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Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and...
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Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 10218

Special Issue Editors

Dr. Kan Shi

E-Mail Website
Guest Editor
College of Enology, Northwest A&F University, Yangling 712100, China
Interests: food microbiology; lactic acid bacteria; fermentation; winemaking
Special Issues, Collections and Topics in MDPI journals
Dr. Lu Wang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: food microbiology; fermentation; biotransformation; antioxidant phytochemicals
Special Issues, Collections and Topics in MDPI journals
Dr. Huawei Gu

E-Mail Website
Guest Editor
College of Life Sciences, Northwest A&F University, Xianyang 712100, China
Interests: biotechnology; fermentation; bacteriology; pathogenesis; molecular microbiology

Special Issue Information

Dear Colleagues,

Natural fruit and vegetable beverages have increasingly attracted consumer attention due to their nutritional and health benefits. Lactic acid bacteria (LAB), renowned for their probiotic and fermentation capabilities, have already found widespread applications in dairy and wine production. The application of LAB on other fruit and vegetable beverages has emerged as a research hotspot, given their substantial impact on the nutrient composition of beverages, such as organic acids, polyphenols, carotenoids, amino acids, and polysaccharides, as well as their influence on sensory and quality characteristics. Therefore, we are pleased to introduce this Special Issue entitled "Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages", focusing on the applications of LAB to further improve the quality and nutritional profile of fruit and vegetable beverages. Contributions to this Special Issue are welcome on a wide range of topics, including but not limited to strain selection, fermentation process optimization, innovative technology, metabolic mechanisms, and nutritional and functional evaluations. Your contributions can advance both scientific understanding and practical applications in LAB-fermented fruit and vegetable beverages.

Dr. Kan Shi
Dr. Lu Wang
Dr. Huawei Gu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fruit and vegetable beverages
  • lactic acid bacteria
  • fermentation
  • food quality
  • food nutrition
  • sensory characteristics
  • fruit wine

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Published Papers (5 papers)

