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September 5, 2025FoodsOpen Access

Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality

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Authors

ZZZhunyao ZhuLZLaijing ZhuYWYanli Wang

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Overview

Fermentation improves flavor attributes and physicochemical properties of pea protein isolate, highlighting potential food applications.

Key Points

  • Fermentation significantly reduced the bitterness of pea protein isolate, improving its overall flavor profile.
  • A total of 64 volatile organic compounds were identified after fermentation, with 42 more than the unfermented sample.
  • Hexanal decreased by 92% after 72 hours of fermentation, indicating major changes in the aroma of pea protein isolate.
  • Correlation analysis showed that changes in volatile components affected the perception of key taste attributes, enhancing sensory appeal.

Cite This Study

Zhu et al. (2025) studied this question.

synapsesocial.com/papers/68bb4d206d6d5674bcd00d39https://doi.org/10.3390/foods14173065
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Fermentation by Lactobacilli on the Organoleptic Properties of Pea Protein Isolate2025
  2. 2Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts2024 · 27 citations
  3. 3Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 802024 · 8 citations
  4. 4Effect of Fermentation by Lactobacilli on the Functional — Technological Properties of Pea Protein Isolates2025
  5. 5Plant-protein isolates and flavour perception: Understanding mechanisms and strategies to balance flavour retention and release2025