Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented withLactiplantibacillus plantarumBXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented withL. plantarumBXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
This study presents a novel approach for enhancing the survivability ofLactiplantibacillus plantarumBXM2 using bamboo shoot-derived nanocellulose hydrogels. Nanocellulose hydrogels, composed of cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and polyvinyl alcohol (PVA), were developed as protective matrices for probiotics. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the successful formation of hydrogen-bonded networks between PVA and nanocelluloses, while scanning electron microscopy (SEM) revealed that the ternary PVA-CNF-CNC hydrogel exhibited a dense, hierarchical porous structure, effectively encapsulating probiotics with an encapsulation efficiency of 92.56 ± 0.53%. Under simulated gastrointestinal digestion, the encapsulated probiotics maintained 8.04 log CFU/g viability, significantly higher than that of free bacteria (3.54 log CFU/mL). The hydrogel also enhanced heat tolerance (6.58 log CFU/mL at 70 °C) and freeze-drying survival (86.92% viability), outperforming binary systems. During 60-day storage at 4 °C and 25 °C, encapsulated probiotics retained viability above the critical threshold (≥6 log CFU/unit), whereas free cells declined rapidly. These findings highlight the potential of PVA-CNF-CNC hydrogel as an efficient delivery system to improve probiotic stability in food applications.
危险品化学品经营许可证（带存储）