Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles
文献类型： 外文期刊
作者： Xu, Wen 1 ; Li, Qianqian 2 ; Song, Zeming 1 ; Hu, Xiaoping 1 ; Cai, Kun 1 ; Zhang, Lin 1 ; Lin, Xue 1 ; Liu, Sixin 1 ; Li, Congfa 1 ; Xu, Qingyang 3 ;
作者机构： 1.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
3.Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Tianjin Key Lab Ind Microbiol, Minist Educ, Tianjin 300457, Peoples R China
关键词： Co-fermentation strategy; Flavor characteristic; Mature coconut water; Saccharomyces cerevisiae; Lactiplantibacillus plantarum
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum was developed to enhance the flavor of MCW, wherein an indigenous S. cerevisiae 1-7-1 was screened for optimal sensory characteristics when co-fermented with L. plantarum A33. Co-fermentation changed odor and taste characteristics of MCW with a broad range of organic compounds and the high richness taste attribute. Compared to fermentation with L. plantarum A33, co-fermentation increased total volatiles content from 81,487 mu g/L to 996,944 mu g/L, with characteristic aroma-active compounds identified as ethyl caprylate (91,032 mu g/L), ethyl caprate (35,160 mu g/L), isoamyl alcohol (136,376 mu g/L), octanoic acid (267,673 mu g/L), and isoamyl acetate (25,336 mu g/L). The amino acid metabolic pathway was the most significantly perturbed pathway during co-fermentation. This study provides an innovative strategy for developing value-added MCW-based beverages.
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