Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (<i>Clausena lansium</i> (Lour.) Skeels) Juice.

ABSTRACT: The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three LAB strains-Pediococcus pentosaceus SL05, Pediococcus acidilactici SL08, and Lactiplantibacillus plantarum JYLP-002-was optimized using a combined approach of simple lattice mixture design and a genetic algorithm (GA). After 48 h of fermentation, the optimal mixed fermentation group demonstrated a comprehensive superiority over both the unfermented and single-strain fermentation groups. It exhibited significantly higher levels of viable bacterial counts, total organic acid

SUBMITTER: Zhong X 

PROVIDER: S-EPMC12692224 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature