Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk
This study investigated the effects of three different single-strain probiotics <i>Lactiplantibacillus plantarum</i> XD117, <i>Lacticaseibacillus paracasei</i> LC-37, and <i>Lacticaseibacillus rhamnosus</i> LGG, on the quality of hempseed fermented milk. The main...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4076 |
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| Summary: | This study investigated the effects of three different single-strain probiotics <i>Lactiplantibacillus plantarum</i> XD117, <i>Lacticaseibacillus paracasei</i> LC-37, and <i>Lacticaseibacillus rhamnosus</i> LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of α-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics. |
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| ISSN: | 2304-8158 |