Effect of various lactic acid fermentation on quality of jujube juice during storage

With the aim to compare the effects of lactic acid bacteria fermentation on the quality of jujube juice during storage,the changes of lactic acid bacterial number,p H,titratable acid,ascorbic acid,total phenolics,polysaccharide,protein and color in pasteurised jujube juices were studied after fermentation of 24 hours and during storage of 4 ℃ when fermented with various lactic acid bacteria( Lactobacillu delbrueckii,Streptococcus thermophiles and Lactobacillus plantarum). Results showed that the jujube juice fermented with Lactobacillu delbrueckii reached high viable count at 7 days( 6.54 log_(10) CFU / m L),while the highest amount of Streptococcus thermophiles viable bacteria count was occurred at 14 days of storage( 6.38 log_(10) CFU / m L).Moreover,the soluble solids content and p H value of jujube juice fermented with Lactobacillu delbrueckii were lower than that of Streptococcus thermophiles and Lactobacillus plantarum,and titration acid content were significantly higher than that of the other two groups.However,the contents of ascorbic acid,total phenolics and protein content in jujube juices fermented by three kinds of lactic acid bacteria showed no significant difference. Three kinds of lactic acid bacteria fermentation of jujube juices after storage for 28 days,the L*value of Lactobacillu delbrueckii group at 14 days after storage was significantly higher than that of the other two groups.Based on the above,the low acidity and bright color of fermented jujube juice can be obtained by using Lactobacillu delbrueckii.