The study investigated the effects of five lactic acid bacteria (LAB), namely Lactobacillus paracasei Lp20241, Lactobacillus delbrueckii subsp. bulgaricus Ld20247, Lactobacillus plantarum Lp20265, Lactobacillus rhamnosus Lr20990 and Lactobacillus fermentum Lf21800 on physicochemical properties, color and related properties, antioxidant substances and capacities of fermented pomegranate juice (FPJ), as well as sensory qualities. After fermented at 37 ℃ for 72 h, the counts of viable bacteria in five FPJ were all above 7.0 lg CFU/mL, and the FPJ fermented by L. fermentum had the highest counts of viable bacteria (8.24 lg CFU/mL). The pH, total soluble solids, total sugar, and total anthocyanin content of the FPJ fermented by L. fermentum showed the greatest reduction, and they decreased by 12.40%, 8.29%, 15.13%, and 18.30% in comparison with unfermented pomegranate juice, respectively. While the corresponding total titratable acidity, polymeric color and percent polymeric color were increased by 157.8%, 176.8%, 178.2%, respectively. The L* values of all FPJ were notably decreased, and both a* and b* values were notably increased, indicating all FPJ with dark red color. After fermentation, the total phenolic contents of all FPJ were decreased by 7.69%-13.62%, however, there were no significant changes in total flavonoids contents and antioxidant activities. Both electronic nose analysis and sensory evaluation observed that the different FPJ showed significant differences in the aroma and taste. In general, LAB fermentation can improve the sensory quality of pomegranate juice, and provide certain theoretical basis for the development of pomegranate juice fermented beverage.
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