Study on golden-silk jujube beverage fermented by lactic acid bacteria

Using liquid-state fermentation processing, acid production and optimum fermentation period were investigated with the inoculation of different lactic acid bacteria when golden-silk jujube from Cangzhou was used as a raw material. The quality of fermented beverage after the addition of sugar was evaluated. The results indicated that the highest acid production concentration was achieved in the fermerntation of Lactobacillus casei 1.0062 compared with the fermentation of other four lactic acid bacteria. In details, the acid concentration reached 0.42% after being fermented at 30℃ for 24 h with no changes in original color of the substrates. It was found that the optimum fermentation period of L. casei 1.0062 was 20 h, by which the produced golden-silk jujube beverage was acceptable with good color and flavor.