Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium. Issue 2 (13th January 2015)

• Record Type: Journal Article
• Authors: Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Zhang, Yousheng; Chen, Weidong
• Is Part Of: Journal of food science. Volume 80:Issue 2(2015)
• Page Start: M405
• Page End: M410
• Publication Date: 2015-01-13
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12769
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The aim of this study was to investigate the changes of quality attributes of <italic>Prunus mume</italic> fruits during deacidification using the fermentation of <italic>Lactobacillus fermentium</italic>. Results of HPLC analysis showed that the sucrose and glucose were dominant sugars, and citric acid was dominant organic acids in <italic>P. mume</italic> fruits. The level of citric acid reaches 39.3 g/kg, and yet the sucrose and glucose content in the <italic>P. mume</italic> fruits was very lower, which were 2.16 and 0.66 g/L, respectively. After 8 d of fermentation, sugar and citric acid in the <italic>P. mume</italic> fruits was completely consumed, and the total phenolics, antioxidant activity (oxygen radical absorbance capacity value), and sarcocarp firmness retained 64.4%, 70.0%, 62.6%, respectively. Also, the viability counts of <italic>L. fermentium</italic> in fermentation broth increased slowly, which were near 8.0 lg CFU/mL after 8 d of fermentation at 30 °C. Overall, fermentation with <italic>L. fermentium</italic> can be applied in deacidification of <italic>P. mume</italic> fruits, and also the fermented <italic>P. mume</italic> fruits can meet the standard to be further processed into prune or sauces, and the fermentation broth of <italic>P. mume</italic> fruits with <italic>L. fermentium</italic> have a good prospect in the development of probiotic beverage.</p> </abstract>