Utilization of native lactic acid bacteria for the fermentation of mulberry fruit juice: A functional beverage approach

Abstract

This study investigated the fermentation potential of mulberry (Morus spp.) fruit juice using native isolates of lactic acid bacteria (LAB) for the development of probiotic-rich functional beverages. Mulberry juice was prepared at concentrations of 10%, 20%, 30%, 40%, and 50% (v/v) and fermented at 30 °C for 72 hours. Key fermentation parameters including LAB viable count, pH, reducing sugar content, and anthocyanin concentration were systematically evaluated. The highest viable LAB count (8.89 log CFU/mL) was recorded in 40% juice after 48 hours of fermentation, with a corresponding pH of 3.98. Reducing sugar levels declined from 14.08 to 10.68 g/L, while anthocyanin content increased from 98.62 to 120.26 mg cyanidin-3-O-glucoside/L. These results demonstrate that LAB fermentation enhances both the probiotic viability and functional quality of mulberry juice. The findings support the potential application of native LAB isolates for the production of value-added, health-oriented fermented fruit beverages.