Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids (opens in new tab)

IntroductionLotus seed is a nutritious and functional food material, yet its utilization in plant-based fermented products remains underdeveloped. This study aimed to develop a novel plant-based yogurt using lotus seeds as the primary raw material, and to systematically optimize the probiotic strain combination and fermentation process to improve product quality and functionality.MethodsThe optimal lactic acid bacteria strain combination and key fermentation parameters (temperature, time, glu...