A potential approach for targeting change of metabolic characteristics of the tiger nut (Cyperus esculentus L.) via different probiotics fermentation.

This study applied six types of probiotics for investing their impact on metabolic characteristics of fermented tiger nut meal. There were 57 commonly shared metabolites to be identified. Metabolic pathway analysis showed that metabolites of different probiotic fermentation were mainly involved in amino acid metabolism, purine metabolism, pyrimidine metabolism, terpene, piperidine and pyridine alkaloids biosynthesis. Compared with control, Pediococcus pentasaceus, Lactobacillus brevis and Lactobacillus plantarum fermentation increased formation of alcohols and lipid-related compounds. Furthermore, a smaller number of ketones were also detected after Lactobacillus rhamnosus and Pediococcus pentasaceus fermentation. In contrast, Lactobacillus plantarum fermentation increased content of phenols and aldehydes. Although all the fermented samples demonstrated an increased number of volatile compounds, different pathway for synthesis of non-volatile and volatile compounds in the metabolites following different probiotics fermentation was also revealed, indicating their unique regulation pattern on the changes in the sensory and nutritional properties of fermented tiger nut meals.