| Summary: | To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of <i>Lactobacillus rhamnosus</i> on physicochemical properties of fermented soy, oat, and coconut. <i>L. rhamnosus</i> was combined with different lactic acid bacteria strains and <i>Bifidobacterium</i>. Acidification, titratable acidity, and viability of <i>L. rhamnosus</i> and <i>Bifidobacterium</i> were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. <i>L. rhamnosus</i> reduced fermentation time in soy, oat, and coconut. <i>L. rhamnosus</i> and <i>Bifidobacterium</i> grew in all fermented raw materials above 10<sup>7</sup> CFU/g. No significant effect on rheological behavior was observed when <i>L. rhamnosus</i> was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of <i>L. rhamnosus</i> in all three bases. Diacetyl levels increased in fermented oat and coconut samples when <i>L. rhamnosus</i> was combined with a starter culture containing <i>Streptococcus thermophilus</i> and with another starter culture containing <i>S. thermophilus</i>, <i>L. bulgaricus</i> and <i>Bifidobacterium</i>. In all fermented oat samples, <i>L. rhamnosus</i> significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with <i>L. rhamnosus</i>. The findings suggest that <i>L. rhamnosus</i> can improve fermentation time and sensory perception of fermented plant-based products.
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