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10.3390/foods15172973
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Article

Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots

by
Haixu Zhou
*,
Meng Zhang
,
Minghao Chen
,
Shuhui Zhang
,
Yang Wu
,
Haijuan Nan
and
Zhipeng Qu
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
*
Author to whom correspondence should be addressed.
Foods 2026, 15(17), 2973; https://doi.org/10.3390/foods15172973
Submission received: 1 July 2026 / Revised: 8 August 2026 / Accepted: 20 August 2026 / Published: 24 August 2026
(This article belongs to the Section Food Engineering and Technology)
Versions Notes

Abstract

Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant activity, flavor characteristics, sensory characteristics, and metabolite profiles of F. velutipes roots. Fermentation significantly increased soluble dietary fiber (SDF) from 1.537 to 1.722 g/100 g and DPPH radical scavenging activity from 27.88% to 59.92% in Lpb. plantarum-treated samples. GC-IMS analysis showed that fermentation increased several flavor-active aldehydes, esters, alcohols, organic acids, and ketones, thereby improving aroma complexity. LC-MS-based untargeted metabolomics revealed that amino acid metabolism, fatty acid metabolism, organic acid metabolism, and phenylpropanoid-related pathways were closely associated with flavor formation and antioxidant enhancement. Both Lpb. Plantarum and Lab. bulgaricus fermentation enhanced the accumulation of organic acids, sugar alcohols, and aromatic precursors, supporting improved antioxidant activity. Notably, Lpb. plantarum elicited broader metabolic shifts involving hydroxy fatty acids, esters, while Lab. bulgaricus more strongly promoted organic acid and aromatic metabolite accumulation, contributing to a more acidic and malty flavor profile. Sensory evaluation and electronic tongue analysis further confirmed that fermentation enhanced aroma and palatability, while increasing sourness and reducing bitterness and astringency. These results suggest that starter-culture-dependent lactic acid bacteria fermentation is an effective strategy for improving the functional and sensory characteristics of F. velutipes root by-products.
Keywords: Flammulina velutipes roots; lactic acid bacteria; flavor; untargeted metabolomics; starter-culture-dependent Flammulina velutipes roots; lactic acid bacteria; flavor; untargeted metabolomics; starter-culture-dependent

Share and Cite

MDPI and ACS Style

Zhou, H.; Zhang, M.; Chen, M.; Zhang, S.; Wu, Y.; Nan, H.; Qu, Z. Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots. Foods 2026, 15, 2973. https://doi.org/10.3390/foods15172973

AMA Style

Zhou H, Zhang M, Chen M, Zhang S, Wu Y, Nan H, Qu Z. Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots. Foods. 2026; 15(17):2973. https://doi.org/10.3390/foods15172973

Chicago/Turabian Style

Zhou, Haixu, Meng Zhang, Minghao Chen, Shuhui Zhang, Yang Wu, Haijuan Nan, and Zhipeng Qu. 2026. "Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots" Foods 15, no. 17: 2973. https://doi.org/10.3390/foods15172973

APA Style

Zhou, H., Zhang, M., Chen, M., Zhang, S., Wu, Y., Nan, H., & Qu, Z. (2026). Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots. Foods, 15(17), 2973. https://doi.org/10.3390/foods15172973

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