Effects of Different Lactic Acid Bacteria on Fermentation Characteristics and Metabolites of Grape Jiaosu

Grape Jiaosu was fermented by using grape as raw material. In order to screen suitable lactic acid bacteria(LAB) for grape Jiaosu, the fermentation properties (reducing sugar, the soluble solid content, pH, total acid), metabolites (organic acid, β-glucosidase activity, super oxide dismutase activity) and growth condition of six kinds of LAB during fermentation process was compared. The results showed that the growth of ACCC 11095 was better than that of other strains in low pH medium. Reducing sugar and soluble solids of ACCC 11095 tended to be stable on the fourth day. The pH of ACCC 11095, ATCC 14917 and GDMCC 1.380 was 3.33~3.35 at the end of the fifth day and the total acidity was 11.07 ~ 12.74 g/L, which was significantly higher than other strains (P<0.05). After fermentation, GDMCC 1.380 appeared at the highest superoxide dismutaseactivity, which was 37.50 U/mL, followed by ATCC 14917. While ACCC 11095 grape Jiaosu appeared at the highest β-glucosidase activity, which was 400.70 µU/mL. The lactic acid production capacity of ACCC 11095 was 1.2~30 folder higher than that of other strains. All six strains could degrade malic acid and not promote the formation of acetic acid. After 5 days of fermentation, the viable counts of ACCC 11095 and GDMCC 1.380 were 8.42 and 8.50 lg cfu/mL, respectively. In conclusion, Lactobacillus plantarum ACCC 11095 showed high lactic acid production capacity and relatively strong enzyme production capacity, which had greater potential for fermentation and application in grape Jiaosu production.