{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T05:02:35Z","timestamp":1789534955368,"version":"build-2803163510"},"reference-count":78,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Special Project for High-level Scientific and Technological Talents and Innovation Teams of Yunnan Province","award":["202405AS350005"],"award-info":[{"award-number":["202405AS350005"]}]},{"name":"the Yunnan Provincial International Science and Technology Commissioner Program","award":["202503AK140009"],"award-info":[{"award-number":["202503AK140009"]}]},{"name":"the Yunnan Provincial International Science and Technology Commissioner Program","award":["202503AK140010"],"award-info":[{"award-number":["202503AK140010"]}]},{"name":"the Yunnan Provincial International Science and Technology Commissioner Program","award":["202403AK140010"],"award-info":[{"award-number":["202403AK140010"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different fermentation strategies on its physicochemical properties, nutritional characteristics, volatile compounds, and sensory quality. WKBB was fermented using Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and a mixed culture of both strains. The results showed that fermentation significantly modified the quality characteristics of WKBB, including changes in its physicochemical properties and free amino acid composition. Furthermore, fermentation promoted the release of phenolic and flavonoid compounds during simulated gastrointestinal digestion. GC\u2013MS analysis revealed that fermentation altered the volatile composition of WKBB and increased the diversity of volatile compounds, thereby contributing to a more complex flavor profile. Sensory evaluation indicated that fermented samples exhibited improved overall sensory characteristics, with mixed-strain fermentation resulting in a more balanced quality profile. These findings demonstrate that lactic acid bacteria fermentation, particularly mixed-strain fermentation, is a promising and sustainable strategy for the development of a white kidney bean-based beverage and for enhancing the utilization of plant-based resources.<\/jats:p>","DOI":"10.3390\/foods15183206","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T13:04:57Z","timestamp":1789045497000},"page":"3206","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage"],"prefix":"10.3390","volume":"15","author":[{"given":"Yewen","family":"Xu","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liping","family":"Sun","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2052-9967","authenticated-orcid":false,"given":"Ying","family":"Gu","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongliang","family":"Zhuang","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Liang","sequence":"additional","affiliation":[{"name":"Wuhan Customs Technology Center, Wuhan 430050, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yangyue","family":"Ding","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuejing","family":"Fan","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101847","DOI":"10.1016\/j.foodpol.2020.101847","article-title":"Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare","volume":"97","author":"Bonnet","year":"2020","journal-title":"Food Policy"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"105702","DOI":"10.1016\/j.foodqual.2025.105702","article-title":"Understanding young consumers\u2019 attitudes towards plant-based products: A structural equation modelling analysis approach","volume":"135","author":"Moussaoui","year":"2026","journal-title":"Food Qual. 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