Fermentation Characteristics of Wax Gourd Juice by Various Lactic Acidbacteria
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Abstract:
The changes of lactic acid bacterial number, pH, total titratable acidity, total sugar, reducing sugar, total polyphenol, color and volatile components after fermentation in pasteurised wax gourd juices were studied when fermented with various lactic acid bacteria (Lactobacillus casei, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus acidophilus, lactobacillus lilactobacillus, Bifidobacteria and Lactobacillus bulgaricus). The results showed that the wax gourd juice was rich in nutrients and all the above lactic acid bacteria could grow well in the wax gourd juice. The growth rate of Lactobacillus casei (logarithmic growth phase) was slightly lower than that of other six kinds of bacteria. In addition, the main volatile flavor substances of melon juice via seven kinds of lactic acid bacteria fermentation are acids, alcohols, esters, aldehydes and ketones, and Lactobacillus bulgaricus fermentation of melon juice resulted in the highest content of volatile flavors. Except Bifidobacteria, other six kinds of lactic acid bacteria gave little difference in physical and chemical properties of the fermented gourd juice. The total color of the Bifidobacteria fermented wax groud juice was significantly higher than those by other lactic acid bacteria. Bifidobacteria showed the strongest acid-producing capacity, with the highest titratable acid content during fermentation.
