Effect of on Physicochemical Properties of Fermented Plant-Based Raw Materials.

To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of on physicochemical properties of fermented soy, oat, and coconut. was combined with different lactic acid bacteria strains and . Acidification, titratable acidity, and viability of and were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. reduced fermentation time in soy, oat, and coconut. and grew in all fermented raw materials above 10 CFU/g. No significant effect on rheological behavior was observed when was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of in all three bases. Diacetyl levels increased in fermented oat and coconut samples when was combined with a starter culture containing and with another starter culture containing , and . In all fermented oat samples, significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with . The findings suggest that can improve fermentation time and sensory perception of fermented plant-based products.