Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus acidophilus on physicochemical attributes, volatile compounds and functional properties of pear juice

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This study investigated the fermentation of pear juice by a mixed culture of lactic acid bacteria (LAB). Dynamic changes in physicochemical properties, nutritional composition, volatile organic compounds, and functional activities were analyzed. Results showed significant increases ( P < 0.05) in total acidity, total phenols, total flavonoids, and DPPH radical scavenging capacity after fermentation. HPLC analysis revealed decreases in citric, tartaric, and malic acids, but increases in lactic and succinic acids. HS-GC-IMS detected 31 volatile compounds, with elevated levels of esters, aldehydes, and acids in the fermented juice. Electronic tongue analysis indicated reduced sweetness and enhanced sourness and richness, while electronic nose confirmed substantial flavor profile changes. LAB fermentation effectively enhanced the nutritional and functional qualities of pear juice, demonstrating its potential as a substrate for novel plant-based fermented beverages. • Mixed fermentation of pear juice using Lactiplantibacillus plantarum and Lactiplantibacillus acidophilus . • Fermentation significantly enhanced antioxidant activity and phenolic content. • LAB metabolism altered organic acid profile and sugar/acid balance. • GC-IMS revealed increased esters and alcohols, enriching the aroma profile. • E-nose and E-tongue confirmed improved overall flavor and acceptability.

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