{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T00:50:31Z","timestamp":1790556631724,"version":"4.1.0"},"reference-count":42,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,2,25]],"date-time":"2022-02-25T00:00:00Z","timestamp":1645747200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001321","name":"National Research Foundation","doi-asserted-by":"publisher","award":["98352"],"award-info":[{"award-number":["98352"]}],"id":[{"id":"10.13039\/501100001321","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (\u2018Peach\u2019, \u2018Sabre\u2019 and \u2018Tommy Atkins\u2019) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented \u2018Sabre\u2019 MJ, while L75-fermented \u2018Peach\u2019 MJ had higher ABTS activity (p &lt; 0.05). In contrast, the L56 strain enhanced \u03b2-carotene retention, with improved colour properties in L56-fermented \u2018Peach\u2019 MJ. Fermentation with L75 in \u2018Sabre\u2019 and \u2018Peach\u2019 MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the \u2018Peach\u2019 and \u2018Sabre\u2019 mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish \u2018Peach\u2019 and \u2018Sabre\u2019 MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the \u2018Sabre\u2019 MJ fermented with L75 from the other treatments. \u2018Sabre\u2019 and \u2018Peach\u2019 MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.<\/jats:p>","DOI":"10.3390\/foods11050682","type":"journal-article","created":{"date-parts":[[2022,2,25]],"date-time":"2022-02-25T10:00:40Z","timestamp":1645783240000},"page":"682","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":48,"title":["Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation"],"prefix":"10.3390","volume":"11","author":[{"given":"Nobahle P.","family":"Cele","sequence":"first","affiliation":[{"name":"Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stephen A.","family":"Akinola","sequence":"additional","affiliation":[{"name":"Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7323-767X","authenticated-orcid":false,"given":"Vimbainashe E.","family":"Manhivi","sequence":"additional","affiliation":[{"name":"Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tinotenda","family":"Shoko","sequence":"additional","affiliation":[{"name":"Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6860-2089","authenticated-orcid":false,"given":"Fabienne","family":"Remize","sequence":"additional","affiliation":[{"name":"INRAE, Institut Agro Montpellier, SupAgro et, Universit\u00e9 de Montpellier, F-34000 Montpellier, France"},{"name":"Qualisud, Chemin de l\u2019lrat, Universit\u00e9 La R\u00e9union, F-97410 Saint Pierre, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7645-7857","authenticated-orcid":false,"given":"Dharini","family":"Sivakumar","sequence":"additional","affiliation":[{"name":"Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Degrain, A., Manhivi, V., Remize, F., Garcia, C., and Sivakumar, D. 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