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The main findings were that adding probiotics increased the inhibition rate of \u03b1-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics.<\/jats:p>","DOI":"10.3390\/foods13244076","type":"journal-article","created":{"date-parts":[[2024,12,17]],"date-time":"2024-12-17T05:26:02Z","timestamp":1734413162000},"page":"4076","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk"],"prefix":"10.3390","volume":"13","author":[{"given":"Yingjun","family":"Zhou","sequence":"first","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yifan","family":"Xu","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Song","sequence":"additional","affiliation":[{"name":"Jiangsu Junyao Life Technology Development Co., Ltd., Yancheng 224100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sha","family":"Zhan","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9829-2459","authenticated-orcid":false,"given":"Xiaochun","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haixuan","family":"Wang","sequence":"additional","affiliation":[{"name":"Jiangsu Junyao Life Technology Development Co., Ltd., Yancheng 224100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuohua","family":"Zhu","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Yan","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuande","family":"Peng","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunliang","family":"Xie","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"852","DOI":"10.3168\/jds.2022-22590","article-title":"Characterization of a novel flavored yogurt enriched in \u03b3-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954","volume":"106","author":"Fan","year":"2023","journal-title":"J. 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