Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4312: Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties
Foods doi: 10.3390/foods14244312
Authors:
Di Wang
Jingqiu Zhou
Wei Bu
Chong Ning

Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product’s flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in a greater array of nutritional components. Saccharomyces cerevisiae and Lactobacillus plantarum were employed as fermentation strains to produce fermented mulberry beverages. Utilizing one-way ANOVA and an orthogonal experimental design, the optimal process conditions were established as follows: Saccharomyces cerevisiae–Lactobacillus plantarum ratio: 2:1 (v/v), inoculum amount: 1% (v/v), fermentation time: 60 h, and fermentation temperature: 30 °C. Under these conditions, the results showed a sugar content of 7.5 ± 0.2 °Brix, a pH of 4.12 ± 0.12, and a sensory evaluation score of 89 ± 1.34. The composite-strain fermented mulberry beverage exhibited a significantly elevated total anthocyanin content, along with enhanced SOD enzyme activity, DPPH radical scavenging capacity, and ABTS radical scavenging capacity. Volatile component analysis revealed that the composite-strain fermented mulberry beverage exhibited a more diverse range of aromatic compounds, with a total of 37 types, approximately 10 types more than both the mulberry juice and the single-strain fermented mulberry beverage. This study revealed the advantages of composite microbial fermentation, laying a foundation for the development of new-type high-quality fermented beverages.