Effects of different lactic acid bacteria fermentation on quality and antioxidant activity of black chokeberry juice

In order to investigate the effects of different lactic acid bacteria on the fermentation components and antioxidant activity of black chokeberry juice, six strains of lactic acid bacteria (Lactiplantibacillus plantarum LP-G18, Lactobacillus acidophilus LA-G80, Lactobacillus casei LC-G11, Lactobacillus rhamnosus LR-G14, Lactobacillus reuteri JYLB-291, and Lactobacillus paracasei JLPF-176) were selected to ferment black chokeberry juice. The lactic acid bacteria counts, physicochemical indexes, color characteristics, bioactive substances and in vitro antioxidant activities of the fermented black chokeberry juice were analyzed, and the correlation analysis of its quality indexes was carried out. The results showed that compared with the control group, lactic acid bacteria fermentation could improve the physicochemical properties (all higher than 8.50 lg CFU/ml), reduce pH, increase the contents of total acid, total flavonoids, total polyphenols, total anthocyanins and main flavonoids, phenols and anthocyanins, reduce the content of reducing sugar and soluble solids, and improve color and enhance antioxidant activity in vitro. In summary, the antioxidant activity of strains LR-G14, LC-G11 and JLPF-176 was better. Correlation analysis showed that total flavonoids, total polyphenols, syringic acid and cinnamic acid were significantly positively correlated with antioxidant activities in vitro (P<0.05).