Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

• DOI: 10.1111/jfpp.14095
• Publication Date: 2019-06-30T23:13:26Z
• Authors: Wenchao Cai; Fengxian Tang; Xinxin Zhao; Zhuang Guo; Zhendong Zhang; Yun Dong; Chunhui Shan
• Keywords: Lactobacillus casei; Enterococcus faecium; Lactobacillus brevis

Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different bacteria (LAB) strains comprising 30 Lactobacillus casei strains, plantarum and Enterococcus faecium strains. Electronic nose tongue combined multivariate statistical analysis methods were applied the investigation of how LAB affecting flavor profile fermented jujube juice. A clear distinction all achieved. It found that compared L. casei-fermented E. faecium-fermented juice, plantarum-fermented produce more aromatics compounds less sulfur organic compounds, while its taste is mostly characterized by sourness, perceived bitterness astringent better consumer preference. What's more, high acid-producing ability may contribute to an extension microbial safety shelf life product. Practical applications considered as a microorganism documented history food use generally recognized safe (GRAS) status from US Food Drug Administration (US FDA) qualified presumption (QPS) European Safety Authorities (EFSA). Based on findings this research, could improve product leads antibacterial excellent potential future research development.