Bacteria Strains Selection for the Lactic Acid Fermentation Loquat Juice and their Fermentation Characteristics

To select the excellent lactic acid bacteria for the development of the lactic acid fermentation loquat beverage and provide theoretical basis for the quality regulation of lactic acid fermentation.Loquat fruit juice was used as the material.Using the pure species and temperature-controlled fermentation technology,the excellent lactic acid bacteria for lactic acid fermentation was selected by using the flavor of lactic acid fermentation as the major judging index.Then its fermentation characteristics were studied.The results showed that,Lactobacillus plantarum R23 was screened as the most suitable bacterium for lactic acid fermentation loquat juice,and next came Lactobacillus casei R35,and the flavor were different and special.When the fermentation temperature was lower than 30 ℃,the growth of lactic acid bacteria had a long stationary stage.In the fermentation process,a trend that acids decreasing at the first stage and increasing at the later stage was present,and the acid metebolism rate had positive effect on the fermentation temperature.The most suitable temperature of Lactobacillus plantarum R23 was 25～30 ℃ and the most time was 2～3 days.Fruit acid content of loquat juice wasn't significant influence for fermentation flavor.