Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation

Key Points

• The fermentation increased organic acids and volatile compounds, enhancing flavor and aroma.
• Key evidence showed that specific lactobacillus strains produced higher quantities of organic acids.
• Assessment using individual lactobacillus strains focused on their ability to ferment whole citrus fruits successfully.
• Findings suggest that using this fermentation method can improve food products through advanced sensory characteristics.