Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles

Grape seed is typically regarded as by-products of wine and grape juice processing. In this study, the fermented plant-based beverages (FPB) were prepared by different lactic acid bacteria (LAB) strains fermentation using grape seeds. The changes in physicochemical properties and flavor of different FPB were comparatively investigated. The results demonstrated that different LAB strains showed significant differences on the qualities of FPB. Co-fermentation using two selected LAB strains, including Lactobacillus casei LWCC3002 (L.C) and Lactobacillus rhamnosus LWCC3004 (L.R), induced better biochemical transformations. The antioxidant activity of FPB increased by 10% after fermentation. Notably, the asparagine content increased significantly by about 20 times (1.91–38.33 μg/mL). Additionally, Gas chromatography-ion mobility spectrometry (GC-IMS) identified 46 volatile organic compounds (VOCs) in FPB. The content of 2-Ethyl-5-methylpyrazine and 2-Ethyl-3-methylpyrazine increased approximately 12-fold and 17-fold, respectively after fermentation. This study provides a technical support for FPB based on grape seed. • FPB is prepared by fermenting grape seeds directly. • LAB fermentation alters the physicochemical properties of FPB. • The asparagine content in FPB increased approximately 20-fold. • 46 volatile compounds detected by GC-IMS. • LAB fermentation improves the biological activity of the FPB.