Blueberry juice was inoculated with Lactobacillus plantarum J26(original Lactobacillus plantarum NDC75017,TD109,LJ26)and then fermented with saccharomyces cerevisiae.The pH value,total acid,sugar content,alcohol con-tent,total phenol and anthocyanin contents of Lactobacillus plantarum+yeast fermentation group,yeast fermentation group and commercial blueberry wine were analyzed by pH meter,direct determination method,spectrophotometry and high-performance liquid chromatography to determine the effect of pre-fermentation with probiotics on the quality of blue-berry wine.The results showed that the pH value,total acid,sugar content and alcohol content of blueberry wine after pre-fermentation with probiotics were all within the national standard range.During the fermentation time of 25 days,the total phenol content decreased to 8 010.21 mg/L,which was significantly higher than that of yeast fermentation group.The anthocyanin content in Lactobacillus plantarum+yeast group remained stable during fermentation,and the antho-cyanin content at the end of fermentation was significantly higher than that in yeast fermentation group(7 200.65 mg/kg).After post-fermentation,the number of J26 viable bacteria in blueberry wine in Lactobacillus plantarum+yeast fermen-tation group could reach 9.3x106 CFU/mL.In this study,the blueberry wine obtained by pre-fermentation with probiotics was rich in total phenols and anthocyanins,and had a certain amount of probiotics,which could give blueberry wine certain probiotic functions and help improve the quality of blueberry wine.
Lactobacillus plantarum J26fermentationblueberry winefunctional componentquality
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