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首页> 外文期刊>Food Science & Nutrition >Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages
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Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

机译：三种益生菌乳酸菌在将杨桃汁转变为功能性饮料中的潜力

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The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains ( Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 10 8 ?CFU/ml. The star fruit juice fermented by L.?rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L.?helveticus (4.76) and L.?paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.
机译：杨桃具有很高的抗氧化能力和多种营养成分，在东南亚广泛种植和食用。在这项研究中，在杨桃汁发酵中评估了三种商业益生菌菌株（瑞士乳杆菌L10，副干酪乳杆菌L26和鼠李糖乳杆菌HN001），所有菌株均生长良好，最终细胞数约为10 8？CFU / ml。鼠李糖乳杆菌发酵的杨桃汁产生的乳酸量最高，导致其pH值（4.41）显着低于嗜酒乳杆菌（4.76）和副干酪乳杆菌（4.71）。杨桃汁中大多数内源性的醛和酯都降低到低水平或无法检测到，而酮，醇和脂肪酸的产生量却有所不同，可以赋予饮料不同的香气。因此，选择适当的益生菌可以是从具有特定香气的杨桃汁中开发新功能饮料的另一种方法。

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