Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria
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Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria. / Masiá, Carmen; Fernández-Varela, Raquel; Poulsen, Vera Kuzina; Jensen, Poul Erik; Sørensen, Kim Ib.
In: Food Bioscience, Vol. 56, 103333, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria
AU - Masiá, Carmen
AU - Fernández-Varela, Raquel
AU - Poulsen, Vera Kuzina
AU - Jensen, Poul Erik
AU - Sørensen, Kim Ib
PY - 2023
Y1 - 2023
N2 - In this study, a comprehensive screening and identification process to pinpoint lactic acid bacteria (LAB) strains capable of enhancing gel firmness and elevating the flavor profile in pea protein-based protein gels was conducted, aiming to demonstrate how tailored starter cultures for specific applications can provide high-quality sensory attributes in fermented plant-based cheese. Thirteen single strains were selected from a poll of 90 different LAB based on their acidification performance, contribution to gel firmness, removal of off-flavors and production of dairy-associated volatile organic compounds. They were combined in 64 different blends of five strains each and screened again for the same parameters. Fast acidifying strains were prioritized for food preservation reasons to inhibit undesirable spoilage. Fermentation of pea protein emulsions with Streptococcus thermophilus, Lactobacillus, and Lactococcus blends resulted in a significant reduction in volatile organic compounds associated with beany and green off-flavor, a production of dairy-associated compounds, and satisfactorily contributed to gel firmness.
AB - In this study, a comprehensive screening and identification process to pinpoint lactic acid bacteria (LAB) strains capable of enhancing gel firmness and elevating the flavor profile in pea protein-based protein gels was conducted, aiming to demonstrate how tailored starter cultures for specific applications can provide high-quality sensory attributes in fermented plant-based cheese. Thirteen single strains were selected from a poll of 90 different LAB based on their acidification performance, contribution to gel firmness, removal of off-flavors and production of dairy-associated volatile organic compounds. They were combined in 64 different blends of five strains each and screened again for the same parameters. Fast acidifying strains were prioritized for food preservation reasons to inhibit undesirable spoilage. Fermentation of pea protein emulsions with Streptococcus thermophilus, Lactobacillus, and Lactococcus blends resulted in a significant reduction in volatile organic compounds associated with beany and green off-flavor, a production of dairy-associated compounds, and satisfactorily contributed to gel firmness.
KW - Faculty of Science
KW - fermentation
KW - lactic acid bacteria
KW - plant-based
KW - texture
KW - flavor
KW - cheese
U2 - 10.1016/j.fbio.2023.103333
DO - 10.1016/j.fbio.2023.103333
M3 - Journal article
VL - 56
JO - Food Bioscience
JF - Food Bioscience
SN - 2212-4292
M1 - 103333
ER -
ID: 374968179