Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate

This study aims to screen out high-yield protease lactic acid bacteria (LAB) from cheese and analyze the flavor and functional characteristics of their fermentation of corn protein hydrolysate (CPH). <i>Lacticaseibacillus rhamnosus</i> ZYN-71 and <i>Limosilactobacillus fermentum</i> ZYN-76 were isolated and screened by traditional biological methods. Then, the two strains synergistically fermented CPH, and it was found that the scavenging rate of DPPH, ·OH, and O^2-· and the chelating ability of Fe²⁺ of the fermented CPH increased by 22.85%, 3.82%, 63.37%, and 43.27%, respectively. Meanwhile, the solubility, water-holding capacity, oil-holding capacity, foaming property, foam stability, emulsification property, and emulsification stability had also been improved to varying degrees. The aroma of the CPH after fermentation mainly consisted of aldehydes (20.2%) and nitrogen heterocyclic compounds (19.4%), and the content of off-flavor components was reduced. LAB fermentation effectively improves the practical problems existing in the current application of corn proteolytic products. This research can provide a research basis for corn protein-related products.