Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

Untargeted and targeted metabolomics based on LC-MS/MS was applied here to investigate the changes in metabolites following Lactiplantibacillus plantarum (L. plantarum) fermentation of goji juice. The physicochemical characteristics, free amino acid organic levels were quantified. Total phenols, total flavonoids, antioxidant activity increased after these L. fermentation. 31 primary screened out by comparison between two groups using multivariate statistical analysis. consumed reducing sugar most varieties acids. Gamma butyric (GABA) phenylacetaldehyde significantly accumulated via precursor glutamate phenylalanine, respectively. Indole-3-lactic (ILA) characteristic secondary metabolite There 6.25 4.19 mg/L ILA LP-D LP-F fermentation, respectively, whereas it not detected accumulation tyrosol strain-dependent. Part bitter-taste acids, including l-methinoine, l-phenylalanine tryptophan, converted into their corresponding acetyl-derivatives, which represented umami or kokumi taste. Overall, strains altered profile several biologically active substances These results deepen understanding metabolism, bioconversion associated with flavor bioactive compounds unraveled can be used as references other plant-based materials for LAB