Effect of ultrasound-induced Lactobacillus plantarum on the quality of fermented jujube juice

ZHANG Lihua; LIU Shihao; SHI Yong; LI Shunfeng; FANG Xuanyu; CHEN Yunli; ZONG Wei

doi:10.12187/2025.05.001

Abstract：To effectively improve the quality of fermented jujube juice,Lactobacillus plantarum CICC 20022 at different growth stages was treated with ultrasound-induced treatment and then inoculated into jujube juice for fermentation.The effects of ultrasound-induced treatment on the quality of fermented jujube juice were studied by evaluating key quality parameters including viable cell count,total sugars,titratable acidity,ascorbic acid content,total flavonoids content,DPPH and ABTS+radical scavenging activities,and β-glucosidase activity.The results showed that compared with the control group,the viable cell count in the logarithmic phase ultrasound group was significantly increased by 1.15 lg CFU/mL.The contents of titratable acid,total flavonoids,and total phenols were increased by 31.25%,54.17%,and 19.05%,respectively.Moreover,the DPPH and ABTS+radical scavenging activities were increased by 28.26%and 19.04%(P<0.05),respectively.However,the total sugar and ascorbic acid contents showed a declining trend across different treatment stages.Additionally,both intracellular and extracellular β-glucosidase activities reached their peak values(0.070 U/mL)in the logarithmic phase ultrasound group.The sensory quality showed no significant difference between the ultrasound group and the control group(P>0.05).Therefore,ultrasound-induced treatment could promote the production of metabolites through directional regulation of the growth and metabolic activity of L.plantarum CICC 20022,significantly increase the content of bioactive substances and enhance the flavor quality of fermented jujube juice.