Abstract
Lactic acid bacteria (LAB) fermentation is commonly used to improve the nutritional, functional, and sensory characteristics of fruit juice. Here, we explore the effects of fermentation with Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on the physicochemical properties, antioxidant activities, sensory properties, and metabolic profile of jackfruit juice. The colony counts of the two selected strains reached approximately 8.0 log CFU/mL at 48 h and the results showed significant increases in total phenolic, flavonoid content, antioxidant activities, and color parameters at the end of the LAB fermentation. Electronic tongue analysis revealed that LAB fermentation significantly altered the values of sourness, bitterness, astringency, aftertaste-B, aftertaste-A, umami, richness and saltiness. A total of 765 compounds were screened for discriminative pre- and post-fermentation differential metabolites by non-target metabolomics analysis in different fermentation groups. These findings highlight the great potential of using jackfruit pulp for LAB fermentation to develop bioactive probiotic juices.
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