Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

Abstract

Abstract Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory evaluation. Fermentation by combined Streptococcus thermophilus (ST) and Lactobacillus acidophilus (LA) resulted in higher microbial viability and sensory evaluation scores. The fermentation conditions were optimized by orthogonal experimental design and Technique for Order Preference by Similarity to an Ideal Solution analysis (ST and LA in a mass ratio of 3:1; 0.6% (mass concentration) inoculation; fermentation time, 48 h, at 37 °C; 10% (mass concentration) added sucrose). Fermentation under these conditions decreased the anthocyanin content of the juice, maintained the total phenolic content, and slightly decreased the antioxidant capacity. Fermentation reduced aroma volatiles from 42 in fresh juice to 33, as determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), the aldehyde content decreased and the alcohol content increased. Lactic acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes, combining the health benefits of fresh juice and probiotics.