| Autor: |
Qian LIU, Yue YUAN, Jie ZHANG, Ruili ZHAO, Liming ZHAO |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 129-137 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022040097 |
| Popis: |
In order to compare the effects of fermentation by different strains on the quality of noni fruit Jiaosu, noni juice was fermented with Lactobacillus rhamnosus 12 (LGG), Lactobacillus plantarum 08 (LP-08), Lactobacillus plantarum K11 (LP-K11), Pediococcus pentosaceus 03 (PP) and Bifidobacterium lactis 36 (BLA), respectively. The effects of different strains on the physicochemical properties, antioxidant activities and flavor substances of noni juice were investigated. The results showed that among the five strains, LP-08 had the strongest organic acid-producing ability at the end of fermentation, followed by BLA. LP-08 also had the strongest ability to utilize reducing sugar. After 5 days of fermentation, the polyphenol contents were significantly increased by 29.74% and 28.54% from the original level (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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