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. 2022 Mar 26;21:48. doi: 10.1186/s12934-022-01773-w

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© The Author(s) 2022

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 3 — Metabolic signature profile of P. freudenreichii NCC 1177, B. amyloliquefaciens NCC 156, and L. paracasei subsp. paracasei NCC 2511 during aerobic and anaerobic cultivation of pasteurized sunflower seed milk. The data shown display the most relevant characteristics regarding growth, the content of vitamins, sugars, organic acids, amino acids, and flavor formation. The changes of metabolite levels are given as relative values. For each parameter, the maximum absolute concentration change (increase or decrease), observed among all conditions, was set to a value of 1. The changes of the other conditions were normalized to this maximum to allow a straightforward comparison. All corresponding absolute values are provided in Additional file 1: Table S3, whereby the maximum change, used for the normalization is highlighted. In addition, the starting values for non-fermented milk are shown. The fermentation was carried out at 30°C either anaerobically (48 h) or aerobically (24 h). n = 3