Browsing by Author "Troullier, Marco"

One of the greatest challenges of our time is securing the global protein supply for the growing population in a sustainable manner. Fermentation with lactic acid bacteria has a long history of successful employment for the production of fermented foods and beverages. During this study, the ability of diverse lactic acid bacteria for fermentation and sensory improvement of leguminous and cereal protein concentrates was investigated.The main aim of this study was to overcome the sensory limitations of these plant protein ingredients by finding suitable candidates for the design of new starter cultures for their fermentation. A collection of 82 lactic acid bacteria was screened for fermentation of leguminous and cereal protein concentrates with different nutrient supplementations. Most strains required additional nutrients to adequately acidify the leguminous protein concentrate during a 24-h fermentation, while the cereal-based substrate appeared to be a more complete growth substrate. Descriptive sensory analysis also revealed differences in the aroma perceived by a panel depending on the matrix, supplementation and fermenting strain employed. Three of the strains that produced the most desirable aromas and acidified sufficiently the test matrixes were further studied. All three strains preferentially fermented glucose to lactic acid rather than any other sugar. The concentration of hexanal, one of the volatile compounds involved in grassy and beany off-flavor formation, reduced during fermentations in favor of 1-hexanol, a compound with a significantly higher odor threshold. However, only two of the cultures were able to prevent the growth of contaminating bacteria during fermentation. The results of this study can provide guidance for selecting potential starter cultures and fermentation substrate composition to improve the aroma of plant protein ingredients. Two of the selected strains especially have shown potential to be used as starter cultures for the leguminous protein concentrate. Further studies are required to optimize the performance of the selected strains in the test matrixes and to quantitatively characterize their effect on the substrates’ volatile profile, taste and antinutritional factor content