Assessing the influence of lactic acid fermentation on the biochemical indicators of plant substrates and substantiating the rational process duration

Authors

DOI:

https://doi.org/10.15587/1729-4061.2026.360605

Keywords:

lactic acid fermentation, plant substrates, biochemical indicators of Lactiplantibacillus plantarum, fermentation duration

Abstract

This study investigates the lactic acid fermentation process involving plant substrates of various natures (spelt, flax seeds, kelp, oyster mushrooms) with the participation of Lactiplantibacillus plantarum. The task addressed relates to the insufficient certainty of the patterns in biochemical transformations in plant substrates of various natures in the lactic acid fermentation process. This complicates their targeted selection and use as fermented ingredients in food products.

Fermentation was carried out at a temperature of 32 ± 2°C for 24 hours with sampling every 6 hours. It was established that the pH dynamics have a phase character: the most intensive decrease occurs in the interval of 0–6 hours. The total pH decrease was 33.0% for spelt, 28.5% for oyster mushrooms, 20.2% for flax, and 12.2% for kelp. The average rate of pH decrease over 24 hours was from –0.088 units/h (spelt) to –0.034 units/h (kelp).

An increase in titrated acidity was found in all substrates, the most intense for spelt and oyster mushrooms: 9.35 and 9.5 times, respectively, with average rates of 0.042 and 0.040 g/100 g/h. For flax and kelp, the increase was lower – 0.48 and 0.28 g/100 g, respectively. A strong inverse correlation was found between pH and titrated acidity (r = –0.98 ± 0.03). The decrease in soluble carbohydrates was 46.2% in oyster mushrooms and 42.3% in spelt, while in kelp and flax – 6.7% and 13.8%. The content of soluble protein increased by 58% in kelp, 50% in flax, 43% in spelt and 33% in oyster mushrooms in the absence of significant changes in total protein.

It was found that after 18 hours of fermentation, the rate of change of all indicators is significantly reduced. It was substantiated that the rational duration of fermentation is 18 hours, which enables a balanced acid profile and effective transformation of the carbohydrate-protein complex without excessive acidification

Author Biographies

Larysa Bal-Prylypko, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Technologies of Meat, Fish and Seafood Products

Mykola Nikolaenko, National University of Life and Environmental Sciences of Ukraine

Doctor of Philosophy (PhD), Associate Professor

Department of Public Health and Nutrition

Marina Serdyuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Standardization and Certification of Agricultural Products

Valentyna Bandura, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Processes and Equipment of Agricultural Production Processing

Svitlana Danylenko, Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Biotechnology

Olena Sydorenko, State University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science and Pharmacy

Inna Kurbatova, Taras Shevchenko National University

Doctor of Biological Sciences, Professor

Department of Ecology and Zoology

Educational and Scientific Center "Institute of Biology and Medicine"

Natalia Nesterenko, State University of Trade and Economics

Candidate of Technical Sciences, Associate Professor

Department of Commodity Science and Pharmacy

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Assessing the influence of lactic acid fermentation on the biochemical indicators of plant substrates and substantiating the rational process duration

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Published

2026-06-30

How to Cite

Bal-Prylypko, L., Nikolaenko, M., Serdyuk, M., Bandura, V., Danylenko, S., Sydorenko, O., Kurbatova, I., & Nesterenko, N. (2026). Assessing the influence of lactic acid fermentation on the biochemical indicators of plant substrates and substantiating the rational process duration. Eastern-European Journal of Enterprise Technologies, 3(11 (141), 30–40. https://doi.org/10.15587/1729-4061.2026.360605

Issue

Vol. 3 No. 11 (141) (2026): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2026 Larysa Bal-Prylypko, Mykola Nikolaenko, Marina Serdyuk, Valentyna Bandura, Svitlana Danylenko, Olena Sydorenko, Inna Kurbatova, Natalia Nesterenko

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