Lactobacillus plantarum P _ 17 and method for preparing fermented apple juice by using lactobacillus plantarum P _ 17

Abstract

The invention discloses lactobacillus plantarum P _ 17 and a method for preparing fermented apple juice by using the lactobacillus plantarum P _ 17. According to the method, apple juice is used as a raw material, and lactobacillus plantarum P _ 17 with the preservation number of CGMCC NO.19251 is used for fermentation, so that the product is prepared. The lactobacillus plantarum P _ 17 has outstanding acid resistance, sugar resistance and low temperature resistance, has strong pepsase resistance and acid resistance, can resist an artificial intestinal juice stress environment, and has bile salt resistance and high osmotic pressure resistance. The fermented apple juice is uniform and consistent in color and luster and uniform and fine in texture, and has unique aroma and apple aroma of fermentation. The viable count of the fermented apple juice prepared by the method is higher than that of other bacteria, and the gamma-aminobutyric acid, the total acid and the antioxidant value are obviously improved compared with those of common apple juice. The method is simple in production process and rich and easily available in raw materials, and has far-reaching significance in industrial production of the fruit and vegetable juice lactic acid fermented beverage.

Description

technical field [0001] The invention relates to the technical field of fruit juice fermentation, in particular to a plant lactobacillus P_17 and a method for preparing fermented apple juice by using the plant lactobacillus P_17. Background technique [0002] Apple, belonging to the Rosaceae apple plant, is the most widely planted and most productive fruit. It tastes sweet and sour, and is rich in nutrition. According to determination, every hectogram apple contains 6.5-11.2g of fructose, 2.5-3.5g of glucose, and 1.0-5.2g of sucrose. Apple can not only regulate gastrointestinal function, lower cholesterol, lower blood pressure, prevent cancer, lose weight, but also enhance children's memory. Apples not only contain a variety of vitamins, lipids, minerals, sugars and other nutrients necessary for the brain, but also contain fine fibers that are beneficial to children's growth and development and zinc that can enhance children's memory. [0003] Fermented fruit and vegetable ...

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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