Study On Mixed Culture Fermentation Of Mango Slurry By Lactic Acid Bacteria And Yeast

With mango as raw material,this paper compared the physical and chemical properties and antioxidant capacity of mango slurries were fermented with 6 different probiotic microorganisms(Lactobacillus plantarum,Strepmococcus thermophilus,Lactobacillus caseti,Saccharomyces ccrcvisiae D254.S.cerevisiae DV10 and S.cerevisiae R2).In order to determine the most suitable lactic acid bacteria and yeast for mango slurry fermentation.In response to sensory evaluation value to inoculation,fermentation temperature and fermentation time factors to determine the best mango slurry fermentation process.The physicochemical indicators and antioxidant capacity of mango slurry under optimal fermentation process conditions were analyzed to develop products with higher bioactivity and better flavor.The main findings of this paper are as follows:(I)The study found that six probiotic microorganisms can grow and metabolize sugars.organic acids and phenolic compounds in mango slurries.Among the six probiotic cultures,the mango slurry fermented with L.plantarum showed the highest total phenolic content,and exhibited the highest DPPH.FRAP and CPURAC values.In terms of volatile compounds,the mango slurry fermented with a single lactic acid bacteria had a high content of terpenes,and the presence of such substances in large amounts made mango slurry have an unpleasant pungent odor.Among the three yeast cultures,S.cerevisiae D254 and R2 produced higher amounts of alcohols and had a slightly yeasty odor.S.cerevisiae DV10 produced the suitable amount of alcohols and had the highest volatile ester contents.The mango slurry fermented with S.cerevisiae DV10 had an obvious ester aroma and aroma harmony.Thus,L.plantarum and S.cerevisiae DVIO were chosen for the next study.(2)In this paper,response surface analysis were used to establish lactic acid bacteria inoculation.yeast inoculation,fermentation temperature,fermentation time mango slurry four factors affect the sensory quality of the best quadratic polynomial mathematical model.optimal fermentation process were as follows:lactic acid bacteria inoculation was 5%(v/v).yeast inoculation was 4%(v/v),fermentation temperature was 28?.and the fermentation time was 24 h.(3)Under the optimal conditions.the physicochemical indicators and antioxidant capacity of mango slurry fermented with mixed and single cultures were compared.Growth rate of L.plantarum was not affected by the presence of S.cerevisiae DV10 in the mixed cultures.The content of total amino acids and total organic acids increased after fermentation with the mixed cultures.In terms of volatile compounds,mango slurry fermentated with the mixed cultures had a reduced terpene content,an increase in alcohols and esters,and a pleasant fruity odor and aroma.Compared with single strain culture.mango slurry fermentated with the mixed cultures exhibited the highest total phenol contents and strongest antioxidant capacity.Sensory evaluation results showed that the taste and overall acceptability attributes of mango slurry fermentated with the mixed Cultures obtained the highest score,and the aroma attribute also showed a higher score.(4)The results of this study indicate that a new mango slurry product fermented by lactic acid bacteria and yeast mixed cultures was successfully obtained.It combined the advantages of L.plantarum and S.cerevisiae DV10,which had a high antioxidant activity of a singgle L.plantarum fermented product,and had a pleasant fruity odor and aroma of a single S.cerevisiae DV10 fermented product.