Strain-specific effects of lactic acid bacteria on rambutan juice fermentation: Insights from physicochemical,...

Effects of fermentation with different lactic acid bacteria (LAB) strains on the physicochemical properties, antioxidant activities, volatile and non-volatile metabolic characteristics of rambutan juices were investigated. Results suggested that LAB of different species/origins exhibit distinct growth and metabolic characteristics in rambutan juices. Two Limosilactobacillus fermentum strains BZ5-7 and XL1-2 exhibited robust growth, high acid and flavonoid production, and notable antioxidant activities (DPPH radical scavenging rates of 80.01% and 76.55%, and FRAP values of 1876.00 and 1634.00 μmol TE/L, respectively). Although two Pediococcus pentosaceus strains SY5 and JYRP 9330 displayed limited growth in the rambutan matrix, they demonstrated strong aroma formation capacities with two most abundant volatiles (47 and 42 types, respectively). The perturbed pantothenate and CoA biosynthesis and tyrosine metabolism pathways may be associated with these differences. Such strain-dependent effects are crucial for improving the flavor and functional qualities of fermented rambutan juices, providing insights for developing high-quality rambutan products.