Title: Studied on Fruit and Vegetable Juice Beverages Fermented by Lactic Acid Bacteria
Abstract: Develop a fermented beverage from carrot and apple.Lactobacillus bulgaricus and Streptococcus thermophilus could be used as zymogens to ferment the compound of fruit-vegetable juice,which take carrots,and apples as materials.Three fators of inoculum size,sugar added quantity,fermenting time was defined by L9(33) orthogonal test.With propionic acid output,soluble solids content,pH value,lactic acid bacteria number and sensory evaluation as the evaluation criterion,the result showed that the optimum fermentation conditions were as follows: sugar added quantity of 10 g/100 mL,inoculum size of 0.5×106 cfu/mL,fermenting time of 13 h.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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Cited By Count: 1
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