Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.

As shown in Figure 2 A and summarized in Table S1 , the type of LAB fermentation had an extremely significant and substantial impact on the soluble sugar content of the QJ beverage ( p < 0.0001), decreasing from 28.75 ± 0.12 to 26.11 ± 0.80, 21.61 ± 1.25, and 22.13 ± 1.32 mg/mL by the fermentation using the Lf14, Lr18 and Lp808 strains, respectively.

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