In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37 °C using Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated using 96 microtiter plate, DPPH and FRAP assays. The bioactive metabolites were identified using ¹H-NMR analysis with multivariate analysis. Fermented juice was mixed with fresh dragon fruit juice at different ratios to evaluate the shelf life stability and consumer acceptability. The antibacterial activity of fermented dragon fruit juice was 95.52 ± 0.002, 95.63 ± 0.005, 96.05 ± 0.009 and 93.38 ± 0.000 towards Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa and Staphylococcus aureus, respectively. The antioxidant activity results demonstrated no significant differences for fermented and non-fermented juice. The principal component analyses showed the presence of 21 and 12 metabolites in the fermented and non-fermented dragon fruit juice. The major compounds contributed to the differences were lysine, alanine, acetic acid, succinic acid, lactic acid, glucose, iso-butyrate and betaine. The 1:9 ratio received the highest scores for the taste (6.24 ± 1.571), aroma (6.50 ± 1.696) and acidity (6.21 ± 1.996) and extended the shelf life for 3 months. This study demonstrated the high potential for the lacto-fermented dragon fruit juice for applications to improve the functional properties, consumer acceptability and shelf life of fresh dragon fruit juice.

在这项研究中，使用植物乳杆菌FBS05在37°C下对火龙果汁进行了48 h乳酸菌发酵。使用96微量滴定板，DPPH和FRAP分析评估抗菌和抗氧化活性。使用¹ H-NMR分析和多变量分析来鉴定生物活性代谢物。将发酵汁与新鲜火龙果汁以不同比例混合，以评估货架期稳定性和消费者可接受性。发酵火龙果汁对大肠杆菌，鼠伤寒沙门氏菌，铜绿假单胞菌和金黄色葡萄球菌的抗菌活性分别为95.52±0.002、95.63±0.005、96.05±0.009和93.38±0.000。， 分别。抗氧化剂活性结果表明，发酵液和非发酵液无显着差异。主成分分析表明，发酵的和未发酵的火龙果汁中存在21和12种代谢物。造成差异的主要化合物是赖氨酸，丙氨酸，乙酸，琥珀酸，乳酸，葡萄糖，异丁酸酯和甜菜碱。1：9的比例在味道（6.24±1.571），香气（6.50±1.696）和酸度（6.21±1.996）方面得分最高，并延长了3个月的保质期。这项研究证明了乳酸发酵的火龙果汁在改善新鲜火龙果汁的功能特性，消费者可接受性和保质期方面的应用具有很高的潜力。