Abstract: Five lactic acid bacteria including Pediococcus pentosaceus, Lactobacillus reuteri, L. rhamnosus, L. plantarum and L. acidophilus were individually used for the fermentation of Kuqa small white apricot juice. By comparing microbial and physicochemical characteristics (bacterial cell density, pH, total soluble solid (TSS) content and superoxide dismutase (SOD) activity) of the fermented juice samples during the fermentation process, and their sensory evaluation after completion of the fermentation, one or more suitable strains were selected for fermenting Kuqa small white apricot. The results showed that at the end of fermentation, the SOD activity of P. pentosaceus fermented apricot juice was 252.63 U/g, the number of viable bacterial cells was 8.07 (lg(CFU/mL)), the TSS content dropped to 17.1 °Brix, and the geometrical mean (GM) value of overall sensory evaluation score was the highest, 97%. The SOD activity of the apricot juice fermented by L. plantarum was 275.87 U/g, and the GM value of overall sensory evaluation score was 88%. L. acidophilus showed the fastest fermentation rate, with a final viable cell density of up to 9.95 (lg(CFU/mL)), and the TSS content in the apricot juice fermented by it dropped to 16.6 °Brix, while the GM value of overall sensory evaluation of the fermented juice was only 79%. In summary, P. pentosaceus was the most suitable strain for fermenting Kuqa small white apricot juice, followed by L. plantarum and L. acidophilus.

Key words: Kuqa apricot; fermentation; physicochemical properties; sensory evaluation; lactic acid bacteria