{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Yang L"],"funding":["Capability Enhancement Project of Xiyuan Hospital, China Academy of Chinese Medical Sciences","National Natural Science Foundation of China"],"pagination":["3761"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12608928"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(21)"],"pubmed_abstract":["This study investigated the effects of three different lactic acid bacteria (LAB) strains (<i>Limosilactobacillus fermentum</i> 14, <i>Limosilactobacillus reuteri</i> 18, and <i>Lactiplantibacillus plantarum</i> 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 sourn"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria."],"pmcid":["PMC12608928"],"funding_grant_id":["XYZX0304-02","32371511"],"pubmed_authors":["Yuan S","Ma C","Yang L","Li D","Zhao Q","Hu X","Dong L","Chen F","Luo Y","Zhou Y","Zhao Y"],"additional_accession":[]},"is_claimable":false,"name":"Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.","description":"This study investigated the effects of three different lactic acid bacteria (LAB) strains (<i>Limosilactobacillus fermentum</i> 14, <i>Limosilactobacillus reuteri</i> 18, and <i>Lactiplantibacillus plantarum</i> 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 sourn","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Nov","modification":"2026-05-18T03:16:31.339Z","creation":"2026-05-18T03:12:42.285Z"},"accession":"S-EPMC12608928","cross_references":{"pubmed":["41227731"],"doi":["10.3390/foods14213761"]}}