ArticleFood chemistry: X2025
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Untargeted metabolomics reveals the impact of lactic acid bacteria fermentation on 'Munage' grape juice.Food chemistry: X · 2026Article
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Fermentation withFood chemistry: X · 2026Article
- Red Jujube Juice Fermented withFoods (Basel, Switzerland) · 2026Article
- Optimization of the Probiotic Fermentation Process ofFoods (Basel, Switzerland) · 2026Article
- Mixed fermentation improved apple juice quality: juice characteristics and mechanism.Frontiers in nutrition · 2026Article
- Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025Article
- Development of Fermented Peach-Apricot Mixed Juice and Study of Its Storage Stability.Foods (Basel, Switzerland) · 2025Article
- Valorization of Camel Milk Residue (CMR) into Hypoglycemic Peptides: An RSM-ANN Modeling Approach.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
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Abstract
This study aimed to investigate metabolic differences between mixed- and single-culture fermentation in black mulberry juice (BMJ). Using E-nose, E-tongue, and metabolomics, we analyzed metabolic profile variations and flavor compounds in BMJ fermented with different lactic acid bacteria (LAB). Results demonstrated that BMJ is an excellent fermentation substrate, with both cultures achieving colony counts exceeding 8 log CFU/mL after fermentation. Volcano plot and cluster analyses revealed that single-culture fermentation exhibited higher efficiency in biotransforming and degrading specific compounds, yet its metabolic profile was less diverse. In contrast, mixed-culture fermentation enhanced metabolic diversity through complementary pathways among strains, improving complex molecule production, optimizing flavors, reducing bitterness/astringency, and minimizing vitamin loss. This research provides a foundation for fermented mulberry beverage development. Future studies could integrate multi-omics analyses to advance industrial applications.
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