Fermentation Characteristics of Lactic Acid Bacteria in Blueberry Juice
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Abstract:
The blueberry juice was inoculated with Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus plantarum and Lactobacillus acidophilus to compare the viable bacteria count, pH value, total titration acid, total sugar, reducing sugar, total Anthocyanins, total phenolics, antioxidant capacity and color change respectively. The results showed that the blueberry juice was rich in nutrients, and all the above lactic acid bacteria grew well in blueberry juice. After 24 h of fermentation, the viable counts reached 8.10 lg cfu/mL or more; in addition, the acid-producing abilities of L. plantarum and L. acidophilus were stronger than those of the other two lactic acid bacteria, and the titratable acid reached above 10.29 g/L, while L. plantarum had the strongest ability to consume sugar in blueberry juice, and the residual total sugar was 40.26%; L. plantarum and L acidophilus were also superior to the other two lactic acid bacteria in terms of the retention rate of anthocyanins, total phenols and antioxidant capacity. The difference of nutrient quality of blueberry juice between L. plantarum and L. acidophilus in single and mixed fermentation showed that there was no significant difference in antioxidant capacity and total phenol retention between the two groups, the mixed fermentation group was significantly superior to the single fermentation group in the retention of anthocyanins and color. In conclusion, the mixed fermentation of L. plantarum and L. acidophilus should be suitable for blueberry juice.
