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Effects of four individual lactic acid bacteria on the physical and chemical and antioxidant properties of Kuqa apple juice during fermentation
Author(s) -
Bai Lin,
Maimaitiyiming Ruxianguli,
Wang Liang
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15385
Subject(s) - fermentation , lactobacillus plantarum , food science , lactic acid , chemistry , lactobacillus reuteri , malic acid , dpph , antioxidant , bacteria , lactobacillus , biology , citric acid , biochemistry , genetics
Four individual lactic acid bacteria strains (LABs), including Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , and Pediococcus pentosaceus , were used for the fermentation of Kuqa apple juice (KAJ). This work investigated the effects of four individual LABs on physical and chemical and antioxidant properties of fermented KAJ. In addition, this study combined sensory evaluation to select one or two suitable strains for fermenting KAJ. The results showed that P. pentosaceus had the fastest speed for fermentation. The maximum SOD activity of L. plantarum reached 284.33 U/ml. The TPC of L. reuteri had a high value of 94.00 mg/L. The DPPH‐free radical scavenging activity of L. plantarum eventually reached 97.90%, while the sensory evaluation of P. pentosaceus was the best with a 94% of GM value, followed by L. plantarum . Moreover, the major organic acid in fermented KAJ was malic acid. In summary, different strains have different effects on the characteristics of fermented KAJ, but in general, P. pentosaceus and L. plantarum are the most capable for fermenting KAJ. Novelty impact statement The work provided the first research about malolactic fermentation for apples in Kuqa County, Xinjiang Province, China, which provided a new type of preservation technology for Kuqa apples and solved the problem of local apple with short storage period but high production. In addition, this work obtained the two most suitable strains for fermentation of Kuqa apple juice. In summary, this result provided a theoretical basis for the fermentation of Kuqa apple juice and enhanced economic benefits for the Kuqa apple industry.