Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Table 7

Sensory performance of jiaosu under fermentation with different strains of bacteria.

Strain	Lactobacillus delbrueckii subsp. Bulgaricus	Lactobacillus casei	Lactobacillus reuteri	Lactobacillus Acidophilus	Streptococcus thermophilus
Taste	With a mild scent of chestnut rose, nonastringent but slightly sour	With a mild scent of chestnut rose, nonastringent but slightly sour	With a lighter scent of chestnut rose, nonastringent but slightly sour	With a lighter scent of chestnut rose, nonastringent but slightly sour	With a lighter scent of chestnut rose, nonastringent but slightly bitter
Color	Yellow	Pale yellow	Yellow	Dark yellow	Yellow