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Fig. 4 | Microbial Cell Factories

Fig. 4

From: Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Fig. 4

Impact of plant milk fermentation on the volatile spectrum assessed by PCA. The data comprise the results for oat milk (raw 1), sunflower seed milk (raw 2), pea milk (raw 3), and faba milk (raw 4) detected by HS-SPME-GC‒MS. A, Score plot of principal components 1 and 2; B, Score plot of principal components 1 and 3; C, Score plot of principal components 2 and 3. The colour was given to unfermented plant milk and different species: red, unfermented plant milk; light green, S. thermophilus; dark green, L. rhamnosus; yellow, L. lactis, purple, L. mesenteroides; blue, others (n = 3)

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Microbial Cell Factories

ISSN: 1475-2859

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