Fermentation of mango peel by <i>Lactiplantibacillus plantarum</i> reveals cultivar- and strain-dependent outcomes

Mango peel, a major byproduct of mango processing, is often discarded, leading to environmental issues. This study explores the use of mango peel from Alphonso and Dassheri cultivars for fermentation with Lactiplantibacillus plantarum strains (JGR2 and PTM46) isolated from Indian foods. Overall, bacterial growth was limited in mango peel medium; however, PTM46 exhibited higher viability than JGR2, and Alphonso peel better supported bacterial viability. Both strains lowered the pH and an increased the titratable acidity, with PTM46 causing higher acidification. Metabolomic profiling revealed higher concentrations of organic acids, phenolics such as pyrogallol, and flavorants such as carveol and 2-phenylethanol in the fermented peels. Fermented Alphonso peel, compared to Dassheri, and fermentation by PTM46 compared to JGR2, showed higher levels of metabolites. This work highlights the potential of lactic acid fermentation to biotransform the constituents of mango peel with the production of antimicrobial organic acids and flavoring chemicals.