Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeasts

Goji berry fruits ( Lycium barbarum L.) are recognized for their health benefits due to the presence of bioactive compounds such as organic acids, polyphenols, and carotenoids. The aim of this study was to develop and characterize new functional fermented goji berry juice beverages with lactic acid bacteria ( Lactiplantibacillus plantarum ), and yeast ( Saccharomyces cerevisae ), applied in both monoculture and co-culture. All tested strains exhibited good growth properties in goji juice, maintaining high viability throughout the 15-day fermentation period. While L. plantarum drove a significant increase in acidity and phenolic content–enhancing antioxidant capacity of the fermented beverages–yeast fermentations were characterized by a sharp decrease in sugars. Carotenoid compounds increased mainly in yeast monocultures, remaining stable in co-cultures of yeast and lactic acid bacteria. Volatile profiling identified 24 compounds, dominated by acetic acid, ethyl octanoate and decanoate. The chemical composition of the beverages influenced the sensory profile, resulting in reduced sweetness and significant acidic notes, particularly in L. plantarum fermented juices. While this study successfully produced a novel functional fermented goji-based beverage, sensory analysis revealed a margin for improvement. This suggests that there is high potential for these innovative beverages to succeed through targeted product optimization, addressing the growing consumer interest in new functional fermented non-alcoholic drinks.