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Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates

文献类型： 外文期刊

作者： Zheng, Xin 1 ; Yu, Yuanshan 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Tang, Daobang 1 ; Zhang, Yousheng 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China

2.JiangiXi Agr Univ, Coll Biosci & Bioengn, Nanchang 330045, Peoples R China

关键词： Fermentation;Lactobacillus casei;Litchi juice;Pasteurization;High hydrostatic pressure

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN： 1466-8564

年卷期： 2014 年 23 卷

页码：

收录情况： SCI

摘要： The aim of this study was to evaluate the use of litchi juice treated by high hydrostatic pressure (HHP) as substrates for producing a probiotic beverage by Lactobacillus casei. The quality attributes and product stability of fermented heat- and HHP-treated litchi juice by L. casei were compared. Compared with fermented heat-treated litchi juice, fermented HHP-treated litchi juice showed a better color, flavor and overall acceptance, and also retained more total phenolics and antioxidant capacity. Both viability counts of L. casei were more 8.0 log CFU/mL in heat- and HHP-treated litchi juice after 4 weeks of storage at 4 degrees C. Besides, some quality attributes in fermented heat- and HHP-treated litchi juice showed the tendency to slow decrease during storage at 4 degrees C, but both scores of overall acceptance of fermented heat- and HHP-treated litchi juice showed no reduction after the storage of 4 weeks at 4 degrees C. Overall, the application of HHP treatment could be an ideal alternative of heat treatment to ensure the microbial safety, consistent sensory and nutritional quality of fermented litchi juice prior to fermentation. Industrial relevance: The study is relevant to fermentation of litchi juice by probiotic L. casei. In this study, results shown the application of high hydrostatic pressure (HHP) treatment could be an ideal alternative of heat treatment to ensure the microbial safety, consistent sensory and nutritional quality of fermented litchi juice prior to fermentation. (C) 2014 Elsevier Ltd. All rights reserved.

  • 相关文献

[1]Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus casei as an Alternative of Heat Treatment. Yu, Yuanshan,Xiao, Gengsheng,Xu, Yujuan,Wu, Jijun,Wen, Jing. 2014

[2]Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life. Yu, Yuanshan,Wu, Jijun,Xiao, Gengsheng,Xu, Yujuan,Tang, Daobang,Chen, Yulong,Zhang, Yousheng. 2013

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