Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties
Year: 2025
Type: article
Abstract: Jujubes ( Ziziphus jujuba Mill), renowned for their abundance of bioactive compounds , have historically been underutilized due to their undesirable sensory and limited shelf life when fresh. This research aimed to comprehensively evaluate various aspects resulting from multispecies 8-day fermentation involving Lactobacillus strains and Acetobacter pasteurianus . Co-fermented purees had enhanced taste from sensory analysis, with specific strains preferred. The study also found significant nutritional enhancements in total protein, vitamin C, beta-glucan, and beta-carotenoid levels while reducing antinutrients : oxalates and phytates . The research highlights the importance of mixed fermentation in jujube fruit cultivation. Proline underwent major biological changes in all tricultured purees with the extraordinary formation of Methionine in triculture: Lactobacillus casei , Lactobacillus plantarum , and Acetobacter pasteurianus (0.88 ± 0.06 mg/100 g FW). Phenolic compounds profiled revealed significant levels of anthocyanins in tricultural Lactobacillus casei , Lactobacillus helveticus and Acetobacter pasteurianus (50.20 mg/100 g FW), and JLcLpAp (32.33 mg/100 g FW) with a zero detection of cyanidin-3-O-rutinoside, peonidin-3-O-glucoside and peonidin-3,5-diglucoside in triculture: Lactobacillus helveticus , Lactobacillus plantarum and Acetobacter pasteurianus however with unique evolution of p -coumaric acid. Principal component analysis (PCA) and Volcano plot analyses confirmed significant metabolomic differentiation between fermented and control samples, highlighting the role of fermentation duration and microbial composition.
Source: LWT
Authors: Turkson Antwi Boasiako, Isaac Duah Boateng, Yongkun Ma
Institution: Jiangsu University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4407087566