Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Mung bean, one of the most important legume crops, contains high nutritional values as well as medicinal properties. In this study, the effects of Lacticaseibacillus casei GL8072 (L. casei GL8072) and Lactococcus lactis RQ1066 (L. lactis RQ1066) fermentation on physicochemical properties, antioxidant capacities, amino acid composition, and volatile flavor compounds of mung bean flour were investigated. We found that L. casei GL8072 and L. lactis RQ1066 had the probiotic potential of utilizing mung bean flour as fermentation substrate, which can change the physicochemical properties, amino acids contents, and antioxidant capacities of mung bean flour. A total of 73 volatiles were identified during fermentation via gas chromatography-mass spectrometry. Fermentation enriched the variety of volatile flavor compounds, while reduced the unpleasant flavors such as (E)-2-octenal, nonanal, decanal, and 1-octen-3-ol. The species of volatile flavor compounds of the fermented mung bean flour with L. lactis RQ1066 was more abundant than that of L. casei GL8072. Our results illustrated that lactic acid bacteria fermentation is a promising approach to enhance the physicochemical and functional properties of mung bean flour, thereby improving the economic benefits of legumes as raw materials in the food processing industry.