Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice

Mango juice (MJ) was co-inoculated with Lactobacillus plantarum + Rhodotorula glutinis or Metschnikowia pulcherrima (LP RG LP MP, respectively) and casei (LC LC to evaluate their effect on the physicochemical characteristics, antioxidant capacity, aroma compounds of MJ after 72 h fermentation at 28 °C. Results indicated that among fermented MJ, which yielded highest content total acid (15.05 g/L). The pH values RG, MP were 3.36, 3.33, 3.26, 3.19, respectively, lower than CK (4.79). culture had lowest sugar (73.52 g/L), those higher phenol contents stronger DPPH radical scavenging activity, ABTS iron-reducing copper reducing capacity others. Carotenoids in varying degrees degradation mixed by using all four combinations. Volatile revealed co-fermentation produced increased norisoprenoid compounds. co-inoculation method is a strategy contemplate for fermentation, but modalities inoculation need further investigation. Success depends suitable combination non-Saccharomyces lactic bacteria consideration strain variation.