Study on fermentation characteristic of various lactic acid bacteria in litchi juice

The changes of lactic acid bacterial number,pH,total titratable acidity,total sugar,reducing sugar,total polyphenol,DPPH scavenging and color in pasteurised litchi juices were studied when fermented with various lactic acid bacteria(Lactobacillus casei,Leuconostoc mesenteroides,Streptococcus lactis,Lactobacillus plantarum,Lactobacillus bulgaricus and Streptococcus thermophilus).The results showed that the nutrient of litchi juice was rich for growth of lactic acid bacteria,and the growth rate of Leuconostoc mesenteroides in logarithmic growth phase was slightly higher than other 5 strains.As compared with other 5 strains,sugar transformation ability of Leuconostoc mesenteroides was the highest,which was almost 78%.Moreover,Leuconostoc mesenteroides was also superior to other 5 strains in reserve of total polyphenol and color.