Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

Abstract Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality bayberry were compared through microbial viability and evaluation. Fermentation by combined Streptococcus thermophilus (ST) Lactobacillus acidophilus (LA) resulted in higher evaluation scores. optimized orthogonal experimental design Technique for Order Preference Similarity to an Ideal Solution analysis (ST LA a mass ratio 3:1; 0.6% (mass concentration) inoculation; time, 48 h, at 37 °C; 10% added sucrose). under these decreased the anthocyanin content juice, maintained total phenolic content, slightly antioxidant capacity. reduced aroma volatiles from 42 fresh 33, as determined gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aldehyde alcohol increased. Lactic acid ST produced beverage desirable consumer attributes, combining benefits probiotics.