Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage
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Published:2024-02-03
Issue:2
Volume:10
Page:90
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ISSN:2311-5637
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Container-title:Fermentation
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language:en
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Short-container-title:Fermentation
Author:
Lu Tianyu1, Song Bei1, Yang Jinsong1, Tan Haisheng2, Qiao Huahua1ORCID, Zhi Wenbo1ORCID, Chen Rong1, Sheng Zhanwu3
Affiliation:
1. School of Food Science and Engineering, Hainan University, Haikou 570228, China 2. School of Materials Science and Engineering, Hainan University, Haikou 570228, China 3. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China
Abstract
In order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased the added value of cassava and acerola cherry. The study investigated the effects of both pure and mixed fermentation using Lactobacillus plantarum (L. plantarum) HNC7 on the chemical compounds and antioxidant activities in cassava–acerola cherry juice. Following 72 h of fermentation, the fruit juice showed increased acidity, a decrease in pH, and higher consumption of soluble solids, and a significant rise in volatile substance content and antioxidant activity (p < 0.05). Notably, the HNC7-YLC92 binary combination demonstrated the most effective fermentation, resulting in a product with uniform color, moderate sourness and sweetness, and a delicate and smooth taste. Overall, the HNC7-YLC92 binary combination, due to its beneficial biological properties, shows great potential as the optimal strain for fermenting this juice. This provides a reference for selecting industrial fermentation conditions and strains, aiming to develop new value-added cassava products and increase their consumption.
Funder
Hainan Province Science and Technology Special Fund National Natural Science Foundation of China Hainan Natural Science Foundation Innovation Research Team project Central Public Interest Scientific Institution Basal Research Fund
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
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