Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice
Xiujun Li | Wensheng Gao | Lei Wang | Yan Chen | Zhenhe Cai | Di Wu | Ningyu Chen | Qiyong Jiang | Zhenjia Zheng | Jiansheng Zhu | Zhaosheng Wang
The aim of this research was to obtain an apple juice with a strong antioxidant effect through the fermentation of mixed lactic acid bacteria. Lactobacillus plantarum and Lactobacillus casei were selected and combined as fermentation strains from six strains of lactic acid bacteria. The effects of the amount of inoculated lactic acid bacteria, the fermentation temperature, and the fermentation time on the antioxidant capacity and sensory score of apple juice were investigated. The optimal technological conditions were as follows: an inoculation amount of 3%, a fermentation temperature of 37 °:C, and a fermentation time of 37 h, which were determined through single-factor experiments and the Box&ndash:Behnken design. Under these conditions, the DPPH scavenging ability of the fermented apple juice was 62.31%, and the sensory score was 91.33. HS-SPME-GC-MS analysis showed that there were 39 and 46 main aroma compounds in apple juice and fermented apple juice, respectively. Fermentation increased the number of viable lactic acid bacteria, enhanced the polyphenol content, and enhanced the sensory score. A comparative evaluation of scavenging activity and total reducing power revealed that the antioxidant capacity of fermented apple juice significantly exceeded that of unfermented apple juice. Generally, mixed lactic acid bacteria fermentation enhanced antioxidant activities, while also presenting better aroma flavors and improved overall acceptability.
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