant activity of black carrot juice were significantly improved by L. brevis fermentation, with 3.3 times increase in anthocyanins content, 39% and 5.6% increase in carotenoids and total phenol contents, respectively, 7.13% increase in ferric reduction capacity, and 8.28% increase in free radical scavenging capacity of ABTS cation. Lactobacillus plantarum and Lactobacillus fermentum fermentation could significantly improve the color and sensory quality of black carrot juice, and the aroma score of black carrot juice was the highest after L. plantarum fermentation. The results aimed to provide a theoretical basis and technical reference for the development and production of fermented black carrot juice.
LI Xinjie
,
LYU Xinran
,
YANG Yufan
,
LIANG Yuan
,
BAO Shihan
,
ZHAO Qinyu
,
LAN Tian
,
SUN Xiangyu
,
MA Tingting
. Effects of different probiotics fermentation on sensory quality and nutritional quality of black carrot juice[J]. Food and Fermentation Industries, 2023
, 49(10)
: 24
-31
.
DOI: 10.13995/j.cnki.11-1802/ts.032974
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