<i>Lactobacillus</i> HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage

Abstract

In order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased the added value of cassava and acerola cherry. The study investigated the effects of both pure and mixed fermentation using Lactobacillus plantarum (L. plantarum) HNC7 on the chemical compounds and antioxidant activities in cassava–acerola cherry juice. Following 72 h of fermentation, the fruit juice showed increased acidity, a decrease in pH, and higher consumption of soluble solids, and a significant rise in volatile substance content and antioxidant activity (p < 0.05). Notably, the HNC7-YLC92 binary combination demonstrated the most effective fermentation, resulting in a product with uniform color, moderate sourness and sweetness, and a delicate and smooth taste. Overall, the HNC7-YLC92 binary combination, due to its beneficial biological properties, shows great potential as the optimal strain for fermenting this juice. This provides a reference for selecting industrial fermentation conditions and strains, aiming to develop new value-added cassava products and increase their consumption.

Keywords

• cassava–acerola cherry
• <i>Lactobacillus plantarum</i>
• organic acids
• volatile compounds
• antioxidant activities
• mixed fermentation