Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

Abstract

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

“…Based on Figure 5C , it can be observed that a total of 26 benzenoid compounds were detected during the fermentation process, with 12 exhibiting an increasing trend and 14 showing a decreasing trend. Among them, benzylformate — which exhibits a strong floral aroma with hints of fruit and European blackberry — showed relatively stable levels throughout fermentation (ranging from 3.71 ± 0.02 to 3.72 ± 0.05) ( 15 ). 4-Ethylphenol, a compound with a pleasant aroma that is used in coffee and other fragrances — also showed a relatively stable content after fermentation (varying from 4.19 ± 0.02 to 4.18 ± 0.03).…”

“…4-Ethylphenol, a compound with a pleasant aroma that is used in coffee and other fragrances — also showed a relatively stable content after fermentation (varying from 4.19 ± 0.02 to 4.18 ± 0.03). The content of phenylacetaldehyde, which emits a floral scent reminiscent of hyacinths with undertones of almond and cherry fragrance ( 15 ), was 4.88 ± 0.02. Another key compound detected was vanillin, which possesses a strong fragrance of vanilla pods.…”

“…They found variations in the content of quercetin and coumarin among berries fermented with different strains, highlighting the strain-specificity of flavonoid metabolism. Zhang et al ( 15 ) employed UHPLC/Q Exactive/MS technology to detect a total of 401 metabolites in chickpea soy milk fermented by lactic acid bacteria for 0 h, 12 h, and 24 h. The majority of differential metabolites were generated during the early stages of fermentation. So far, studies on fermented sea buckthorn products have primarily focused on volatile compounds and their aroma characteristics ( 16 ).…”

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

“…For the measurement of starch and total protein content, the seed Pei samples were first dried. The total protein content was determined using the spectrophotometric method according to the National Standards of the People's Republic of China GB/T 5009.5-2016 (Zhang et al, 2022 ). The starch content was determined according to the National Standards of the People's Republic of China GB/T 5009.9-2003, with specific procedures referenced from a previous study (Liu et al, 2020 ).…”

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

“…The hydrolysis of glucosides of soy-based products using β-glucosidase increased their bioavailability, resulting in changed aroma profiles that impart fruity and creamy characteristics [132] Soymilk Lactobacillus plantarum 70810…”