Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28

Abstract

Mung bean yogurt (MBY) is a novel plant-based milks substitute. Changes in quality and aroma during the fermentation of MBY are key factors influencing its commercial value. This study investigated the effects of Lactiplantibacillus plantarum (L. plantarum) SF28 fermentation on the nutritional and flavor characteristics of MBY. Fermentation was conducted with L. plantarum SF28 at 35 °C for 12 h. Results showed that MBY fermented for 8 h achieved the highest sensory score. L. plantarum SF28 thrived in MBY and maintained or increased the levels of free polyphenols, with vitexin and isovitexin particularly well preserved. Additionally, fermentation elevated the levels of umami free amino acids and antioxidant capacity in MBY while reducing oligosaccharides and phytic acid. Glutamic acid, aspartic acid, and lactic acid were identified as major contributors to MBY's taste, imparting umami and acidic notes. Fermentation decreased off-odor compounds such as hexanal and enhanced aromatic components like ketones and esters, which impart desirable aroma characteristics to MBY. The fermentation of MBY with L. plantarum SF28 demonstrates potential for practical applications, offering a promising approach to the deep processing of mung bean products and enhancing their added value.