@article{MA:330031,
      recid = {330031},
      author = {MA, Yanrui and LI, Xiaotian and HE, Fatao and LIU,  Guangpeng and ZHU, Fengtao and QIN, Guifang and CHU, Le and  WANG, Jiwu},
      title = {Screening and Properties of Functional Probiotics for  Apple Fermentation },
      journal = {Asian Agricultural Research},
      address = {2022-03-20},
      number = {1812-2023-068},
      month = {Mar},
      year = {2022},
      abstract = {[Objectives] To screen functional probiotics for apple  fermentation and study their probiotic properties.  [Methods] A total of 35 strains were screened from  traditional fermented foods in different regions. After  primary screening, re-screening and research on growth  characteristics, two characteristic strains, CTCF-LC1 (LC1,  with strong acid production ability) and CTCF-LT1 (LT1,  with strong adaptability), were obtained. [Results] The  results of physiological and biochemical identification and  16sDNA-based identification show that LC1 is Lactobacillus  casei and LT1 is Lactobacillus reuteri. Their fermentation  performance in apple juice was tested, and it was found  that the two strains grew well in the fermentation broth,  and the total number of colonies could reach 109 cfu/mL.  The final pH value of LC1 fermentation broth dropped below  3.5, and the total acid content exceeded 12 g/L. The pH of  LT1 fermentation broth dropped to 3.9, and the total acid  content also exceeded 6 g/L. In the study on the  antioxidation property of apple juice, it was found that  after high temperature and high pressure steam  sterilization, the DPPH free radical scavenging rate of  apple juice extract increased by 35.8%, and potassium  ferricyanide reduction capability increased by 68%. After  fermentation by LC1 and LT1, the potassium ferricyanide  reducing power of apple juice was increased by 42.9%.  [Conclusions] This has a good application prospect in the  development of fruit and vegetable juice fermented  beverages.},
      url = {http://ageconsearch.umn.edu/record/330031},
      doi = {https://doi.org/10.22004/ag.econ.330031},
}