Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum

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作   者：

Fan J.;  Lu Y.;  Li X.;  Huang J.;  Luo J.;  Tian F.;  Ni Y.;  Dong L.; 

作者机构：

School of Food Science and Technology Shihezi University||School of Food Science and Technology Jiangnan University;  School of Food Science and Technology Shihezi University||Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province) School of Food Science and Technology Shihezi University;  School of Food Science and Technology Shihezi University||Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University;  Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province) School of Food Science and Technology Shihezi University||Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University; 

关键词：

Flavour substances;  Fermented milk;  Metabolic pathways;  B vitamins;  Lactiplantibacillus plantarum; 

期刊名称：

Food Chemistry

i s s n：

0308-8146

年卷期：

2025 年 463 卷 Jan.15 Pt.1 期

页   码：

1.1-1.11

页   码：

摘   要：

© 2024Chickpea milk is a nutrient-rich plant-based milk, but its pronounced beany flavour limits consumer acceptance. To address this issue, chickpea milk was fermented using two strains of Lactiplantibacillus plantarum, FMBL L23251 and L23252, which efficiently utilize chickpea milk. L. plantarum FMBL L23251 demonstrated superior fermentation characteristics. Fermentation with L. plantarum FMBL L23251 resulted in a 1.90-fold increase in vitamin B3 (271.66 ng/ml to 516.15 ng/ml) and a 1.58-fold increase in vitamin B6 (91.24 ng/ml to 144.16 ng/ml) through the L-aspartic acid pathway and the 1-deoxy-D-xylulose-5-phosphate (DXP)-independent pathway, respectively. Furthermore, L. plantarum FMBL L23251 effectively removed beany flavours due to its enhanced pathway for pyruvate metabolism. The main aldehydes are converted into corresponding alcohols or acids, resulting in 87.74 % and 96.99 % reductions in hexanal and 2-pentyl-furan, respectively. In summary, the fermentation of L. plantarum FMBL L23251 generated fermented chickpea milk that is rich in B vitamins and provides a better flavour.