Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk

This study investigated the effects of lactic acid bacteria fermentation on the nutritional components of soy milk, peanut milk and chickpea milk. The results showed that L. fermentum GD01 grew well and had a high acidproducing ability in bean milk. The fermentation with L. fermentum GD01 reduced the content of soluble protein and sugar in bean milk while increased some other bioactive substances, such as polypeptides, amino acids, polyphenols, and flavonoids. Therefore, this fermentation could improve the nutritional value of the bean milk. Furthermore, the types and contents of volatile flavor compounds in bean milk were altered by fermentation. The rise in organic acids, alcohols, and esters, as well as the reduction in aldehydes, diminished the beany flavor and enhanced aroma of bean milk. Our findings would provide a theoretical basis for the production of fermented bean milk with high functional and nutritional value by using lactic acid bacteria.

Automated summary

This study examined the impact of lactic acid bacteria fermentation on the nutritional components of soy milk, peanut milk, and chickpea milk. The findings demonstrated that L. fermentum GD01 exhibited strong growth and acid-producing ability in bean milk. Fermentation with L. fermentum GD01 resulted in a reduction in soluble protein and sugar content while increasing the levels of bioactive substances like polypeptides, amino acids, polyphenols, and flavonoids in bean milk. Additionally, fermentation altered the types and amounts of volatile flavor compounds, enhancing the aroma and reducing the beany flavor of the milk. These results provide a theoretical basis for producing fermented bean milk with improved functionality and nutritional value using lactic acid bacteria.