Effects of Mixed Lactobacillus plantarum Fermentation on Physicochemical Properties and Sensory Quality of Mango Vinegar
The effects of Lactobacillus plantarum 90 on the quality of mango vinegar were investigated in the alcohol fermentation stage and the acetic acid fermentation stage,respectively,using Jinhuang mango as the raw material,Saccharomyces cerevisiae as the alcohol fermentation strain,Huniang 1.01 and AS1.41 as the acetic acid fermentation strain.The contents of vitamin C,total phenol,antioxidant capacity,color,light transmittance,reducing sugar,free amino acid and organic acid of six groups of mango vinegar samples were determined and analyzed and the taste of fruit vinegar was analyzed by electronic tongue.The results showed that the combined fermentation of L.plantarum 90 and S.cerevisiae in alcohol fermentation stage could significantly improve the antioxidant capacity of mango vinegar,and itself had a deep yellow color.The samples without L.plantarum 90 involved in fermentation had brighter color,higher light transmission rate,and the contents of vitamin C,reducing sugar and total amino acids were generally higher than those of the combined fermentation samples.The taste activity value(TAV)of organic acids in mango vinegar fermented by L.plantarum 90 mixture was significantly higher than that by non-mixed fermentation,and the effect of organic acids on the taste of mango vinegar was enhanced,which was consistent with the results of electronic tongue.
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