Journal of Taiwan Agricultural Research

Author:Shu-Hui Yang and Po-Jung Chien

Abstract:

    In Taiwan, the melon was usually discarded during the later harvesting period, on account of lower sweet. The purpose of this research is using tropical fruit to produce a new lactic acid fermented beverage. Melon (Cucumis melo L.) juice was fermented with pure culture of Lactobacillu brevis or L. mali or both at 30℃ for 96 hours. During the fermentation period L. brevis showed growing rapidly in the earlier time, and L. mali grew lively in the middle stage. Analysis results indicated that, glucose content decreased 45.5-51.3 % in the fermented melon juice, which was inoculated with single-culture or mix-culture. Sucrose content decreased 0.1 %(wt/v) in the fermented melon juice by L. brevis, and decreased from 4.63 %(wtlv) to 0.05 %(wt/v) by L. mali. The lactic acid content (2.89 %(wt/v)) fermented by L. brevis in melon juice was higher than that by L. mali (1.47 %(wt/v)) significantly. On the other hand, acetic acid content in the fermented melon juice by L. mali (1.33 %(wt/v)) was higher than that by L. brevis (0.70 %(wtlv)). Results of preference test indicated that the melon juice fermented with mix-culture, then prepared with fresh melon juice and adding sucrose to 12°brix could get the best acceptability.

Key words:Melon juice, Fermentation, Pure-culture, Lactic acid

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