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Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria

Year: 2025

Type: article

Abstract: This study investigated the effects of three different lactic acid bacteria (LAB) strains on the physicochemical properties, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results demonstrated that QJ served as an excellent substrate for LAB growth, with viable counts of all three LAB exceeding 8.5 log CFU/mL after fermentation. Fermentation significantly reduced soluble sugar contents while increasing organic acids levels. A slight enhancement in ABTS radical scavenging capacity was also observed. Electronic tongue (E-tongue) analysis revealed that LAB fermentation markedly decreased bitterness while enhanced sourness, sweetness, and umami, thereby improving the overall taste profile. Furthermore, electronic nose (E-nose) and HS-SPME-GC-MS analyses indicated distinct alterations in odor characteristics post-fermentation. A total of 87 volatile compounds were identified, with alcohols constituting the predominant group. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages.

Source: Foods

DOI: 10.3390/foods14213761