Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications

Abstract

Lactobacillus plantarum is a widely distributed gram-positive anaerobic or partially anaerobic fermenting bacteria that has been extensively applied in the fields of medicine, cosmetics, and the food industry owing to their variety of functional properties. L. plantarum is suitable for the fermentation of fruit and vegetable media. The resulting fermented product is significantly enhanced in terms of the overall quality compared to that in the prefermentation period. This study summarizes the impact of fermentation with L. plantarum on the modification of flavor and volatile compounds in fruit products, its effect on functional activities, and its practical application in fermented fruit production. Fruits fermented by L. plantarum are rich in volatile components, possess a higher content of functional compounds, and exhibit better bioactivities, including antioxidant, anti-inflammatory, and regulatory effects on type 2 diabetes and gut microbes, compared to nonfermented fruits. This study provides new insights into the development of fruit-derived functional foods processed via fermentation with L. plantarum.