Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 376 - 386

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043073

Progress on nutrients and flavor substances in lactic acid bacteria-fermented plant-based beverages

  • JIANG Wenjie ,
  • YE Jian ,
  • CHENG Lin ,
  • LUO Xuegang
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  • 1(Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(National Demonstration Center for Experimental Bioengineering Education, Tianjin University of Science and Technology, Tianjin 300457, China)
    3(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2025-04-20

  Revised date: 2025-06-13

  Online published: 2026-01-22

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Abstract

Plant-based beverages, broadly defined as drinks formulated primarily from botanical ingredients, have attracted increasing attention in recent years due to their alignment with consumer demand for healthier and more sustainable dietary choices.Among the emerging strategies to enhance the sensory and nutritional qualities of such beverages, lactic acid bacteria (LAB) fermentation has shown considerable promise.The flavor and nutritional profiles of LAB-fermented plant-based beverages are largely attributed to the microbial metabolism of carbohydrates, proteins, and lipids, which leads to the generation of a wide array of aromatic compounds and bioactive nutrients.Key enzymes involved in these biochemical transformations—such as lactate dehydrogenase, proteases, and lipases—play essential roles in modulating the final product characteristics.Nevertheless, challenges persist in standardizing flavor profiles and managing variability in raw plant materials.The integration of multi-omics technologies offers powerful tools to elucidate the metabolic pathways underlying fermentation and to refine process parameters.Furthermore, the adoption of novel fermentation technologies holds potential to further improve both sensory attributes and nutritional functionality, thereby driving innovation and sustainable growth in the plant-based beverage industry.This review summarizes recent advances in the understanding of flavor and nutritional compound formation during LAB fermentation of plant-based beverages, providing insights that may inform future product development and industrial application.

Key words： lactic acid bacteria fermentation; plant-based beverages; nutritional compounds; flavor compounds; transformation mechanisms

Cite this article

JIANG Wenjie , YE Jian , CHENG Lin , LUO Xuegang . Progress on nutrients and flavor substances in lactic acid bacteria-fermented plant-based beverages[J]. Food and Fermentation Industries, 2026 , 52(1) : 376 -386 . DOI: 10.13995/j.cnki.11-1802/ts.043073

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