領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
High content of?citric acid?in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized?Issatchenkia terricola?WJL-G4 isolated from red raspberry fruits.?I. terricola?WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36?h fermentation, then completely depleted after 48?h. Furthermore, the contents of?phenolic compound, including?neochlorogenic acid,?p-coumaric acid, raspberry?ketone, and?rutin?significantly increased after 36?h fermentation. Fermentation increased total?flavonoid?contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that?Issatchenkia terricola?WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice.
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