Screening and comparative performance of Lactiplantibacillus plantarum strains for enhancing functional properties of legume-based milks

This study systematically evaluated the performance of six Lactiplantibacillus plantarum strains (PC4, PC2, TA8, CL3, HLM3, ATCC 8014) across three legume-based milk matrices (mung bean, red kidney bean, chickpea) under a 6 h short fermentation protocol. Outcome measures included pH kinetics, culture viability, beta glucosidase activity, soluble protein, phytate, antioxidant indices (DPPH, FRAP, TPC), color parameters, and GC–MS based headspace volatile profiles, which were integrated by multivariate analysis. Fermentation consistently lowered pH and phytate, increased soluble protein, and enhanced antioxidant capacity across matrices. Multivariate modeling separated fermented from unfermented samples and showed a shift in volatile profiles away from aldehydes associated with beany and grassy notes, toward ketones, medium chain fatty acids, and terpenoid related compounds linked with cleaner and fuller aroma. Correlation analysis connected higher beta glucosidase activity with increases in TPC and antioxidant responses, while stronger acidification aligned with greater phytate reduction. Among the strains, PC4 delivered the most balanced and cross matrix improvements, whereas ATCC 8014 maintained high viability and enzyme activity but yielded smaller gains in phenolic and ferric reducing measures. These results demonstrate clear strain by substrate specificity and provide a practical, matrix aware basis for targeted strain selection to enhance both functional attributes and aroma quality of legume-based milks within short fermentation windows.

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