Submerged fermentation with autochthonous Pediococcus pentosaceus enhances physicochemical properties, enriches bioactive compounds, and boosts the antioxidant and antibacterial activities of mandacaru (Cereus jamacaru DC.) fruit.

This study aimed to measure the impacts of submerged fermentation using Pediococcus pentosaceus 57 (Pp-57) on the physicochemical properties, bioactive compounds, antioxidant, and antibacterial activities of mandacaru fruit (Cereus jamacaru DC.). The commercial strain Lactobacillus acidophilus La-05 was used as a control. After 96 h of fermentation, viable cell counts of lactic acid bacteria (LAB) were > 7 log CFU/mL. During fermentation, pH and total soluble solids decreased, while acidity, flavonoid content, total phenolic compounds, and antioxidant (DPPH) and antibacterial activities increased. In the H NMR analysis, more than 20 compounds were identified in the mandacaru fruit before fermentation. After 72 h of fermentation, differences in the signals related to sugars, caprylic acid, acetoin, acetoacetic acid, and lactic acid were observed. The results show that submerged fermentation using LAB, particularly the native strain P. pentosaceus 57, may effectively boost the bioactive compound profile and the antioxidant and antibacterial properties of mandacaru fruit.