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Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice

文献类型： 外文期刊

作者： Yu, Yuanshan 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Fu, Manqin 1 ; Wen, Jing 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Prod Proc, Guangzhou 510610, Guangdon

关键词： citrate metabolism;citrus juice;fermentation;lactic acid bacteria;quality

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN：

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收录情况： SCI

摘要： The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium, which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus (Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 degrees C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented-pasteurized citrus juice were higher than the unfermented-pasteurized citrus juice. Compared with unfermented-pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change (P > 0.05) in the L*, a*, b*, total soluble phenolics and ascorbic acid (Vc) content in the fermented-pasteurized citrus juice was observed as compared with unfermented-pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality.

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[1]Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Chen, Weidong,Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Zhang, Yousheng,Chen, Weidong.

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