Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria

We prepared three types of fermented citrus juice using probiotic lactic acid bacteria (Lactobacillus plantarum SI-1 and L. pentosus MU-1). The viable cell counts, chemical composition, and sensory properties of citrus juice were investigated and compared before and after fermentation. Similar to probiotic foods, fermented citrus juice contains sufficient viable cell counts. Decreased concentrations of l-malic acid and specific free amino acids and increased concentration of lactic acid were observed in fermented citrus juice. However, the total sugar concentration remained unchanged. Therefore, L. plantarum SI-1 and L. pentosus MU-1 grow in citrus juice via malolactic fermentation. Furthermore, no difference was observed in the sensory properties of citrus juice following lactic acid fermentation. These findings demonstrate the growth mechanism of lactic acid bacteria in citrus juice and sensory properties of fermented citrus juices. •Lactic acid fermented citrus juices contain sufficient viable cell counts.•The main component in citrus juice for the growth of lactic acid bacteria was malic acid.•No difference was observed in the sensory properties of citrus juice by lactic acid fermentation.