Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles.

ABSTRACT: In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that L. brevis (LB) was the optimal strain for monoculture fermentation, and L. plantarum (LP2):LB = 1:2 was the optimum ratio for mixed fermentation. The results showed that lactic acid bacteria (LAB) fermentation significantly reduced the pH, soluble solid content and lightness, and improved its functional characteristics and viscosity. Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality

SUBMITTER: Lan T 

PROVIDER: S-EPMC9941363 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature