Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity

To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 & DEG;C for 24 h with an initial LAB density of 8.5 x 10(6) CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 & DEG;C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9 organic acids. Most importantly, the total content of polyphenolics reserved was 92.65% at the end of fermentation. Among them, ephedrannin A content significantly decreased; however, 2 & PRIME;,6 & PRIME;-Di-O-acetylononin gradually increased with the fermentation time, which resulted in FGJ maintaining excellent bioactivity. Meanwhile, organic acid content (palmitoylethanolamide, tetraacetylethylenediamine) increased with saccharides (linamarin) decreasing, which leads to FGJ having a unique taste. Furthermore, a total of 85 Volatile organic compounds (VOCs) were identified, mainly including esters, aldehydes, and alcohols. Interestingly, key VOCs could be formed by carboxylic acids and derivatives, and fatty acyls via complex metabolic pathways.

Automated summary

To enrich the flavor and preserve the polyphenolic content in grape juice during long-term storage, different strains of lactobacilli were screened and the optimal fermentation conditions were determined. The retention rate of total polyphenolic compounds remained at 50% after 45 days of storage at 4°C. Various metabolites, including polyphenolics, saccharides, and organic acids, were identified. The grape juice also contained volatile organic compounds (VOCs), mainly esters, aldehydes, and alcohols, which could be formed through complex metabolic pathways involving carboxylic acids and derivatives.