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Main chemical composition of the culture media (Table S1); concentrations of organic acids, carbohydrates (Table S2), and total and individual free amino acids (Table S3) in media fermented (30°C for 24 h) by six strains of Lactobacillus plantarum and further stored (21 days at 4°C); concentrations of volatile components and volatile free fatty acids in fruit and vegetable juices fermented (30°C for 24 h) by six strains of L. plantarum and stored (21 days at 4°C) (Table S4); fluorescing L. plantarum DC440 cells in MRS, WFH, and pineapple after growth (30°C for 24 h) and further storage (21 days at 4°C) (Fig. S1); pseudo-heatmap showing the correlation between several aldehydes and several alcohols and ketones after fermentation (30°C for 24 h) of vegetable and fruit juices with L. plantarum CIL6, 1MR20, C2, POM1, DC400, and CC3M8 (Fig. S2).
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