Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perceptio...

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Bibliographic Details
Main Authors: Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
beany notes
bitter
aroma compounds
fermentation
sensory analysis
olfactometry
Online Access:https://www.mdpi.com/2304-8158/11/8/1146

Internet

https://www.mdpi.com/2304-8158/11/8/1146

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