Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice

Lactic acid bacteria (LAB) are widely utilized in the production of various fermented foods. Lacticaseibacillus casei (Ls. casei) fermentation has been demonstrated to enhance antioxidant activity, flavor, and nutritional value. This study aimed to evaluate the physicochemical properties, proximate chemical compositions, antioxidant activities, and volatile profiles of pineapple juice fermented by Ls. casei LK-1. Strain growth, physicochemical parameters, phenolics and flavonoids,...