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To screen the microorganisms used for fermentation to improve the taste of Sophora japonica aqueous extract, optimize its fermentation process, and investigate the effect of fermentation on antioxidant activity. In this study, microorganisms were screened to improve the taste of the aqueous extract of Sophora japonica by using microbiota single-bacteria and mixed-bacteria fermentation techniques, and the optimal fermentation process of Sophora japonica aqueous extract was determined by a one-way combination of Box-Benhnken response surface optimisation test, and changes in antioxidant activity before and after fermentation were detected. The results showed that the optimal bacterial combination for improving the taste of Sophora japonica aqueous extract through fermentation was Lactobacillus suis:Lactobacillus bulgaricus:Streptococcus thermophilus=1:1:1. The optimal fermentation process conditions were: fermentation time of 24 h, inoculation amount of 3%, fermentation temperature of 21 ℃. Under these conditions, the sensory score of the fermentation broth was 79.01 points, and the total flavonoid concentration was 0.3225 mg/mL. The scavenging rate of DPPH radicals by the aqueous extract of Sophora japonica decreased from 86.5% to 67.39% (P

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This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum 's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.