{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T16:11:56Z","timestamp":1792858316851,"version":"4.5.0"},"reference-count":48,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2021YFE0110000"],"award-info":[{"award-number":["2021YFE0110000"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["23ZYCGSN00970"],"award-info":[{"award-number":["23ZYCGSN00970"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["GCZX202302"],"award-info":[{"award-number":["GCZX202302"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Tianjin Science and Technology Plan Project","award":["2021YFE0110000"],"award-info":[{"award-number":["2021YFE0110000"]}]},{"name":"Tianjin Science and Technology Plan Project","award":["23ZYCGSN00970"],"award-info":[{"award-number":["23ZYCGSN00970"]}]},{"name":"Tianjin Science and Technology Plan Project","award":["GCZX202302"],"award-info":[{"award-number":["GCZX202302"]}]},{"name":"Project Program of Engineering Research Center of Food Biotechnology, Ministry of Education","award":["2021YFE0110000"],"award-info":[{"award-number":["2021YFE0110000"]}]},{"name":"Project Program of Engineering Research Center of Food Biotechnology, Ministry of Education","award":["23ZYCGSN00970"],"award-info":[{"award-number":["23ZYCGSN00970"]}]},{"name":"Project Program of Engineering Research Center of Food Biotechnology, Ministry of Education","award":["GCZX202302"],"award-info":[{"award-number":["GCZX202302"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Peas (Pisum sativum L.) serve as a significant source of plant-based protein, garnering consumer attention due to their high nutritional value and non-GMO modified nature; however, the beany flavor limits its applicability. In this study, the effects of Bifidobacterium animalis subsp. Lactis 80 (Bla80) fermentation on the physicochemical characteristics, particle size distribution, rheological properties, and volatile flavor compounds of pea milk was investigated. After fermentation by Bla80, the pH of pea milk decreased from 6.64 \u00b1 0.01 to 5.14 \u00b1 0.01, and the (D4,3) distribution decreased from 142.4 \u00b1 0.47 \u03bcm to 122.7 \u00b1 0.55 \u03bcm. In addition, Lactic acid bacteria (LAB) fermentation significantly reduced the particle size distribution of pea milk, which was conducive to improving the taste of pea milk and also indicated that Bla80 had the probiotic potential of utilizing pea milk as a fermentation substrate. According to GC-MS analysis, 64 volatile compounds were identified in fermented pea milk and included aldehydes, alcohols, esters, ketones, acids, and furans. Specifically, aldehydes in treated samples decreased by 27.36% compared to untreated samples, while esters, ketones, and alcohols increased by 11.07%, 10.96%, and 5.19%, respectively. These results demonstrated that Bla80 fermentation can significantly decrease the unpleasant beany flavor, such as aldehydes and furans, and increase fruity or floral aromas in treated pea milk. Therefore, Bla80 fermentation provides a new method to improve physicochemical properties and consumer acceptance of fermented pea milk, eliminating undesirable aromas for the application of pea lactic acid bacteria beverage.<\/jats:p>","DOI":"10.3390\/foods13132099","type":"journal-article","created":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T10:14:46Z","timestamp":1719828886000},"page":"2099","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80"],"prefix":"10.3390","volume":"13","author":[{"given":"Ronghao","family":"Sun","sequence":"first","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bochun","family":"Yang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Conghao","family":"Yang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3981-7459","authenticated-orcid":false,"given":"Yan","family":"Jin","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjie","family":"Sui","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guohua","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Life Sciences, Shanxi University, Taiyuan 030006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0629-8421","authenticated-orcid":false,"given":"Tao","family":"Wu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,7,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"134275","DOI":"10.1016\/j.foodchem.2022.134275","article-title":"Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein","volume":"402","author":"Xiang","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"665","DOI":"10.1016\/j.foodchem.2018.11.074","article-title":"Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate","volume":"278","author":"Lan","year":"2019","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Vioque, J., Giron-Calle, J., Torres-Salas, V., Elamine, Y., and Alaiz, M. 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