Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.

ABSTRACT: Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized single-factor experiments to screen three strains: Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. Through uniform design experiments, the mixed-strain ratio of L. fermentum:L. plantarum:L. acidophilus = 45%:31%:28% was determined. In addition, the amount of mixed inoculum was 2%, and the fermentation time was 11 h. Additionally, a mixed inoculation amount of 2% and a fermentation duration of 11 h were established. Utilizing electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry, and non-targeted metabolomics, comparat

SUBMITTER: Yang Y 

PROVIDER: S-EPMC12607770 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature