Abstract
Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups (S1–S5) according to their density, and their juices were separately fermented at 37 °C for 36 h using Lactobacillus plantarum strain Lp-01. The physicochemical properties, phenolic profile, antioxidant activity, flavor profile, and sensory characteristics of mulberry juice (MJ) were then determined. The findings revealed that MJs were suitable matrices for LP-01 growth, particularly for MJ-S5 with a high content of phenolics, glucose, and fructose, with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation. Lactic acid bacteria (LAB) fermentation dramatically increased total phenolics, total flavonoids, and antioxidant capacities, while promoting anthocyanin transformation of MJs. Moreover, cyanidin-3-O-glucoside (C3G) was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents (p<0.05). Lp-01 fermentation enhanced the total aroma content and complexity of flavor, specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation. Furthermore, MJ-S3 fermentation product was the most attractive for consumers. These results will be valuable in controlling of mulberries product quality precisely.
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