Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism

Abstract

Lactic acid bacteria (LAB) fermentation offers a promising strategy to address blueberry perishability, while also imparting its distinctive flavor and enhancing its health benefits. In this study, three strains of LAB (Lactobacillus plantarum NCU116, Lactobacillus casei NCU215, and Lactobacillus acidophilus NCU402) were meticulously selected to partake in the fermentation of blueberry juice. To evaluate their application prospects, this study scrutinized alterations in nutrients, flavor compounds, and color that transpire during the fermentation process. Throughout the fermentation of three LAB species, the glucose content and six main amino acids underwent a substantial decrease. There was a substantial augmentation in the concentrations of organic acids, particularly lactic acid. A noteworthy observation emerged as the blueberry juice subjected to L. plantarum NCU116 fermentation initiated the utilization of sucrose at 36 h, a phenomenon distinct from the fermentation dynamics observed in L. casei NCU215 and L. acidophilus NCU402. The fermentation process also led to a significant increase in the total content of identified volatile organic compounds (VOCs) in all blueberry juice samples, with L. plantarum NCU116 fermentation showing a remarkable increase among the three strains of LAB. This phenomenon is hypothesized to be related to the higher glycolysis and tricarboxylic acid cycling capacity exhibited by L. plantarum NCU116. In conclusion, these LAB strains, especially L. plantarum NCU116, can effectively utilize both glucose and amino acids as sources of carbon and nitrogen, fostering their growth, and facilitating the production of VOCs, especially terpene.