期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 27, 期 2, 页码 547-554出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-017-0269-x
关键词
Apricot; Bifidobacteria; Lactic acid bacteria; Fermented juice; Probiotics
资金
- National Development Agency [TECH_09-A3-2009-0194]
- Szechenyi 2020 Project [EFOP-3.6.3.-VEKOP-16-2017-00005]
- Hungarian Academic of Sciences
Apricot is a popular fruit in the world with rich in carbohydrates, vitamins and elements as well as has high antioxidant capacity. In this study, fermentation of this juice by mono- and mixed cultures was investigated. All tested strains exhibited good growth properties on apricot juice without any nutrient supplementation. In monoculture fermentation, 7.2, 7.25, 7.06 and 7.16 log (cfu/mL h) cell yields were observed for Bifidobacterium lactis Bb-12, Bifidobacterium longum Bb-46, Lactobacillus casei 01 and Lactobacillus acidophilus La-5 strains, respectively, and higher cell yields were obtained in the mixed culture fermentation. The antioxidant capacity increased slightly during fermentation. The concentration of acetic acid (27-48 mM) were about doubled in cases of the mixed culture fermentations than of monoculture fermentations (18-30 mM), while the levels of lactic acid were similar (70-90 mM). The relatively high values of these properties offer the potential for development of novel probiotic apricot juice.
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