How lactic acid bacteria can improve organoleptic properties of plant-based food through fermentation ?
2020
Harle, Olivier | Falentin, Hélène | Niay, Jérôme | Valence, Florence | Guédon, Eric | Courselaud, Céline | Chuat, Victoria | Maillard, Marie-Bernadette | Deutsch, Stéphanie-Marie | Thierry, Anne | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Triballat Noyal
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Show more [+] Less [-]English. A Western diet containing 50% of plant-based protein is healthier and would help to reduce the environmental impacts of food systems to contribute to meeting worldwide protein needs. However, few consumers do like plant-based protein food, 25% of consumers do like taste of soy products. Fermentation by lactic acid bacteria (LAB) is a sustainable and an inexpensive process for the preservation or raw material that can also modify taste. In this work, we screened 278 LAB in order to select strains of interest to ferment soy juice. Our findings showed that the ability of LAB to ferment soy juice is both species- and strain-dependent. We also found that some strains can improve organoleptic properties of fermented soy juices, and the study highlights the diversity of metabolic profiles of LAB in soy juice fermentation. In conclusion, specific LAB can improve plant-based product fermentation rates, organoleptic properties and thus help to promote plant-based proteins in our diet.
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