Effects of four individual lactic acid bacteria on the physical and chemical and antioxidant properties of Kuqa apple juice during fermentation

摘要

Four individual lactic acid bacteria strains (LABs), including Lactobacillus plantarum,Lactobacillus reuteri, Lactobacillus rhamnosus, and Pediococcus pentosaceus, were usedfor the fermentation of Kuqa apple juice (KAJ). This work investigated the effectsof four individual LABs on physical and chemical and antioxidant properties of fermentedKAJ. In addition, this study combined sensory evaluation to select one or twosuitable strains for fermenting KAJ. The results showed that P. pentosaceus had thefastest speed for fermentation. The maximum SOD activity of L. plantarum reached284.33 U/ml. The TPC of L. reuteri had a high value of 94.00 mg/L. The DPPH-freeradical scavenging activity of L. plantarum eventually reached 97.90%, while the sensoryevaluation of P. pentosaceus was the best with a 94% of GM value, followed byL. plantarum. Moreover, the major organic acid in fermented KAJ was malic acid. Insummary, different strains have different effects on the characteristics of fermentedKAJ, but in general, P. pentosaceus and L. plantarum are the most capable for fermentingKAJ.