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Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices

Authors :
Raquel Fernández-Varela
Anders Holmgaard Hansen
Birgit Albrecht Svendsen
Elahe Ghanei Moghadam
Arzu Bas
Stjepan Krešimir Kračun
Olivier Harlé
Vera Kuzina Poulsen
Source :
Fermentation, Vol 10, Iss 8, p 411 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation has emerged as a key process to enhance the organoleptic properties and nutritional content of plant-based analogs. This study explores the effect of fermentation when applied to legume matrices, focusing on the resulting texture, flavor, and nutritional value. A selection of Bacillus subtilis, lactic acid bacteria (LAB) strains, and combinations thereof showed potential for improving the aforementioned organoleptic and nutritional characteristics of fermented plant bases. In four different legume-derived matrices, fermentation improved texture, degraded undesirable plant carbohydrates, and removed off-flavor compounds, while producing desirable dairy-associated compounds. The degradation of the undesirable beany off-flavor-causing compound hexanal appears to be a universal phenomenon, as every tested strain as well as their combinations exhibited the capability to decrease the hexanal content, albeit with varying efficiency. Some LAB strains were found to be capable of producing carotenoids and might hence have the potential for tailoring fermented plant-based matrices for specific applications, such as yellow cheese or red meat analogs.

Details

Language :
English
ISSN :
23115637
Volume :
10
Issue :
8
Database :
Directory of Open Access Journals
Journal :
Fermentation
Publication Type :
Academic Journal
Accession number :
edsdoj.1bbb61c6cd0041dbb81481d0bbb6833d
Document Type :
article
Full Text :
https://doi.org/10.3390/fermentation10080411