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10.3390/foods14213761
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Article

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

by
Liu Yang
1,2,
Yifan Zhao
1,2,
Yingzhuo Zhou
1,2,
Qian Zhao
1,2,
Shaohua Yuan
1,2,
Chen Ma
1,2,
Li Dong
1,2,
Yinghua Luo
1,2,
Xiaosong Hu
1,2,
Fang Chen
1,2 and
Daotong Li
1,2,*
1
Key Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
2
Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(21), 3761; https://doi.org/10.3390/foods14213761
Submission received: 27 September 2025 / Revised: 29 October 2025 / Accepted: 31 October 2025 / Published: 2 November 2025
(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)
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Abstract

This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, 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 and 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. Compared to the other two strains, Lactiplantibacillus plantarum CAU808 demonstrated superior fermentation performance and more favorable flavor characteristics. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages.
Keywords: medicinal and edible plant-based beverage; lactic acid bacteria; physicochemical properties; HS-SPME-GC-MS; flavor profiles medicinal and edible plant-based beverage; lactic acid bacteria; physicochemical properties; HS-SPME-GC-MS; flavor profiles
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MDPI and ACS Style

Yang, L.; Zhao, Y.; Zhou, Y.; Zhao, Q.; Yuan, S.; Ma, C.; Dong, L.; Luo, Y.; Hu, X.; Chen, F.; et al. Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods 2025, 14, 3761. https://doi.org/10.3390/foods14213761

AMA Style

Yang L, Zhao Y, Zhou Y, Zhao Q, Yuan S, Ma C, Dong L, Luo Y, Hu X, Chen F, et al. Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods. 2025; 14(21):3761. https://doi.org/10.3390/foods14213761

Chicago/Turabian Style

Yang, Liu, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen, and et al. 2025. "Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria" Foods 14, no. 21: 3761. https://doi.org/10.3390/foods14213761

APA Style

Yang, L., Zhao, Y., Zhou, Y., Zhao, Q., Yuan, S., Ma, C., Dong, L., Luo, Y., Hu, X., Chen, F., & Li, D. (2025). Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods, 14(21), 3761. https://doi.org/10.3390/foods14213761

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