Fermentation Process of Compound Beverage with Phyllanthus emblica and Cherry Tomato and Its Effect on Exercise Endurance

The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect. The compound fermented beverage was optimized by response surface methodology on the basis of single factor experiment. Meanwhile, exercise endurance effect of beverage on mice was investigated by animal tests. The results showed that the optimum fermentation conditions were inoculum dosage 0.6%, extract of Phyllanthus emblica to cherry tomato juice ratio 1:3, fermentation temperature 45 ℃, fermentation time 29.8 h. Under these optimal conditions, the sensory score of the compound fermented beverage was 88.2, and the beverage had uniform light with unique flavor, mild sweet and sour, without obvious layered phenomenon. The beverage at all dose groups (10, 20, 30 mL/kg·d) could prolong climbing time of mice(P<0.05), increase in liver and muscle glycogen deposition in vivo, and decrease the content level of blood lactic acid and blood urea nitrogen in serum after exercise. The compound fermented beverage with Phyllanthus emblica and cherry tomato could enhance the body’s exercise endurance.