On one hand, SMF is defined as a type of process wherein the anaerobic or partially anaerobic fermentation of a substrate is performed in the presence of free water, also known as a liquid medium [18]. On the other hand, SSF is defined as a type of process wherein fermentation occurs on a solid matrix in the absence of free water [18; 19]. The SMF process is fairly popular in the industry for producing various fermentation products, due to its ease of control over the fermentation process, shorter fermentation duration, consistent productivity, and the ease of the purification of the products [18; 19]. Nevertheless, SSF has advantages over SMF, such as a higher productivity, lower energy expenditures, simpler instrumentation, lower catabolic repression, a lower risk of contamination, and the better microbial growth and production of secondary metabolites [18; 19; 20; 21]. Although the fermentation of legumes provides numerous benefits to their nutritional profile, it should be emphasized that fermentation is often associated with the formation of exogenous biogenic amines (BAs) [22; 23]. Although BAs are essential to some biological functions, such as the synthesis of hormones or alkaloids, the excess consumption of exogenous BA can lead to various food poisoning symptoms, such as headaches, vomiting, diarrhoea, dizziness, nausea, or pseudo-allergic reactions [24; 25]. For this reason, BA control in fermented products is of the utmost importance. Previous studies have reported changes in nutritional profile, phenolic compounds, antioxidant properties, and the antidiabetic potential of lentils during fungal solid-state fermentation [26; 27; 28; 29]. It was also reported that the phenolic content, protein quality, and digestibility of lentil proteins were improved using water kefir seed fermentation [30]. Several studies have been conducted on lentil fermentation with lactic acid bacteria (LAB). The study of [PERSON] et al. [31] revealed that the solid-state co-fermentation of lentils using LAB and _Bacillus subtilis_ natto increased the antioxidant activity and LAB proliferation in the fermented lentil products. [PERSON] et al. [14] used liquid and solid-stateferentations with _Lactobacillus plantarum_ and _Bacillus subtilis_ to produce water-soluble fermented lentil extracts with antioxidant and antihypertensive properties. The study of [PERSON] et al. [32] on the lactic acid fermentation of gelatinized yellow and red lentil flour was carried out in order to analyse the alterations in total phenolic compounds, protein digestibility, antinutritional factors (tannins, trypsin inhibitor activity, phytic acid content, etc. ), and antioxidant capacity. Another study was carried out to examine the impact of sonication or precooking and fermentation with _Lactobacillus plantarum_ and _Pedicoccus acidlactici_ on the antinutritional factors of several legume flours, including lentil [13]. [PERSON] et al. [33] examined the impact of fermentation with _Lactobacillus casei_ on increasing the content of isoflavoids and microbiological safety in lentils. The above-mentioned previous studies on lentil fermentation varied regarding the type of initial lentil raw material used, the microorganisms used, and the examined characteristics, mainly antioxidant and antinutritional, of the fermented product. Therefore, to the best of our knowledge, this study is the first to use the differently grown lentil variety 'Danaja' for fermentation with a newly isolated _Pedicoccus acidlactici_ strain, in order to compare the changes in compounds such as biogenic amines, volatile compounds, fatty acids, and \(\gamma\)-aminobutyric acid in the obtained products.