Abstract
This study examined the effects of co-fermentation with different lactic acid bacteria (LAB) strains and Hanseniaspora uvarum on the physicochemical properties, bioactivity, and volatile flavor components of citrus juice. During fermentation, three LAB strains and H. uvarum Yr3 maintained high viable cell counts. Most co-fermented groups showed significantly higher DPPH and ABTS radical scavenging activities, reaching 538.10 μmol/L and 2685.41 μmol/L, respectively. Co-fermentation of Lactiplantibacillus plantarum M3 and H. uvarum Yr3 (YM3) for 6 d increased flavonoid release by 2.52-fold compared to the control, outperforming mono-fermentation. Co-fermentation reduced alcohol content, with YM3 achieving the lowest level (1.18 %) versus 1.40 % in mono-fermentation. Co-fermentation also increased the diversity and content of volatile flavor compounds, contributing to a more favorable aroma in the fermented citrus juice. Additionally, co-fermentation received higher sensory scores, with YM3 performing the best. These strains show promise for producing low-alcohol citrus juices with enhanced nutrition and sensory attributes.