A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends

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LAB is a type of bacteria with multiple probiotic functions. In recent years, this bacterium has been widely used in PBB fermentation, improving the sensory and nutritional qualities of the beverages. To comprehensively understand the research progress of LAB fermented PBBs in the past decade, this study systematically reviewed the application of LAB in fruits, vegetables, grains, nuts, mixed matrices and other types of fermentation substrates in the past decade. Meanwhile, the impact of the fermentation process on nutritional quality and probiotic characteristics was elaborated in detail, and the related metabolic pathways were predicted and analyzed. Specifically speaking, in terms of nutritional characteristics, fermentation generates many functional components, such as carbohydrates, organic acids, vitamins, phenolic compounds, VOCs, small molecule metabolites, and other bioactive substances, which enhance the physicochemical properties and sensory attributes of the products. In terms of probiotic characteristics, fermented plant-based beverages have potential human probiotic functions, such as lowering blood sugar and lipid levels, and regulating the balance of intestinal flora. In addition, the various metabolic pathways involved in LAB fermentation are of great significance for improving the quality of PBBs. Therefore, LAB has good application prospects in both the food and pharmaceutical fields.