ArticleCurrent research in food science2025
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enrichment of bioactive compounds with enhanced functional properties. Initially, ten yeast strains were screened in synthetic medium and elderberry juice for sugar consumption and ethanol production. Five yeasts with distinct metabolic profiles were selected to generate seven binary cultures (pairing high-with low-to-intermediate-performing strains) for juice fermentation at 30 °C for 36 h. Monocultures and binary cultures were comparatively evaluated for sugar utilization, ethanol production, and the modulation of bioactive compounds. The co-culture of
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