Fermentation of asparagus juice using selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus: microbiological, physicochemical and flavour characteristics

Summary This study aims to screen LAB with excellent probiotic and fermentation properties, and investigate the effect on asparagus juice. Fifty strains were isolated and identified from pickled asparagus, and Lactiplantibacillus plantarum JGS49 was screened by multiple properties. Whole‐genome analysis indicated that L. plantarum JGS49 contains nineteen antibiotic resistance genes and was non‐toxic. Compared with unfermented asparagus juice, the fermentation of L. plantarum JGS49 significantly improved the antioxidant activity of asparagus juice, and also increased the contents of total flavonoids, phenols and organic acids. Seventy‐nine volatile compounds were identified during the fermentation of asparagus juice, among which sixteen differential compounds with aroma activity thresholds were obtained. The contents of alcohol, acid and phenol in asparagus juice were increased by lactic acid bacteria fermentation, while the contents of furan were decreased. LAB fermentation improved the overall acceptability of asparagus juice, enhanced its mushroom and floral flavour, and reduced the green flavour. Asparagus juice was fermented using the selected probiotic Lactiplantibacillus plantarum JGS49 isolated from pickled asparagus. The fermentation with L. plantarum JGS49 can increase the contents of total phenol and flavonoid and the antioxidant activity of asparagus juice, enhance its flavours of mushroom and flower, reduce the green flavour, and improve the overall acceptability.