Screening of Probiotic Powder for Fermented Apple Juice

WANG Fang; YANG Miao; PENG Chunmei

doi:10.19590/j.cnki.1008-1038.2026.02.005

Abstract：Direct-input bacterial powder refers to a type of product thatthat can be directly used in production without requiring prior activation or proliferation.Probiotic fermented fruit juice beverages are characterized by good taste and easy digestion and absorption.Apple juice probiotics,due to their advantages in both nutrition and flavor,have gradually become a research and development hotspot in the food industry.In order to screen out the direct-input probiotic powder suitable for fermenting apple juice.In this experiment,apple juice was used as the raw material.Lactobacillus SH-470,Lactobacillus SH-481 and Angel yeast were selected to ferment the apple juice.The effects of different fermentation times on the changes of polyphenols and flavonoids in apple juice were studied.The optimal fermentation powder and fermentation time were determined by combining the consumption of soluble solids with the increase in acid production.The results showed that the optimal process for probiotic fermentation of apple juice was Lactobacillus SH-470,with an addition amount of 0.1％,a fermentation time of 27 and a fermentation temperature of 37℃.Under this condition,the viable bacteria count of fermented apple juice was 2.07×1011 CFU/mL.The contents of total flavonoids and total phenols were the highest,reaching 0.619 mg/g and 0.266 mg/g respectively.The consumption of soluble solids was 3.2％,and the increase in acidity was 0.6 g/L.This study on the fermentation of apple juice with direct-inoculation probiotic powder could reveal the compatibility of different strains in apple juice,enrich the fundamental theory of non-dairy probiotic fermented foods,and provide a scientific basis for the application of probiotics in fruit and vegetable juice matrices.