Lactiplantibacillus plantarum HN3 was utilized to enhance the nutritional value and flavor of yellow suspension of Auxenochlorella pyrenoidosa mutant CX41 fermented for 10 h. High cell viability was observed, with no significant changes in hydrolyzed amino acid scores, although the free amino acid profile was altered. Total fatty acids and γ-aminobutyric acid increased by 54.02% and 35.00%, while lutein levels remained stable and in vitro antioxidant capacity was enhanced. Sensory evaluation indicated that reduced off-odors and increased floral, fruity, and herbaceous notes improved acceptance. The modified taste enhanced flavor complexity by decreasing sweetness and umami by 61.13% and 49.95%, eliminating bitterness, and increasing sourness by 69.38%. Metabolomic profiling revealed that reduced relative odor activity of 2-thiophenemethanethiol, isopentenyl mercaptan, 1-hexanol, 1-hexen-3-one, and δ-dodecalactone contributed to the improved sensory attributes. These findings demonstrate the promising application of L. plantarum HN3 fermentation in developing high nutritional and desirable flavor foods of A. pyrenoidosa . • L. plantarum fermentation enhanced nutritional and sensory quality of A. pyrenoidosa. • Total fatty acids increased by 54% and GABA by 35% while lutein remaining stable. • Antioxidant capacity was improved significantly with maintained amino acid scores. • Sensory evaluation showed fewer off-odors and more floral, fruity, and grassy notes. • Taste shifted to less sweetness and umami, no bitterness, and increased sourness.
Y et al. (Fri,) studied this question.