Adaptability Evaluation of Probiotic Fermentation in Different Apple Varieties

YANG Shengbo; MENG Yuan; LI Xuezhen; LIU Weihao; WANG Yixi; LIU Guangpeng; CHU Le; LU Junhua; MA Yanrui

doi:10.19590/j.cnki.1008-1038.2025.02.006

Abstract：In order to explore the influence of different apple varieties on the fermentation quality of apple probiotic drinks,seven apple varieties,including'Guoguang''Fuji''Australian Green Apple''Gala''Jinshuai''Jonathan'and'Hongxing',were used as raw materials for probiotic fermentation.The adaptability of probiotic fermentation for different apple varieties was evaluated.The results showed that the total acidity of apple juice fermented with'Australian green apples'was the highest,while the total acidity of apple juice fermented with'Hongxing'was the lowest.The total phenolic and flavonoid content of apple juice fermented with'Fuji'was the highest.In terms of antioxidant activity,'Fuji'fermented apple juice had the highest DPPH free radical scavenging rate and total reducing power,while'Australian green'apple fermented apple juice had the highest hydroxyl free radical scavenging rate.Research on the number of live bacteria showed that the bacterial count of fermented apple juice from different varieties increased rapidly before 24 hours,and reached its maximum value at 24 hours of fermentation.Among them,the number of live bacteria in fermented'Jinshuai'apple juice was the highest throughout the entire fermentation process,while the number of live bacteria in fermented'Australian green'apple juice was the lowest.Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the aroma of probiotic fermented juice from different apple varieties.It was found that there were significant differences in aroma between different varieties,with'Fuji'and'Jonathan'fermented apple juice having the most aroma components.Combining sensory analysis,it was concluded that'Fuji'fermented apple juice best met people's requirements for apple juice in various aspects.