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Cited by 63Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies

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Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

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Yuan, Xinyu, Wang, Tao, Sun, Liping, Qiao, Zhu, Pan, Hongyu, Zhong, Yujie, Zhuang, Yongliang·2024·Food Chemistry: X
DOI 10.1016/j.fochx.2024.101482PMC PMC11137363
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Abstract

Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.

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Graphical abstract CC BY-NC-ND · PubMed Central
Fig. 1 The strains used for fruit fermentation including Saccharomyces cerevisiae, non-saccharomyces, Lactobacillus, and Acetobacter.
Fig. 1 The strains used for fruit fermentation including Saccharomyces cerevisiae, non-saccharomyces, Lactobacillus, and Acetobacter.CC BY-NC-ND · PubMed Central
Fig. 2 The fruit fermentation method including natural fermentation, inoculation fermentation, mono-strain inoculation fermentation, mixed-strain inoculation fermentation, lipid-state fermentation, and solid-state fermentation.
Fig. 2 The fruit fermentation method including natural fermentation, inoculation fermentation, mono-strain inoculation fermentation, mixed-strain inoculation fermentation, lipid-state fermentation, and solid-state fermentation.CC BY-NC-ND · PubMed Central
Fig. 3 The beneficial effects of fruit fermentation including the extension of shelf life, the improvement of flavor, the enhancement of color, the increase of active ingredients, and the enhancement of functional activities.
Fig. 3 The beneficial effects of fruit fermentation including the extension of shelf life, the improvement of flavor, the enhancement of color, the increase of active ingredients, and the enhancement of functional activities.CC BY-NC-ND · PubMed Central

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Metadata

Authors
Yuan, X., Wang, T., Sun, L., Qiao, Z., Pan, H., Zhong, Y., & Zhuang, Y.
Affiliations
  • Kunming University of Science and Technology (CN)
  • Huanghuai University (CN)
Corresponding author
  • Zhong, Yujie
  • Zhuang, Yongliang
ORCID
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2024-06
Volume
22
Pages
101482
ISSN
2590-1575 (ISSN-L)
DOI
10.1016/j.fochx.2024.101482
PMC
PMC11137363
OpenAlex
W4396919638
Cited by
63
References
1
Citations by year
2026: 24 · 2025: 37 · 2024: 2
FWCI
2.34
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry X (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • Natural Science Foundation of Yunnan Province (202101AT070084)
  • National Natural Science Foundation of China (32260589)
  • Key Scientific Research Project of Colleges and Universities in Henan Province (23A550018)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
fermented fruits, probiotic fermentation, fruit spoilage, lactic acid bacteria, acetic acid bacteria, yeast, solid-state fermentation, liquid fermentation, shelf life, flavor, color, functional components, physiological function

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

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How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. https://app.cochat.ai/papers/10.1016/j.fochx.2024.101482
The paper
Yuan, X., Wang, T., Sun, L., Qiao, Z., Pan, H., Zhong, Y., & Zhuang, Y. (2024). Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2024.101482