Utilization of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus Cofermentation on Potato for Juice and High-Fiber Powder Production: An Innovative Approach for Pilot Scale Manufacturing

Abstract

The effects of cofermentation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional composition, antioxidant activities, volatile compounds, and metabolomics of potato juice and high-fiber powder at pilot scale were investigated. Compared with unfermented and fermented at 24 h, after fermentation for 48 h, potato juice possessed the highest organic acid, total polyphenols, and antioxidant activities, and high-fiber powder showed the highest content of soluble dietary fiber, total amino acids, galacturonic acid, and volatile acids. Based on untargeted metabolomics, 36 and 35 key differential nonvolatile metabolites were screened in potato juice and high-fiber powder, respectively. Carbohydrates were mainly metabolized into amino acids and organic acids in potato juice while converted into unsaturated fatty acids and glycerophospholipids in high-fiber powder. This study corroborated the effectiveness of the tested strains and pilot fermentation processes, thus laying a solid foundation for further large-scale production of juice and high-fiber powder from potato.