Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its...

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Mulberries are nutritious fruits rich in bioactive compounds.
• Fermentation can improve flavor and nutritional profiles of fruits.
• Synergistic effects of multiple microbial strains enhance product quality.

Purpose of the Study:

• To optimize the composite fermentation process for mulberry beverages using Saccharomyces cerevisiae and Lactobacillus plantarum.
• To evaluate the nutritional and sensory improvements in mulberry beverages fermented by composite strains.
• To analyze the volatile compounds and bioactive component changes in fermented mulberry beverages.

Main Methods:

• Orthogonal experimental design and one-way ANOVA were used to determine optimal fermentation conditions.
• Saccharomyces cerevisiae and Lactobacillus plantarum were used as composite fermentation strains.
• Analysis included sugar content, pH, sensory evaluation, total anthocyanin, enzyme activity, radical scavenging capacity, and volatile compounds.

Main Results:

• Optimal conditions: 2:1 Saccharomyces cerevisiae-Lactobacillus plantarum ratio, 1% inoculum, 60h fermentation at 30°C.
• Fermented beverage showed 7.5 °Brix sugar, pH 4.12, and a sensory score of 89.
• Composite fermentation significantly increased total anthocyanins, SOD activity, and DPPH/ABTS radical scavenging capacity.

Conclusions:

• Composite microbial fermentation significantly enhances the nutritional and sensory qualities of mulberry beverages.
• The fermented mulberry beverage exhibits a more diverse volatile aromatic profile compared to single-strain fermentation or juice.
• This study supports the development of novel, high-quality fermented beverages through composite microbial strategies.