Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria

Research output: Contribution to journalJournal articleResearchpeer-review


  • Fulltext

    Final published version, 8.73 MB, PDF document

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.
Original languageEnglish
Article number103333
JournalFood Bioscience
Number of pages12
Publication statusPublished - 2023

    Research areas

  • Faculty of Science - fermentation, lactic acid bacteria, plant-based, texture, flavor, cheese

Number of downloads are based on statistics from Google Scholar and

No data available

ID: 374968179