Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process

Miao Li; Hao Song

doi:doi:10.11648/j.sd.20190704.14

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Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process

Miao Li, Hao Song

Published in Science Discovery (Volume 7, Issue 4)

Received: 4 July 2019 Published: 29 July 2019

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Abstract

The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.

Published in	Science Discovery (Volume 7, Issue 4)
DOI	10.11648/j.sd.20190704.14
Page(s)	200-204
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Fruit and Vegetable Fermentation Broth, Natural Fermentation, Soluble Solid Content

References

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[13]	颜晓庆，崔红燕，陈宏运，等.植物发酵液在功能性运动饮料中的应用[J].食品与发酵工业，2016，42(1)：277-280。
[14]	岛本邦彦.岛本生物农业应用法[M].郑重，潍坊：酵素菌素世界社中国山东总部，1996：5-15。
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APA Style

Miao Li, Hao Song. (2019). Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Science Discovery, 7(4), 200-204. https://doi.org/10.11648/j.sd.20190704.14

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ACS Style

Miao Li; Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci. Discov. 2019, 7(4), 200-204. doi: 10.11648/j.sd.20190704.14

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AMA Style

Miao Li, Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci Discov. 2019;7(4):200-204. doi: 10.11648/j.sd.20190704.14

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@article{10.11648/j.sd.20190704.14,
  author = {Miao Li and Hao Song},
  title = {Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process},
  journal = {Science Discovery},
  volume = {7},
  number = {4},
  pages = {200-204},
  doi = {10.11648/j.sd.20190704.14},
  url = {https://doi.org/10.11648/j.sd.20190704.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20190704.14},
  abstract = {The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.},
 year = {2019}
}

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TY  - JOUR
T1  - Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process
AU  - Miao Li
AU  - Hao Song
Y1  - 2019/07/29
PY  - 2019
N1  - https://doi.org/10.11648/j.sd.20190704.14
DO  - 10.11648/j.sd.20190704.14
T2  - Science Discovery
JF  - Science Discovery
JO  - Science Discovery
SP  - 200
EP  - 204
PB  - Science Publishing Group
SN  - 2331-0650
UR  - https://doi.org/10.11648/j.sd.20190704.14
AB  - The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.
VL  - 7
IS  - 4
ER  -

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Author Information

Miao Li

Beijing Industrial Technology Research Institute, Beijing, China
Hao Song

Beijing Industrial Technology Research Institute, Beijing, China

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APA Style

Miao Li, Hao Song. (2019). Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Science Discovery, 7(4), 200-204. https://doi.org/10.11648/j.sd.20190704.14

Copy | Download

ACS Style

Miao Li; Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci. Discov. 2019, 7(4), 200-204. doi: 10.11648/j.sd.20190704.14

Copy | Download

AMA Style

Miao Li, Hao Song. Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process. Sci Discov. 2019;7(4):200-204. doi: 10.11648/j.sd.20190704.14

Copy | Download

@article{10.11648/j.sd.20190704.14,
  author = {Miao Li and Hao Song},
  title = {Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process},
  journal = {Science Discovery},
  volume = {7},
  number = {4},
  pages = {200-204},
  doi = {10.11648/j.sd.20190704.14},
  url = {https://doi.org/10.11648/j.sd.20190704.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20190704.14},
  abstract = {The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Physicochemical Characteristics of Natural Fruit and Vegetable Fermentation Broth and Monitoring of Its Fermentation Process
AU  - Miao Li
AU  - Hao Song
Y1  - 2019/07/29
PY  - 2019
N1  - https://doi.org/10.11648/j.sd.20190704.14
DO  - 10.11648/j.sd.20190704.14
T2  - Science Discovery
JF  - Science Discovery
JO  - Science Discovery
SP  - 200
EP  - 204
PB  - Science Publishing Group
SN  - 2331-0650
UR  - https://doi.org/10.11648/j.sd.20190704.14
AB  - The natural fermentation broth of fruits and vegetables is the fermentation broth obtained from the natural fermentation process of fruits and vegetables. The raw fermentation broth is produced by anaerobic fermentation of fruits and vegetables, so as to form a fermentation beverage with complex components, which can promote digestion and absorption, alleviate constipation and beautify the face. Fruit fermentation can be used not only as a drink, but also as a substitute for highly active dry yeast. It can be added into bread to make natural yeast bread with good flavor and long shelf life and other baking products. It has broad market application prospects. In this paper, physical and chemical indexes (soluble solids content, alcohol content, total acid content) and microbial indexes of natural fermentation products on sale and self-made fermentation broth of fruits and vegetables were determined, and the morphology, size and color of yeast colony in fermentation broth were observed. In order to find the suitable fermentation time, the fermentation processes of two kinds of compound fermentation broth of fruits were monitored continuously and dynamically. The results showed that the contents of soluble solids, alcoholicity, total acid content and yeast count were significantly different among different natural fermentation liquors of fruits and vegetables due to different raw materials, formulations and fermentation time. The content of soluble solids in compound natural fermentation broth 1 (orange + apple + lemon) was reduced from 13.1% to 4.0% and the pH was decreased from 4.2 to 3.1, then slowly increased to 3.3 during the 40-day fermentation at 28°C, while the content of soluble solids in compound natural fermentation broth 2 (apple + pear + lemon) decreased slowly from 12.4% to 8.5% and the pH decreased from 4.4 to 2.9 at the same fermentation temperature and time.
VL  - 7
IS  - 4
ER  -

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