Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented...

The dynamic interplay between compositional matrices and bioprocessing techniques drives innovation in the design of plant-based dairy substitutes. In this regard, this study aimed to develop novel fermented cereal-pulse-based beverages using four alternative yoghurt lactic acid bacteria starters. Following initial screening, we constructed three binary, three ternary, and one quaternary consortium, keeping Lacticaseibacillus paracasei as the base strain due to its superior functional attributes, and conducted a fermentation at 30 °C for 20 h. Incorporating mixed starter cultures significantly improved the fermentation efficiency. Most fermented beverages showed efficient release of microbial metabolites, peptides, and amino acids achieving a thick and creamy yoghurt-like consistency as noted for control dairy yoghurt. Although phenolic metabolism largely depended on the starter composition, fermentation generated a diverse array of phenolic compounds with enhanced antioxidant potential. Among the formulated consortia, the binary composed of Lc. paracasei and Leuconostoc citreum or of Lc. paracasei and Levilactobacillus brevis revealed distinct nutritional advantages through anti-nutrients reduction and digestibility improvement. This analysis confirmed that substrate-starter interactions enhanced the aroma complexity. Consumer preference favored beverages in which Lc. paracasei was combined with Levilactobacillus namurensis or with Leuc. citreum and L. namurensis, that clustered with the raw beverage control in the sensory analysis. Our findings highlighted the potential of tailored microbial consortia to provide nutritious and sustainable functional alternatives to dairy yoghurt.