Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder.

Abstract

In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickiness and caking problems of jujube powder. Results showed that sugar content in jujube pulp was significantly reduced through microbial metabolism. Notably, sucrose, the major contributor to stickiness, was reduced from over 15.00 mg/mL to below 0.45 mg/mL. Additionally, the content of bioactive compounds and antioxidant activity in jujube pulp was enhanced after fermentation. In the PLS-DA models constructed using GC-MS and GC-IMS, 29 volatile compounds were identified as biomarkers, with ethyl 2-hexenoate, characterized by fruity and sweet aromas, being a common biomarker. Furthermore, the water binding capacity and water holding capacity of fermented jujube powder were decreased, with the latter falling below 3 g/g. Scanning electron microscope analysis revealed the decreased particle diameter and the absence of stickiness of fermented jujube powder. The results demonstrated the feasibility of co-fermentation with non-Saccharomyces yeasts and L. plantarum for modifying jujube properties, with potential to resolve the stickiness and caking issues of jujube powder.