Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Summary This study was conducted aiming at improving the quality of jujube juice by mixed fermentation of lactobacilli. Selection of favourable lactobacilli and addition of nitrogen sources were explored as an efficient method to improve the viability of probiotic in jujube juice. After fermentation...

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Bibliographic Details
Published in:International journal of food science & technology 2019-08, Vol.54 (8), p.2624-2631
Main Authors: Zhao, Meng‐Ni, Zhang, Fang, Zhang, Lin, Liu, Bing‐Jie, Meng, Xiang‐Hong
Format: Article
Language:English
Subjects:
Cold storage
Fermentation
Flavonoids
Juices
Jujube juice
Lactic acid
lactic acid bacteria
Lactobacilli
Nitrogen sources
Phenolic compounds
Phenols
Probiotics
quality
Refrigeration
sensory analysis
Stability
Viability
Ziziphus jujuba
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Summary:Summary This study was conducted aiming at improving the quality of jujube juice by mixed fermentation of lactobacilli. Selection of favourable lactobacilli and addition of nitrogen sources were explored as an efficient method to improve the viability of probiotic in jujube juice. After fermentation, the viability increased to 9.15 ± 0.10 Log CFU mL−1, while the content of lactic acid increased to 5.61 ± 0.03 mg mL−1. The total phenolic and total flavonoid content were 2663.03 ± 11.95 μg mL−1 and 163.95 ± 0.47 μg mL−1 respectively. Moreover, the stability of fermented jujube juice during refrigeration was investigated, which showed that the viability dropped to 8.84 ± 0.6 Log CFU mL−1 and the concentration of lactic acid slowly increased to 6.51 ± 0.04 mg mL−1; the ABTS value showed a 4.26% reduction and FRAP value did not significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14174