Optimization of Fermented Watermelon-Tomato Juice by Compound Lactic Acid Bacteria
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Abstract:
In this study, Lactobacillus plantarumS3-10 and Lactobacillus casei R10 isolated and screened from our lab were used as fermentation strains. The single factor and orthogonal experiments were used to study the major factors affecting the fermentation of watermelon-tomato, such as strain ratio, watermelon-tomato juice content, sucrose content, glucose content, temperature, etc. The results showed that the optimal technological parameters of combined fermentation watermelon-tomato juice by two strains of lactic acid bacteria were as follows: S3-10 and R10 strain ratio 1:2, watermelon-tomato juice 44.4%, sucrose 5%, glucose 6%, fermentation temperature 40 ℃. The number of viable cells obtained under this condition was 4.79×108 cfu/mL, and the total acid yield was 12.42 g/L, which was 21% higher than the initial total acid content. The organic acid compositions and changes analyzed by HPLC were similar in the fermentation process of watermelon-tomato juice by the two strains of lactic acid bacteria. The lactic acid and total acid content of the two strains of lactic acid bacteria compound fermentation was significantly higher than that of single strain fermentation. Considering the excellent performance of lactic acid bacteria S3-10 and R10 compound fermented watermelon-tomato, it has great potential and application prospects in the development of fruit and vegetable fermentation products and other functional probiotic products.
