Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties

Jujubes ( Ziziphus jujuba Mill), renowned for their abundance of bioactive compounds, have historically been underutilized due to their undesirable sensory and limited shelf life when fresh. This research aimed to comprehensively evaluate various aspects resulting from multispecies 8-day fermentation involving Lactobacillus strains and Acetobacter pasteurianus . Co-fermented purees had enhanced taste from sensory analysis, with specific strains preferred. The study also found significant nutritional enhancements in total protein, vitamin C, beta-glucan, and beta-carotenoid levels while reducing antinutrients: oxalates and phytates. The research highlights the importance of mixed fermentation in jujube fruit cultivation. Proline underwent major biological changes in all tricultured purees with the extraordinary formation of Methionine in triculture: Lactobacillus casei , Lactobacillus plantarum , and Acetobacter pasteurianus (0.88 ± 0.06 mg/100 g FW). Phenolic compounds profiled revealed significant levels of anthocyanins in tricultural Lactobacillus casei , Lactobacillus helveticus and Acetobacter pasteurianus (50.20 mg/100 g FW), and JLcLpAp (32.33 mg/100 g FW) with a zero detection of cyanidin-3-O-rutinoside, peonidin-3-O-glucoside and peonidin-3,5-diglucoside in triculture: Lactobacillus helveticus , Lactobacillus plantarum and Acetobacter pasteurianus however with unique evolution of p -coumaric acid. Principal component analysis (PCA) and Volcano plot analyses confirmed significant metabolomic differentiation between fermented and control samples, highlighting the role of fermentation duration and microbial composition. • Jujube faces challenges like pest, storage issues, and lingering bitterness. • Co-fermentation emerged as biotechnological method to improve jujube. • Co-fermentation of Lactobacillus and Acetobacter enhanced amino acids, phenolics, volatiles. • Nutritional and physicochemical metrics were also improved. • Tricultured purees tasted better than the unfermented purees.