Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion

The three lactic acid bacterial strains exhibited distinct functional advantages during kiwifruit juice fermentation, and L. fermentum demonstrated superior overall performance in both flavor compatibility and functional preservation. These results provide a technical basis for the development of high-quality probiotic kiwifruit beverages. © 2025 Society of Chemical Industry.