Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review

Background: As a member of lactic acid bacteria, Lactobacillus helveticus (L. helveticus) exhibits a high protein hydrolysis capacity and possesses various probiotic functions. In recent years, the applications of L. helveticus in the fermentation of plant-based beverages have drawn increasing attentions. Scope and approach: Therefore, the recent advances in the applications of L. helveticus in the fermentation of fruit juices, vegetable juices, bean milks and cereal beverages are summarized in this paper for the first time. Key findings and conclusions: It is shown that L. helveticus fermentation significantly improves the quality of various plant-based beverages. On the one hand, the contents and profiles of organic acid, carotenoids, phenolic compounds and flavor compounds sugar in plant-based beverages greatly increase after fermented by L. helveticus, while L. helveticus fermentation reduces the levels of sugar, inorginic salts, allergen and antinutritional factors. On the other hand, L. helveticus-induced fermentation remarkably prolongs the shelf life as well as improves the physiochemical (e.g. emulsifying, foaming, oil- and water-binding capacities, protein solubility) and health-promoting properties (e.g. antifungal, antioxidant and anti-allergic properties) of these drink products. Therefore, L. helveticus has great potential to be applied in plant-based fermented beverages in the future.