Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria and Hanseniaspora uvarum

This study examined the effects of co-fermentation with different lactic acid bacteria (LAB) strains and <i>Hanseniaspora uvarum</i> on the physicochemical properties, bioactivity, and volatile flavor components of citrus juice. During fermentation, three LAB strains and <i>H. uvarum</i> Yr3 maintained high viable cell counts. Most co-fermented groups showed significantly higher DPPH and ABTS radical scavenging activities, reaching 538.10 μmol/L and 2685.41 μmol/L, respectively. Co-fermentation of <i>Lactiplantibacillus plantarum</i> M3 and <i>H. uvarum</i> Yr3 (YM3) for 6 d increased flavonoid release by 2.52-fold compared to the control, outperforming mono-fermentation. Co-fermentation reduced alcohol content, with YM3 achieving the lowest level (1.18 %) versus 1.40 % in mono-fermentation. Co-fermentation also increased the diversity and content of volatile flavor compounds, contributing to a more favorable aroma in the fermented citrus juice. Additionally, co-fermentation received higher sensory scores, with YM3 performing the best. These strains show promise for producing low-alcohol citrus juices with enhanced nutrition and sensory attributes.