Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

作     者：Ying Chen Feifei Liu Jin Chen Jianle Chen Shiguo Chen Dan Wu Xingqian Ye Huan Cheng 陈颖;刘菲斐;陈晋;陈健乐;陈士国;吴丹;叶兴乾;程焕

作者机构：Collge of Biosystems Engineering and Food ScienceNational-Local Joint Engineering Laboratory of Itelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingIntegrated Research Base of Southern Fruit and Vegetable Preservation TechnologyZhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality ControlFuli Institute of Food ScienceZhejiang UniversityHangzhouChina Zhejiang University Zhongyuan InstituteZhengzhouChina Shandong(Linyi)Institute of Modern AgricultureZhejiang UniversityLinyiChina Ningbo Research InstituteZhejiang UniversityNingboChina 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2022年第6卷第2期

页      面：330-340页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：the Natural Science Foundation of Zhejiang province of China(LGN20C200019) the Major Science and Technology Projects of Agricultural of Ningbo(2019C10033) the Experimental Technology Research project of Zhejiang University(SYB202122) the Fundamental Research Funds for the Central Universities(No.226-2022-00045),China 

主　　题：Bayberry juice fermentation lactic acid bacteria combined probiotics aroma 

摘      要：Probiotic fermented fruit juice could improve intestinal health with better sensory *** effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory *** by combined Streptococcus thermophilus(ST)and Lactobaillus acidophilus(L A)resulted in higher microbial viability and sensory evaluation *** fermentation con-ditions were optimized by orthogonal experimental design and Technique for Order Preference by Similarity to an Ildeal Solution analysis(ST and LA in a mass ratio of 3:1;0.6%(mass concentration)inoculation;fermentation time,48 h,at 37℃;10%(mass concentration)added sucrose).Fermentation under these conditions decreased the anthocyanin content of the juice,maintained the total phenolic content,and slightly de-creased the antioxidant *** reduced aroma volatiles from 42 in fresh juice to 33,as determined by gas chromatography-mass spectrometry-olfactometry(GC-MS-O),the aldehyde content decreased and the alcohol content *** acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes,combining the health benefits of fresh juice and probiotics.