Effect of Fermentation by Co-culture of Yeast and Lactic Acid Bacterium on the Quality of Lychee Juice
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, freshly squeezed lychee juice was used as the raw material for the fermentation by co-culture of Lactobacillus casei and three yeasts (BO213, D254, EC1118). The number of live lactic acid bacteria, pH, soluble solids content, sugar components, organic acids, DPPH free radical scavenging capacity, and sensory attributes during fermentation were analyzed. The results showed that the number of lactic acid bacteria in the lychee juice after fermentation was higher than 7 lg (cfu/mL), and all strains had certain probiotic functions. Thefermentation by co-culture of lactic acid bacteria and yeast could not only promote the growth of Lactobacillus casei, but also reduced the sugar content of the lychee juice with the alcohol content lower than 0.50% (which met the standard of non-alcoholic beverages). With the prolongation of fermentation time, the sugar content of each group decreased. After 24 hours of fermentation, the lactic acid content of juice fermented by Lactobacillus casei singly was significantly lower than that obtained via fermentation by different co-cultures. The lactic acid content decreased in this order: D254+Lactobacillus casei (6.62 g/L)>Ec1118+Lactobacillus casei (6.55 g/L)>BO213+Lactobacillus casei (2.35 g/L)>Lactobacillus casei (0.94 g/L). The in vitro antioxidant capacity (DPPH· scavenging ability) of the D254+Lactobacillus casei group and the Ec1118+Lactobacillus casei group after 24 h fermentation was superior to that of the Lactobacillus casei fermentation group. The fermented lychee juice had better flavor than unfermented juice, and the co-culture fermentation group was superior to the single-culture fermentation group, with the BO213+Lactobacillus casei group having the best flavor, followed by the Ec1118+Lactobacillus casei group. In summary, a fermented alcohol-free probiotic lychee beverage with good flavor and rich in nutrients could be obtained via fermentation by Ec1118+Lactobacillus casei.
