ArticleMicrobial cell factories2023
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.
Article in Microbial cell factories, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 43 citations in OpenAlex.
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Modelling the odor profile of fungal Solid-State Fermentation.NPJ science of food · 2026Article
- Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.Comprehensive reviews in food science and food safety · 2026Review
- Integrated Metabolomics and Flavor Profiling Provide Insights into the Metabolic Basis of Flavor and Nutritional Composition Differences Between Sunflower Varieties SH363 and SH361.Foods (Basel, Switzerland) · 2025Article
- Microbial Mastery in Food Innovation: Synergizing Flavor, Functionality, and Safety for Next-Generation Nutrition.Foods (Basel, Switzerland) · 2025Article
- Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented byFoods (Basel, Switzerland) · 2025Article
- Potential antioxidant activities and bioactive compounds in probiotic tiger nut date palm yogurt fermented with lactic acid bacteria.Journal of food science and technology · 2025Article
- 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
- Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach.Molecules (Basel, Switzerland) · 2025Article
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.Current research in food science · 2025Article
- The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt.Foods (Basel, Switzerland) · 2024Article
- Article
- Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages.Journal of agricultural and food chemistry · 2024Article
- Sensoproteomic Characterization ofJournal of agricultural and food chemistry · 2024Article
- Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation byMolecules (Basel, Switzerland) · 2024Article
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
backgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers' selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as "off-flavours" by consumers, while preferred fruity, buttery, and cheesy notes are missing. In this regard, fermentation of plant milk by lactic acid bacteria (LAB) appears to be an appealing option to improve aroma and taste.
resultsIn this work, we systematically studied LAB fermentation of plant milk. For this purpose, we evaluated 15 food-approved LAB strains to ferment 4 different plant milks: oat milk (representing cereal-based milk), sunflower seed milk (representing seed-based milk), and pea and faba milk (representing legume-based milk). Using GC‒MS analysis, flavour changes during anaerobic fermentations were studied in detail. These revealed species-related and plant milk-related differences and highlighted several well-performing strains delivered a range of beneficial flavour changes. A developed data model estimated the impact of individual flavour compounds using sensory scores and predicted the overall flavour note of fermented and nonfermented samples. Selected sensory perception tests validated the model and allowed us to bridge compositional changes in the flavour profile with consumer response.
conclusionSpecific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.
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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.