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

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Abstract

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

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