[Effects of Pediococcus acidilactici fermentation on the quality and functional properties of mulberry juice].

OBJECTIVE

To investigate the effects of Pediococcus acidilactici fermentation on mulberry juice quality.

METHODS

Fresh mulberry juice was used as the raw material and inoculated with P. acidilactici strain 003W to establish a fermentation system. After fermentation at 37 ℃ for 48 h, the active components (total phenolics and anthocyanins), physicochemical indexes (pH, total acid content, reducing sugar content), antioxidant activity (DPPH and ABTS+ radical scavenging rates), and electronic tongue flavor characteristics (sourness, astringency, richness, etc. ) were evaluated before and after fermentation.

RESULTS

The result showed that after fermentation, the total phenolic content increased from 11.01 mg GAE/mL to 13.41 mg GAE/mL, and the anthocyanin content increased from 0.60 mg RE/mL to 0.79 mg RE/mL. The pH value decreased from 5.70 to 4.34; the total acid content (expressed as lactic acid) increased from 4.10 g/L to 12.24 g/L; and the reducing sugar content (expressed as glucose) decreased from 85.00 mg/mL to 75.00 mg/mL. The DPPH free radical scavenging rate and ABTS+ free radical scavenging rate reached 40.08% and 49.87% from 18.00% and 28.00%(P<0.05). Electronic tongue analysis indicated that the sourness and richness of fermented mulberry juice were enhanced, while the astringency was significantly reduced, resulting in a more harmonious flavor profile.

CONCLUSION

This study demonstrates that fermentation by P. acidilactici 003W effectively enhances the content of active components, antioxidant capacity, and flavor characteristics of mulberry juice, offering a scientific foundation for developing high-value probiotic mulberry beverages.