Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk

文献类型： 外文期刊

第一作者： Zhou, Yingjun

作者： Zhou, Yingjun;Xu, Yifan;Zhan, Sha;Li, Xiaochun;Zhu, Zuohua;Yan, Li;Peng, Yuande;Xie, Chunliang;Song, Shuai;Wang, Haixuan

作者机构：

关键词： hempseed fermented milk; probiotics; volatile flavor compounds; non-volatile flavor substances; correlation analysis

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 24 期

页码：

收录情况： SCI

摘要： This study investigated the effects of three different single-strain probiotics Lactiplantibacillus plantarum XD117, Lacticaseibacillus paracasei LC-37, and Lacticaseibacillus rhamnosus LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of alpha-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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