Microbiota dynamics and their impact on the metabolite in lupin oat yoghurt analogues

dominance in Y3 facilitated enhanced ester biosynthesis and conversion of aldehydes to acids, highlighting the "bifid shunt" as a key contributor to flavour enhancement. This integrated multi-omics approach highlights the critical role of targeted probiotic selection in modulating fermentation biochemistry, microbial ecology, and sensory attributes in plant-based lupin-oat yoghurt analogues. Notably, Bifidobacterium-driven fermentation in Y3 offers a promising strategy for improving the flavour profile and consumer acceptance of lupin-oat yoghurt analogues.