Studies On Fermentation Process And Nutrition Variation Of Fermented Cushaw Juice By Lactic Acid Bacteria

Two experiments were conducted to study fermentation process of fermented cushaw juice with lactic acid bacteria and its nutrition change during fermentation.In the first experiment, the main factors that affected the acid production rate of cushaw juice during fermentation were studied. The results are that the optimum temperature is 42 癈,the ratio of L.bulgaricus and Streptococcus is 1:1, the inoculum size is 4% and culture time is 12 hours. Under above-mentioned conditions, the acidity of cushaw juice is above 0.5% and the juice has some special aroma produced by cushaw itself and lactic acid fermentation as well. In this experiment, a regression equation has been constructed:y=-6.5037+0.3146xi+0.09021x2+0.0016x3+2.292x4-0.0039x|2-0.0039x22 In this equation y denotes acid production, X|, X2, xs and X4 denote fermentation temperature, culture time, ratio of L.h in seed culture and inoculum size, respectively. For the equation, the amount of acid production during fermentation can be predicted.In the second experiment, the changes of nutrition content in fermented cushaw juice were studied. Reducing sugar, polysaccharide, vitamin C, carotinoid and amino acid in cushaw juice were measured during fermentation and the data obtained can provide reference for improving fermentation process.