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Following process optimization, a yeast-first sequential strategy with intermediate pasteurization was selected, comprising an initial Saccharomyces cerevisiae fermentation step, intermediate pasteurization, and a subsequent Lactiplantibacillus plantarum fermentation step. Fermentation reduced pH from 4.68 to 3.51 and increased total acidity from 61.06 to 135.39 g LA\/L and total phenolic content from 3.01 to 9.39 mg GAE\/mL. In vitro antioxidant-related activities were also higher after fermentation, with DPPH, ABTS, and \u2022OH scavenging rates increasing by 39.90%, 29.78%, and 11.10%, respectively. In mice, LBPCJ administration was associated with lower liver index and serum aminotransferase levels, together with attenuated hepatic histopathological alterations, with the high-dose group (15 mL\/kg BW) showing the clearest response. These changes were accompanied by higher hepatic SOD and GSH levels and lower MDA, TNF-\u03b1, IL-1\u03b2, and IL-6 levels. LBJ and PCJ also improved several measured indicators, while LBPCJ showed changes across multiple endpoints under the tested conditions. Overall, sequential fermentation markedly altered the physicochemical and antioxidant-related properties of LBPCJ, and LBPCJ administration improved multiple indicators related to alcohol-induced liver injury in mice, although the specific constituents and underlying mechanisms remain to be clarified.<\/jats:p>","DOI":"10.3390\/foods15081435","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T13:22:47Z","timestamp":1776691367000},"page":"1435","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Dual-Species Fermentation of a Lycium barbarum\u2013Polygonatum cyrtonema Composite Jiaosu Enhanced Antioxidant Activity and Alleviated Alcohol-Induced Liver Injury in Mice"],"prefix":"10.3390","volume":"15","author":[{"given":"Shuyuan","family":"Yang","sequence":"first","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bingcan","family":"Liu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Honghui","family":"Geng","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen","family":"Yu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenge","family":"Xu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Can","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Materials Science and Engineering, Hunan Institute of Technology, Hengyang 421002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6176-9516","authenticated-orcid":false,"given":"An","family":"Zhou","sequence":"additional","affiliation":[{"name":"The Experimental Research Center, Anhui University of Chinese Medicine, Hefei 230038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5433-5146","authenticated-orcid":false,"given":"Wencheng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"},{"name":"Intelligent Manufacturing Institute, Hefei University of Technology, Hefei 230051, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1173-7297","authenticated-orcid":false,"given":"Zeyu","family":"Wu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China"},{"name":"Intelligent Manufacturing Institute, Hefei University of Technology, Hefei 230051, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"840","DOI":"10.1053\/j.gastro.2022.05.031","article-title":"Natural History of Alcohol-Associated Liver Disease: Understanding the Changing Landscape of Pathophysiology and Patient Care","volume":"163","author":"Bajaj","year":"2022","journal-title":"Gastroenterology"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e751","DOI":"10.1016\/S2468-2667(25)00174-4","article-title":"National, regional, and global statistics on alcohol consumption and associated burden of disease 2000-20: A modelling study and comparative risk assessment","volume":"10","author":"Shield","year":"2025","journal-title":"Lancet Public Health"},{"key":"ref_3","unstructured":"World Health Organization (2026, January 31). 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