Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Abstract

This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 × 10⁸ CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 μg/L); d-limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma.

Keywords: 2-Octanol (PubChem CID: 20083); Acetic acid (PubChem CID: 176); Cloudy apple juice; Cultivar; Fructose (PubChem CID: 2723872); Glucose (PubChem CID: 5793); Lactic acid (PubChem CID: 612); Malic acid (PubChem CID: 525); Organic acids; Sodium chloride (PubChem CID: 5234); Soluble sugars; Sucrose (PubChem CID: 5988); Volatile.