Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.

ABSTRACT: As a tropical fruit, rambutan has been predominantly studied for its peel. To explore the application of lactic acid bacteria (LAB) in rambutan juice fermentation, we investigated the metabolic characteristics of juice fermented with Lactiplantibacillus plantarum and Limosilactobacillus fermentum. This study reveals the distinct metabolic characteristics and synergistic mechanisms of Lacti. plantarum and Limo. fermentum during rambutan juice fermentation. Lacti. plantarum enriched organic acids and terpenes, while Limo. fermentum promoted the accumulation of aromatic compounds and short-chain alcohols. Co-fermentation enhanced antioxidant activity and flavor complexity. Using GC-MS and LC-MS analyses, this study elucidates the distinct metabolic ch

SUBMITTER: Zhang Q 

PROVIDER: S-EPMC12359247 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature