Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.

Ruiguo Cui, Yuting Xiao, Lixiang Huai, Jialin Xue, Zheshuo Cui, Caihong Cheng, Xiaoyu Liu, Lijun Song

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Ruiguo CuiCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Yuting XiaoCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Lixiang HuaiCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Jialin XueCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Zheshuo CuiCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Caihong ChengCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Xiaoyu LiuCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Lijun SongCollege of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066612, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Grape seed is typically regarded as by-products of wine and grape juice processing. In this study, the fermented plant-based beverages (FPB) were prepared by different lactic acid bacteria (LAB) strains fermentation using grape seeds. The changes in physicochemical properties and flavor of different FPB were comparatively investigated. The results demonstrated that different LAB strains showed significant differences on the qualities of FPB. Co-fermentation using two selected LAB strains, including

Indexed as

Fermented plant-based beveragesFlavorGrape seed residueLactic acid bacteriaPhysicochemical characteristics

Identifiers

PMID42011494

DOI10.1016/j.fochx.2026.103845

PMCPMC13092196

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