Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with BXM2, originally isolated from naturally fermented fruit beverage,...

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Bibliographic Details
Published in:Foods 2024-08, Vol.13 (17), p.2648
Main Authors: Guan, Xuefang, Zhao, Dazhou, Yu, Tian, Liu, Shaoquan, Chen, Shuying, Huang, Junyang, Lai, Gongti, Lin, Bin, Huang, Juqing, Lai, Chengchun, Wang, Qi
Format: Article
Language:English
Subjects:
Amino acids
aroma
Beverages
Catabolism
Chromatography
Fermentation
fermented mulberry juice
Flavor
Flavors
Fruits
Juices
Laboratories
Lactic acid
lactic acid bacteria
Lactiplantibacillus plantarum
Lipid metabolism
Lipids
Metabolism
Metabolites
Metabolomics
Nutritive value
Peptides
Phytochemicals
Shelf life
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Summary:Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13172648