Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement

文献类型： 外文期刊

第一作者： Chen, Kangxue

作者： Chen, Kangxue;Gong, Zijian;Wu, Caiyun;Rong, Wenbin;Lei, Hongjie;Zhang, Ting;Li, Qiaomei

作者机构：

关键词： Fig pulp; Lactiplantibacillus plantarum; Functional properties; Volatile organic compound

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： This study investigates pure fermentations of Torulaspora delbrueckii, Metschnikowia pulcherrima, and Lachancea thermotolerans, as well as their mixed fermentations with Lactiplantibacillus plantarum in fig pulp, with a focus on sugar metabolism and flavor enhancement. T. delbrueckii and L. thermotolerans demonstrated remarkable sugar reduction, decreasing glucose levels from 12.43 mg/mL to 0.34 mg/mL or lower, and fructose levels from 13.64 mg/mL to 0.08 mg/mL or lower. Mixed fermentations maintained the viability of L. plantarum at levels exceeding 8.16 log CFU/mL, while simultaneously enhancing the production of bioactive compounds. Analysis of volatile organic compounds (VOCs) indicated an increase in esters and terpenoids following fermentation, which contributed to the fruity, rosy, and piney aromas. Mixed fermentation exhibited superior aroma complexity compared to pure fermentation with non-Saccharomyces yeasts. This study provides important theoretical foundations for developing low-sugar fermented fig products with improved flavor profiles and enhanced functional properties.

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