Effects of Different Probiotics on the Quality and in Vitro Digestion Characteristics of Fermented Sanhua Plum Juice

Abstract

The effects of Leuconostoc mesenteroides (LM), Lactobacillus fermentum (LF), Lactobacillus rhamnosus (LR) and Lactiplantibacillus plantarum (LP) on the physicochemical properties, active ingredients, antioxidant capacity and in vitro digestion characteristics of fermented Sanhua plum juice were investigated. Results showed that all the four probiotics were able to grow normally in the Sanhua plum juice, and the viable probiotic count of fermented Sanhua plum juice was 107~108 CFU/mL after fermentation. During the fermentation, LF, LR and LP consumed the malic acid in Sanhua plum juice and produced lactic acid and acetic acid, which reduced the acidity of the Sanhua plum juice. Among the four probiotic fermented Sanhua plum juices, the juice fermented by LM could better retain its color and had higher levels of total phenols, total anthocyanins and antioxidant ability, followed by the juice fermented by LP. After in vitro digestion, the viable probiotic count, active ingredients contents and antioxidant capacity of fermented Sanhua plum juices were all decreased in different degrees. However, the juices fermented by LP and LR showed higher retention of viable probiotic, active ingredients and antioxidant activity at the end of digestion. Above results indicated that the Sanhua plum juices fermented by LP and LR not only had better retention of active ingredients and antioxidant levels, but also had better digestive tolerance. Therefore, LP and LR could be used as potential fermenting agents for high-quality fermented Sanhua plum juice, providing a theoretical basis for the development of Sanhua plum juice fermented by probiotic.

Keywords

• probiotics
• fermented sanhua plum juice
• physicochemical property
• active ingredient
• in vitro digestion