Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains

Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains

In this study, four lactic acid bacteria (LAB) strains, including <i>Lactiplantibacillus plantarum</i> CICC21790, <i>Lacticaseibacillus casei</i> CICC6117, <i>Lacticaseibacillus rhamnosus</i> ATCC7469, and <i>Limosilactobacillus fermentum</i> CICC22704...

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Bibliographic Details
Main Authors: Qingyang Sun, Xiaowen Shi, Yue Zhao, Ruiguo Cui, Yaya Yao, Xiaoyu Liu, Haoran Wang, Li Zhang, Lijun Song
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
chestnut
plant-based milk
lactic acid bacteria
fermentative characteristics
flavor
Online Access:https://www.mdpi.com/2304-8158/14/14/2511
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