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In this study, oat drinks pretreated with NaOH, phosphoric acid, \u03b1\u2010amylase, sprouting, or their combinations were fermented using\n                    <jats:italic>Saccharomyces boulardii<\/jats:italic>\n                    alone,\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    299v alone, or a sequential process in which the live cells of\n                    <jats:italic>S. boulardii<\/jats:italic>\n                    \u2010fermented oat drink were heat\u2010inactivated (paraprobiotic) and subsequently fermented with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    . The results showed that the \u03b1\u2010amylase pretreatment yielded the highest\n                    <jats:italic>S. boulardii<\/jats:italic>\n                    growth (7.04 Log CFU mL\n                    <jats:sup>\u22121<\/jats:sup>\n                    ;\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Moreover, in both single\u2010strain and sequential fermentations, oat drinks pretreated with alkaline and alkaline\u2010\u03b1\u2010amylase combinations showed significantly lower\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    counts than the other treatments (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Sequential fermentation of sprouted\u2010\u03b1\u2010amylase treated oat drink yielded the highest phenolic content (381.67\u2009mg GAE L\n                    <jats:sup>\u22121<\/jats:sup>\n                    ;\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Both the oat drink fermented with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    alone and that produced by sequential fermentation achieved high probiotic counts (&gt;\u200910 Log CFU mL\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) and favorable sensory scores (&gt;\u20097), but sequentially fermented oat drink outperformed all other evaluated treatments, exhibiting balanced acidity, superior antioxidant activity, and negligible alcohol (&lt;\u20090.5%). To our knowledge, this is the first report integrating paraprobiotic\u2010probiotic concepts into oat drink, offering a novel, non\u2010alcoholic strategy to enhance functionality, consumer appeal, and health\u2010promoting qualities in plant\u2010based foods.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72268","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T13:08:34Z","timestamp":1787576914000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Two\u2010Stage Sequential Fermentation of Oat Drink Using\n                    <i>Saccharomyces boulardii<\/i>\n                    and\n                    <i>Lactiplantibacillus plantarum<\/i>\n                    : A Promising Strategy for Developing Paraprobiotic\u2010Probiotic Food"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9372-9877","authenticated-orcid":false,"given":"Nima","family":"Babolanimogadam","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine University of Tehran  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0846-6633","authenticated-orcid":false,"given":"Hassan","family":"Gandomi","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine University of Tehran  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8532-5757","authenticated-orcid":false,"given":"Afshin Akhondzadeh","family":"Basti","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine University of Tehran  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4887-2433","authenticated-orcid":false,"given":"Mohammad J.","family":"Taherzadeh","sequence":"additional","affiliation":[{"name":"Swedish Centre for Resource Recovery University of Bor\u00e5s  Bor\u00e5s Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Ahadzadeh","sequence":"additional","affiliation":[{"name":"Department of Pharmacology and Toxicology, School of Pharmacy Ardabil University of Medical Sciences  Ardabil Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1060-8047","authenticated-orcid":false,"given":"Seyed Hasan Sajjadi","family":"Alhashem","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Islamic Azad University, Science and Research Branch  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melika","family":"Farzaneh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Shahr\u2010e\u2010Qods Branch Islamic Azad University  Tehran 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