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Food Chem

Title:		"Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum"
Author(s):		Peng W; Meng D; Yue T; Wang Z; Gao Z;
Address:		"College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China. College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China. Electronic address: gzp5988@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20200828
Issue:
Page Number:		127922 -
DOI:		10.1016/j.foodchem.2020.127922
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 x 10(8) CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 mug/L); d-limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma"
Keywords:		Acetic Acid/analysis Bacterial Load Female Fermentation Fermented Foods/analysis/*microbiology Fruit and Vegetable Juices/*analysis/*microbiology Humans Lactobacillus acidophilus Limosilactobacillus fermentum Lactobacillus plantarum Male *Malus Odorants/a;
Notes:		"MedlinePeng, Wanying Meng, Diaoqin Yue, Tianli Wang, Zhouli Gao, Zhenpeng eng England 2020/09/06 Food Chem. 2021 Mar 15; 340:127922. doi: 10.1016/j.foodchem.2020.127922. Epub 2020 Aug 28"