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Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different lactic acid bacteria (LAB) strains comprising 30 Lactobacillus casei strains, 30 Lactobacillus plantarum strains, and 30 Enterococcus faecium strains.Electronic nose and Electronic tongue combined with multivariate statistical analysis methods were applied for the investigation of how different LAB strains affecting the flavor profile of fermented jujube juice. A clear distinction of all the fermented jujube juice was achieved. It was found that compared with L. casei-fermented jujube juice and E. faecium-fermented jujube juice, L. plantarum-fermented jujube juice produce more aromatics compounds and less sulfur organic compounds, while its taste is mostly characterized by sourness, and is perceived less bitterness and astringent for better consumer preference. What's more, the high acid-producing ability of L.plantarum may contribute to an extension of microbial safety and shelf life for the product. Practical applicationsL. plantarum is considered as a microorganism with a documented history of food use with the generally recognized as safe (GRAS) status from the US Food and Drug Administration (US FDA) and the qualified presumption of safety (QPS) status from the European Food Safety Authorities (EFSA). Based on the findings of this research, L. plantarum could improve the flavor profile of the jujube juice and may contribute to an extension of microbial safety and shelf life for the product leads to antibacterial an excellent potential for future research and development.

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As a group of multifunctional enzymes, glutathione S-transferases (GSTs) participate in oxidative stress resistance and cellular detoxification. Here, we identified 39 CmGST genes with typical binding sites from the Hami melon genome, and they can be classified into seven subfamilies. Their molecular information, chromosomal locations, phylogenetic relationships, synteny relationships, gene structures, protein–protein interactions, structure of 3-D models, and expression levels under cold stress were analyzed. Expression analysis indicates that cold-tolerant Jia Shi-310 (JS) had higher GST enzyme activities and expression levels of 28 stress-related genes under cold stress. Some CmGSTs belonging to Tau, Phi, and DHAR classes play significant roles under cold stress, and they could be regarded as candidate genes for further studies. The present study systematically investigated the characterization of the Hami melon GST gene family, extending our understanding of Hami melon GST mediated stress-response mechanisms in this worldwide fruit.

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