Effects of Lactobacillus plantarum R-1 on flavor and nutrient substances of fermented lemon juice
To study the effects of Lactobacillus plantarum R-1 on the quality of fermented lemon juice beverage,the contents of nutrient substance,the antioxidant capacity and volatile flavor compounds in lemon juice at different fer-mentation stages were determined.The results showed that L.plantarum R-1 had good fermentation properties in lemon juice,and the number of viable bacteria reached a maximum value of 4×108 CFU/mL after 36 h of fermenta-tion,and then tended to be stable afterwarded.L.plantarum R-1 could decrease the contents of total sugar and organic acids,but significantly increase the content of total phenols in lemon juice from 47.4 GAE mg/mL to 174.3 GAE mg/mL after 48 h fermentation,enhancing the antioxidant capacities(ability to scavenge DPPH and ABTS+radicals)of fermented lemon juice(P<0.05),L.plantarum R-1 could change the varieties and proportions of volatile flavor components in lemon juice,especially the terpene flavor compounds such as D-limonene and γ-terpinene in lemon oil.The relative content of terpene flavor compounds reached the maximum at 24 h of fermen-tation.The results of sensory evaluation also indicated that the flavor and taste of sample at 24 h was superior to that of other fermentation time point of the samples.L.plantarum R-1 could make good use of nutrients in lemon juice for growth and metabolism,which could improve the flavor of lemon juice and increase the content of total phenols and antioxidant substances.This study provides fundamental basis for the development of fermented lemon juice products.
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