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Volume 14
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10.3390/foods14193398
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach

by
Yufei Liu
1,2,
Quanjun Liu
1,2,
Jinglong Wang
1,2,
Xianqing Huang
1,2,
Yanrui Wang
1,2,
Mingwu Qiao
1,2,
Yan Ma
1,2 and
Dan Hai
1,2,*
1
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
2
Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(19), 3398; https://doi.org/10.3390/foods14193398
Submission received: 10 August 2025 / Revised: 26 September 2025 / Accepted: 26 September 2025 / Published: 30 September 2025
Versions Notes

Abstract

Fresh mulberry juice (MJ) faces industrial challenges due to its short shelf life and inconsistent flavor. This study innovatively addressed these limitations by applying L. plantarum (LP) and L. fermentum (LF) fermentation to MJ, combining non-targeted metabolomics and GC-IMS to systematically elucidate metabolic remodeling and flavor enhancement. Fermentation (36 h) achieved LAB counts > 7 log CFU/mL, significantly reducing soluble solids and pH from 15.00 to 13.90, 14.01 °Brix and 3.74 to 3.21, 3.13, respectively. In contrast, the bioactive compounds as detected by the increase in flavonoids and phenolics from 254.85 mg/100 g to 289.36, 291.39 mg/100 g and 286.21 mg/100 g to 294.55, 302.2033 mg/100 g, respectively. Anthocyanin content as high as 165.88 and 156.69 mg/L. Metabolomics identified enriched amino acid pathways, and GC-IMS revealed unique flavor profiles. The study fills a research gap by demonstrating LAB fermentation’s dual role in extending MJ’s shelf life and improving its functional nutritional quality, offering a novel strategy for functional food development.
Keywords: mulberry juice; lactic acid bacteria fermentation; flavor; metabolites mulberry juice; lactic acid bacteria fermentation; flavor; metabolites

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MDPI and ACS Style

Liu, Y.; Liu, Q.; Wang, J.; Huang, X.; Wang, Y.; Qiao, M.; Ma, Y.; Hai, D. Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach. Foods 2025, 14, 3398. https://doi.org/10.3390/foods14193398

AMA Style

Liu Y, Liu Q, Wang J, Huang X, Wang Y, Qiao M, Ma Y, Hai D. Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach. Foods. 2025; 14(19):3398. https://doi.org/10.3390/foods14193398

Chicago/Turabian Style

Liu, Yufei, Quanjun Liu, Jinglong Wang, Xianqing Huang, Yanrui Wang, Mingwu Qiao, Yan Ma, and Dan Hai. 2025. "Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach" Foods 14, no. 19: 3398. https://doi.org/10.3390/foods14193398

APA Style

Liu, Y., Liu, Q., Wang, J., Huang, X., Wang, Y., Qiao, M., Ma, Y., & Hai, D. (2025). Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach. Foods, 14(19), 3398. https://doi.org/10.3390/foods14193398

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