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January 1, 2025Прикладная биохимия и микробиология / Applied Biochemistry and MicrobiologyOpen Access

Effect of Fermentation by Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

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Authors

IKI.V. Kravchenko

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Overview

Experiment shows fermentation improves odor and taste of pea protein isolate, reducing phenolic compounds.

Key Points

  • This research aims to assess how fermentation influences the flavor properties of pea protein isolate.
  • Investigated the effect of three bacterial preparations
  • Analyzed changes in odor and taste characteristics
  • Measured the content of 1-hexanal, phytates, and phenolic compounds
  • Fermentation improved the odor characteristics of pea protein isolate
  • Significant reduction in bean and grassy smells
  • Taste enhancements reduced the severity of bitter and tart flavors
  • Decrease in the content of phenolic compounds in the isolate

Cite This Study

I.V. Kravchenko (2025) studied this question.

synapsesocial.com/papers/69255737c0ce034ddc35afb0https://doi.org/10.7868/s3034574x25020042
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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 Functional — Technological Properties of Pea Protein Isolates2025
  2. 2Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts2024 · 27 citations
  3. 3Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality2025
  4. 4Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 802024 · 8 citations
  5. 5Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation2024 · 4 citations