Lactic acid bacteria (LAB) fermentation is commonly used to improve the nutritional, functional, and sensory characteristics of fruit juice. Here, we explore the effects of fermentation with Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on the physicochemical properties, antioxidant activities, sensory properties, and metabolic profile of jackfruit juice. The colony counts of the two selected strains reached approximately 8.0 log CFU/mL at 48 h and the results showed significant increases in total phenolic, flavonoid content, antioxidant activities, and color parameters at the end of the LAB fermentation. Electronic tongue analysis revealed that LAB fermentation significantly altered the values of sourness, bitterness, astringency, aftertaste-B, aftertaste-A, umami, richness and saltiness. A total of 765 compounds were screened for discriminative pre- and post-fermentation differential metabolites by non-target metabolomics analysis in different fermentation groups. These findings highlight the great potential of using jackfruit pulp for LAB fermentation to develop bioactive probiotic juices. 

Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria

The aim of this study was to create various formulations of yogurt enriched with freeze-dried adjuncts, namely (i) probiotic Lactobacillus plantarum ATCC 14917 culture, and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial starter culture. The goal was to enhance functionality and optimize the nutritional value of the products. These new yogurt-style formulations were subsequently compared with commercially produced yogurt. All products demonstrated favorable physicochemical properties, and the probiotic strain consistently maintained viable levels exceeding 7 log cfu/g throughout the entire storage period. The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid production (1.44 g/100 g yogurt by the end of storage). Levels of syneresis were observed at lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the lactobacilli-fermented freeze-dried chokeberry juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively). Furthermore, sensory tests revealed a distinctive fruity flavor in samples incorporating fermented juice. The results demonstrate that probiotic L. plantarum-fermented chokeberry juice enhances both the antioxidant capacity and the viability of beneficial bacteria in yogurt while it can be readily applied and commercialized, especially in the form of a freeze-dried formulation.

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein–polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

/pdf/preparation-properties-and-application-in-electrospinning-of-3aofb6us.pdf

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Moisture-assisted aging technology (MAAT) is a green process that improves browning characteristics and functionalities. This study investigated the physicochemical and functional characteristics of aged tomatoes. MAAT modulated carotenoids biotransformation from esterified to free form (Fourier-transform infrared spectroscopy 1738, 2851, and 2922 cm 

Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.)

Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice

A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation

https://doi.org/10.1016/j.fochx.2022.100548

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Hainan dregs vinegar (HNDV) is a traditional fermented food in China that is renowned for its unique flavor. HNDV is one of the most popular vinegars in Southeast Asia. However, research on the microorganisms and characteristic metabolites specific to HNDV is lacking. This study investigated the changes in microbial succession, volatile flavor compounds and characteristic non-volatile flavor compounds during HNDV fermentation based on metagenomics and metabolomics. The predominant microbial genera were Lactococcus, Limosilactobacillus, Lactiplantibacillus, and Saccharomyces. Unlike traditional vinegar, l-lactic acid was identified as the primary organic acid in HNDV. Noteworthy flavor compounds specific to HNDV included 3-methylthiopropanol and dl-phenylalanine. Significant associations were observed between six predominant microorganisms and six characteristic volatile flavor compounds, as well as seven characteristic non-volatile flavor compounds. The present results contribute to the development of starter cultures and the enhancement of HNDV quality. 

Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics.

BACKGROUND
During high-cell-density culture of Lactobacillus fermentum, the optimal pH is often maintained by adding NaOH. During cultivation at controlled pH, L. fermentum experiences osmotic stress due to the continuous accumulation of sodium lactate as a neutralizer product, affecting its survival in subsequent processing. The purpose of this study was to evaluate the nutrient consumption patterns of L. fermentum ATCC 14931 under sodium lactate stress and to screen nutrients that help it resist osmotic stress.


RESULTS
The consumption and consumption rates of amino acids, purines, pyrimidines, vitamins, and metal ions were analyzed in chemically defined media containing 0.13, 0.31, or 0.62 mM sodium lactate. The highest consumption rates were found for arginine, guanine, folic acid, and Mn2+ , and the most consumed nutrients were glutamate + glutamine, guanine, ascorbic acid, and Na+ . Arginine 2.58 mM, guanine 0.23 mM, and Mn2+ 0.25 mM were added to the medium at sodium lactate concentrations of 0.13 and 0.62 mM, and arginine 2.58 mM, guanine 0.26 mM, and Mn2+ 0.25 mM at a sodium lactate concentration of 0.31 mM. The viable cell counts of L. fermentum ATCC 14931 were approximately 1.02-fold (P < 0.05) of the counts observed in control medium at all three concentrations of sodium lactate.


CONCLUSION
The present results suggest that certain nutrients accelerate the growth of L. fermentum under sodium lactate stress and enhance its resistance to this adverse condition. This article is protected by copyright. All rights reserved.

Changes in nutrient consumption patterns of Lactobacillus fermentum mediated by sodium lactate.

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A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics.

Changes in nutrient consumption patterns of Lactobacillus fermentum mediated by sodium lactate.