Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles

(L.R), induced better biochemical transformations. The antioxidant activity of FPB increased by 10% after fermentation. Notably, the asparagine content increased significantly by about 20 times (1.91-38.33 μg/mL). Additionally, Gas chromatography-ion mobility spectrometry (GC-IMS) identified 46 volatile organic compounds (VOCs) in FPB. The content of 2-Ethyl-5-methylpyrazine and 2-Ethyl-3-methylpyrazine increased approximately 12-fold and 17-fold, respectively after fermentation. This study provides a technical support for FPB based on grape seed.