ArticleMicrobial cell factories2021
Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour.
Article in Microbial cell factories, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 29 citations in OpenAlex.
- The Power of Information: How Labeling Alters Young Consumer Acceptance and Purchase Intention of Plant-Based Yogurt Alternatives.Foods (Basel, Switzerland) · 2026Article
- The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Article
- Riboswitch-targeted improvement of lysine production in Bacillus and Priestia species.NPJ science of food · 2026Article
- Functional properties and flavor of fermented germinated brown rice-chickpea beverage withFood chemistry: X · 2025Article
- Protein Bioaccessibility of Unfermented Chickpea Milk andFood science & nutrition · 2025Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception.Microbial cell factories · 2023Article
- Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts.Foods (Basel, Switzerland) · 2022Article
- Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin BMicrobial cell factories · 2022Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPlant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid L-lysine, low digestibility and unpleasant taste are challenges that must be addressed to improve product quality and meet consumer expectations.
resultsUsing in-silico screening and food safety classifications, 31 strains were selected as potential L-lysine producers from approximately 2,500 potential candidates. Beneficially, 30% of the isolates significantly accumulated amino acids (up to 1.4 mM) during chickpea milk fermentation, increasing the natural level by up to 43%. The best-performing strains, B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511, were tested further. De novo lysine biosynthesis was demonstrated in both strains by
conclusionsB. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511 emerged as multi-benefit microbes for chickpea milk fermentation with strong potential for industrial processing of the plant material. Given the high number of L-lysine-producing isolates identified in silico, this concept appears promising to support strain selection for food fermentation.
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