ArticleFoods (Basel, Switzerland)2022
Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 51 citations in OpenAlex.
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains.Foods (Basel, Switzerland) · 2026Article
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Modification of Soybean 11S Protein by Fermentation: Antioxidant Capacity, Oxidative Stability in Emulsions and Structural Evolution.Foods (Basel, Switzerland) · 2026Article
- Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.Frontiers in nutrition · 2026Article
- Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.Comprehensive reviews in food science and food safety · 2025Review
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.Current research in food science · 2025Article
- Biopurification using non-growing microorganisms to improve plant protein ingredients.NPJ science of food · 2024Article
- Study of an Enterococcus faecium strain isolated from an artisanal Mexican cheese, whole-genome sequencing, comparative genomics, and bacteriocin expression.Antonie van Leeuwenhoek · 2024Article
- Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.Foods (Basel, Switzerland) · 2024Article
- 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
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
- Poultry gut health and beyond.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To secure a sustainable food supply for the rapidly growing global population, great efforts towards a plant-based diet are underway. However, the use of plant proteins comes with several challenges, such as improvement or removal of undesired flavours, and generation of desired texture properties. Fermentation holds large potential to alter these properties, but compared to dairy fermentations, our knowledge on strain properties in different plant-based substrates is still limited. Here, we explored different lactic acid bacteria for their ability to grow, produce flavour compounds, or remove off-flavour compounds from different plant proteins. For this, 151 LAB strains from dairy and non-dairy origins were cultured in plant protein plus coconut oil emulsions supplemented with glucose. Pea, chickpea, mung, fava, and soybean proteins were used in the study and bacterial strains for screening included the genera
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.