The Fermentation Frenzy: How Bacteria Transform Mango Juice

Scientists decided to mix things up by adding 40 different types of bacteria to two kinds of mango juices. The bacteria they used was called Lactiplantibacillus plantarum. They watched as the juices changed over time. Most of the bacteria did well, but one type, LC25, didn't thrive. Two bacteria, SS6 and B15, made the juices super tangy. When they took a sniff, they found 75 different smelly compounds, making the juices smell more complex and strong, especially like fruits and flowers.

People who tasted the juices described six different aromas. Bacteria C10 and LA100 made the juices taste like fresh mangoes. The study suggested that certain smelly compounds, called esters, might make the juices taste and smell even better. This research could help pick the best bacteria for creating delicious fermented mango juice.

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