摘要
This research investigated the application of three Lactiplantibacillus strains(Lactiplantibacillus plantarum LSJ-TYHYB-T7,Lactiplantibacillus pentosus LSJ-TY-HYB-Y3,and Lactiplantibacillus fermentum LSJ-TY-HYB-L16)to improve the functional and sensory qualities of Ananas comosus(pineapple)via fermentation.The process markedly lowered pH while increasing titratable acidity(TA)and organic acid concentrations,with Lactiplantibacillus plantarum LSJ-TY-HYB-T7 demonstrating the most efficient metabolic activity.Lactic acid emerged as the predominant metabolite,along with significant modifications in malic and citric acids.Maximum microbial growth peaked at 36 h,reaching viable counts above 9.0 log CFU/mL.Lactiplantibacillus fermentum LSJTY-HYB-L16 excelled in metabolizing polyphenols(60%)and achieving a remarkable antioxidant scavenging rate(93%).Fermentation induced alterations in colorimetric properties,underscoring the interactions between biochemical and microbial activities.A total of 39 compounds were identified as key biomarkers for metabolic transformations,with significant reductions in rutin and quercetin and notable increases in chlorogenic and gallic acid content(P<0.05).Additionally,10 volatile compounds with odor relative values(ORV)≥1 were detected.Lactiplantibacillus plantarum LSJ-TY-HYB-T7 notably increased the concentrations of hexanoic acid,ethyl ester,3-(methylthio)propanoic acid methyl ester,(-)-aristolene,and copaene,resulting in improved flavor attributes of pineapple.These findings offer valuable prospects for developing innovative,health-enhancing fermented fruit products.
