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

文献类型： 外文期刊

第一作者： Guan, Xuefang

作者： Guan, Xuefang;Chen, Shuying;Lai, Gongti;Lin, Bin;Huang, Juqing;Lai, Chengchun;Wang, Qi;Guan, Xuefang;Lai, Gongti;Lin, Bin;Huang, Juqing;Lai, Chengchun;Wang, Qi;Zhao, Dazhou;Yu, Tian;Huang, Junyang;Liu, Shaoquan

作者机构：

关键词： fermented mulberry juice; Lactiplantibacillus plantarum; lactic acid bacteria; metabolomics; aroma

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 17 期

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收录情况： SCI

摘要： 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 Lactiplantibacillus plantarum 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 L. plantarum 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.

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