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.

Key Points

• Evaluate the impact of non-Saccharomyces yeasts and lactic acid bacteria on pomegranate fermentation.
• Simultaneous and sequential fermentation using specific non-Saccharomyces and LAB combinations.
• Assessment of inoculation timing and its effects on fermentation outcomes.
• Analysis of bioactive compound accumulation and aroma profiles.
• Improved nutritional quality of low-alcohol pomegranate beverages.
• Synergistic effects depend on the timing and combinations of strains used.
• Increased aroma complexity enhances sensory appeal.