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Fermentation of Alternative Protein Sources in the Design of Novel...
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Fermentation of Alternative Protein Sources in the Design of Novel Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (15 December 2022) | Viewed by 19090

Special Issue Editors

Dr. Pascal Bonnarme

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Guest Editor
UMR SayFood, AgroParisTech, INRAE, Université Paris-Saclay, 78850 Thiverval-Grignon, France
Interests: fermented products; food microbial community design; microbial metabolism; flavour compounds; vegetable protein fermentation (e.g., pea protein)
Special Issues, Collections and Topics in MDPI journals
Prof. Sophie Landaud

E-Mail Website
Guest Editor
UMR SayFood, AgroParisTech, INRAE, Université Paris-Saclay, 78850 Thiverval-Grignon, France
Interests: fermented products; vegetable protein fermentation; microbial physiology; metabolomics; aromatic compounds production

Special Issue Information

Dear Colleagues,

The growing global need for protein ingredients is being driven by i) an increasing demand for animal proteins (with the global consumption of animal proteins expected to quadruple by 2050) and ii) a significant growth in total protein needs due to the projected sharp increase in the world’s population by 2050 (9.7 billion people), which puts pressure on the production capacity of the planet. This strongly affects the environment and ecology (greenhouse gases, soil, deforestation). It is therefore urgent to investigate still-underexploited protein sources to propose alternative food products to the consumer.

Some alternative protein-rich products already exist, but they present some limitations, with the main ones being i) low digestibility, ii) limited sensorial and organoleptic characteristics (e.g., off-flavours) that may impact consumer appreciation and acceptance, and iii) the presence of undesirable secondary metabolites (e.g., polysaccharides, phenol compounds, antinutritional factors, alkaloids) that could be toxic and/or allergenic.

To overcome these problems, fermentation offers huge potential and could also represent an important field of innovation to design novel foods with desirable sensorial, nutritional, and health-promoting properties.

Recently, new concepts have emerged including the proposal of mixed-culture fermentation through the design of microbial communities – providing desired functions and adapted to the food matrix – to improve the nutritional and functional properties of the final products.

The proposed Special Issue aims to collect and publish reviews, position papers, and research articles dealing with the choice of alternative fermentable protein sources; the assemblage/design of protein-enriched food matrices; the development of strategies to design microbial communities adapted to the matrix and provide targeted functions (e.g., improve digestibility, acceptability, and taste); evaluation of the sensorial and/or functional properties of fermented products; the development of tools to investigate/visualise the overall function of the entire microbial community.


Dr. Pascal Bonnarme
Prof. Sophie Landaud
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • novel foods
  • alternative protein sources
  • fermentation
  • foodomics (e.g., metabolomics
  • metagenomics
  • transcriptomics, omics in general)
  • functional and sensory characteristics
  • microbial communities design
  • reduction of defects (e.g., off-flavours, anti-nutritional factors) by fermentation
  • data integration/analyses

Published Papers (3 papers)

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Research

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17 pages, 2403 KiB  
Article
Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
by Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon and Pascal Bonnarme
Foods 2022, 11(8), 1146; https://doi.org/10.3390/foods11081146 - 15 Apr 2022
Cited by 3 | Viewed by 1987
Abstract
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) [...] Read more.
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys to better understand the origin of sensory perception (e.g., beany, bitter). Two types of pea gels, containing (i) 100% pea proteins and (ii) 50% pea proteins/50% milk proteins, were fermented with three different SMC. Major species developing in both types of gels were Geotrichum candidum, Lactococcus lactis, and Lactobacillus rhamnosus. In pea gels, sensory analyses revealed that bitterness increased after fermentation, which could be due to hydrophobic amino acids resulting from protein hydrolysis, but also decreased pea note intensity in pea gels. In mixed gels, pea perception was similar whatever the SMC, whereas cheesy perception increased. Olfactometry experiments revealed that some specific “green” aroma compounds, responsible for green off-note, were suppressed/reduced by fermentation. The data presented investigated to which extent the design of SMC, together with gels composition (pea gels versus mixed gels), could modulate sensorial perception and drive consumer acceptability. Full article
(This article belongs to the Special Issue Fermentation of Alternative Protein Sources in the Design of Novel Foods)
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15 pages, 1908 KiB  
Article
Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations
by Wim Engels, Jamie Siu, Saskia van Schalkwijk, Wilma Wesselink, Simon Jacobs and Herwig Bachmann
Foods 2022, 11(7), 1005; https://doi.org/10.3390/foods11071005 - 29 Mar 2022
Cited by 10 | Viewed by 4367
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 [...] Read more.
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 Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc. Efficient, high throughput, screening on plant proteins was developed and strains were assessed for their ability to (i) acidify and decrease the pH; (ii) express key enzymes involved in the formation of amino acid derived flavours, which included PepN (aminopeptidase N), PepXP (X-prolyl dipeptidyl peptidase), EstA (esterase), BcAT (branched chain aminotransferase), CBL (cystathione beta lyase), and ArAT (aromatic aminotransferase); and (iii) improve the overall aroma profile by generating dairy/cheesy notes and decreasing off flavours. Suitable screening conditions were determined, and highlighted the importance that a sufficient heat treatment must be applied to samples containing plant proteins, prior to fermentation, as an outgrowth of spore forming Bacillus cereus was observed if the material was only pasteurised. Enzyme activities for strains measured in rich broth vs. a buffered protein solution showed little-to-no correlation, which illustrated the importance of screening conditions to obtain predictive enzyme measurements. Aroma formation analysis allowed to identify strains that were able to increase key aromas such as diacetyl, acetoin, 2- and 3-methyl butanol, and 2,3-pentanedione, as well as decrease the off-flavours hexanal, pentanal, and nonanal. Our findings illustrate the importance of strain specific differences in the assessed functionalities and how a methodical approach to screening LAB can be applied to select suitable microorganisms that show promise in fermentation of plant proteins when applied in non-dairy cheese applications. Full article
(This article belongs to the Special Issue Fermentation of Alternative Protein Sources in the Design of Novel Foods)
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Review

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30 pages, 1146 KiB  
Review
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
by Mariagrazia Molfetta, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme and Fabio Minervini
Foods 2022, 11(14), 2065; https://doi.org/10.3390/foods11142065 - 12 Jul 2022
Cited by 30 | Viewed by 11410
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: [...] Read more.
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework. Full article
(This article belongs to the Special Issue Fermentation of Alternative Protein Sources in the Design of Novel Foods)
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