Urolithin A‑producing FUA033 fermentation significantly improves the sensory and antioxidant properties of strawberry juice.

Probiotics, especially lactic acid bacteria-mediated fermentation, are recognized as an efficient approach to enhance the nutritional and functional properties of food matrices. In this study, FUA033 was used to ferment strawberry juice, and its effects on bioactive compounds and sensory properties were evaluated. Sensory analysis was performed through the identification of volatile organic compounds (VOCs) and descriptive sensory evaluation. Fermentation significantly enhanced antioxidant activity and increased the total phenolic and flavonoid contents. Notably, the specific production of Urolithin A (Uro-A) by L. FUA033 reached a concentration of 10.27 ± 1.11 μM. Furthermore, fermentation altered the composition of phenolic acids and VOCs, resulting in improved sensory attributes and a significantly higher overall sensory score for the juice. Our current findings highlight the potential of L. FUA033 to enhance both the functional and flavor profiles of strawberry juice, supporting its application in the development of high-value functional foods.