{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T12:11:14Z","timestamp":1784895074907,"version":"3.55.0"},"reference-count":46,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,7]],"date-time":"2024-11-07T00:00:00Z","timestamp":1730937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Technology Innovation Project of Hainan Provincial Scientific Research Institutes","award":["LKS-2023-005"],"award-info":[{"award-number":["LKS-2023-005"]}]},{"name":"Technology Innovation Project of Hainan Provincial Scientific Research Institutes","award":["322QN241"],"award-info":[{"award-number":["322QN241"]}]},{"name":"Hainan Provincial Natural Science Foundation Youth Fund","award":["LKS-2023-005"],"award-info":[{"award-number":["LKS-2023-005"]}]},{"name":"Hainan Provincial Natural Science Foundation Youth Fund","award":["322QN241"],"award-info":[{"award-number":["322QN241"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>To explore the feasibility of pure yeast fermentation in whole Calamondin puree (FWCP) for the utilization of the whole fruit, yeasts were isolated from naturally fermented Calamondin, and their fermentation characteristics were evaluated. The results indicated that all yeasts were able to ferment FWCP, reducing the sour taste by degrading citric acid, increasing the contents of nutrients (such as phenols and limonins) and volatile compounds, and enhancing the antioxidant activity and inhibition of \u03b1-glucosidase activity (p &lt; 0.05). Among them, P. terricola QJJY1 and H. opuntiae QJJY14 exhibited stronger abilities to degrade organic acids, with P. terricola QJJY1 enhancing the antioxidant capacity by releasing phenolic compounds such as phloretin-3\u2032,5\u2032-di-c-\u03b2-glucoside, vitexin-2\u2033-O-rhamnoside, and isomargaritene. Moreover, H. opuntiae QJJY15 improved the contents of characteristic volatile compounds such as terpene hydrocarbons and higher alcohols. In total, 70 components were identified as differential metabolites based on their fold change in the metabolites, with 42 differential metabolites involved in 29 metabolic pathways across four strains. The main pathways related to phenol and flavor enrichment were flavonoid, flavone, and flavonol biosynthesis, monoterpenoid biosynthesis, and glyoxylate and dicarboxylate metabolism. Therefore, yeast fermentation is an effective method for utilizing whole Calamondin.<\/jats:p>","DOI":"10.3390\/ijms252211984","type":"journal-article","created":{"date-parts":[[2024,11,7]],"date-time":"2024-11-07T12:12:13Z","timestamp":1730981533000},"page":"11984","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation"],"prefix":"10.3390","volume":"25","author":[{"given":"Hongjian","family":"Zhang","sequence":"first","affiliation":[{"name":"Hainan University-HSF\/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou 570228, China"},{"name":"Hainan Institute of Grain and Oil Science, Qionghai 571400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuaiguang","family":"Liu","sequence":"additional","affiliation":[{"name":"Hainan Institute of Grain and Oil Science, Qionghai 571400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zewei","family":"Ma","sequence":"additional","affiliation":[{"name":"Hainan Institute of Grain and Oil Science, Qionghai 571400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huan","family":"Huang","sequence":"additional","affiliation":[{"name":"Hainan Institute of Grain and Oil Science, Qionghai 571400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianhe","family":"Zheng","sequence":"additional","affiliation":[{"name":"Hainan Institute of Grain and Oil Science, Qionghai 571400, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Tian","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Science and Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiuping","family":"Zhong","sequence":"additional","affiliation":[{"name":"Hainan University-HSF\/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1016\/j.jfda.2016.10.024","article-title":"Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin","volume":"25","author":"Lou","year":"2017","journal-title":"J. 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