Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains

In this study, four lactic acid bacteria (LAB) strains, including Lactiplantibacillus plantarum CICC21790, Lacticaseibacillus casei CICC6117, Lacticaseibacillus rhamnosus ATCC7469, and Limosilactobacillus fermentum CICC22704, were used to ferment a plant-based milk com- posed of chestnut and soybean. The fermentative characteristics of the four LAB strains and the aroma characteristics of the resulting plant-based milks were systematically investi- gated. The results showed that all four LAB...