Fermentation and Storage Characteristics of "Fuji" Apple Juice Using <i>Lactobacillus acidophilus, Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>: Microbial Growth, Metabolism of Bioactives and <i>in vitro</i> Bioactivities.

ABSTRACT: Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content o

SUBMITTER: Yang J 

PROVIDER: S-EPMC8864132 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature