Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles
Tian Lan, Xinran Lv, Qinyu Zhao, Yushan Lei, Chenxu Gao, Quyu Yuan +3 more
Food Chemistry X
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 <i>L. brevis</i> (LB) was the optimal strain for monoculture fermentation, and <i>L. plantarum</i> (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 and viscosity. In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly. The production of esters and terpenoids was more strongly promoted by monoculture fermentation, while mixed culture fermentation promoted the production of more ketones and alcohols. 2,5-octanedione and 1-octen-3-ol could be the characteristic aroma compounds of mixed fermented KJ.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
mixed culture fermentation is superior to monoculture fermentation in terms of colony counts, sensory quality, and viscosity
“Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality and viscosity.”
lactic acid bacteria (LAB) fermentation significantly reduces pH, soluble solid content, and lightness
“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.”
LAB fermentation increases concentrations of esters, ketones, alcohols, and terpenoids
“In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly.”