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Abstract
This work investigated the impact of malolactic fermentation on the metabolomic profile
of sea buckthorn juice to optimize the fermentation process for flavor modification.
Six strains of L. plantarum were used with varied pH of the juice, cell acclimation,
and fermentation time. 1H-NOESY spectra were acquired from fresh and fermented juices
with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized
at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential
amino acids, and nucleosides were consumed early during fermentation while sugars
in general were consumed later in the fermentation. If deacidification is the main
target of fermentation, strains that produce less acids and ferment less sugars, shorter
fermentation time, and lower starter pH should be used. Higher starter pH and longer
fermentation time promote formation of antimicrobial compounds and potentially increase
antioxidant stability.