Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation

This study investigated the changes in volatile and nutrient compounds of mango juice fermentation by lactic acid bacteria (LAB) (Lactobacillus plantarum NCU116, Lactobacillus acidophilus NCU402, and Lactobacillus casei NCU215). All strains grew well and L. plantarum NCU116 yielded the highest acidity and lactic acid content during fermentation. Meanwhile, L. plantarum NCU116 and L. acidophilus NCU402 fermentation significantly decreased L* and a* values. L. acidophilus NCU402 fermented mango showed the lowest levels of nitrite (0.01 μmol/g) and carotenoids (44.98 μg/g). Additionally, LAB fermentation enhanced aroma of mango juice by elevating alcoholic compounds and reducing terpenoids and aldehydes, with L. plantarum NCU116 demonstrating the most notable impact, increasing alcohol concentration from 5% to 17%. Correlation analysis revealed that key alcohols production was associated with amino acids, sugar, aldehydes, and terpenoids. According to the sensory analysis, the mango juice inoculated with L. casei NCU215 had the highest acceptability score. Thus, the type of LAB strains determined the nutrient component, volatile and sensory profile of mango juices and further research is needed to understand the fermentation mechanisms.