摘要
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.
摘要译文
杏是世界上流行的水果，含有丰富的碳水化合物，维生素和元素以及高抗氧化能力。在这个研究中，研究了这种果汁通过单一和混合培养进行的发酵。所有测试的菌株在没有任何营养补充剂的情况下在杏汁上展现良好的生长特性。在单一培养发酵中，对于乳双歧杆菌Bb-12，长双歧杆菌Bb-46，观察到7.2,7.25,7.06和7.16log（cfu / mL h）细胞产量，在混合培养发酵中分别获得了干酪乳杆菌01和嗜酸乳杆菌La-5菌株，并且获得了更高的细胞产量。发酵过程中抗氧化能力略有增加。在混合培养发酵的情况下，乙酸浓度（27-48mM）大约是单发酵发酵（18-30mM）的两倍，而乳酸水平相似（70-90 mM）。这些特性的相对高的价值提供了开发新益生杏汁的潜力。
Erika Bujna[1]]Nikoletta Annamária Farkas[1]]Anh Mai Tran[1][2]]Mai Sao Dam[2]]Quang Duc Nguyen[1]]. Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains[J]. Food Science and Biotechnology, 2018,27(2): 547-554