Effect of different <i>Lactobacillus</i> species on volatile and nonvolatile flavor compounds in juices fermentation

Abstract

<i>Lactobacillus</i> is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different <i>Lactobacillus</i> spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. The PCA score plot and PLS-DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. <i>Lactobacillus casei</i> and <i>Lactobacillus rhamnosus</i> (Type A FVFs) might make a greater contribution to the umami taste. <i>Lactobacillus plantarum</i> and <i>Lactobacillus acidophilus</i> (Type B FVFs) make a greater contribution to the sour taste. <i>Lactobacillus fermentum</i> may be an potential critical contributor to produce volatile compounds. We reveal that different <i>Lactobacillus</i> strains play different roles in modifying these compounds related to flavor and taste features.