Effect of Different Carbon Sources on the Fermentation of Celery Juice by Lactic Acid Bacteria Mixture
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Abstract:
A study on lactic acid bacteria mixture (the ratio of Lactobacillus casei and Leuconostoc mesenteroides being of 1:1) for the fermentation of celery juice was carried out. During the fermentation the changes and internal relation of viable count, pH, total acid and reducing sugar were observed. The experimental results indicate: sugar, glucose and fructose syrup were added to the celery juice respectively, and the total acid of celery juice were 8.52 mg/g, 8.18 mg/g and 8.32 mg/g. They were larger than the total acid of original celery juice (7.26 mg/g). The utilization rate of reducing sugar was also improved. After the adjunction of fructose syrup the stability period, whole viable count, amount of acid and utilization rate of reducing sugar were increased effectively. And then the delicious fermented celery juice with celery fragrance was obtained.
