Optimization of Fermentation Technology of Kiwifruit Juice by Lactic Acid Bacteria

In order to improve the quality of fermented kiwi juice, different species of lactic acid bacteria and different complex ratio were used to optimize the fermentation process of kiwi juice. In this paper, the total phenol content, ascorbic acid content, anthocyanin content, DPPH free radical scavenging rate, pH, soluble solid mass fraction, total acid content in the process of lactic acid bacteria fermentation of kiwi juice were determined, and correlation and significance analysis was conducted to explore the effects of different adding strains and different combinations on the quality of kiwi juice.The results showed that the compound ratio of Lactobacillus bulgaricus and Lactobacillus casei at 1∶1 could reduce the soluble solids of kiwifruit juice to 5.00%.Total phenol, ascorbic acid , anthocyanin, DPPH free radical scavenging rate, pH and total acid reached 90.66 mg/100 mL, 0.136 mg/L, 26.79 mg/L, 29.75%, 3.31, 3.04 mg/L. Compared with other ferments, the quality of kiwi juice fermented by adding 1∶1 ratio of lactobacillus bulgaricus and lactobacillus casei was better. The research results provide ideas and reference basis for kiwifruit processing, and have certain practicability.