{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T03:25:55Z","timestamp":1790652355052,"version":"4.1.0"},"reference-count":44,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2023,12,28]],"date-time":"2023-12-28T00:00:00Z","timestamp":1703721600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100017668","name":"Anhui Provincial Key Research and Development Plan","doi-asserted-by":"publisher","award":["202204c06020013"],"award-info":[{"award-number":["202204c06020013"]}],"id":[{"id":"10.13039\/501100017668","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010622","name":"Hefei University","doi-asserted-by":"publisher","award":["20RC48"],"award-info":[{"award-number":["20RC48"]}],"id":[{"id":"10.13039\/501100010622","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with <jats:italic>Lactobacillus acidophilus<\/jats:italic> JYLA\u201016 (<jats:italic>La<\/jats:italic>), <jats:italic>Lactobacillus plantarum<\/jats:italic> JYLP\u2010375 (<jats:italic>Lp<\/jats:italic>), and <jats:italic>Lactobacillus rhamnosus<\/jats:italic> JYLR\u2010005 (<jats:italic>Lr<\/jats:italic>) on the flavour profile of blueberry juice.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76\u2009g\u2009L<jats:sup>\u22121<\/jats:sup> in <jats:italic>La<\/jats:italic>\u2010fermented blueberry juice, 5.86\u2009g\u2009L<jats:sup>\u22121<\/jats:sup> in <jats:italic>Lp<\/jats:italic>\u2010fermented blueberry juice, and 6.41\u2009g\u2009L<jats:sup>\u22121<\/jats:sup> in <jats:italic>Lr<\/jats:italic>\u2010fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty\u2010four volatile compounds were identified using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with <jats:italic>La<\/jats:italic> was dominated by alcohols, <jats:italic>Lp<\/jats:italic> was dominated by esters, and <jats:italic>Lr<\/jats:italic> was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC\u2013IMS data effectively differentiated between unfermented and fermented blueberry juices.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13142","type":"journal-article","created":{"date-parts":[[2023,11,21]],"date-time":"2023-11-21T07:41:59Z","timestamp":1700552519000},"page":"2587-2596","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Non\u2010volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria 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