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Open access
Aug 2026
Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots
Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant a...
Hai-Xu Zhou, Meng Zhang, Ming-He Chen et al.
· Foods · 0 citations
Open access
Sep 2026
Optimization of Blue Honeysuckle Co-Fermentation with Lactobacillus rhamnosus and Saccharomyces cerevisiae to Enhance Total Phenolic Content and Antioxidant Activity
Blue honeysuckle (Lonicera caerulea L.) is a cold-adapted berry rich in bioactive polyphenols. The association of phenolic compounds with the plant cell-wall matrix may limit their extractability. To promote polyphenol release and enhance antioxidant properties, a blue honeysuckle matrix was co-fermented with Lactobaci...
Jin-Yu Du, Zhen-Chao Wu, Tong Yang et al.
· Fermentation · 0 citations
Sep 2026
Submerged Fermentation With Three Lactic Acid Bacteria Improves the Flavor of Green Coffee Beans
Lactiplantibacillus plantarum, Lacticaseibacillus paracasei , and Weissella confusa are lactic acid bacteria found in the intestines of the Luwak , potentially contributing to the fermentation process that enhances coffee flavor. This study aimed to evaluate the effects of these bacteria on the flavor prof...
Zong-Wei Li, C. Qi, Ming-Qin Zhao et al.
· Journal of food process engi... · 0 citations
Open access
Sep 2026
Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity
The broader application of Lingzhi (Ganoderma lucidum) in functional foods is fundamentally restricted by its intense, triterpenoid-driven bitterness. This study investigated the biochemical changes in Lingzhi mushroom mycelium (LMM) over a 10-day controlled fermentation with Lactiplantibacillus plantarum. To evaluate...
Yu-Tong Gu, Zhi-Yu Zhao, Rushan Lakshitha et al.
· Antioxidants · 0 citations
Open access
Sep 2026
Fermentation-based valorization of potato peel waste for the production of antioxidant fermentation-derived preparations by Lactiplantibacillus plantarum.
Agro-industrial byproducts represent an abundant yet underutilized resource for the production of value-added functional ingredients. In this study, potato peel waste was evaluated as a fermentation substrate for the production of antioxidant fermentation-derived preparations using Lactiplantibacillus plantarum ATCC 14...
S. Akgül, Ümmühan Top, Hatice Sıçramaz et al.
· Food science and technology... · 0 citations
Open access
Sep 2026
Study on the Nutritional Characteristics and Flavor of De-Anthocyanidin Black Rice Fermented by Multiple Compound Lactobacillus.
De-anthocyanin black rice (DBR) is a residue generated after the industrial extraction of anthocyanins; it retains considerable polysaccharides and other bioactives but remains largely underutilized. In this study, DBR underwent co-fermentation using a 2:1 (v/v) mixture of Lactiplantibacillus plantarum and Lactobacillu...
Ya-Mao Yang, Sha-Sha Wei, Hua Zhang et al.
· Journal of Food Science · 0 citations