Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice

This study investigates the impact of lactic acid bacteria (LAB) on the metabolic and sensorial profile of mulberry juice, exploiting both monoculture and co-culture fermentation methods. The fermentation process was assessed using advanced analytical methods, including HPLC, HS-SPME-GC/MS, E-nose, and sensory evaluations. The results demonstrate that LAB fermentation significantly enhanced the phenolic content and volatile compound profile of mulberry juice. Specifically, co-culture fermentation resulted in a significant increase in anthocyanins with the highest anthocyanin levels observed in the LP-LPC treatment (445.87, p < 0.05). Additionally, flavonoid content increased by 18.7% (p < 0.05) in co-cultured samples, and phenolic acids were significantly raised in the LPC-LH group (1545.24, p < 0.05). The analysis identified 132 distinct volatile compounds in the fermented samples, with the LP-LPC group showing the highest concentration of esters and aldehydes, contributing to a more pronounced fruity and floral aroma. The sensory evaluation revealed that co-culture fermentation improved the flavor profile, with significant enhancements in fruity and floral notes (p < 0.05). The study underscores the potential of LAB, particularly in co-culture systems, to optimize the nutritional and sensory qualities of mulberry juice, paving the way for its application in functional food development.