Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles

文献类型： 外文期刊

第一作者： Xu, Wen

作者： Xu, Wen;Song, Zeming;Hu, Xiaoping;Cai, Kun;Zhang, Lin;Lin, Xue;Liu, Sixin;Li, Congfa;Li, Qianqian;Xu, Qingyang

作者机构：

关键词： Co-fermentation strategy; Flavor characteristic; Mature coconut water; Saccharomyces cerevisiae; Lactiplantibacillus plantarum

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 29 卷

页码：

收录情况： SCI

摘要： The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum was developed to enhance the flavor of MCW, wherein an indigenous S. cerevisiae 1-7-1 was screened for optimal sensory characteristics when co-fermented with L. plantarum A33. Co-fermentation changed odor and taste characteristics of MCW with a broad range of organic compounds and the high richness taste attribute. Compared to fermentation with L. plantarum A33, co-fermentation increased total volatiles content from 81,487 mu g/L to 996,944 mu g/L, with characteristic aroma-active compounds identified as ethyl caprylate (91,032 mu g/L), ethyl caprate (35,160 mu g/L), isoamyl alcohol (136,376 mu g/L), octanoic acid (267,673 mu g/L), and isoamyl acetate (25,336 mu g/L). The amino acid metabolic pathway was the most significantly perturbed pathway during co-fermentation. This study provides an innovative strategy for developing value-added MCW-based beverages.

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