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Physicochemical and aroma components were compared between fermented and fresh juice. Fermentation produced 7.34 log CFU mL-1 viable bacteria, increased total acids, vitamin C, polyphenols, flavonoids, and carotenoids, and decreased pH and soluble solids. It preserved original color (ΔE\u003C2), altered rheology, and identified 35 aroma compounds via GC-MS; sensory evaluation was highest for the composite-probiotic treatment.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/effect-of-mixed-fermentation-of-saccharomyces-cerevisiae-lactobacillus-helveticus-lactobacillus-delbrueckii-subsp-bulgaricus-on-physicochemical-and-flavor-characteristics-of-pumpkin-juice/502983/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/effect-of-mixed-fermentation-of-saccharomyces-cerevisiae-lactobacillus-helveticus-lactobacillus-delbrueckii-subsp-bulgaricus-on-physicochemical-and-flavor-characteristics-of-pumpkin-juice/502983.png","ImageObject",300,407,{"name":92,"@type":93},"Anna Hans","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-19","2026-10-03",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What was the main goal of the study on pumpkin juice?","Question",{"text":112,"@type":113},"The study aimed to develop a nutritious, aromatic probiotic-fermented pumpkin juice using mixed fermentation and to evaluate its physicochemical and flavor outcomes.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Which microorganisms were used for co-fermentation?",{"text":117,"@type":113},"The juice was co-fermented with Saccharomyces cerevisiae, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. bulgaricus.",{"name":119,"@type":110,"acceptedAnswer":120},"How did fermentation affect key physicochemical properties compared with fresh juice?",{"text":121,"@type":113},"Compared with fresh pumpkin juice, the fermented product showed increased total acid content, vitamin C, polyphenols, flavonoids, and carotenoids, while pH and soluble solids decreased significantly (P \u003C 0.05).","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},502983,1791250221,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},5909892332657,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Jiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nJiangxi Science &Technology Normal University  \nMixed fermentation, Pumpkin juice, Physicochemical property, Flavor  October 7th, 2025  \n [https://doi.org/10.21203/rs.3.rs-7626401/v1](https://doi.org/10.21203/rs.3.rs-7626401/v1)  \n 􀁱 􀅏 This work is licensed under a Creative Commons Attribution 4.0 International License.  \nRead Full License  \n No competing interests reported.  \n A version of this preprint was published at Scienti«c Reports on November 28th, 2025. See the published version at [https://doi.org/10.1038/s41598-025-26842-z](https://doi.org/10.1038/s41598-025-26842-z).  \n1 Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus,  \n2 Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of  \n3 Pumpkin juice  \n4 Renqin Tan, Chunli Zhou*, Manjun Zhang, Wei Su, Shaofang Liu, Leyi Yao, Wenhui Pan, Wen  \n5 Li  \n6 School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013,  \n7 China  \n8 Abstract  \n9 To develop a nutritious and aromatic probiotic-fermented pumpkin juice, fresh pumpkin juice  \n10 was utilized as the raw material. This juice was co-fermented using Saccharomyces cerevisiae, 11 Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. bulgaricus. Comparative analyses 12 were conducted on the physicochemical properties and aroma components of the fermented 13 pumpkin juice. The results indicate that the viable bacterial count in the fermented pumpkin juice 14 reached 7.34 log CFU mL-1. Compared with fresh pumpkin juice, fermented pumpkin juice 15 exhibited significant increases (P \u003C 0 .05) in total acid content, vitamin C, polyphenols, flavonoids, 16 and carotenoids. Additionally, there were significant decreases (P \u003C 0 .05) in pH and soluble solids.  \n17 The fermentation process was effective in preserving the original color of the pumpkin juice (ΔE\u003C2) .  \n18 Furthermore, the rheological properties of the pumpkin juice were altered by the composite  \n19 probiotic fermentation. Notably, GC-MS analysis identified a total of 35 aroma compounds in the  \n20 pumpkin juice samples, including 9 esters, 8 aldehydes, 5 ketones, 5 acids, 5 alcohols and 3 other  \n21 substances. The types of esters and alcohols were higher in fermented pumpkin juice compared to  \n22 fresh pumpkin juice. After OPLS-DA analysis, Prominent aroma compounds detected in the  \n* Corresponding author: Chunli Zhou. E-mail address: [zhoucl6212@126.com](zhoucl6212@126.com)  \n23 fermented pumpkin juice included phenylethyl alcohol, phenethyl acetate, and ethyl caprylate, 24 which imparted a more intense floral and fruity aroma to the fermented pumpkin juice. And, the  \n25 pumpkin juice fermented with the composite probiotics received the highest sensory evaluation.  \n26 Keywords: Mixed fermentation, Pumpkin juice, Physicochemical property, Flavor  \n27 1. Introduction：  \n28 Pumpkins (Cucurbita moschata) are renowned for their rich nutritional content, which  \n29 includes polysaccharides, carotenoids, amino acids, and other essential nutrients (Zhang et al., 2025) .  \n30 They possess the capability to detoxify the body, protect the gastric mucosa, and eliminate  \n31 carcinogenic substances. Additionally, pumpkins hold significant medicinal value, facilitating  \n32 growth and development while exhibiting diuretic and laxative properties. Pumpkins also exhibit  \n33 notable antioxidant, anti-diabetic, anti-inflammatory, and immunomodulatory activities (Shajan et  \n34 al., 2024) . Due to their large production volume, there has been concern about resource wastage 35 (Gavril et al., 2024) . Meanwhile, the deep processing of pumpkins has","cbCaigi0a14SzeFw","https://ap.wps.com/l/cbCaigi0a14SzeFw","pdf",1072529,56,"English","# Abstract\n# Keywords\n# 1. Introduction","[{\"question\":\"What was the main goal of the study on pumpkin juice?\",\"answer\":\"The study aimed to develop a nutritious, aromatic probiotic-fermented pumpkin juice using mixed fermentation and to evaluate its physicochemical and flavor outcomes.\"},{\"question\":\"Which microorganisms were used for co-fermentation?\",\"answer\":\"The juice was co-fermented with Saccharomyces cerevisiae, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. bulgaricus.\"},{\"question\":\"How did fermentation affect key physicochemical properties compared with fresh juice?\",\"answer\":\"Compared with fresh pumpkin juice, the fermented product showed increased total acid content, vitamin C, polyphenols, flavonoids, and carotenoids, while pH and soluble solids decreased significantly (P \\u003c 0.05).\"}]","Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of Pumpkin juice | PDF",1791047308,141]