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64 2025

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2025

Liu, Y. – Zhou, L. – Ma, Y. – Ma, W. – Sang, D.
Comparative effects of distinct Lactobacillus strains on physicochemical, sensory and antioxidant properties of fermented pea products
Journal of Food and Nutrition Research, 64, 2025, č. 4, s. 259-271

Lianyu Zhou, Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province, Academy of Plateau Science and Sustainability, School of Life Science, Qinghai Normal University, Wusi Xilu 38, 810008 Xining, China. E-mail: zly7604@163.com

Original article
Received 28 April 2025; 1st revised 17 July 2025; 2nd revised 22 August 2025; accepted 8 September 2025; published online 27 September 2025.

DOI: https://doi.org/10.64122/QUPY7863

Súhrn: The demand for fermented pea products has increased considerably owing to their nutritional value and associated health benefits. This study evaluated modifications in physicochemical and antioxidant properties of fermented pea products with pea powder concentrations of 90, 120, or 150 mg·ml-1, using Lactobacillus rhamnosus LLR-L2 (ST), Lactobacillus brevis TMPC 46G74 (XN), Lactobacillus reuteri 3630 (GF), and various strain combinations. After fermentation by lactobacilli, significant changes were observed in the pea powder compared to the untreated control. Fermentation at higher concentrations (120–150 mg·ml-1) consistently produced superior outcomes, yielding products with enhanced sensory scores, greater viable cell counts and optimal acidity levels. Moreover, lactic acid bacteria strain combinations demonstrated significant improvements across all measured physicochemical parameters. The 120 mg·ml-1 concentration proved particularly effective, generating products with excellent sensory evaluation scores, ideal acidity, and balanced protein-to-fat ratios. Notably, the XN-GF co-culture outperformed other inoculants, producing fermented pea products with reduced fat content alongside elevated sensory scores, protein content and glutathione levels. Similarly, the ST-GF combination showed distinct advantages, including higher viable cell counts, increased acidity and enhanced superoxide dismutase activity. These findings collectively demonstrate that mixed-strain fermentation yields pea-based products with optimal fermentation characteristics and significantly improved antioxidant capacity.

Kľúčové slová: fermented pea products; Lactobacillus; pea; sensory evaluation; functionality

Na stiahnutie:
  jfnr-2025-4-pp259-271-liu.pdf (PDF, 424.15 Kb, 291x)