Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic and strains.
Journal:
Food science and biotechnology
Published Date:
Dec 12, 2017
Abstract
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 Bb-12, Bb-46, 01 and 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.
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