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Abstract
This study investigates the impact of lactic acid bacteria (LAB) on the metabolic and sensorial profile of mulberry juice, exploiting both monoculture and co-culture fermentation methods. The fermentation process was assessed using advanced analytical methods, including HPLC, HS-SPME-GC/MS, E-nose, and sensory evaluations. The results demonstrate that LAB fermentation significantly enhanced the phenolic content and volatile compound profile of mulberry juice. Specifically, co-culture fermentation resulted in a significant increase in anthocyanins with the highest anthocyanin levels observed in the LP-LPC treatment (445.87, p < 0.05). Additionally, flavonoid content increased by 18.7% (p < 0.05) in co-cultured samples, and phenolic acids were significantly raised in the LPC-LH group (1545.24, p < 0.05). The analysis identified 132 distinct volatile compounds in the fermented samples, with the LP-LPC group showing the highest concentration of esters and aldehydes, contributing to a more pronounced fruity and floral aroma. The sensory evaluation revealed that co-culture fermentation improved the flavor profile, with significant enhancements in fruity and floral notes (p < 0.05). The study underscores the potential of LAB, particularly in co-culture systems, to optimize the nutritional and sensory qualities of mulberry juice, paving the way for its application in functional food development.