{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T01:04:48Z","timestamp":1791594288114,"version":"4.3.4"},"reference-count":59,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T00:00:00Z","timestamp":1770249600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Innovation Capacity Enhancement Project for Small- and Medium-sized Sci-Tech Enterprises of Shandong Provincial Key R&D Program","award":["2025TSGCCZZB0175"],"award-info":[{"award-number":["2025TSGCCZZB0175"]}]},{"name":"National Key Research and Development Program Project","award":["2024YFF1106205-3"],"award-info":[{"award-number":["2024YFF1106205-3"]}]},{"name":"Beijing Huadu Yukou Poultry Industry Co., Ltd.","award":["6602424441"],"award-info":[{"award-number":["6602424441"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Microbial fermentation is an effective strategy to enhance the functional value of plant-derived ingredients. In this study, Stevia rebaudiana leaves were subjected to microbial fermentation to improve their antioxidant potential and functional properties. A composite fermentation system composed of Bacillus subtilis and Candida utilis was established through strain screening, and fermentation conditions were optimized using single-factor and orthogonal experiments, with chlorogenic acid (CA) content and antioxidant activity as evaluation indices. The optimal conditions were determined to be a fermentation temperature of 34 \u00b0C, a duration of 36 h, a microbial ratio (Bs:Cu) of 2:1, a moisture content of 55%, and an inoculum level of 3%. Under these optimal conditions, fermentation significantly increased CA content, total phenolic and flavonoid levels, and antioxidant capacity compared with unfermented material. Untargeted metabolomic analysis revealed extensive fermentation-induced remodeling of secondary metabolites, particularly phenolic acids, flavonoids, and terpenoids, including the generation of multiple newly formed bioactive compounds. Functional validation using a laying hen model demonstrated that fermented S. rebaudiana exhibited enhanced antioxidant and anti-inflammatory status and favorable modulation of physiological indicators compared with unfermented samples. Overall, this study demonstrates that microbial consortium fermentation effectively transforms S. rebaudiana from a sweetener-oriented plant into a multifunctional, fermentation-derived functional ingredient. This research is significant as it provides a dual-purpose strategy for developing antioxidant-enriched functional foods for humans and health-promoting natural feed additives for the livestock industry.<\/jats:p>","DOI":"10.3390\/foods15030574","type":"journal-article","created":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T11:13:01Z","timestamp":1770289981000},"page":"574","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Microbial Consortium Fermentation Remodels the Metabolite Profile and Enhances the Biological Functionality of Stevia rebaudiana Leaves"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-8122-7226","authenticated-orcid":false,"given":"Guangpeng","family":"Chu","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiejun","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baowei","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shijie","family":"Fan","sequence":"additional","affiliation":[{"name":"Beijing Huadu Yukou Poultry Industry Co., Ltd., Beijing 101206, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chaojiang","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Huadu Yukou Poultry Industry Co., Ltd., Beijing 101206, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6568-5341","authenticated-orcid":false,"given":"Yang","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qianru","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3694-6001","authenticated-orcid":false,"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"Feed Research Institute of Chinese Academy of Agricultural Sciences, Beijing 132011, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Zujko-Kowalska, K., Stefanek, M., \u0141uszczewska, I., Ma\u0142ek, \u0141., Kami\u0144ski, K.A., and Zujko, M.E. 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