Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented by Lactiplantibacillus plantarum

This study compared the fermentation of four strains of Lactiplantibacillus plantarum ( L. plantarum ) using Xinjiang Hami jujube as raw material. Lactiplantibacillus plantarum fermentation significantly altered the physicochemical properties. All strains significantly reduced its acidity and enriched the mouthfeel of jujube juice. L. plantarum fermentation increased the total polyphenol content of jujube juice, while the contents of reducing sugar and total flavonoids showed a downward trend. All strains exhibited enhanced antioxidant capacity, with the FWDG strain showing the most significant change. Non-targeted metabolomics analysis further revealed that jujube juice of L. plantarum FWDG fermentation was enriched with amino acids, organic acids and functional active substance, including Nicotinamide Adenine Dinucleotide(NAD), N-lactoyl-phenylalanine and dextran. This study analysed the effects of L. plantarum on the physicochemical changes and functions of jujube juice, the corresponding metabolite composition. These findings provide a foundation for the development of fermented jujube juice products with antioxidant functions. • Jujube juice is a suitable substrate for L. plantarum fermentation. • L. plantarum fermentation altered jujube juice's properties and metabolites. • L. plantarum FWDG fermentation enhanced jujube juice's antioxidant capacity. • The fermentation of jujube juice by L. plantarum FWDG increased NAD and dextran.