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Research

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29 pages, 2334 KiB  
Article
Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation
by Matteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, Antonio González-Sarrías, Fernando Vallejo, Antonio Cilla and Amparo Gamero
Foods 2025, 14(9), 1447; https://doi.org/10.3390/foods14091447 - 22 Apr 2025
Viewed by 325
Abstract
Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on pH [...] Read more.
Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on pH drop and colony counts at 37 °C and the supplementation with 7.5–15 g glucose/100 mL. Analyses of antioxidant capacity, phytochemical profile, proximate composition and sensory attributes were conducted, along with studies on the gastrointestinal survival of probiotics. Total polyphenols levels and antioxidant capacity followed the order: carob > tiger nut > rice (159.8–218.9 > 34.1–127.9 > 7.2–17.5 mg GAE/L for total polyphenols; 4461.9–15,111.6 > 2916.8–7897.3 > 1845.7–6103.5 µM Trolox/L for ORAC; and 2057.7–4235.3 > 318.9–876.7 > n.d.–239.7 µM Trolox/L for TEAC, respectively). The VEGE061 consortium showed the best results for the majority of parameters analyzed, influencing fat content and fatty acid profiles and increasing monounsaturated fatty acids in tiger nuts while promoting saturated fatty acids in rice beverages. Simulated in vitro digestion significantly reduced probiotic content in tiger nuts, carob, and, to a lesser extent, rice beverages. The beverages showed good sensory attributes, with tiger nut developing lactic and floral notes, carob achieving a balanced aroma profile with VEGE061, and rice displaying pleasant sensory qualities with VEGE033 and VEGE061 consortia. Further research is needed to explore optimal conditions for scaling up the process and strategies to improve probiotic delivery, aiming to increase post-digestion survival. This approach could promote the development of healthy and sustainable food alternatives. Full article
(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)
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16 pages, 1795 KiB  
Article
Bioprospecting Indigenous Oenococcus oeni Strains from Chinese Wine Regions: Multivariate Screening for Stress Tolerance and Aromatic Competence
by Yongzhang Zhu, Xiaoqing Hong, Zhenghua Xu, Shuwen Liu and Kan Shi
Foods 2025, 14(7), 1207; https://doi.org/10.3390/foods14071207 - 29 Mar 2025
Viewed by 308
Abstract
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by Oenococcus oeni (O. oeni). This investigation characterized 170 indigenous O. oeni isolates from two principal Chinese viticultural regions (Yinchuan, Ningxia, and Changli, Hebei) through [...] Read more.
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by Oenococcus oeni (O. oeni). This investigation characterized 170 indigenous O. oeni isolates from two principal Chinese viticultural regions (Yinchuan, Ningxia, and Changli, Hebei) through polyphasic analysis. Forty-nine strains demonstrating genetic potential for efficient malate metabolism and biosafety compliance (absence of ethyl carbamate and biogenic amines genes) were subjected to adaptive laboratory evolution under enologically relevant stress conditions. Comparative evaluation with the superior indigenous strain SD-2a revealed eight stress-adapted isolates exhibiting superior MLF kinetics, completing L-malic acid degradation in Marselan wine. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) profiling identified three isolates’ (3-31, 9-10, and 9-50) significant enhancement of key fermentation aromas in experimental fermentations. These oenologically adapted indigenous strains demonstrate promising potential as regional-specific starter cultures, providing a scientific foundation for developing terroir-expressive winemaking practices and optimizing microbial resources in China’s wine industry. Full article
(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)
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22 pages, 7554 KiB  
Article
Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes
by Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia and Wendy Franco
Foods 2025, 14(1), 143; https://doi.org/10.3390/foods14010143 - 6 Jan 2025
Cited by 1 | Viewed by 1072
Abstract
The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except [...] Read more.
The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except for the evaluation of tyramine production and citric acid intake. This process included morphological, metabolic, fermentation yield, and resistance tests to identify promising malolactic strains. Morphological assessments led to the selection of 23 isolates, which were genetically identified as Levilactobacillus brevis (65% abundance) and Leuconostoc mesenteroides (35% abundance). Among these, eight strains exhibited low sugar metabolism rates, while three demonstrated competitive growth and malolactic activity in a synthetic medium containing 10% ethanol, outperforming a commercial strain. Low consumption was observed in the qualitative citric acid intake test, whereas a positive response was noted for tyramine production. At the conclusion of the sequential selection criteria, Levilactobacillus brevis BCV-46 exhibited the most favorable characteristics for potential use as a malolactic starter culture, successfully withstanding the combined stress factors of ethanol, pH, and SO2. Full article
(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)
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16 pages, 1750 KiB  
Article
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
by Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, Tippapha Pisithkul, Phayungsak Manochai, Kamonwan Manowan, Anong Atsaneechantra and Ni-orn Chomsri
Foods 2024, 13(21), 3455; https://doi.org/10.3390/foods13213455 - 29 Oct 2024
Cited by 1 | Viewed by 1578
Abstract
Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with Lactobacillus acidophilus (La), single inoculation with Torulaspora delbrueckii (Td), and [...] Read more.
Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with Lactobacillus acidophilus (La), single inoculation with Torulaspora delbrueckii (Td), and co-culture of both La + Td, on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control. The results show significant increases in the color intensity of the fermented-JA juices, whereas an enhancement of total phenolic contents is observed in the fermented JA-juices acquired through the use of La for both single and co-culture inoculations. The colony counts of LAB and yeast in the inoculated JA juices increased by approximately 2.0 and 1.7 log CFU/mL at 24 h, respectively. The antibacterial activity of JA juices against four pathogenic bacteria was detected. All JA juices exhibited antimicrobial activity against the tested pathogenic strains, with strong antibacterial properties of La-fermented juice being recorded against Bacillus cereus at the lowest MIC of 124 µL/mL. Additionally, La + Td-fermented and UI-JA juices demonstrated comparable anticancer activity against HT-29 cells with IC50 values of 823.37 and 754.87 µg/mL, respectively. Furthermore, a total of 995 compounds was identified as differential fermentation metabolites through non-targeted metabolome analysis across different fermentation groups. These findings illustrate the significant potential of using JA juice for La and Td fermentation to develop functional juices. Full article
(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)
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Review

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35 pages, 1899 KiB  
Review
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
by Christian Kosisochukwu Anumudu, Taghi Miri and Helen Onyeaka
Foods 2024, 13(23), 3714; https://doi.org/10.3390/foods13233714 - 21 Nov 2024
Cited by 11 | Viewed by 6161
Abstract
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that [...] Read more.
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers. Full article
(This article belongs to the Special Issue Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages)
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