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<p>To develop a high-quality functional fermented beverage, <i>Actinidia arguta Sieb.et Zucc</i> (<i>A. arguta</i>) juice was selected as the substrate, and a co-fermentation strategy with <i>Lactobacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> was applied. Changes in physicochemical properties, metabolite profiles, and dynamic variations in volatile compounds were systematically analyzed pre- and post-fermentation. The effects of fermentation parameters-including time, temperature, inoculation amount, and initial Brix on antioxidant properties were also evaluated. The optimized conditions were 48&#xa0;h at 30&#xa0;°C, with 0.5% total inoculation, and an initial concentration of 20°Brix. Under these conditions, the pH decreased from 3.839 to 3.535. The DPPH and ABTS radical scavenging activities increased by 8.23% and 39.02%, respectively, indicating that fermentation significantly enhanced the antioxidant capacity and potential health benefits of the juice. A total of 718 non-volatile metabolites were identified via untargeted metabolomics, with KEGG pathway analysis indicating their roles in amino acid, lipid, and carbohydrate metabolism. HS-SPME-GC-MS analysis identified 48 volatile compounds across the fermentation process. Among them, 25 compounds exhibited relative odor activity values (ROAV &gt; 1) and were considered the major contributors to the flavor differentiation induced by fermentation. These findings demonstrate that co-fermentation with <i>L. plantarum</i> and <i>S. cerevisiae</i> effectively improves the quality of <i>A. arguta</i> juice, offering a theoretical foundation for its development as a functional food product.</p>

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Optimization of co-fermentation conditions and comprehensive metabolomic-flavor profiling of Actinidia Arguta functional beverage

  • 期刊论文

  • 发表日期：

    2026年1月30日

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  • Yajun Zhou,
  • Shiwei Hao,
  • Zhiyuan Ma,
  • Qingshu Ma,
  • Zongping Li,
  • Zuozhao Wang

摘要

To develop a high-quality functional fermented beverage, Actinidia arguta Sieb.et Zucc (A. arguta) juice was selected as the substrate, and a co-fermentation strategy with Lactobacillus plantarum and Saccharomyces cerevisiae was applied. Changes in physicochemical properties, metabolite profiles, and dynamic variations in volatile compounds were systematically analyzed pre- and post-fermentation. The effects of fermentation parameters-including time, temperature, inoculation amount, and initial Brix on antioxidant properties were also evaluated. The optimized conditions were 48 h at 30 °C, with 0.5% total inoculation, and an initial concentration of 20°Brix. Under these conditions, the pH decreased from 3.839 to 3.535. The DPPH and ABTS radical scavenging activities increased by 8.23% and 39.02%, respectively, indicating that fermentation significantly enhanced the antioxidant capacity and potential health benefits of the juice. A total of 718 non-volatile metabolites were identified via untargeted metabolomics, with KEGG pathway analysis indicating their roles in amino acid, lipid, and carbohydrate metabolism. HS-SPME-GC-MS analysis identified 48 volatile compounds across the fermentation process. Among them, 25 compounds exhibited relative odor activity values (ROAV > 1) and were considered the major contributors to the flavor differentiation induced by fermentation. These findings demonstrate that co-fermentation with L. plantarum and S. cerevisiae effectively improves the quality of A. arguta juice, offering a theoretical foundation for its development as a functional food product.