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Volume 15
Issue 18
10.3390/foods15183206
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage

by
Yewen Xu
1,
Liping Sun
1,
Ying Gu
1,
Yongliang Zhuang
1,
Hao Liang
2,
Yangyue Ding
1 and
Xuejing Fan
1,*
1
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
2
Wuhan Customs Technology Center, Wuhan 430050, China
*
Author to whom correspondence should be addressed.
Foods 2026, 15(18), 3206; https://doi.org/10.3390/foods15183206
Submission received: 3 August 2026 / Revised: 4 September 2026 / Accepted: 9 September 2026 / Published: 10 September 2026
(This article belongs to the Section Plant Foods)
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Abstract

The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different fermentation strategies on its physicochemical properties, nutritional characteristics, volatile compounds, and sensory quality. WKBB was fermented using Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and a mixed culture of both strains. The results showed that fermentation significantly modified the quality characteristics of WKBB, including changes in its physicochemical properties and free amino acid composition. Furthermore, fermentation promoted the release of phenolic and flavonoid compounds during simulated gastrointestinal digestion. GC–MS analysis revealed that fermentation altered the volatile composition of WKBB and increased the diversity of volatile compounds, thereby contributing to a more complex flavor profile. Sensory evaluation indicated that fermented samples exhibited improved overall sensory characteristics, with mixed-strain fermentation resulting in a more balanced quality profile. These findings demonstrate that lactic acid bacteria fermentation, particularly mixed-strain fermentation, is a promising and sustainable strategy for the development of a white kidney bean-based beverage and for enhancing the utilization of plant-based resources.
Keywords: white kidney bean; lactic acid bacteria fermentation; plant-based beverage; nutritional properties; sensory evaluation white kidney bean; lactic acid bacteria fermentation; plant-based beverage; nutritional properties; sensory evaluation
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MDPI and ACS Style

Xu, Y.; Sun, L.; Gu, Y.; Zhuang, Y.; Liang, H.; Ding, Y.; Fan, X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods 2026, 15, 3206. https://doi.org/10.3390/foods15183206

AMA Style

Xu Y, Sun L, Gu Y, Zhuang Y, Liang H, Ding Y, Fan X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods. 2026; 15(18):3206. https://doi.org/10.3390/foods15183206

Chicago/Turabian Style

Xu, Yewen, Liping Sun, Ying Gu, Yongliang Zhuang, Hao Liang, Yangyue Ding, and Xuejing Fan. 2026. "Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage" Foods 15, no. 18: 3206. https://doi.org/10.3390/foods15183206

APA Style

Xu, Y., Sun, L., Gu, Y., Zhuang, Y., Liang, H., Ding, Y., & Fan, X. (2026). Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage. Foods, 15(18), 3206. https://doi.org/10.3390/foods15183206

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