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December 1, 2025Applied Biochemistry and MicrobiologyOpen Access

Erratum to: Effect of Fermentation with Different Lactobacilli on the Organoleptic Properties of Pea Protein Isolate

I. V. Kravchenko V. A. Furalyov E. S. Pshennikova A. N. Fedorov V. O. Popov

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Key Points

To correct previous findings related to the impact of different Lactobacilli on the properties of pea protein isolate.
Review of original fermentation techniques using various Lactobacilli strains.
Assessment of organoleptic properties like taste and texture.
Comparison with previous results from the erroneous publication.
Clarified specific lactobacilli showed distinct effects on taste and texture.
Noted that some original conclusions were overstated or inaccurate.

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Implication

Erratum highlights changes in organoleptic properties from lactobacilli fermentation in pea protein.

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Cite This Study

Kravchenko et al. (2025) studied this question.

synapsesocial.com/papers/696c7877eb60fb80d1396abe https://doi.org/10.1134/s0003683825090042

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

1Effect of Fermentation by Lactobacilli on the Organoleptic Properties of Pea Protein Isolate2025
2Erratum to: Probiotic Properties of Lactobacillus helveticus Isolated from Kefir Grains and Feces of Homo sapiensOriginal Research · 2025
3Effect of Fermentation by Lactobacilli on the Functional — Technological Properties of Pea Protein Isolates2025
4Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts2024 · 32 citations
5Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality2025 · 4 citations

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Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation2024

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