Effects of vat starters on the quality of pomegranate fermented juice

To explore the effect of compound vat starters on the quality of pomegranate juice including total phenols content, ascorbic acid content, titratable acid content, soluble solids content, alcohol content, DPPH radical scavenging rate, p H and sensory analysis in different fermentation time, pomegranate peels and seeds was regarded as raw materials to be fermented with Lactobacillus plantarum, Lactobacillus acidophilus and Saccharomyces cerevisiae. The results showed that vat starters especially Lactobacillus plantarum, Lactobacillus acidophilus could maintain the total phenols content, ascorbic acid content and DPPH radical scavenging rate of pomegranate fermented juice at 5.0 mg/m L, 0.075 mg/m L and 70%.Moreover titratable acid content increased to 8.4 mg/m L with Lactobacillus plantarum, Lactobacillus acidophilus.Vat starters, especially Lactobacillus acidophilus and S.cerevisiae, accelerated the alcoholic fermentation and improved the utilization ratio of soluble solids, alcohol production rate, and alcohol, which reached 7.9%.Conclusion: Lactobacillus plantarum, Lactobacillus acidophilus can effectively reduce the DPPH radical scavenging rate loss while titratable acid content, Lactobacillus acidophilus and S.cerevisiae can increase alcohol content.