ArticleBMC microbiology2026
Apilactobacillus kunkeei as a promising fermentation candidate for reducing free sugars in fruit juices.
Article in BMC microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFruit juice is a rich source of vitamins, dietary fiber, and polyphenols; however, it also contains high concentrations of free sugars, such as glucose, fructose, and sucrose. Excessive consumption of these sugars negatively affects human health. For example, high fructose consumption is regarded as a contributing factor to metabolic syndrome. Therefore, various methods have been explored to reduce free sugar content in fruit juice, among which microbial fermentation is a promising approach due to its simplicity and cost-effectiveness. In this study, we investigated the reduction of free sugars in apple and orange juices through fermentation using fructophilic lactic acid bacteria (FLAB) which possess a unique ability to preferentially utilize fructose over glucose as a carbon source.
methodsTen FLAB strains and five lactic acid bacteria (LAB) strains were used. Apple and orange juices were fermented by each strain at 37 °C for 18 h. The concentrations of glucose, fructose, sucrose, and mannitol in the fermented juices were measured using high-performance liquid chromatography. Based on the sugar reduction performance, Apilactobacillus kunkeei was selected for further evaluation under high osmotic pressure and low pH conditions.
resultsFLAB strains reduced glucose and fructose levels more effectively than the other LAB strains. Notably, A. kunkeei and Apilactobacillus zhangqiuensis markedly reduced not only glucose and fructose but also sucrose levels compared with other Apilactobacillus species. The total free sugar reduction rate by these two strains exceeded 40% in apple juice and 50% in orange juice. Furthermore, A. kunkeei retained its sugar-reducing ability under low pH (pH 4.0) and high osmotic pressure (40° Brix) conditions.
conclusionThis study demonstrates that FLAB, especially A. kunkeei, are capable of efficiently reducing free sugars, i.e. glucose, fructose, and sucrose, in apple and orange juices. The sugar-reducing activity of A. kunkeei remains effective even under acidic conditions and high osmotic pressure. These characteristics suggest that fermentation with A. kunkeei is a promising approach for reducing the free sugar content in fruit juices.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.