Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

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Basic analysis, electronic senses and HS-SPME/GC-MS were used to evaluate the effects of single and mixed cultures of Lactobacillus acidophilus-26 and Lactobacillus plantarum-56 on the quality of fermented red globe grape (RGG) juice. The results showed that mixed culture fermentation was superior to single strain fermentation in terms of viable bacteria counts, consumption of total sugar (TS), total soluble solids, pH, functionality, and antioxidant properties of RGG juice (RGGJ). Whereas the aroma profiles of developing juices were dominated by abundant esters, acids, alcohols, aldehydes, and ketones. Compared with the single inoculation, co-inoculation of the two species induced lactic acid fermentations, leading to accumulation of acetic acid, ethyl acetate, and 2-hexenol significantly. Moreover, higher concentrations of ethyl acetate, benzoic acid ethyl ester, octanoic acid, sorbic acid, 2-phenylethanol, and 2-hexenol represented the characteristic flavours of juices. To sum up, these findings suggested that L. acidophilus-26 and L. plantarum-56 could be used as fermented strains to ferment and improve the quality of RGGJ.

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The crystallographic and magnetic structures of the compound have been investigated by high-resolution powder neutron diffraction at 10 K and 300 K. The results show that this compound crystallizes in the -type hexagonal phase (space group ), and the occupancy factors of manganese atoms are 0.082, 0.224, 0.075, 0.478 at the 12k, 12j, 6g and 4f positions respectively. is paramagnetic at room temperature, but it shows magnetic uniaxial anisotropy at 10 K. The magnetic moments of all of the magnetic atoms are parallel to the sixfold axis, and the moments of the Er sublattice are ferrimagnetically coupled to that of the transition-metal (Fe, Mn) sublattice.