Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation

As a tropical fruit, rambutan has been predominantly studied for its peel. To explore the application of lactic acid bacteria (LAB) in rambutan juice fermentation, we investigated the metabolic characteristics of juice fermented with <i>Lactiplantibacillus plantarum</i> and <i>Limosilactobacillus fermentum</i>. This study reveals the distinct metabolic characteristics and synergistic mechanisms of <i>Lacti. plantarum</i> and <i>Limo. fermentum</i> during rambutan juice fermentation. <i>Lacti. plantarum</i> enriched organic acids and terpenes, while <i>Limo. fermentum</i> promoted the accumulation of aromatic compounds and short-chain alcohols. Co-fermentation enhanced antioxidant activity and flavor complexity. Using GC-MS and LC-MS analyses, this study elucidates the distinct metabolic characteristics and synergistic mechanisms of different LAB in the same juice fermentation, providing scientific insights for the precise application of probiotic strains, optimization of fermentation processes, and development of functional fermented fruit juices.