Screening, identification and quality analysis of fermented strains for white radish beverage

doi:10.3969/j.issn.1004-1524.2017.03.22

›› 2017, Vol. 29 ›› Issue (3): 506-514.DOI: 10.3969/j.issn.1004-1524.2017.03.22

• Food Science • Previous Articles Next Articles

Screening, identification and quality analysis of fermented strains for white radish beverage

ZHENG Yayan¹, YANG Ying², LU Shengmin^{2, *}, CAO Yaqun³

1.College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China;
3. Key Laboratory of Healthy and Intelligent Kitchen System Integration of Zhejiang Province, Ningbo 315336, China

Received:2016-11-07 Online:2017-03-20 Published:2017-03-31

Abstract

Abstract: To screen the special lactic acid strains of radish fermented drink and develop the beverages with good nutrition and flavor, the gradient dilution and streaking were carried out on the natural fermentation liquid of radish raw juice. The special strain was identified according to the morphological characteristics, physiological and biochemical test and 16S rDNA sequence analysis, and the nutrient composition, lactic acid bacteria quantity and aroma components of obtained products were analyzed. The results showed that 5 strains of gram-positive bacteria producing acid were obtained, among which, strain YZ18 was developed with white or transparent colonies, smooth surface, regular edge and central bulge, and it was stable after culture and passage. YZ18 was selected as a special strain to inoculate radish juice and it produced acid rapidly with good smells and reproducibility. YZ18 was identified as Leuconostoc mesenteroides strain by 16S rDNA sequence analysis appraisal. The total sugar content, total acid content and pH value of the fermented liquid were 21.30 g·100 g^-1, 3.63 g·kg^-1 and 3.61, respectively. The magnitude of lactic acid bacteria reached 10⁸ cfu·mL^-1. Aroma components in the fermented liquid were richer than those in radish juice and it contained not only esters, sulfide but alkenes and alcohols. In conclusion, strain YZ18 is suitable to ferment the acid fermented beverages of white radish juice. The drink is sweet and delicious with strong fragrance, and this study provides a technical basis for the further development of radish juice beverage.

Key words: white radish, fermented beverage, lactic acid bacteria, Leuconostoc mesenteroides, quality analysis

CLC Number:

TS275.5

ZHENG Yayan, YANG Ying, LU Shengmin, CAO Yaqun. Screening, identification and quality analysis of fermented strains for white radish beverage[J]. , 2017, 29(3): 506-514.

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Screening, identification and quality analysis of fermented strains for white radish beverage

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