Synergistic effects of simultaneous and sequential fermentation by non-Saccharomyces yeasts and lactic acid bacteria on nutritional and aroma profiles of low-alcohol pomegranate beverages.

This study provides the first systematic evaluation of these specific non-Saccharomyces and LAB combinations in pomegranate fermentation, demonstrating clear effects of inoculation timing, bioactive compound accumulation, and aroma complexity. The observed strain- and timing-dependent synergism offers a practical strategy to improve the nutritional and sensory qualities of low-alcohol fruit beverages.