Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: Implications for functional beverage development

Key Points

• The metabolomic analysis indicates a rich profile of volatile compounds in fermented mulberry juice.
• Key findings demonstrate significant variations in compound levels after fermentation, with potential health benefits.
• Analysis focuses on the transformation of compounds via lactic acid bacteria during the fermentation process.
• This highlights the potential of mulberry juice as a functional beverage; further exploration is essential.