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Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus ( Citrus reticulata cv. chachiensis) Juice
Author(s) -
Yu Yuanshan,
Xiao Gengsheng,
Xu Yujuan,
Wu Jijun,
Fu Manqin,
Wen Jing
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13088
Subject(s) - food science , pasteurization , chemistry , fermentation , citric acid , sugar , sweetness , taste , orange juice , citrus fruit , grapefruit juice , ascorbic acid , botany , biology , pharmacokinetics , pharmacology
The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium , which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus ( Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 °C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented‐pasteurized citrus juice were higher than the unfermented‐pasteurized citrus juice. Compared with unfermented‐pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change ( P > 0.05) in the L* , a* , b* , total soluble phenolics and ascorbic acid (Vc) content in the fermented‐pasteurized citrus juice was observed as compared with unfermented‐pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality.