biostudies-literatureYang LCapability Enhancement Project of Xiyuan Hospital, China Academy of Chinese Medical SciencesNational Natural Science Foundation of China3761https://www.ebi.ac.uk/biostudies/studies/S-EPMC12608928biostudies-literatureUnknown14(21)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 sournFoods (Basel, Switzerland)Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.PMC12608928XYZX0304-0232371511Yuan SMa CYang LLi DZhao QHu XDong LChen FLuo YZhou YZhao YfalseStudy on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.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 sourn2025-01-01T00:00:00Z2025 Nov2026-05-18T03:16:31.339Z2026-05-18T03:12:42.285ZS-EPMC126089284122773110.3390/foods14213761