Lactobacillus plantarum p-17 and method for preparing fermented apple juice using the same

Abstract

The invention discloses a Lactobacillus plantarum P_17 and a method for preparing fermented apple juice by using the bacteria. The method uses apple juice as a raw material, and is prepared by fermenting Lactobacillus plantarum P_17 whose deposit number is CGMCC NO.19251. Lactobacillus plantarum P_17 has outstanding acid resistance, sugar resistance and low temperature resistance. It has strong pepsin resistance and acid resistance, can resist the stress environment of artificial intestinal juice, and has the ability to tolerate bile salts and high osmotic pressure. The fermented apple juice has uniform color, uniform and delicate organization, and has the unique aroma and apple flavor of fermentation. The fermented apple juice prepared by the method has a higher number of viable bacteria than other bacteria, and the γ-aminobutyric acid, total acid and antioxidant value are obviously improved compared with ordinary apple juice. The method has simple production process, abundant and easily available raw materials, and has far-reaching significance for the industrial production of fruit and vegetable juice lactic acid fermented beverages.

Description

technical field [0001] The invention relates to the technical field of fruit juice fermentation, in particular to a Lactobacillus plantarum P_17 and a method for preparing fermented apple juice by using the Lactobacillus plantarum P_17. Background technique [0002] Apple, belonging to the Rosaceae apple genus, is the most widely planted and most productive fruit. Its taste is sweet and sour, and it is rich in nutrients. According to the determination, every hectogram of apples contains 6.5-11.2g fructose, 2.5-3.5g glucose and 1.0-5.2g sucrose. Apple can not only regulate gastrointestinal function, lower cholesterol, lower blood pressure, prevent cancer, lose weight, but also enhance children's memory. Apple not only contains a variety of vitamins, lipids, minerals, carbohydrates and other nutrients necessary for the formation of the brain, but also contains fine fibers that are conducive to children's growth and development and zinc that can enhance children's memory. [...

AI Technical Summary

Problems solved by technology

The main problem in the fermentation process of apple juice is that the acidity of the obtained product is too high or because the apple juice itself contains less directly usable carbon and nitrogen sources, it needs specific microorganisms to ferment

In addition, apple itself contains antioxidant substances, but the technology of using specific lactobacillus to ferment apple juice to improve its antioxidant activity has not been effectively implemented and reported.

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