Zhang Quanmiao, Gu Chunhe, Chang Haode, Zhang Wenjing, Ma Liru, Liu Fei, Feng Zhen
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.
Food Chem X. 2025 Aug 8;30:102904. doi: 10.1016/j.fochx.2025.102904. eCollection 2025 Aug.
As a tropical fruit, rambutan has been predominantly studied for its peel. To explore the application of lactic acid bacteria (LAB) in rambutan juice fermentation, we investigated the metabolic characteristics of juice fermented with and . This study reveals the distinct metabolic characteristics and synergistic mechanisms of and during rambutan juice fermentation. enriched organic acids and terpenes, while promoted the accumulation of aromatic compounds and short-chain alcohols. Co-fermentation enhanced antioxidant activity and flavor complexity. Using GC-MS and LC-MS analyses, this study elucidates the distinct metabolic characteristics and synergistic mechanisms of different LAB in the same juice fermentation, providing scientific insights for the precise application of probiotic strains, optimization of fermentation processes, and development of functional fermented fruit juices.
作为一种热带水果，红毛丹主要因其果皮而受到研究。为了探索乳酸菌（LAB）在红毛丹汁发酵中的应用，我们研究了用[具体菌株1]和[具体菌株2]发酵的果汁的代谢特性。本研究揭示了[具体菌株1]和[具体菌株2]在红毛丹汁发酵过程中的独特代谢特性和协同机制。[具体菌株1]富集了有机酸和萜类化合物，而[具体菌株2]促进了芳香化合物和短链醇的积累。共发酵增强了抗氧化活性和风味复杂性。通过气相色谱-质谱联用（GC-MS）和液相色谱-质谱联用（LC-MS）分析，本研究阐明了不同乳酸菌在同一果汁发酵中的独特代谢特性和协同机制，为益生菌菌株的精准应用、发酵工艺的优化以及功能性发酵果汁的开发提供了科学依据。
